June 15, 2019 @ 10:00AM — 11:00AM
Reduce food waste while creating delicious meals!
Join us and Heather Artripe of Ozark Natural Foods for a Root to Stalk class. Root to Stalk is the art of using all parts of the vegetables, fruits, breads, cheese, brines, that you would normally compost, in your dish. Those carrot tops, radish leaves, and mushroom stems will take center stage in our delightful dishes. In this class we will be making a Thai Watermelon Salad with Crunchy Watermelon Rind, Shaved Zucchini Salad with Carrot Tops, Dill Pickle Brine Potato Salad, Radish Leaf Summer Salad, and last but not least, a Mushroom stem and Herb Compound Butter.
Take home recipes and a deeper appreciation for keeping food out of the landfill!
Heather Artripe works at Ozark Natural Foods. She has been there for 10 ½ years and has been teaching cooking classes at the Co-op for the past 6 years. She learned to cook the old fashion way, standing on a chair in her Granny's kitchen starting at the age of 4. She has been cooking her whole life with the guidance of her peers, her family, and her friends. Her favorite culinary herb would be an even tie between rosemary, basil, dill, parsley, and cilantro.