It's that time again for those of us on the West Coast. The woods and meadows are waking up. Wild greens—tasty, nutritious, free—decorate the woods and forest fringes.
To ring in the spring harvest, I'll be teaching a foraging and cooking workshop at
Heyday Farm on Bainbridge Island on March 27, with a focus on wild spring greens, especially stinging nettles. As I've said here before, nettles are the backbone of my spring foraging. I use nettles in soups, pastas, and sauces, and I put up large quantities of nettle pesto to have on hand year-round.
At Heyday, we'll spend the morning foraging in the woods around the farm, learning about and harvesting what’s in season. Back at the historic Heyday Farm kitchen and farmhouse, we'll learn several ways to pair and prepare our catch. The class will include a satisfying lunch. Cost is $110. Please sign up through
Bainbridge Island Parks and Recreation, or by calling (206) 842-2306.
1 comment:
aw man, our summer cabin is just down the road, found out about this just today as I looked up the dandy bread recipe ... sorry to miss it!
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