Persimmon & Acorn Foraging Class | Finley Farms

Spend an evening learning about two of the most beloved wild foods in the Ozarks at From Harvest to Kitchen: Acorns & Persimmons at Finley Farms in Ozark. Local forager and author of Foraging the Ozarks, Bo Brown, will walk you through how acorns are transformed into flour and how ripe persimmons are processed into sweet pulp for baking and cooking.

Along the way, you will hear stories from the land, pick up practical techniques to use at home and leave with Bo’s recipe for acorn persimmon thumbprint cookies from the upcoming second edition of his book. If the harvest cooperates, there may even be samples!

The class is Wednesday, November 4 from 6 to 8 p.m. at Finley Farms, 802 Finley Farms Lane in Ozark. Tickets are $40 per person, and the class is for ages 12 and up (ages 12 to 16 must be accompanied by an adult). Spots are limited, so register early on the Finley Farms website.