Fall Edible Education II

Service Description

In this 4-week edible education series, students will deepen their connection to food through gardening, seasonal cooking, and holiday traditions. Each week blends hands-on gardening activities with delicious recipes kids love to cook and eat. Along the way, we’ll practice basic kitchen skills, safe knife handling, and cooking with creativity and confidence , all while enjoying the harvest from our garden. Week 1 : Root to Table Garden Focus: Plant winter greens & herbs. Learn about root vegetables and how they grow. Menu: Oven-Roasted Chicken Thighs with Herb-Glazed Root Vegetables — golden, chicken roasted alongside carrots, potatoes, and tossed with garden herbs Spiced Apple Cider Week 2 : Bread & Warmth Garden Focus: Dry herbs and use them in baking; yeast & rising. Menu: Focaccia Bread Art — students design edible “art” with herbs and vegetables pressed into focaccia dough Warm Gingerbread Loaf with Vanilla Glaze — a holiday classic filled with cozy spices and drizzled with glaze Week 3 : Holiday Baking with the Garden Garden Focus: Use dried herbs & spices in holiday treats; decorate with seasonal inspiration. Menu: Baked Ziti with Spinach & Cheese — layers of pasta, ricotta, spinach, and melted mozzarella and sausage Sugar Cookies with Garden-Inspired Decorating — festive cut-out cookies decorated with rosemary sprigs, edible flowers, and citrus zest Week 4: Celebrate the Season Garden Focus: Create holiday take-home gifts — dried herb salt blend and mini potted herb starters. Menu: Build-Your-Own Holiday Calzones — personal-sized calzones filled with cheese, veggies, meat and herbs Peppermint Bark Brownies — fudgy chocolate brownies swirled with peppermint bark for a festive finish Notes This is a 2-hour, hands-on class. Students will enjoy the meal they’ve cooked in the final 20 minutes. Classes are drop-off only, with 2–3 instructors per small group. Families will receive all recipes at the end of the 4-week session. Capacity: 10 students.