Hey! The gardens are in full swing with all this wet and warm weather. Perfect for picking, cooking and eating. See you soon I hope!
Blackberry mint mojitos and crunchy pan-fried squash blossoms stuffed with garlic scape pesto and local chevre will get us up and running. Then we’ll wander into the gardens and pick our dinner fixings. Heirloom fingerling potatoes are so delicious they only need a golden roast along with optional toasty local fennel sausage. Yellow squash strips get a pistachio mint pesto stuffing, skinny green and yellow beans get tossed with sherry vinegar marinated red onions and cucumbers. And for our dessert, a gooey, drop dead gorgeous, easy blackberry chocolate dip-in cake.
|Blackberry bittersweet chocolate OH MAMA! Pie|
July is THE best month of the year for fruit pie! We’ll gather round the picnic table for.summer berry Prosecco spritzers and stuffed garden veggie appetizers. Then we’ll make flaky butter crusts to wrap around the fruit filling of your choice. Each participant will make a small pie to take home or share in class. Fillings include blueberry, peach, blackberry, plum and more. While our pies bake, we’ll enjoy a slice of “Oh, Mama” wild blackberry bittersweet chocolate pie and a scoop of homemade creamy vanilla frozen custard.
All proceeds for this class go to the Appalachian Foods Storybank, a new oral history program of slow food Asheville. If you or a family member or friend have tales to tell about old-time mountain farming, cooking, family food traditions that need to be preserved, contact Barbara at the link below. We can help capture stories via written word, photos, and video. Volunteers needed, training provided.
Classes held in East Asheville, 5 miles from downtown. To register, email Barbara
or call 828 298-2270