Wild foods have seen a surge in popularity in the past few years as people realize the ecological, healthful, and delicious benefits of incorporating them into their diets. Restaurants especially have caught onto this trend and are increasingly turning to wild edibles to introduce new and tantalizing tastes to their menus. But how can those of us who aren’t culinary specialists integrate wild foods into our meals?
This workshop will explore ways to use wild edibles with a hands-on cooking demonstration. Foods that may be covered include wild plums, black nightshade berries, day lily tubers, and hackberries. Identification of these species will also be explained.
Suggested donation of $5. No one will be turned away for lack of funds.
**Class size is limited. To register, please email firstname.lastname@example.org with the names of the participants. Thank you.