Late Spring Edible Education

Service Description

In our final Edible Education series of the season, chefs will explore how food moves from the garden to the kitchen. Each week, students will prepare a simple lunch using fresh ingredients, create a fun garden inspired dessert, and complete a small garden craft or planting project to take home. Along the way, they’ll practice basic kitchen skills, taste fresh herbs, and discover how seasonal ingredients come together to create delicious meals. Week 1: Fresh Herbs from the Garden Lunch: Honey Garlic Chicken & Rice Bowls Sweet Treat: Strawberry Honey Yogurt Cups Garden Activity: Plant a mini herb pot to take home and grow. Week 2: Cooking with Garden Vegetables Lunch: Vegetable Fried Rice Sweet Treat: Coconut Lime Energy Bites Garden Activity: Seed Starting Workshop — students plant sunflower or zinnia seeds to grow at home. Week 3: Global Garden Flavors Lunch: Chicken Shawarma Bowls with Lemon Herb Rice Sweet Treat: Edible Garden Terrariums (layers of pudding, cookie “soil,” and edible rocks) Garden Activity: Make a DIY bird feeder to hang in the yard and help support backyard birds. Week 4: Garden Picnic Celebration Lunch: Grilled Chicken Burgers with Fresh Herb Sauce Sweet Treat: Lemon Berry Picnic Cups Garden Activity: Create a mini fairy garden planter using moss, small plants, and natural decorations. Notes • Please wear closed-toe shoes and comfortable clothing for cooking and crafting. • Classes are drop-off with 2-3 instructors per small group. Class is capped at 10 • Recipes will be emailed after class so students can recreate their dishes at home.