Come join culinary instructor and former organic farmer, Rebecca Sornson, in exploring edible, medicinal greens growing in your backyard. We will start by donning our farm boots to forage for various greens and herbs on the 21 Acres Farm, then bring our foraged findings into the kitchen to make herbal infusions, spring green pesto, and a unique salad from greens you likely weed out of your yards! We’ll round out our communal meal with fresh bread, cheese, seasonal crudites, and hummus. Vegetarian with dairy; gluten optional.
We celebrate true farm-to-table cooking at 21 Acres; all ingredients come from local farms, including the 21 Acres Farm. Starting in May, our spring classes begin at 6 pm with a guided walk on the farm.
Instructor: Rebecca Sornson
Rebecca has a deep-rooted passion for traditional and culturally significant culinary arts. She is fascinated by the healing properties of whole foods as well. After completing her bachelor’s degree at Bastyr University, Rebecca went on to work as an organic farmer and farm-to-table culinary instructor in Maine and Michigan. Inspired by the forces of edible nature, Rebecca decided to return to Bastyr to complete a naturopathic doctoral degree. These days, when she’s not filling her mind with disease processes and treatments, Rebecca loves teaching at 21 Acres. In her mind there’s really nothing better than cooking great food with curious, passionate people.
Registration and Enrollment
Standard fee is $69, discounted rate for 21 Acres members and students is $59. Student ID required at the door. There are three ways to register; online at https://tastybackyard04262017.eventbrite.com/, by e-mailing firstname.lastname@example.org or by calling us at 425-481-1500.