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S is for Spring Greens

Course Overview

Spring Greens! Welcome this fresh new season with the early harvest—tender greens, delicate spruce tips, fiddleheads garlic scapes, ramps, morels, radishes, tender lettuces, and herbs. Here’s how to forage and harvest the season’s gifts: Spring Greens with Herbed Chèvre and Spruce Tip Vinaigrette; Spinach, Ramp, and Gruyere Tart; Wild Mushroom, Fiddlehead, and Miso Soup; Fresh Herb Popovers; Duck Egg Frittata with Chèvre; Pavlova with Lemon-thyme Curd; and Cedar-Maple Tea.

Dates

Fri, May 17th, 2019

Course Details

Length: ½ Day
Skill Levels: Beginner to Advanced
Hours: 1pm - 4pm
Registration Cost: $90.00
Includes materials fee of $25.00

Required Tools

You will need the following tools for this class:

All required tools/materials are provided by your instructor and North House and will be available once the course begins.

Optional Tools

Assorted small containers to bring leftovers home

More Information

Once registered, students will receive a confirmation email with further class information. Please call us if you haven't received it within 24 hours.