Thanks to Colleen Leonardi and Edible Indy for this amazing article “From the Forest to the Plate” featuring my recipe for foraged 100 percent local Indiana pesto featuring foraged garlic mustard greens, wild garlic, spicebush, Healthy Hoosier sunflower oil, and Jacobs and Brichford Everton Reserve. Amazing photos by Dave Pluimer. @davepluimer @colleenleonardi @edibleindy. Go here to read the whole article: http://edibleindy.ediblecommunities.com/eat/forest-plate Call 888.536.0527 to get into our Farm To Table Clubs including our 80s themed Brunchfast Club, Smoker’s Club, Forager’s Feast, and our Cinco de Mayo Taco Feast where we demonstrate our sustainable lifestyle in the most delicious ways.
Urban Awareness Gardens Indianapolis