Old Man Winter was slow to release his grip this year, but as I write this introduction, early morning birds are singing with the most excitement I've heard yet this year. Spring is finally here! I've hung a few loads of laundry on the line, and today promises to be in the 60's. Before we know it, that neon green of new life will permeate the woods outside our windows, and with baskets in hand, we'll start bringing home the first foods and medicines of the season. Spring is such a fun time of year to be in the kitchen, with so many new and much needed ingredients to work with, and free reign to use up what remains in storage. No longer do we need to carefully ration the frozen berries, there will be more coming soon! We can heap generous amounts of gently stewed berries over vanilla custard that's been infused with the first lemon balm of the year, and feel like the luckiest eaters in the world. I'd love to spend some of this creative, hopeful time of year in the kitchen with you.
Today, registration for the spring session of Country Kitchen is open!
(If you took Country Kitchen last spring, this is all new content.)
Country Kitchen is an intimate online class that feels personal and relevant to how we live here in our home. It is about the celebration and pleasure of cooking and sharing good food, with a focus on seasonal ingredients. I share our favorite family recipes, give video demonstrations, and write essays relating to food, home, and life. I never quite know what I’m going to write about exactly, but it is always relevant to our time together in the kitchen. We also have a private community to connect with one another, which is a bustling place filled with inspiration and new ideas. It is also ongoing, meaning once class is over you can stay connected to our group forever. Country Kitchen is a place to gather, pause, and revel in all things related to the center of our homes.
And it’s not just about food! So much happens in our kitchen that supports the running of our home. We process and preserve food, make soap, cleansers, medicine, candles, lotion, salves, functional crafts, gifts, and so much more. These things are born from our kitchen, and as is seasonally relevant, I’ll be sharing those recipes and tutorials with you.
As requested, the tutorial for my foraging bag will be provided in this session!
What to Expect:
- Two weeks - classes released on Monday, Wednesday, and Friday.
- Each class will include a beautifully designed ebook containing featured whole food recipes, tutorials, a seasonally relevant food related essay or article, tips and ideas, and an instructional video.
- Private Facebook group (optional but recommended) to answer questions and discuss all that is happening in your seasonal kitchen. This group is ongoing and does not end with the class. I, along with anyone else interested, share This Week In My Kitchen posts between sessions. A handful of photos from the week, and a few words. It's fun!
- Weekday check-ins from me in our Facebook group to answer your questions, exchange ideas, share what I'm up to, and my favorite part - learn from you!
- This workshop is part well-planned experience, part go with the flow and see where the season takes us.
If you’ve taken a workshop with me before, you know my classes are not offered in a "how to" or "you should" sort of tone. It's important to me that you show up as you are, feel welcomed and included, and leave only with what you need. Think of Country Kitchen as a class that highlights what I'm up to in the kitchen this season, and invites you to share the same.
After a long winter of delicious but often monotonous menus, I am looking forward to reaping the restorative benefits of springtime wild foods and early garden delights, and I'd love for you to join me!
(Registration is now closed. Thank you for joining!)
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Bring a Friend: If you register by the end of Sunday, April 15, you may invite a friend at no charge. Many people like to buddy up with someone and share the cost of the workshop (you'll need to set that up on your own as I am not able to split invoices). Please follow these simple instructions:
- One person registers.
- Once registered, email me your guest's/friend's full name and email address by 4/20 to heatherbrug@gmail.com
- I will add them to the roster and they will receive a brief welcome letter from me the following week.
Enjoy, the workshop!
