Demonstration Cooking: Spring Vegetables

Sunday, April 29, 2018, 10:30 a.m. – 1 p.m.

$73/$58.40

New! Welcome the early growing season in this combination gardening and cooking class. Start by learning how to grow spring salad greens such as lettuce, spinach, and kale, as well as some cool-season salad fixings like radishes, small Parisian carrots, peas, and spring onions. Because many of these edibles have very small root systems, they can be grown in pots as well. Then, bring the garden into the kitchen with recipes such Caesar salad spears, spinach salad with warm bacon-mushroom vinaigrette, miso and sesame dressing with carrots, and seared scallops with pea relish. Sample the varying taste and textures of assorted greens, and learn tips for washing, storing, and dressing your salads to let the clean, bright flavors shine. Take home a garlic, oregano, and lemon vinaigrette.

Mary Kay Gill, professional culinary instructor, and Nina Koziol, garden writer
ITW Kitchen, Learning Center

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