If you enjoy this class, you might also enjoy the self-paced winter and autumn sessions of Country Kitchen. The summer session is next to be released!
Today I am glad to share that Country Kitchen, Spring is now available as a self-paced, join anytime class. If you've already taken the two previous spring sessions in the past, this one won't be for you, but if you didn't have a chance to enjoy those programs when they ran as live workshops, now you can!
Unlike the winter and autumn self-paced sessions, this spring program is double in size because it actually ran as two unique sessions over two years (the others ran for one year).
________________________________________________
Over the last few years I’ve felt compelled to bring my work closer to home, offering classes that reflect more of the day to day in our seasonal New England kitchen. This desire has led me to the creation of a new course called Country Kitchen. If you’ve not yet read about its origins, I encourage you to do so here.
With each passing year, my family seems to rely less on the grocery store, and more on our own skills of gardening, foraging, preserving, hunting, and sensible thrift. It's not something we set out to do, yet here we are in a place where the bulk of our day to day fare combines food from our own hands, as well as a rich supply from local farms. If you feel inclined to source much of your food from regional landscapes, or feel curious about what that might look like, than I think you'll really enjoy Country Kitchen.
Country Kitchen is an intimate online class that feels personal and relevant to how we live here at home. I share our favorite family recipes, essays, and video demonstrations. Originally, this class was offered quarterly, a small but mighty two weeks each season; a place on the calendar to pause and revel in all things related to the center of our homes. But now, it is available as a join anytime workshop, to better suit your availability.
And it’s not just about food! So much happens in our kitchen that supports the running of our home, things that do not wind up on a dinner plate. Or at least, immediately so. 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 share with you in Country Kitchen.
The contents:
This session of Country Kitchen includes twelve beautifully designed ebooks containing whole food recipes, tutorials, seasonally relevant essays, tips and ideas, and twelve instructional videos. Nearly six hours of video demonstration are waiting for you in this spring session.
In this spring session you will learn how to make:
Wild Leek Fritters :: Asparagus & Morel Sauce :: Springtime Quiche :: Preparing Asparagus for the Freezer :: Wild Leek Pesto :: Homemade Yogurt & Maple Rhubarb Compote :: Raspberry Leaf Infusion :: Lemon Balm Cheesecake :: Springtime Risotto :: Chicken & Wild Rice Soup :: Wild Leek Seasoning Salt :: Cleavers Tincture :: Quart Jar Knitted Cozy Pattern :: Springtime Pizza :: Creamy Herb Dressing :: Shakshuka :: Lacto-Fermented Radishes :: Blueberry Muffins :: Dehydrating Spinach Bounty :: Homemade Laundry Soap :: Homemade Ricotta :: Sausage & Ricotta Stuffed Collard Rolls :: Kale Salad w/ Peanut Dressing :: Strawberry Clouds :: Strawberry Sage Kombucha :: Violet & Dandelion Breast Oil :: Lilac Blossom Bath Salts :: Senegalese :: Hearty Chicken Salad :: Herbed Sourdough Crackers :: Lilac Honey :: Nettle Infusion :: Citronella Beeswax Candles :: Hearty Greens Soup :: Smoked Salmon Toast :: Split Pea w/ Ham Soup :: Soup Booster :: Blueberry Pie :: Violet & Dandelion Lotion :: Onion & Barley Soup w/ Spinach :: Wild Leek & Goat Cheese Scones :: Spring Greens Risotto w/ Ricotta & Wild Leek Oil :: Asparagus, Egg & Prosciutto Tart :: Wild Leek Oil :: DIY Maple Sugar :: Creamy Chicken & Asparagus Soup :: White Beans w/ Dandelion Greens & Feta :: Sheet Pan Chicken Fajitas :: Bacon & Cheddar Deviled Eggs :: {Seriously Delicious} Carrot Cake :: Dandelion Bitters :: Red Lentil & Kale Soup :: Salmon w/ Lentils, Bacon & Wild Leeks :: Violet Syrup :: Wild Leek Seasoning Salt :: DIY Beeswax Wraps :: What to Clean Next {a peek at my cleaning routine} :: Spring Roasted Herb Roasted Chicken :: Creamy Orchetti w/ Peas & Bacon :: Crispy Lemon Potatoes :: Homemade Blue Cheese & Buttermilk Ranch Salad Dressings :: Strawberry Rhubarb Crisp :: Strawberry Shortcake w/ Buttermilk Biscuits :: DIY Foraging Bag {sewing tutorial} :: Tomato Fertilizer Recipe :: Honey Apricot Chicken w/ Asparagus :: Sweet & Sour Meatballs :: Morel Mushroom & Herb Polenta :: Jewelweed Ice Cubes :: Lemon Balm Tincture :: Spruce Tip Ice Cream
Video demonstrations include:
Lemon Balm Tincture :: Make Your Own Tomato Food :: Strawberry Rhubarb Crisp :: Make Your Own Beeswax Wraps :: Dandelion Digestive Bitters :: Make Your Own Maple Sugar (You do not need to make your own syrup to do this!) :: Wild Leek Fritters :: Raspberry Leaf Infusion :: Springtime Risotto :: Wild Leek Seasoning Salt :: Homemade Laundry Soap :: Homemade Ricotta :: Lilac Bath Salt :: Citronella Beeswax Candles :: Herb Closet Tour :: Soup Booster (seasoning blend)
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 do the same.
If you'd like to join, I would honored to spend time with you in the kitchen. And don’t forget to read more about the origin, with a broad explanation of this workshop if it is new to you.
Twelve ebooks, twelve instructional videos, thoughtful essays, plenty of seasonal inspiration, permanent access.
Available immediately upon purchase.
$50.00
(Please note: Class log-in is sent to the email address associated with your PayPal account. Thank you!)
