Now is a good time to prepare for the earth’s bounty yet to come. In this class, we’ll cover what local wild foods will be appearing this spring, where to find them, and how to use them (as well as what to avoid!). Then, we’ll prepare several dishes using ramps, wild mushrooms, nettles, and fiddleheads coming to us from the south using basic techniques like roasting, simmering, sautéing, and braising. We’ll also cover the wild fruits of our heartland and explore their use in jams, conserves, and pickles, sweet and savory. Finally, we’ll cover the wild roots, barks, stems, and leaves for brewing into tea.

Required Tools

• Bring containers for leftovers (there is always more than we can use)