Edgelands Research — Denver Spring Dinner

Part of an ongoing series of dinners highlighting locally foraged ingredients, and facilitating conversations around our food systems. Ingredients were foraged and gleaned from the city of Denver, the foothills and the front range mountains. This meal explored spring growth and the contradictions of invasive plants and 'noxious weeds', with a number of dishes highlighting edible weeds. For more information about our foraged dinners, see our most recent Dinner for the Changing Seasons.

Dinner Menu:

• Wild aparagus soup with soy sauce and black vinegar merengue
  Wild Asparagus
  
  
• Keith’s sourdough bread, strained yogurt topped with pan-fried morels, jam & wild herb butter
  Morels, Violets, Brandegee's Onions, Garlic Mustard
  
  
• Hops shoots with spring peas, polenta, wild mint and parmesan
  Hop Shoots, Wild Mint
  
  
• Grilled cattail shoots with oxalis and wild mustard
  Cattail, Oxalis, Garlic Mustard
  
  
• Homemade Nettle tagliatelle with morel cream sauce & shallot
  Stinging Nettle, Morel
  
  
• Japanese Knotweed Tartlet with Spruce Tip ice cream
  Japanese Knotweed, Spruce Tips