{"id":8430,"date":"2024-07-22T09:07:12","date_gmt":"2024-07-22T09:07:12","guid":{"rendered":"https:\/\/genomicgastronomy.com\/?p=8430"},"modified":"2024-07-22T09:07:12","modified_gmt":"2024-07-22T09:07:12","slug":"food-forest-taste-test-first-test-kitchen","status":"publish","type":"post","link":"https:\/\/genomicgastronomy.com\/blog\/food-forest-taste-test-first-test-kitchen\/","title":{"rendered":"Food Forest Taste Test: First Test Kitchen"},"content":{"rendered":"\n
Here is a very initial cooking experiment we made in June:<\/p>\n\n\n\n
Sweet Chestnut + Wild Herb Crackers
w\/ Vegan Marscarpone
& Ramson Kimchi
OR Ramson Capers
OR Food Forest Berry Preserves<\/p>\n\n\n\n
\u2014
INGREDIENTS FROM:
Amsterdam Voedselbos (Berries)
Voedselbos Thuishaven (Wild Herbs)
Voedelbos Baarle-Nassau (Sweet Chestnuts)
Amstel Park (Ramson)
\u2014<\/p>\n\n\n\n