Seasonal Cooking with the Summer Harvest
Are you growing edible plants at home? Did you recently sign up for a CSA? Are you a frequent farmers market shopper? Learn tips and tricks to make the most of the summer harvest, and what to do when you seem to have endless tomatoes, zucchini, greens and herbs.
In this class you will learn about:
- The basics of ingredient-driven cooking
- How flexible recipes and techniques can work for any season
- Stocking pantry staples to complement the seasonal produce
- Ideas for preserving the harvest and extending the season in your kitchen
This in-person class will feature a farm walk, conversational lecture, a hands-on cooking demonstration and tasting, and time for questions and answers with the instructor. A detailed outline with flexible recipes and recommended resources will also be provided. Class size is limited to 15 people, and we will be following current public health recommendations. Please dress for the weather.