They were nice enough to let Matt and I have some, which I promptly cooked and put into a home made macaroni and cheese with the Phocas cheese from the Lubber's Farm. Let's just say it was awesome and leave it at that.
Rachael and John's culinary splendor didn't stop either. They made a morel, fiddle head, and wild leek pizza. I don't want to know what price would be placed on a pizza like that at a fancy restaurant.
And more awesome is to come Friday morning before Matt and I make our way to Chicago for the weekend. The four of us will sit down to a nice breakfast of duck egg omelette with morels, wild onions, Phocas, and herbs from the Lubbers farm...perhaps some home roasted coffee as well from Siciliano's Market!
There's just something about precious ingredients in comfort foods...
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