Eat All the (Spring) Things at Martha This Sunday

Ramps, asparagus, fiddleheads, and morels are what's for dinner.

Ramps on the grill at Martha/Facebook

Ramps on the grill at Martha/Facebook

The team at Kensington’s Martha is known for their far-out fermentation projects — but their strong relationships with local farmers and food artisans are nearly as foundational to their casual yet crafty concept. On May 7th, one of those food producers, Ian Brendle of Green Meadow Farm, will join chef Tim Kirkland in the usually sandwich-centric kitchen to prepare a peak-spring haul of foraged and cultivated produce from Brendle’s land in Lancaster County.

Sunday’s four-course dinner will highlight fresh springtime crops like aspargus and rhubarb, plus foraged goodies like fiddlehead ferns, ramps, and (if Brendle’s foraging jaunts are fruitful) highly prized morel mushrooms, known for their deep, woodsy umami flavor. (If Brendle’s recent Instagram posts are any indication, the mushroom hunting is going well.)

The relaxed evening meal will be served on Martha’s spacious outdoor patio around two large communal tables. Dinner runs $40 per person (not including tax and gratuity), with the option to add a locally made saison beer pairing for $15. A vegan version of the menu is available by request. Reserve your spot — seats are limited, so the Martha team recommends snagging yours ASAP — by emailing info@marthakensington.com.

Martha [Foobooz]



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