The Heritage Farm in Spring Luncheon

The Magic of Rhubarb, Amazing Asparagus and Elusive Wild Greens and Watercress This is our springtime lunch as farmers. Long ago the country old timers called rhubarb ‘pie plant’ and the earliest green tips ‘spring tonics’. These tastes are age old and imbedded in our culture and in our menus. They let us know that spring has arrived and they are as remarkably delicious as anything we can think of. This lunch is for those who love the allure of forgotten ingredients and authentic regional cookery. At the outset enjoy a scrumptious salad of a gourmet selection of wild greens foraged from the farm and, after many succulent tastes, be inspired with our surprising ‘pie plant’ desserts, including rhubarb custard cake and rhubarb lemon buttermilk cake as well as good old fashioned rhubarb pie - and a bit of fancy rhubarb trifle.