Time to turn up the heat! Why not in August?
I think it's time we start cooking and enjoying some of these wonderful plants we have made friends with. We will start this event with a brief walk and plant ID. When we return to Irvine Nature Center's kitchen, Jamie Kemp will teach us some "how to's" on the cookery of some foraged foods. We will start with some fried up Queen Ann's Lace and Milkweed flower heads. If you have any requests please post them in the comments for consideration. Feel free to bring something to experiment with.
Participants will make and eat several courses, including desert and will take with them a packet of original recipes assembled by Jamie.
Queen Anne's Lace pakora
Garlic Mustard pesto
Sassafras ice cream
*menu subject to change due to availability of forage.
If you can not attend please do not hold a spot. Because of space this group is capped at 22.
I am asking for a $20 donation for this class to cover the time of collecting and preparing all the material and to rent the space.