Cooking with Spring Produce
Workshop Fee: $140.00
Ever wonder what to do with all those greens & radishes from your CSA box besides pickling them or using them on a salad? Join Chef Kelly Fahey in this hands-on workshop where you will learn and taste all the joys of what early harvest has to offer.
In this workshop, we will get our hands in the dirt and harvest our ingredients before composing three recipes featuring our bounty. We will discuss cooking techniques and flavor pairings, as well as learn some different cooking techniques such as blanching, roasting, grilling, etc.
This workshop aims not only to enhance culinary skills but also to promote the importance of eating seasonally and supporting local agriculture.
By the end of the workshop, participants will have enhanced their cooking skills, learned about the benefits of seasonal eating, and created delicious dishes using fresh spring produce. You’ll leave inspired and equipped to eat with the season and incorporate it more in your everyday cooking.
Skills and Techniques:
- Gaining knowledge and understanding of cooking with seasonal produce.
- Learn new cooking techniques.
- Become more comfortable and confident with unfamiliar produce.
- Learn different flavor profiles as well as key points to composing a complete dish.
Materials Fee: $20 paid directly to the instructor. The fee covers recipe booklet, ingredients, and use of cooking tools. Students may purchase an optional Sanborn Mills Farm apron for $35 at the start of class.
Special Tools or Equipment: Tools will be provided. However, if you have a knife set you like to work with feel free to bring it along with you!
Workshop Policies: Please be sure to read our 2025 policies before you register for a workshop which can be found here Workshop Policies
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