The Good Weeds Workshop
Gourmet evening with friends?
Discovery family reunion?
Teambuilding between colleagues?
Contact us to discuss it!
FooDGooD proposes its 4 Spring Workshops, to learn how to recognize and cook a delicious dinner with Good Weeds:
Friday March 15
Friday April 19
Friday May 17 or 24
Friday June 14
What is the Good Weeds Workshop?
In practice
It is above all about spending a great gastronomic evening, while learning to cook with what our gardens are offering us generously. But it also means tasting new flavours and intense colours, learning tips & tricks to reduce vegetable waste, store food without electricity and reintroduce fermentation in our kitchens. During the collective preparation of a delicious meal that we will enjoy all together, we will discover these different themes.
In summary, during these workshops you will learn how to reinvent your dishes with surprising natural and sustainable ingredients.
Together let's try to lower our dependence from agriculture.
The Workshops take place at Arti'Choux, E411 exit 4, between Overijse and Wavre.
When? from 7:30 p.m. to 11 p.m. - as soon as spring makes the Good Weeds grow again, 1 module per month in March, April, May and June, and before their winter rest, 1 module per month in September, October and November.
We form groups of 8 to 10 people, but there is also the possibility of organizing your own group and date by using the contact form.
Price? 60 Euro per Workshop, (50 Euro per Workshop if you book for a season).
Interested? Contact us by completing the form.
Wild and perennial plants
In each Workshop we prepare 5 plants from our gardens. The objective is to learn to recognize them, harvest them and prepare them. Depending on the plant we will be interested in the stems, leaves, flowers, fruits or even roots. We will use well-known plants from our gardens such as nettles, dandelions, wild garlic or elder. But we will use many other greens like goosefoot, tansy, meadowsweet, ground ivy, hogweed, japanese knotweed and many more.
0 Waste
What to do with old bread and half empty wine glasses? How to eat potato and carrot peels? And the radish leaves and leek greens? In the Good Weeds Workshop almost nothing is thrown away. You will come home with good ideas to minimize your food waste.
Canning & Fermentation
Vinegar, Pickles, Lactofermentation, Kefir, Kombucha, Drying, Jam, Syrup, Fruit paste, Chutney, ... Have you ever heard of this? You will discover these techniques as the Workshops progress. They are all part of a more sustainable diet, and some are also excellent for our digestion and health.