Fiddleheads, Ramps, and Other Wild Foods

The Sustainability Academy (map)

Learn to cook with nutrient-packed, wild-crafted ingredients. In this class we will prepare a pistachio pesto with ramp leaves, a cashew curry with fiddleheads and day lily tubers, and a yogurt panna cotta that is just as good with wild ginger as it is with berries come berry season! Because of the nature of wild crafted foods, ingredients may vary based on seasonal availability. Margaret Osha farms Turkey Hill Farm in Randolph where she runs The Farmer’s Kitchen cooking series.

$5 for City Market members, $10 for non-members