Fall Edible Education

Service Description

In this 5-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, preserving 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: Plant, Grow, & Flavor with Herbs Prepare fall soil, plant herb seeds and starts. Learn how herbs transform simple foods. Menu: Watermelon Aqua Fresca with mint Herbed Flatbreads with Yogurt Dip Build-Your-Own Mediterranean Bowls Week 2: Farm-to-Table Connections Discuss dairy basics and fermentation. Menu: Fresh Bagels (students shape, boil, and bake) Homemade Cream Cheese (with garden herb mix-ins) Seasonal Fruit Jam or Honey Butter Week 3: Vegetables in the Kitchen Plant cool-weather vegetables (radish, kale, carrots, etc.). Start a basic chicken stock with herbs form garden Menu: Tuscan Herb Chicken with Parm Noodles Pumpkin Muffins with Maple Glaze Week 4: The Magic of Stock & Soup & Yeast Explore stocks and broths: how simmering bones + veggies builds flavor.. Menu: Creamy Herbs de Provence Chicken Soup with Homemade Stock Warm Dinner Rolls with Garlic-Herb Butter Cinnamon Swirl Bread Rolls Week 5: Harvest, Preserve & Celebrate Learn how to dry herbs, then create custom herbal tea blends to take home. End-of-class pizza celebration. Menu: Build-Your-Own Garden Pizzas (homemade dough & sauce) Herbal Tea Blends (packaged to take home) Apple Cider Floats with Vanilla Ice Cream 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 2-3 instructors per small group. Students will be emailed all recipes at the end of the 5-week course. Capacity: 10 students