The folks from Farm to Philly were asked to contribute a local menu for the June issue of Grid magazine. I contributed a spring greens salad with raspberries and goat cheese. Enjoy, and pick up the issue of Grid! Spring Greens Salad with Raspberries and Goat Cheese serves 4 Salad 6 cups Green Meadow Farm [...]
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Cooking in and eating out, vegetarian, in Philadelphia and beyond. Trying to keep it local, fresh, community oriented, and curious.
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