This class will cover many of the more edible natives such as miner’s lettuce (salad green) and wild grape (edible grapes). We will also discuss some of the more obscure but equally useful native food plants like saltbush (edible and tasty roasted seeds) and Cleveland sage with local onions (combined to make a California pesto). Samples of California Pesto, prepared with native onions and sage collected from California native gardens, will be demonstrated and available to taste. Class includes a lecture, detailed recipe cards, and harvesting and cooking demonstrations.
Instructors: Antonio Sanchez and Naomi Fraga
$90 members / $100 nonmembers
Please bring a lunch