Salad University brings anyone who eats into closer connection with the wild and cultivated plants essential for our thriving. A 40-ingredient salad is the jumping-off point for our inquiry into gardens or wild places. Students learn several dozen plants available in any given season: how to grow and harvest them in an ecologically sensitive way, their health benefits, ways to use them (salad, smoothie, medicine). Following the schedule is more info on how we run a class.
Redwood Valley Fall Salads: Sunday November 4, 2018, 11:45-4. Meet at West Road and North State St (just E of West Road exit off US 101 in Redwood Valley), then caravan/carpool to our farm on Bakers Creek Road, about 3 miles up Laughlin mountain.
We can host groups who want to organize a class at a different time at our farm. We can also travel within the county and beyond if a class is organized; please contact us to discuss (email to firstname.lastname@example.org or call 707-272-1688).
The above classes, with Bill Taylor and Jaye Alison Moscariello, are held in gardens where we will talk about and taste 30 or more flowers, herbs, and greens used in salads or green smoothies, that can be harvested in any given season. A green smoothie will be available to sample. We will also make wild chips and thistle lemonade. Discussion will cover growing timing/tips, and medicinal qualities. The class will end with a small meal of salad, tastes of kimchi, and other foods. Potluck contributions welcome. Seeds are also available (bring envelopes if you have them). Class is by donation ($30 per person, $50/couple)
Check touchtheearthmusic.com for updates, or 707-272-1688.
This flyer has further notes on this project and some past dates: salad class flyer