Native Edible Plants
Meet the edible indigenous plants of the Northeast that wild foods author, Marie Viljoen, uses every day in her Brooklyn kitchen to develop a delicious regional American cuisine. We'll discuss preparations and recipes using native American plants that have the potential to define a way of eating that speaks to place, such as Aronia, bayberry, black cherry, cattails, common milkweed, persimmon, pitch pine, prickly ash, serviceberry, spicebush, sumac, and sweetfern. A wild-inspired snack will be served.
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