The Thursday Night Farm-to-Table Cooking Classes and Cooking Club are officially launched.
We had such an adventurous, awesome group that came out to learn how to prepare fresh, seasonal veggies! Many thanks to all that braved the mist and cool weather. I think we were pretty toasty in the hoop house, adorned with beautiful white lights.
We made a delicious eggplant soup and overstuffed collard burritos, two ways – with walnuts and sunflower seeds, lentils and quinoa.
Every drop of the soup and collard burritos was gone in a flash!
This interactive-style class is a great way to learn how to cook with the seasons, sample delicious, plant-based dishes and meet new, like-minded friends.
Get a chance to purchase the veggies you’ll need for the recipes right after class!