Spring brings a magical moment when the first tender asparagus spears, delicate shoots and roots, and woodland ramps make their debut at DC farmers markets and the local food scene springs back to life. In this celebration of seasonal, nourishing eating, we’ll explore the intersection of farmed and foraged ingredients, creating dishes that capture the essence of the Mid-Atlantic spring.
What You’ll Learn:
- How to select, store, and prepare delicate spring produce
- Essential techniques for cleaning and preparing wild ingredients
- Creative ways to combine cultivated and foraged ingredients
Seasonal Ingredients We’ll Work With:
- Foraged: Ramps, Mushrooms, and more depending on availability
- Farmers Market Fresh: Asparagus, Radishes, Pea Shoots, Spring Onions, and more depending on availability
On the Menu:
Spring Pea and Morel Ragu
- A velvety ragu of sweet spring peas and earthy morel mushrooms, simmered to perfection to be served over pasta or fresh bread
Radish and Gem Lettuce Salad with Spring Green Goddess
- A crisp salad of peppery radishes and tender gem lettuce, dressed in a creamy, herbaceous Spring Green Goddess dressing
This class is a celebration of Maryland’s spring abundance, bringing together traditional knowledge and modern techniques. Perfect for anyone interested in connecting more deeply with our local food system and seasonal eating.
In collaboration with FreshFarm.
CLICK HERE for reservations.