Wild Foraging

During the wild garlic season in mid April, the students ventured into the woods for a lesson on wild foraging. Choosing the safe options of wild garlic and stinging nettles, they gathered a bucketful. In the kitchens they whizzed up some garlic pesto, fried up some stinging nettles with red onion, then created pesto and stinging nettle pizzas with homemade pizza dough. We even cooked them outside using the Dutch oven,