Join us on Sunday, May 5th at The KITCHEN
at The Boston Public Market for a wild time! Russ Cohen, naturalist and wild
foods enthusiast will be discussing the wonderful world of foraging.
This
presentation “Wild Plants I Have Known…and Eaten” includes sampling and will be
followed by “Wild Flavors on Your Table” a cooking class incorporating a variety
of Russ’s foraged bounty led by chef, cookbook author and James Beard award
nominee Didi Emmons.
Growing up, Russ Cohen spent much of his free time in
the woods cultivating a strong spiritual connection to nature. Russ' first
formal exposure to edible wild plants occurred while a sophomore at Weston High
School, where he enrolled in an "Edible Botany" mini-course offered
by the high school biology department. Russ added edible wild mushrooms to his
teaching repertoire in 1989 after returning home from a trip to the Soviet
Union, where he caught the mushroom hunting bug from the Russians.
Russ has a mission beyond just teaching people about foraging. He wants
you to get outside and explore! You can add a whole other dimension to being
outdoors by learning what you can nibble on in your surroundings. There’s a
perception that foraging only takes place way out in the woods and is only done
as a last resource when sustenance is needed. Russ wants you to know that’s not
true. Foraging can happen as close as your own back yard or the empty lot
across the street. And who knew that
weeds could be so delicious as a daily addition to you diet? Invasive species
are considered a nuisance, but the silver lining is that they are abundant and
harvesting them leaves no ecological impact. Russ also encourages foragers to develop
relationships with and support local and organic farms as they provide
wonderful opportunities for foraging.
Some of Russ’ favorite plants to forage for are Dame’s Rocket, which is
in the mustard family and related to arugula, Stinging Nettle and flowers of the Black Locust. Did you know you can even eat daisies? One of Russ’ favorite recipes is Burdock Bloom Stalk
Bake which is a delicious forager’s version of Hot Artichoke Dip. You can find
that recipe here: http://users.rcn.com/eatwild/recipes.htm
Want to join us for this wild experience? You can register for “Wild
Plants I Have Known…and Eaten” here
Register for the cooking class “From Forage to Finish: Wild Flavors on
Your Table” here::
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