Taste Tested: Ridgeberry Farm’s Foraged Borage & Nettle Raviolini

If you think that gathering stinging nettles is not your cup of tea, we hope to change your mind. Nettles are one of the first things to come out of the ground — that first sign of spring — and are extremely plentiful and delicious!)

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Nettles are just one of the many things the culinary team at Ridgeberry Farm forage in the spring time. The Niagara farm, country market and tea room is dedicated to local foods, produce and artisan products — most of which the grow and make themselves.

In a wonderful enclosed veranda setting, guests can enjoy the tastes of Pelham and Niagara. Their philosophy is farm to table. Whether you are looking for a unique setting for a hearty lunch or light dinner, the Table d’Hote Tea Menu is seasonally crafted to highlight the delicacies of our farm and those of local growers. These beautiful raviolini are just one example of the delicious, local food you can enjoy at Ridgeberry Farm.

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4 Responses to Taste Tested: Ridgeberry Farm’s Foraged Borage & Nettle Raviolini

  1. […] Borage and nettle raviolini – one of the beautiful dishes Hugh creates using ingredients from the land. Find the recipe here! […]

  2. […] Try: Nettle soup, nettle pesto or our favorite, foraged borage and nettle raviolini! […]

  3. My Homepage says:

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    […] Read More: ontarioculinary.com/taste-tested-foraged-borage-nettle-raviolini/ […]

  4. […] Try: Nettle soup, nettle pesto or our favorite, foraged borage and nettle raviolini! […]

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