Books & Talks

Curious how to best use the fallen apples at the local orchard or the overwhelming bounty from those wild blackberry bushes that seem to siege the city each year? Join Ohio-based chef Sara Bir as she shares tips and tricks from her new guide on finding and preparing unusual and wild fruits, The Fruit Forager’s Companion: Ferments, Desserts, Main Dishes and More from Your Neighborhood and Beyond. With nearly 100 recipes—including a habanero crabapple jelly and fermented cranberry relish—the book is sure to elevate your fruit foraging, cooking, and preserving game.

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Jul 19, 2018 at 7:30 PM