Over the past few millennia, the succulent pads of the prickly pear cactus have fed millions of humans and other animals, offering life-sustaining calories, vitamins, calcium and a host of other minerals. When the young nopal pads are cut up, they become nopalitos and they are ready to be mixed with other ingredients to make delicious and healthy dishes. Locally, young prickly pear pads appear in the late spring, but Mexican farmers manipulate their crops so nopales are available year ‘round. Led by Carolyn Niethammer, author of The Prickly Pear Cookbook and four other cookbooks that include prickly pear recipes, this class will show attendees how to clean the pads of spines and cook them so they are ready to incorporate into delicious dishes. Be prepared to show up at the next potluck with something truly unusual.
$50/member, $60/non-member
