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.