We are surrounded by an abundance of food, from what we can grow ourselves locally, to what we can forage all around us.

Linh Aven and Elizabeth Haskett of Dandelion Forest Farm will lead us in this presentation, which focuses on preserving the harvest to highlight hand-crafted seasonings, condiments, ferments and dried goods in the preparation of meals.

Linh and Elizabeth will guide us through a holistic plan to build a home pantry across the seasons and will discuss techniques to process crops. They will also share ideas for how to cook with your pantry ingredients.

Dandelion Forest Farm, located in Nottingham, is an agroforestry farm started by a chef, a farmer, and a scientist on a mission to figure out a better way to grow and eat food. Their focus is on edible perennial plants that naturally grow well in the northeast, such as chestnuts, elderberries, lavender, and paw paws. Inspired by permaculture, biodynamics and Indigenous practices, the staff at the Farm are working to transform six acres of hay fields into a magical and bountiful food forest, all while making a multitude of delicious treats along the way.

About Linh — Linh Aven is a chef, a baker, a farmer, and a scientist. She weaves all these threads together at Dandelion Forest Farm, which offers CSAs, workshops, and a farm-to-dinner series called the Farmer’s Table.

About Elizabeth — Elizabeth Haskett is an experienced chef, who ran her own restaurant in Brooklyn, NY and then switched gears, diving into natural and biodynamic farming. She currently co-chefs at the Farmer’s Table, launched an astrology practice called Thema Mundi, makes a line of apothecary products, and homesteads in Raymond, NH.