Johanna made the crepes and Frances provided the berries for this sumptuous treat whipped up at the Clark Vernons. Frances's compote was made with berries she foraged on her own land, but you can get great results from fruit you forage at your local market.
This really is a staple in our house. Everyone loves them, they’re so simple and easy to prepare. If you're casually entertaining large groups of both adults and children, this is a great choice - quick, cost effective and fool proof.
"The beauty of this dessert," says Angela, "is you can adapt it to fit into almost anyone's 100 miles by simply substituting the nuts with whatever nuts are available within your 100 miles. You can also substitute the berries for almost any kind of fruit."
James and Alisa brought these to the 100-milers' meeting in episode 3, and Sherida and Steve made them for their tenth-anniversary dinner. James provides the recipe for his local version of this exotic appetizer.
Homemade flatbread features prominently in episode 3 of The 100 Mile Challenge. Note that the dough can keep for a few days in the freezer if properly wrapped, so why not double the batch and freeze half for another day? It'll make this quick and easy bread even easier!
Foraging may not be your strong suit, but everyone can spot a dandelion. As Alisa noted in episode 3, fried dandelion blossoms look and taste similar to fried squash blossoms. It's easy and practically free - why not give this dish a try?
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