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. Your teen will learn basic gardening skills and how to cook with what they grow! We will work on knife skills, cooking without a recipe, baking using yeast, and sustainability. This is all while making delicious sauces, salads, pasta, bread, jams, and more with herbs utilizing our kitchen garden. Week 1: Planting and Harvesting Herbs: *prepare soil and plant herb seeds and plant starts. *Use herbs in simple delicious recipes. Menu: Lavender Lemonade Ultimate Panini with Garlic and Herb Butter Fresh Mint Brownie Sundaes Week 2: Composting *Understand the importance of composting in the kitchen and garden * Learn to use the composter in the garden and understand its role in enriching the soil. Menu: Compost Cookies Kitchen Sink Pasta – Students will add their choices of vegetables, herbs, and protein to alfredo or marinara pasta. Week 3: Growing and Cooking Vegetables: *Plant Fall Vegetable seeds and plant starts. *Discuss sunlight, watering, pests, and beneficial insects in gardening. Menu: Crispy Chicken & Vegetable Stir Fry Carrot Cake Cupcakes Week 4: How Wheat Grows & Baking Bread from Scratch *Learn how to measure accurately and mix bread dough, kneading, and rising process. *Learn the science behind bread-making, such as yeast fermentation and gluten formation. Menu: Individual bread loaves. The Best Skillet Lasagna Week 5: Preserving what we grow: Fruit Jam o Learn how to make jam and proper canning techniques. o Discuss the importance of preserving fruits to enjoy them throughout the year. Menu: *Homemade Fruit Jam *Hamburgers with Tomato Jam (vegetarian burger option) Week 6: Garden-to-Table Pizza *Harvest fresh vegetables and herbs for pizza toppings. *Learn how to make pizza sauce using fresh tomatoes and herbs. Menu: Garden Fresh Pizza Chef made Pizza Cookies 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