As we head into the hot summer months here in the Northern Hemisphere, our bodies require preparation for the heat to come in the form of food and herbs.

Nature, wise as she is, provides the things we need in abundance at this time and specifically in the form of bitter. Here in Vermont, our rolling green hills are studded with the golden dots of dandelion and as I ready my beds for the summer plantings, I am digging out deep roots of burdock - the earthy plant often burdening our sweaters in fall.

These bitter plants provide the liver and lymphatic system the cleanup we need after a long winter of storing fat and water. They open the channels before we are sweating beneath the beating summer sun.

The next round of crops we see emerge are sweet ones, rich in chlorophyl and betacarotene - both cooling to the blood. Foods like spring greens, spinach, beet greens, early spring carrots. This sweet flavor acts as a coolant in preparation for the summer heat.

But how do we cook with these foods? That’s what we will explore in this two hour virtual cooking class from my kitchen to yours.

I will show you some recipe staples for this time of year and as always, give you some foundational kitchen skills to build your confidence to be your own healer in the kitchen.

No special skills required. Access to a stove and basic kitchen tools is necessary. A simple shopping list will be provided 3 days prior to the event.

THIS IS A VIRTUAL EVENT - you will receive a zoom link upon registering.

There are limited spots available so that I am able to connect with each of you. Grab your spot below.

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