From our organizers:
Although New York City is known as The Big Apple, we’re not so known for our produce and fresh herbs. But that’s not to say that they can’t be found! In this workshop taught by Mallory O’Donnell, we’ll use locally foraged ingredients while learning about the plethora of unique flavors they can lend to any dish. From here, we’ll use these ingredients along with some supplemental store-bought finds to show you a variety of fermentation techniques.
Mallory O’Donnell is a wild food gatherer, grower, cook and writer focused on the ethical and sustainable use of indigenous edible and medicinal plants and invasive wild edibles. As general manager of a small landscaping company, Mallory spends a great deal of time working with edible weeds and introduced plants, as well as ornamental plants with potential food use. Mallory is currently working on a book of wild food cucina povera–featuring traditional working-class ethnic dishes from around the world, as well as ancient preservation methods. Recipes, articles and selections from this ongoing work are published in blog form (How to Cook a Weed).
* Although we will have some jars on hand, we ask students try to bring at least five jars of 16-32 oz in size.
Wild spices brine
Foraged greens kimchi
Wild yeast starter