Farm to Table Cooking — Winter Vegetables

Do you ever run out of ideas for cooking with winter vegetables like beets, carrots, squash, turnips and celeriac? Many of our local farms grow and store vegetables so they are abundant throughout the winter months, but home cooks sometimes tire of them. From soups to souffles, to hearty salads and baked treats, the possibilities for using local produce through the winter are endless.

Using recipes that are simple, delicious and easy to adapt for whatever ingredients you have on hand, we will prepare a range of dishes suitable for various diets (vegetarian, vegan, and gluten free variations provided). We will also go over a few cooking basics like knife skills, preparing locally grown dried beans and grains, and menu planning.

This series of four classes is being taught by Molly Merrett – former farmer, passionate cook and the chef and owner of Beets & Barley Catering. Classes meet for two and a half hours once per week for four weeks.

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