Foraged Holiday Cookies
Led by botanist Joey Jaros, participants learn the fundamentals of safe foraging and receive a step-by-step guide for making acorn flour. Using the flour and native plants gathered around Columbus, the class prepares a dark chocolate and acorn florentine, a persimmon crinkle cookie, and a spicebush gingerbread. Attendees sample each treat and take home three prepared doughs to bake during the holidays.
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