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2 Responses to “Rare Culinary Gems of the Spring”

  1. Great video — mine here in Northern CA would be similar except we get regular, not elephant, green garlic which I love. We also have more cool weather crops such as Romanesco broccoli, purple broccoli and purple cauliflower.

    It would be great to eat and/or cook with you. I think that we are on the same wavelength. Thanks for doing what you do. We so much education to do.

  2. Thanks Jill,
    Each variety of garlic has unique characteristics. The region makes a difference too. It must be wonderful up there. When I lived in Montreal, locals would forage for wild garlic shoots as much as they did for fiddlehead ferns and wild raspberries. Love this time of year.

    I agree about the similarities in our approach. Let’s keep it open and stay connected.

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--Inn Season Cafe
Royal Oak
248-547-7916
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Oakpark
248-968-1190
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248-544-2022
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Sterling Hts
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