In this hands-on (and hands-in!) class, participants will learn how to make their own bone broth to support healthy guts, joints, thinking, and immunity. You'll leave with recipes, resources for local pasture-raised meats, and delicious samples of our own bone broth and nourishing, herbal soup!
How it works:
Each Kitchen Witch class can be taken by itself, or you can complete the series and come away with a growing collection of nourishing, botanical recipes and locally-sourced foods to support you and your family.
Each class you'll bring some jars (recycled are great) and (if you can) a vegetable or two from the suggested list (email me when registering so I can fill in any gaps). I'll supply all the other materials, including wildcrafted and homegrown herbs, organic spices, honey, and local meat/produce. Together we'll explore, experiment, cook, and make our own delicious, community-created culinary treats!
Sept 30: The Counter Culture of Wild Fermentation - bring 3 small jars and one or two of the following: a purple, green, or savoy cabbage, a carrot, an onion (red or white), a small head of cauliflower, garlic, ginger, or fresh dill.
Oct 2: Echinacea Tincture and Fire Cider - bring 3 small jars (or 2 jars and a recycled tincture bottle) and one or two of the following: an onion, a horseradish root, some turmeric root, a head of garlic, an orange, a lemon, a hot pepper.
- Nov 5: Bone Broth and Herbal Soups - bring 2 jars and one or two of the following: an onion, a head of garlic, a carrot, a potato, celery.
Bring a friend, come play with flavors, take home our delicious, nourishing foods and remedies AND the recipes to recreate them in your own kitchen!
All proceeds go towards keeping the apothecary stocked with local, organic herbs, offering Social Justice scholarships for aspiring herbalists, and supporting our community with low-cost/sliding scale wellness services. Thank you for helping bring the people's medicine to the people!