Class lists will be posted here as they are scheduled. Look for strawberry jam class in June!
One of the major obstacles for eating fresh local food is a lack of knowledge of how to prepare it. You might recoil at the thought of eating kale, or look at a kohlrabi and wonder what can be done with that weird little lump. This is why we are organizing cooking and preservation classes, to empower the citizens of the peninsula and to encourage the consumption of more local food.
Many people consider cooking a chore when it can be something to look forward to like a hobby. We have been led away from our kitchens, being told at every turn that we're too busy to cook, it's a hassle to be avoided, and just to pick something up on the way home. We see more than 10,000 new food products every year, (17,000+, according to Michael Pollan's In defense of Food) most of which are made of things the average person can't pronounce or conceive its origin. Learning how to cook fresh local food ensures you will be eating more nutrient dense food that tastes better and is better for you.
Preservation is a dying art. With the ease of going to the supermarket, the need to can your own food has dwindled and over the course of just a couple generations we have lost a very important method of preparation.
We offer 2 types of classes in cooking and preservation:
The cooking classes will observe the "100 Mile Diet", using in-season, local items to improve your personal repertoire. Class will end when the last bite has been eaten and the last dish is clean!
The preservation classes will concentrate on the art of canning. Part lesson and part social experience, each participant will be involved in the preparation and execution of canning. Each participant will leave with a hefty load of what was produced so that everyone has something to save for much later, such as strawberry rhubarb jam in December.
|
|
Stay in touch! Click here to sign up for our email list.
|
