From Garden to Table: Winter Edible Edu

Service Description

In this 6-week immersive class, students will develop a deeper connection to where our food comes from and how it’s grown here in the low desert. Each week, chefs will learn gardening skills, harvest ingredients from our kitchen garden, and turn them into delicious dishes. This session will also include: 🌿 A family garden-to-table lunch hosted by the students Menu & Lessons Week 1: Growing in the Low Desert Understanding climate, soil, and winter planting Harvest: Citrus • Sautéed Lemon-Herb Chicken • Creamy Parmesan Orzo with Garden Greens • Citrus Sandwich Tea Cookies Week 2: Salad Architecture + Sauces Understanding plant needs & emulsifying dressings Harvest: Lettuce & Herbs • Chicken Thai Lettuce Wraps • Thai Tea Week 3: Recipe Exploration + Flavor Building Harvest: Cilantro, Peppers, Lime • Beef and Cheese Empanadas • Salsa Roja & Creamy Lime Crema Week 4: Fresh Pasta + Baking Basics Harvest: Oregano & Herbs • Homemade Herb Ravioli • Creamy Roasted Tomato & Basil Sauce Week 5: Garden-to-Table Family Lunch Event (2.5 hours) Students will: • harvest seasonal produce from our kitchen garden • prepare and cook a full seasonal lunch menu • practice hosting skills, plating, and serving Parents will join the final portion of class for a student-hosted family meal featuring: • Lemon-Herb Greek Chicken Bowls with Crispy Potatoes • Warm Herb Flatbread • Garden Green Salad with Greek House Dressing • Citrus Spritz Mocktails • Chef-made dessert Week 6: Preserving & Iron Chef Challenge Harvest: Broccoli & Seasonal Vegetables • Quick Pickled Garden Veggies • Iron Chef Team Cook-Off: Seasonal Ingredient Challenge Notes • This is a drop-off class • Week 5 is family-inclusive and will run 2.5 hours to allow for meal preparation and hosting. Parents will join the final hour for the lunch event • Students will eat lunch together during the last 15 minutes each week • Please wear closed-toe shoes and tie back long hair • ESA debit and vendor pay accepted