Spring Greens Outdoor Cooking Class
April 12, 2014
Spring greens are the best early treats from our gardens. We'll be cooking outdoors over a fire in this April cooking class. You'll learn how to use an iron skillet and a dutch oven to cook early garden greens such as collards, beet greens, spinach and wild edibles such as chickweek, dead nettle, poke salet, and others, depending on availability.
Class will be held from 10:00 a.m. to 2:30 p.m. Bring a brown bag lunch to compliment the green. Cost is $30 per participant, due when you arrive for class.