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Event Details

Eat Your Flowers–Botanical Fun in the Kitchen

$950.00

Available

Nature Studies
Brasstown
Week
Ages
18yr+
May
30
Sun
-
Jun
4
Fri
PM
04:00
-
PM
12:00
Schedule Type Title: Every Day of the Week
Schedule Description: Daily
Sessions: 6
Session Hours: 6.00
Program Area: Cooking, Gardening, Nature Studies
Instructor: Nanette Davidson
Studio/Location: Lower Keith
Student Materials: Please bring the following -Comfortable clothes and garden shoes that can get wet and dirty - Raincoat or rain poncho, just in case - Anything you need for outdoor safety & comfort -- hat, sunscreen, insect repellent, allergy meds, water bottle, etc. Optional: -Harvesting basket, hand pruners, flower clippers if you have some you like -Garden gloves -Any flower and herb books you especially love -Apron -glass jars, plastic containers for leftovers and special food samples to take home
School Fee & Materials: Having access to a bigger refrigerator in 2027Lower Keith Kitchen if budget allows one to be installed would be so helpful. We need access to the Big Kitchen freezer for the short bread with flowers and takes about 4 cookie sheets. Also having a good garden plan of edible herbs and flowers with Jason planted in the fall for end of May first of June harvest in 2027 would be ideal.
Instructor Materials: Everything needed to supplement Lower Keith Kitchen as well as all the food basics. Ingredients for Mezza table, including honey, sugar, vinegar, spices, a variety of jars, paper bags, special tools, supplemental tablecloths
Equipment Needs: Array of organically grown herbs and flowers in JCCFS gardens available for harvest by class. Will talk with Jason and Susannah in the fall to arrange more edible flowers for June 2027, especially roses. Bigger refrigerator would be great. Otherwise need coolers, that fridge is too small for any cooking class Ability and access to take sheets of flowers on short bread to freeze in Main Folk school kitchen, 4 half day sheet pans, Need to be in touch with kitchen. Wire shelf for storage for onions, potatoes, and other ingredients and equipment more easily accessible during class would be helpful An updated campus map of unsprayed safe forage areas Tool basics: garden pruners and scissors, gathering baskets and/or bags, paper bags, dehydrators, lines to hang herbs, clothes pins Stainless steel table Plastic tables and chairs dvd, computer tv hook up, Lower Keith kitchen cooking equipment basics, including large, medium, small stainless steel bowls, colanders, strainers, small to medium dishes, trays, bowls for herbs and spices, tongs, blender, food processor, mortar and pestle, good sharpened knives and cutting boards, oven, microwave, fridge. Wooden spoons, Tableware for 10, eight students instructor and assistant, plates, bowls, tablecloths, cloth and paper napkins. Regular and paper plates, bowls, and cups Wax paper, aluminum foil, parchment paper, and plastic wrap Paper and cloth towels, dish drainers, soap, scrubbers
Skill Level: All levels
Total Materials Fees: $100-$125
Lower Keith
1 FOLK SCHOOL RD
BRASSTOWN, NC 28902-8008

Description

Learn to identify, harvest, and use 50 edible flowers and herbs in your seasonal cooking. Source the campus gardens for cuttings and take them to the original Folk School kitchen to create beautiful and delicious condiments, salads, herbal syrups, floral baked goods, and more. Learn tips for keeping bright colors true and flavors intact with beneficial health aspects of culinary herbs and spices. Enjoy a colorful tea party and finish with a vibrant mezze table of class-made delights.

Learn to identify, harvest, and use 50 edible flowers and herbs in your seasonal cooking. Source the campus gardens for cuttings and take them to the original Folk School kitchen to create beautiful and delicious condiments, salads, herbal syrups, floral baked goods, and more. Learn tips for keeping bright colors true and flavors intact with beneficial health aspects of culinary herbs and spices. Enjoy a colorful tea party and finish with a vibrant mezze table of class-made delights.

$100-$125

Nanette Davidson founded the folk school culinary program, wrote The Folk School Cookbook, and acted as Resident Artist for cooking for twenty years. She has studied Shaker cooking and textiles and is a repeat visitor to the Shaker historic sites in New England and Kentucky. She regularly bakes sourdough breads in her woodfired oven for friends and local markets.
Nanette Davidson (weaver) first learned to weave as a teenager at the Folk School. She then completed the well-loved professional crafts program at Haywood Community College and went on to establish a successful business making flatwoven carpets for the interior design trade and crafts galleries throughout the southeast. Nanette is a longtime member of the Southern Highland Handcraft Guild.

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