Spring Edible Education

Service Description

Kitchen Skills & Independence: Spring Cooking + Garden Series (5 Weeks) In this 5-week spring cooking series, students will build confidence and independence in the kitchen while learning how food connects to the garden, the seasons, and global food traditions. The focus is on essential kitchen skills—knife work, sauces, sautéing, baking, teamwork, and creativity—using fresh, seasonal, garden-inspired meals students are excited to cook and eat. Urban Farm Field Trip Monday, April 7 | 9:00–11:00 AM (Drop-Off) Students will visit Wonderground Farms, a 1-acre urban farm in Gilbert, AZ, to learn how food is grown sustainably in small spaces using regenerative, no-till practices. Students will explore seasonal growing, soil health, and pollinators and will receive plant starts and take-home farm goods. 🔗 https://www.wonderground.farm Class fee includes the field trip cost. Farm is located less than 5 minutes from my home and will include take-home goodies. Weekly Menu Highlights Week 1 – March 24 Lemon Pepper Chicken Thighs with Green Goddess Sauce Dessert: Strawberry Lemon Shortcake Cups Garden focus: Fresh herbs and spring planting Week 2 – Asian-Inspired Cooking Asian-Style Dumpling Lasagna (Garden Edition) Dessert: Honey Ginger Sundaes Garden focus: Leafy greens, scallions, and aromatics Week 3 – Pasta Lunch Crispy Skillet Gnocchi with Spring Peas & Greens Dessert: Mini Citrus Olive Oil Cakes Garden focus: Cooking with spring vegetables Week 4 – April 7 Urban Farm Field Trip to Wonderground Farms Week 5 – Iron Chef: Garden Edition Students work in teams to create their own dish using seasonal garden ingredients and pantry staples Garden focus: Cooking with what’s in season