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 aged 12+ may register for this course independently. Students aged 8-11 may register with a full-paying adult. The youth student will receive a 25% intergenerational discount; call to register.

 Required Tools 

• Quart glass jar with lid
• Plastic containers for bringing leftovers home
• Optional Tools
• Apron
• Your own knives if you are very attached to them