Suddenly, it’s spring. And just as we shed wool for cotton, our menus lighten and brighten with the good things coming up in our gardens and along the wooded paths. This class will cover eating season/local in the times of transition, covering the great early greens (fiddleheads, baby lettuces, and early asparagus) along with some of the wild mushrooms, wild greens, watercress, nettles, and roots available this time of year. Depending on what’s in season the menu might look like this: Smoked Whitefish Pate with Horseradish Mousse, Chicken Liver Pate with Rhubarb Chutney, Amaranth Crackers, Roast Pork Loin with Juniper-Orange Coulis, Medley of Braised Jerusalem Artichokes, Parsnips & Carrots, Polenta with Wild Mushrooms & Nettles, Salad of Wild Greens & Dried Berries & Hazelnuts in Maple Vinaigrette, and Rhubarb Pavlova. A shared late lunch and recipe packet will round out your experience.

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.

Feel free to bring your favorite tools and whatever materials you might feel appropriate for this course.