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 youngĀ nopalĀ pads are cut up, they becomeĀ nopalitosĀ 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 soĀ nopalesĀ are available year āround.Ā Led by Carolyn Niethammer, author ofĀ The Prickly Pear CookbookĀ 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
