September is peak season for veggie lovers. Tomatoes, corn, eggplant, and peppers are still in the markets, while early squash and other storage vegetables are just appearing.

We will talk about what’s in the market and in your CSA box, as well as how to select, store, and make the most of late-summer vegetables. Students are encouraged to ask questions about their favorite vegetables, or ones that they find vexing. 

We will make dishes that bridge the gap between bright summer flavors and comforting fall foods, including a cold soup, a hot salad, a snappy relish, and hearty breakfast bars with a surprising ingredient.

This course is open to students ages 12+. Youth ages 8-11 are welcome to register 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
• To-go containers for bringing leftovers home (recommended: quart containers for soup and eggplant salad)

Optional Tools

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