Listening
At Prairiewoods, reverence for creation has always been rooted in a deep love for the land.
Over the past year, the Prairiewoods kitchen team has come to understand that one of the many ways we honor the land is by making sure its bounty finds its way onto the table.
One of the greatest joys—and challenges—of cooking at Prairiewoods has been learning to “cook off the land.”
That means listening to the land—paying attention to what is growing, what is abundant and what the season is offering us right now. It means transforming mulberries and cherries from the Food Forest into muffins, pastries and drinks. It means adding freshly harvested vegetables and herbs into soups, rice dishes, salads and pastas served to retreat guests throughout the year.
This season, we’re also brainstorming creative ways to integrate more foraged foods into our meals, including mushrooms, stinging nettles, chives, purslane and dandelions.
None of this happens by accident.
It is made possible through the careful stewardship of the land led by Land Care Coordinator Aaron Brewer, Green Prairie Garden Coordinator Christine Kirpes and an incredible community of staff and volunteers who help care for the gardens, Food Forest and agrivoltaics project.
Working so closely with the land has also changed the way we think about food itself.
The more time we spend here, the more we find ourselves wanting to honor not only the ingredients, but also the labor, care and resources behind them. Cooking with minimally processed foods, reducing waste and supporting local farmers, producers and makers all feel connected to the larger practice of reverence for creation.
Each meal becomes an opportunity to pause and reflect on what the earth is trying to teach us.
Learning
Recently, Prairiewoods hosted a retreat called Pathways of Peace, exploring the idea of food as relationship and the ways mindful nourishment can support healing, connection and inner balance.
Through shared meals, conversations and learning from local farmers and food makers, guests reflected on how food can reconnect us not only to the land, but also to ourselves and one another. Those conversations continue shaping the future of the Prairiewoods food experience and several new culinary programs launching this year.
New Culinary Programs at Prairiewoods
Starting in August, Prairiewoods will launch the Prairie Table Dinner Series, seasonal communal dinners inspired by what’s grown and foraged right here on our land. These shared dinners will feature thoughtfully prepared multi-course meals highlighting seasonal ingredients from the gardens, food forest and regional food partners, while creating space for conversation, connection and community around the table.
We’re also developing three “cook off the land” and seasonal produce preparation workshops running from July through October. These hands-on workshops are designed to help guests cook confidently with seasonal produce while learning practical techniques for storing, preserving and making the most of local ingredients.
Participants will also receive seasonal recipes and preparation guidance to take home.
During the winter months, Prairiewoods will offer Food as Medicine, a collection of Ayurvedic-inspired supper series focused on seasonal nourishment, digestion and balance during the colder months. Each gathering will include a shared seasonal meal, tea service, seasonal spice education and practical take-home resources designed to help guests bring these practices into their own kitchens.
Together, these programs reflect a growing vision for the Prairiewoods food experience: one rooted in hospitality, sustainability, mindfulness and care for creation.
To learn more or sign up for our upcoming culinary programs, visit our online event calendar.