Cooking With Spring Vegetables
Spring brings flavors we just can’t find any other time of year: ramps, green garlic, rhubarb, peashoots, fiddleheads, the first tender lettuces, and even the sweetest overwintered root vegetables. For people who love vegetables—or who want to love vegetables even more—it’s an exciting time to be in the kitchen.
This class will explore new ways to savor this season’s flavors. We’ll talk about what’s in that first CSA box of the season and what you can expect to find at the farmers market and grocery store. Bring your questions about how to select, store, preserve, and cook with your favorite—or most vexing—produce. Students will bake savory vegetable galettes and roll their own seasonal spring rolls, customizing the recipes to suit their own tastes. Then they’ll blend up a refreshing and bright spring soup—a surprising way to pack plenty of produce into one meal. They will also make a jar of personalized pickles, learning techniques that will serve them all summer long. Students age 12 and up may participate in this course without an adult. Those ages 8 to 11 may participate with an adult.
- Quart glass jar with lid
- Plastic containers for bringing leftovers home
- Your own knives if you are very attached to them