Take a peek at our book about how we tried to raise every ingredient we’d need for 4 seasonal menus—right in our backyard. Plus: recipes
Growing edibles inevitably means growing snails, especially because our garden is organic and hospitable to wildlife. We have a big snail population snacking on our carefully tended leafy vegetables. One day our Test Garden Coordinator suggested that we eat them. Eat them? As in—escargots?
That was definitely the French approach to dealing with snails in the garden. But were ours the type of snails that could be eaten? And, most important, how would we make them taste like the French gourmet item served in overpriced restaurants?