Cooking with Wild Foods and Weeds at Brooklyn Botanic Garden

Making bitters

On November 18th urban forager and Edible contributor Marie Viljoen will give an illustrated talk at the Brooklyn Botanic Garden about what to forage in the five boroughs and what to do with your finds once they are in the kitchen. Oyster mushrooms in winter, tender knotweed in spring, sweet serviceberries in summer, autumn olives in the fall? This is wild and edible New York, accompanied by delicious recipes and mouthwatering photos…

Tickets are $43 for members, $46 for non members (get them here) and the class runs from 1-4 pm.

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