Cooking with Wild Foods - CANCELLED

This class has been cancelled, sorry for any inconvenience.

Spring is the season of ephemeral wild edibles – the ramps, fiddleheads, mushrooms, dandelion greens and more whose tender shoots are gathered along the streams and from the forests of Vermont. These spring delicacies add all kinds of interesting flavors to our kitchens and, in this class, Margaret Osha from Turkey Hill Farm will teach us to prepare inspiring and creative recipes. Because of the fleeting nature of wild-crafted foods, the ingredients will vary based on the season. We will prepare artisan flatbreads, topped with the wild edibles of the moment, and a wilted salad, featuring dandelion greens or other wild greens. Homemade wild ginger ice cream rounds out the meal.

Margaret Osha farms in Randolph, where she also runs The Farmer’s Kitchen cooking series and is a chapter leader for the Weston A. Price Foundation.