Saturday, November 20 | 11 a.m. – 1:30 p.m.
Get your hands dirty at the Botanical Garden’s thanksgiving harvest! Participants will learn about and harvest produce in The Zachry Foundation Culinary Garden alongside a senior horticulturist. Then you will head back to the outdoor teaching kitchen to whip up some seasonal recipes with the Botanical Garden’s chef. Learn to make creamy French lentils with mushrooms and kale, cauliflower gratin, and roasted beet salad with fennel and radishes. Participants will leave with an abundance of gardening knowledge, unique recipes, as well as fresh produce from the culinary garden. Contact [email protected] with questions.
Fee: $45 ($40.50 member). Registration deadline is Thursday, November 18 at 11 a.m.
Instructors: Botanical Garden Culinary and Horticulture Team