4 separate events:

March 27, April 3 , 17,  24

6 p.m. to 7:30 p.m

Come over to Kelly's kitchen in Ahwatukee.

Learn about what is in season, and help process it.

Mesquite flour, Palo Verde, tea, seasonings, Ironwood beans, Prickly Pear,

Saguaro fruits, and more. Learn from Kelly, who has focused on foraging for wild and urban plants in Phoenix for ten years. Taste the desert and meet like-minded people. Put your ecosystem awareness into action! A short edible plant walk is included.

No pets please.

Prickly pear tea, mesquite beans, saltbush green salt, barrel cactus seeds, and more will be available to purchase at the end of the class.

Each event supports our mission to increase community-owned food security. You’ll leave with practical foraging skills, simple recipes, and a deeper connection to the plants in your own neighborhood.