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Pioneer Cooking Series - Tailgate Tasting

Pioneer Cooking Series

Year Long!

If it's in season or we preserved it from one of the previous workshops, we're gonna cook it and we're gonna eat it.

This year-long workshop series is designed to bridge the gap between plant identification and the question “what do I do with it now?” We will meet twice a month as a two-part workshop. Part I of each month is a plant identification walk. There is no fee for the walk, but a 5$ donation is encouraged. In part II we'll be cooking and eating plants which we identified on that month's walk. The fee for this portion is $20. We'll go over basic to in-depth recipes and preparation methods in a hands-on style. If a plant's in season we're gonna eat it, often in several ways. Additionally, we'll be covering wild game such as deer, rabbit, squirrel, frogs, fish and various aquatic and land game birds. Some of the cooking series will also cover techniques on cooking over an open camp fire.

Plant based projects (including but not limited to):

Flour making

Breads

Wine

Vinegar

Coffee

Tea

Soups

Flower fritters

Mushrooms

Collecting tree fruits & nuts

Preserving & storage

Animal based projects (including but not limited to):

Cleaning & butchering (small game & fish)

Stews

Fish sticks

Steaks

Preserving & storage

The project description and ingredients will be listed for the second part of the workshop after the walk, the location will only be emailed to those who RSVP for the second part. The group for the walks will not be capped. Due to resources and space the cooking projects will be capped at 20 participants. RSVP with a friend and get in for $15 each! Email for discount details.

There are two barter passes available for each workshop in the series. To barter you will need to have attended the first part of that month's workshop to learn proper harvesting techniques and ethics specific to that plant. You will then need to harvest half of the needed ingredients for the second part of that months workshop. Note: there are also barter passes for assistance in collecting needed animal meats. For that you will need to have the proper permits. PLEASE NOTE: Because of the intense needs of this workshop we will be strongly expressing the need to exercise great harvesting ethics. If these ethics are not followed our group will not be able to persist. 

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  • Jil

    Thank you for thoughtfully cooking all of that delicious food! I truly enjoyed it. And the plant ID walk was also invaluable. Can't wait for more!

    July 13, 2014

  • Karen

    Thank you! The food and the
    plant walk was great!

    July 13, 2014

  • Karen

    Thank you! The food and the
    plant walk was great!

    July 13, 2014

  • Mangy White B.

    Please bring your own plates, bowels, cups, forks and spoons and if you can bring extra that would be great too.

    July 11, 2014

  • Alex B.

    How long do you think this meetup will be?

    July 9, 2014

    • Mangy White B.

      This one wont take all that long. The walks probably won't take long in the future of the series, but the cooking parts could take quite a while.

      July 9, 2014

  • Louise M.

    Wow .. this sounds Great! I have a schedule conflict on July 13th but I look forward to attending other gatherings! Thank you for organizing this!!

    June 30, 2014

    • Victoria G.

      Hope to see you at one of the events!

      July 8, 2014

  • Anya Kroupnik W.

    Greetings, are you able to provide more information about specific meetings, such as this one? I am over an hour away, so it would be great for planning purposes...

    June 30, 2014

    • Victoria G.

      Hi Anya, what kind of information are you needing? Some of the future dates for this series are Aug 3, 2pm-4pm (Plant Walk), Aug 10, 5pm-7pm (Cooking Workshop), Sept 7, 2pm-4pm (Plant Walk), and Sept 14, 5pm-7pm (Cooking Workshop). In each plant walk we'll be ID-ing and discussing edible plants which are at a choice harvesting stage. In each following Cooking Workshop we'll be demonstrating the actual cooking preparation of that plant and giving it a taste.

      July 8, 2014

  • A former member
    A former member

    Total novice but this looks like such a fun and interesting way to learn about harvesting edibles as well as cooking them.

    July 3, 2014

    • Victoria G.

      Yahoo! Come explore plants with us!

      July 8, 2014

  • Mangy White B.

    Heads up for some we'll be chewing on Sunday...

    Fried frog legs - flavored with crushed spicebush berries
    Fish sticks (fried minnows)
    Queen Ann's Lace fritters
    Curled dock/corn bread
    Milkweed - some kind of way
    Burdock - some kind of way
    Day lily - cooked and raw
    Greens for salad
    Sassafras ice cream topped with berries
    Spicebush tea

    We'll probably slap some other stuff in there too.

    July 7, 2014

  • Vincent B.

    Hi I would love to go on sunday momentarily I am carless anyone that is going and would like to share some stories and get to know a new person I am in need of a ride. Thank you. Vincent

    July 7, 2014

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