Turkey Hill Farm, VT: Wild Edibles Workshop

THE FARMER’S KITCHEN: 2011 WILD EDIBLES COOKING CLASSES

These cooking classes feature local wild edibles—like fiddleheads, lamb’s quarters, and wild leeks.. The classes are presented at Turkey Hill Farm by lifetime farm cook, Margaret Osha, who is assisted by professional organic cheese maker, Melissa Komorowski..

Our 2011 class will be held from 10:00 AM until about 3 PM on Saturday, May 7, 2011. For lunch each day we’ll eat what we forage and prepare. Turkey Hill Farm provides he other ingredients needed to round out the meal. Class size limited to 8-10 participants.. Cost: $65.

WILD EDIBLES AND BEYOND: GATHER & PREPARE A CREATIVE IN-SEASON WILD EDIBLES LUNCH offered Sat, MAY 7, 2011, 10-3 pm, $65.

This class focuses on what is in season in the forest, on the farm, and in the garden. We introduce how to safely identify and respectfully forage wild edibles, and talk about the health benefits of these plants as ingredients in the seasonal dishes we will prepare from what the edible landscape has to offer..

We combine wild edibles with the freshest seasonal farm ingredients to prepare a delicious, nutritious, and creative lunch. Our inspiration will come from the found ingredients of the day rather than a recipe. Join us for a unique culinary experience.

We’ll be gathering ingredients from forest, field, farmyard, and garden. Please come dressed for spending a portion of the day outside. You will need long pants, a shirt with long sleeves, and shoes or boots for walking in the woods. No sandals please. Bring rain gear if appropriate and a natural bug repellant if you feel it necessary.

For the cooking segment, please bring both a paring knife and a chef's knife (if you have them); an apron, cutting board and two hand towels.

MEET THE INSTRUCTORS

Margaret Osha

Every spring I look forward to eating dandelion greens. My body actually craves this somewhat bitter, earthy-tasting wild edible that many people consider a weed. Our patch of horseradish is ready at the same time the first dandelions appear. I consider dandelion greens smothered with freshly ground horseradish to be my spring tonic. Dandelion is a liver cleanser and after the long winter that is just what my body needs.

When I was growing up on the family farm in Northfield, dandelion season had its own traditions. Please read my Dandelion Season memories to learn more.

Over the years, my interest in the medicinal properties of wild plants in our area has grown. I have learned a good deal from Nancy and Michael Phillips, both from their classes and from their book The Herbalist’s Way. I am looking forward to expanding my knowledge of wild edibles through an intensive course I will be taking this spring with Annie McCleary and George Lisi at Wisdom of the Herbs School.

Melissa Komorowski

Herbs have been an interest for me since my children were little. It started with an herb garden and as I learned more about the borage, basil calendula, and echinacea that I grew, I became more and more interested in their medicinal uses. I started by making simple teas and tinctures and then salves that I used for the family. We ate herbs such as dandelions, nettles and chickweed.

I met Deb Soule from Avena Botanicals at an herb fest in Maine. I took a trip to her place and fell in love with a gigantic rosemary that she had. Attending the 2nd and 4th Herb Symposiums in Massachusetts set my head spinning about all the uses of herbs. There is so much to learn and the plant world has so much to teach. Among my favorite herbalists are Rosemary Gladstar from Sage Mountain, Adele Dawson, Corrine Martin, and David Hoffman.

I am patiently waiting for the first nettles and dandelions to get big enough to eat and for the coltsfoot flowers to poke through by the road sides. Spring is such an exciting time! Let the harvest begin.

PRE-REGISTRATION REQUIRED

Call 802-728-7064 or email to reserve your spot. Payment is required in advance. Please list which class you would like to attend and send with your check to: Turkey Hill Farm, 55 Turkey Hill Road, Randolph Center, VT 05061. In the event that a class is cancelled due to under-enrollment, a full refund will be made.