Cooking with Native Berries
September 11 @ 10:00 am - 11:30 am$20 – $30
Native berries—think elderberry, black currant, and aronia! Of course, these native gems are delicious; they are also packed with nutrition. Elle, Education Director at Lily Springs Farm, will begin with a brief description of regional native berries, what makes them unique, and a basic overview of their best uses in the kitchen. Elle will demonstrate two recipes: Aronia Chutney and Lily Springs Farm’s twist on the popular elderberry syrup—Elder & Aronia Syrup. Our time together will also include an in-depth discussion about the benefits of incorporating these native perennial berries into your cooking, as well as Lily Springs Farm’s goals for increasing the prevalence of native perennial foods in our food system. Attendees will receive a free download of the farm’s Aronia Recipes Zine which includes recipes for aronia dishes and more.
Try these recipes yourself using aronia, elderberry, and black currant berries grown at Lily Springs Farm! Class participants can receive a discount on berry orders when signing up for the class: choose one berry ($7 for a pound – perfect for one small recipe) or all three ($20 for a pound of each – make a big batch or try multiple recipes). Pick up your order at Lily Springs (1930 60th Ave., Osceola, WI) or email email@example.com to inquire about delivery to the Twin Cities metro area.
Also, this is more of a demonstration than a cook along class. If you would like to try cooking along, Elle will provide an ingredients list before the class. Either way, there will be time for questions.