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Wild Spring Greens

Enjoy the bounty of wild edible spring greens using traditional techniques of Coast Salish foragers. Vanessa will make a wild green sauté with feta--using nettles, fiddlehead ferns, and other available greens; dandelion fritters; and evergreen tip tea. We'll also discuss the medicinal benefit of these traditional foods as well as their nutritional and culinary value.  

Dates:April 22, 2014 Check for other dates
Meets:Tu : 6:00 PM - 8:30 PM
Location:Cordata Co-op Local Roots Room
Instructor:Vanessa Cooper

Notes:Please refrain from wearing strong perfumes and colognes to cooking classes. Thank you!

Sorry, this course is inactive. Please contact our office to see if it will be reinstated, or if alternative classes are available.

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