In this month’s seasonal farmers market class, we’re exploring September produce! It’s that sweet spot right between summer and fall where we catch the end of sweet corn season, the beginning of winter squash season, and all the gorgeous apples, peppers, and root veggies in between. 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 dinner together. On the menu:
Apple & root vegetable salad with buttermilk dressing, golden raisins, and pecans

Crostini with ricotta, roasted peppers, and walnut relish

Roasted eggplant with lemon relish & yogurt

Delicata squash with ricotta, dukkah, and dried cherries

Seared chicken thighs with corn purée & herb salad

Sweet potato tempura with lime & green chiles

This class can accommodate vegetarian 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.