Summer is peak season for veggie lovers. Tomatoes, corn, eggplant, and peppers are starting to arrive in the markets, while some earlier favorites, like green beans, peas, and greens are still available. 

We’ll talk about what’s in the market (or your CSA box), as well as how to select, store, and make the most of peak-summer vegetables. Bring your questions about your favorite vegetables, or ones that have vexed you. If your cooking creativity has started to flag in the summer heat, we’ll get it started again!

Students will make dishes that make the most of bright summer flavors, including an herbal, tangy cold soup, an earthy, briny hot salad, and a snappy relish. You’ll enjoy some of the fruits of your labors for lunch and take home plenty of leftovers for the week. 

Students age 12+ may participate in this course without an adult. Those ages 8 to 11 may participate with an adult. A 25% tuition discount applies to the youth registrant when registering with a full paying adult; call to register. 

Required Tools 

• Pint glass jar with lid
• Plastic containers for bringing leftovers home

Optional Tools

• Apron (available on site, also)
• Your own knives if you are very attached to them