Join us for an early spring farm to table cooking class!

Tender leafy greens, sweet peas, and bright herbs are welcome tastes after a long winter and chilly spring. It is extraordinary that the very plants that become available around us are exactly what we need to nourish and replenish our bodies to prepare for the busy, hot summer.

Seasonal cooking can seem like a challenge, until you remember that for most of human civilization we ate what was available from the land around us. Freshly harvested food is great tasting, sustainable, and high in nutrition. Join Nourishing the North Shore for a cooking class that will focus on local availability for our early spring season. The recipes taught will demonstrate techniques that can be applied in your daily cooking routines along with some added skills such as quick pickling, fermenting, and making your own dressing and flavorful sauces.

 Questions? Contact Lisa at ryan@noblenet.org

This program was made possible with funds from the Institute of Museum and Library Science as administered by the Massachusetts Board of Library Commissioners.