On March 11, produce lovers seeking enlightenment beyond bagged salad mix will slowly canvass a streambank on a private five-acre farm in the Dry Creek Valley looking for wild lunch provisions. Lemon balm, cow parsnips, spice bush, Douglas fir shoots, bay laurel, plantain and wild chervil are among the wild edibles that sprout there each spring. Their guide: Perry Hoffman, the culinary director at Shed, Northern California’s acclaimed locavore utopia.
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