Wednesday, March 9th
The Wild Gourmet: Seasonal Cooking with Native Plants with Alicia Funk
6-8:30 pm
$45- all proceeds go to benefit SYRCL’s Yuba Salmon Now! Campaign

The Wild Gourmet: Seasonal Cooking with Native Plants
Livingwild.org

Our modern-day American diet relies upon a mere 30 or so plant species, while 200 years ago an indigenous Californian’s diet would have included about a thousand. But we can still connect with the nutrition of our landscape by cooking native, local foods that are tasty, beautifully prepared and carbon-free.

Enjoy seasonal Douglas-fir Tea and Toyon Cider. Learn how to process Oak Nut flour from acorns and prepare delicious, gluten-free desserts with Oak Nut flour. Get ready for seasonal cooking with recipes and preparation tips for:

Spring: Douglas-fir Tip Tea, Redbud Vegan Cornbread

Summer: Manzanita Berry Vinaigrette, Manzanita Crackers

Fall: “Beyond Cranberry” Wild Berry Sauce, Oak Nut Bliss Bar

Winter: Toyon Berry Cider, Manzanita Blossom Salad

Book Release: Living Wild—Gardening, Cooking and Healing with Native Plants

Class size limited. Email or call Alicia Funk at 478-0669 or alicia@livingwild.org

Carmelized Toyon Berries- a recipe to try at home!

(Heteromeles arbutifolia)

Collect in winter.

2 cups berries

1/4 cup honey

1 tbs cinnamon

Cover berries with water and boil for 15 min. Strain and mix with 1/4 cup honey 1 tbs cinnamon. Place on cookie sheet and bake at 400 for 30 min [6].

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Uncategorized by Wendy Van Wagner