春笋/ SPRING BAMBOO
Spring bamboo shoots are sweeter and more tender than winter bamboo shoots, and in all the bamboo eating regions of China, there are specific ways to use and preserve this treasure. For instance, did you know that Liuzhou’s famous 螺蛳粉 (snail noodles) are made using a fermented bamboo that is fermented without salt? In order for this ferment to work, the bamboo shoots must be harvested no more than 24 hours before preservation.
So that’s what we’ll do, using local invasive Phyllostachys aureosulcata.
Besides the ferment, we’ll also blanch and dry some bamboo the Jiangnan way, to be later used in stir fries, packed in chili oil, rehydrated in soup, or used as stuffing for poultry. Before rolling up our sleeves, we will fill up on my version of snail noodles with local foraged sea snails, as well as some other wild seasonal treats (it’ll be a surprise).
Workshop address will be shared after signup. One scholarship slot is available for a workshop assistant - please email me if you’d like to be considered. If you cannot make it, please give at least 48 hours notice to receive a refund. Attendees are highly encouraged to attend Saturday’s foraging workshop to be able to work with your own harvested bamboo on Sunday.
This workshop is part of 春游 / FIELD TRIPS, a spring foraging and cooking workshop series themed around plants from China that have naturalized in New York City - and all the questions they engender. Foraging workshops are Saturday, cooking on Sunday. See Events page for full series calendar.
