It’s lonely being an eggplant — often neglected and misunderstood. In this class, Michelle McKenzie, vegetable cheerleader and author of Dandelion & Quince: Exploring the Wide World of Unusual Vegetables, Fruits, and Herbs, joins us from 18 Reasons in San Francisco to show you how to love even the strangest summer vegetables and incorporate them into your repertoire. You’ll learn to make charred padron peppers with purslane and vinagered onions; watermelon with buckwheat sprouts, feta, and sumac; celery leaf salad with duck eggs and basil oil; and crispy eggplant with green chile, pickled shallots, coconut oil, and mint.
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Earlier Event: August 14Unsung Vegetables
Later Event: September 10Dandelion & Quince (Cooking Class at the Brooklyn Kitchen)