Fall Edible Education

Service Description

In this 6-week edible education class, students will come away with a deeper, connection to our food sources and how they are produced. We will learn basic gardening skills, planting, harvesting, and how to cook with what we grow! We will work on basic safe handling knife skills, learning to read a recipe, and cooking without one too! The class will cover baking using yeast, canning fresh produce, and what it means to be sustainable. This is all while making delicious sauces, salads, pasta, bread, and more with herbs and vegetables utilizing our kitchen garden. Week 1: Fall Planting and Harvesting Herbs: *prepare soil and plant seeds and plant starts. *Use herbs in simple delicious recipes. Menu: Pineapple Mint Lemonade Ultimate Panini with Garlic and Herb Butter Worms in Soil Chocolate Cups Week 2: Farm Ecosystems *Understand the importance of the role animals play in regenerative agriculture * Garden Basil and herb collection Menu: Cheese Making; Ricotta Stuffed Shells with herb ricotta and marinara sauce & Cheesy Garlic Bread Week 3: Growing and Cooking Vegetables: *Plant Fall Vegetable seeds and plant starts. *Discuss sunlight, watering, pests, and beneficial insects in gardening. Menu: Zucchini Chocolate Chip Cookies Roasted Fall Vegetables and Tuscan Chicken with creamy pan sauce Week 4: All about Flour ​*Explore what makes a flour, types, and differences between them. *Learn the science behind bread-making, such as yeast fermentation and gluten formation. Menu: Individual Sandwich Loaves Ultimate Grilled Sandwiches with Creamy Tomato Soup Week 5: Preserving what we grow: Quick Pickling oLearn how to pickle vegetables and proper canning techniques. Menu: *Pickled Vegetables for taking home *Chipotle Cheddar Chicken Burgers Week 6: Fall Pizza Celebration *Harvest fresh vegetables and herbs for pizza toppings. *Learn how to make pizza sauce using fresh tomatoes and herbs. Menu: Fresh Pizza Brow Sugar Apple Cookies Apple Cider Notes: This is a 2-hour hands-on class. Students will eat the lunch they created together in the last 20 minutes of class. This class is a drop-off with 2 instructors per small group. Students will be emailed all recipes at the end of the 6-week course. Capacity: 9 students

Cancellation Policy

WHAT IS YOUR CANCELLATION POLICY? Due to the fact that food must be purchased ahead of time for classes and camps, we do not issue refunds. A class exchange may be made for any class up to 3  days before the class date. No refunds, returns, or exchanges will be given 3 days or less before the class date.  Meraki reserves the right to cancel or reschedule classes. In the event a class is canceled, all students will be notified and full refunds given.  For  Summer Camps, No refunds, returns or exchanges will be given. 

Contact Details

• 952 East Lodgepole Drive, Gilbert, AZ, USA

  meka@merakicookingschool.com