Spring Greens Outdoor Cooking Class

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.

Space is limited to 12 students and pre-registration is required by 4/8/2014. The class needs a minimum of 4 students to make.