Spring in Maryland brings a magical moment when the farmers market awakens with both cultivated treasures and wild-foraged delights. From the first tender asparagus spears to woodland ramps, this is when our local food scene truly comes alive. In this hands-on class, we’ll explore the intersection of farmed and foraged spring ingredients, creating dishes that capture the essence of the Mid-Atlantic spring.
Learn how to identify and work with foraged spring ingredients while also making the most of farmers market finds. We’ll transform these seasonal gems into vibrant, nourishing dishes that celebrate the fleeting beauty of early spring produce. From delicate pea shoots to peppery radishes, each ingredient tells the story of our local foodways and seasonal traditions.
What You’ll Learn:
How to select and store 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 and Mushrooms
Farmers Market Fresh: Asparagus, Radishes, Pea Shoots, Spring Onions
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 and local foraging experts.
CLICK HERE for reservations