mark smith

Food preservation and storage were key issues historically for folks reliant on a seasonal garden. A technique with a deep local history is bichicori–dried squash. This new class teaches you how to make bichicori. A winter squash is peeled and hollowed and then cut into a long strip. The strip is dried and later reconstituted into a variety of dishes.

This class provides you with two traditional O’odham squashes from Mission Garden–one prepped for use in the class and another one to take home for later practice! You will get step-by-step instructions on how to make bichicori, and a recipe for how to use the dried squash. The class also includes tasting a dish made with bichicori.

Cost: $60. You can purchase your ticket here. Some scholarships may be available.