The Museum School
S33. Valley Vegetables: Asparagus, Fiddleheads & Spring Herbs
Saturday, 10 am-12:30 pm
Examine the history, lore and cooking of spring vegetables and herbs with a special focus on asparagus, arugula, fiddleheads, mint, and chives from the Valley. There will be recipes, cooking tips, and samples to try, as well as copies of Claire’s latest book Valley Vegetables.
$24, Members; $28, nonmembers
ABOUT THE INSTRUCTOR
Claire Hopley: Teacher and journalist; food writer for the Boston Globe, Yankee Magazine, Washington Times, Daily Hampshire Gazette, and Amherst Bulletin; author, New England Cooking: Seasons and Celebrations, The World of Blantyre and the Cookery of Christopher Brooks, History of Tea and Tea Times, and The History of Christmas Food and Feasts.
May 18 (one class)