In this month’s seasonal farmers market class, we’re exploring all things fall produce! October is one of our favorite months at the farmers market - the air is crisp, winter squash is plentiful, and hearty greens are popping up to remind us to get extra cozy as we head into fall. We’ll start by reviewing what’s in season and best buying practices for seasonal produce. Next, we’ll divide into groups to make snacks to munch on while cooking entrees, then we’ll sit down to a meal together.

On the menu:

• Shaved Cauliflower Salad with Brown Butter Vinaigrette & Dates

• Crostini with Golden Beets, Gorgonzola, and Candied Hazelnuts

• Kimchi-Sweet Potato Fritters with Sesame Aioli

• Swiss Chard & Mushroom Hand Pies

• Braised Chicken Thighs with Pears & Cabbage

• Crispy Brussels Sprouts & Tofu with Miso Caramel

This class can accommodate vegetarian and gluten-free students. Please leave a note at checkout if this applies to you or anyone in your group.
Classes are BYOB. Note that some classes can be adapted to meet dietary needs, but not all. Please contact us if you have any questions about dietary restrictions

*This class is offered more than once. Be sure to choose the right date!