DIY Herbal Salves, Long Table Dinner08Jun 2016- 7 pm -
Join Aboriginal Herbalist Lori Snyder and learn how plants can be used to create medicinal salves, which heal & nourishes.
You will be creating your own salves using beeswax & local herbs!
This shall be followed by a seasonal four course dinner with BC VQA wine tasting. view details
People have been harvesting & cooking with wild Spring Greens throughout the centuries to add flavour & nutrition to soups, salads, pastas, and more.
Spring Wild Greens are reknown for their cleansing & detox properties & include: Dandelions, wild garlic, wild onions, watercress & fiddleheads, nettles.
It is super important to know that fiddleheads & nettles can not be eaten raw they must be cooked first.
Here are some really simple recipes for sautéed fiddleheads & boiling nettles which will add some fun to your Spring recipes.
What People Are Saying
“Organic and full of flavour, that’s flatbread.” Mia Stainsby, The Vancouver Sun
“The Rocky Mountain Flatbread is making a common North American staple spectacular.” Jason McRobbie, Alive Magazine
“It’s the crust and fresh organic ingredients that make these pizzas outstanding.” Mark Laba, The Province
“Combine the great taste, responsible sourcing and strong mandate for community support.” Tim Pawsey, The Courier