There’s no better way to savor – or survive – the depths of winter than to bring the bright colors and rich flavors of winter vegetables to your table. Whether you already love them and look forward to them all year long or you’re looking to cultivate a new appreciation, students will find something to add to their kitchen repertoire.

This class will explore new ways to use old favorites, like squash and sweet potatoes, and introduce some flavors that might be new, like parsnips and celeriac. We'll mix it up with both sweet and savory, share tips for cooking and storage, and teach techniques that can used all year round.

Students will make a rich and satisfying stew, bake a quick bread with a surprising ingredient, and fry up versatile latkes (vegetable fritters) that work with a wide variety of ingredients. Bring all your questions about storage vegetables and winter vegetable cooking! 

Students age 12 and up may participate in this course without an adult. Those ages 8 to 11 may participate with an adult.

Required Tools

• Plastic containers for bringing leftovers home

Optional Tools

• Apron
• Your own knives if you are very attached to them