All Events

September 2015

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Corn Chowder

Take the time to make this soup, you won't be disappointed with the rich corn flavor or the variety of textures!

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Corn Chowder
4:00pm
 
 
Flageolet Bean Salad

Flageolet beans are delicate and creamy, think of them as caviar in the bean world!

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Flageolet Bean Salad
4:00pm
 
 
Apple Snacking Cake

The problem with this cake is that it is hard to stop snacking! It is delicious any time of day, but perhaps it's best with a cup of tea in the afternoon. It's not gluten free but could be adapted quite easily

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Apple Snacking Cake
11:00am
 
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Stinging Nettle Superfood for Super Beings

Bach Thor will focus his talk on questions from users of Nettles and those interested in its medicinal properties specifically in regards to his Nettle product line- that of which he offers at the Farmers Market. Come sit and enjoy a talk on this Superfood.

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Stinging Nettle Superfood for Super Beings
7:00pm to 9:00pm
 
Steamed Potatoes with Green Chile Butter

Potatoes are a blank canvas waiting for flavor to enhance their starchy sweetness! We think new season green chili is a perfect foil for them. Serve with a big green salad and refried beans.

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Steamed Potatoes with Green Chile Butter
4:00pm
 
 
Green Chile Cheese Spread

A delicious way to use up green chilies!

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Green Chile Cheese Spread
4:00pm
 
 
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Roasted September Harvest Veggies over Soft Polenta

Make this vegetarian entrée your main course and for the meat eaters, serve some grilled chicken on the side!

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Roasted September Harvest Veggies over Soft Polenta
2:00pm
 
 
Veggie Fritters

Yet another fabulous way to use up garden veggies, make them today!

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Veggie Fritters
4:00pm
 
Cook Today, Eat All Week!

Do you want to eat local and make delicious food, but don't want to spend hours in the kitchen every night? This class demonstrates how to spend one afternoon in the kitchen to cook and prepare vegetables, sauces and stocks that will be the base of 4-5 meals for your week ahead. Focusing on fresh, local, whole vegetables and a few featured proteins, this class will provide recipes and a grocery list for side dishes, salads and entrées. Discover how a few hours of prep can lead to easy, 20-minute meals all week long. The menu will have a gluten-free focus, simple proteins and vegetarian options. Local wines available for tasting!

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Cook Today, Eat All Week!
6:30pm to 9:00pm
 
 
New Mexican Chile Verde

A New Mexican version of Chile Verde, via Michelle Guerrie our Demo Coordinator.

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New Mexican Chile Verde
11:00am
 
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New Mexican Chile Verde

Enjoy this dish with pasture raised and finished lamb from Magnolia Farms, and topped with fresh made tzatziki.

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New Mexican Chile Verde
4:00pm
 
Authentic Mexican Cuisine: Part 2

Traditional Mexican food is made from clean, whole ingredients, resulting in delicious, nutrient-dense meals. Our menu includes: Homemade Corn Tortillas, Chicken or Vegetable Enchiladas, Chile Rellenos, Mexican Rice and 'Bizcohitos' (Anise Cookies).  All recipes for this class are gluten-free and will be prepared traditionally, for easy assimilation and optimal nutrient absorption. This class is sure to fill your belly and soul!

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Authentic Mexican Cuisine: Part 2
6:30pm to 9:00pm
 
 
Wheat Berry Summer Salad

Try this hardy summer salad featuring tomatoes, cucumbers and corn.

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Wheat Berry Summer Salad
4:00pm
 
Coconuts, Mangos, Plantains, Oh My!

Come experience the delicious flavors of Caribbean-Indian fusion, in this hands-on class. These unique vegetarian recipes highlight the traditional spices of each culture, and explore how they complement one another. Menu items include Coconut Mango Lasi (a Sweet Yogurt Drink), Cheese Empanadas with Curried Apple Chutney (a wonderful fall time chutney to accompany many dishes), Caribbean Coconut Rice with Black Bean Masala (Indian spices and Caribbean flavors combined), and Curry Fried Plantains with Creamy Jalapeno Sauce! You will also receive some additional exciting recipes to try at home.

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Coconuts, Mangos, Plantains, Oh My!
6:30pm to 9:00pm
 
 
11:00am
 
Kombucha Homebrew

See how easy it is to make kombucha at home with just a few simple ingredients! Sample a variety of tasty herbal and fruit brews and learn how to make each one. Leave class with your own kombucha scoby, detailed instructions and recipes for brewing, plus a bottle of Blueberry Kombucha made in class!

 

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Kombucha Homebrew
12:00pm to 2:30pm
 
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Great Green Enchiladas

Try this vegetarian enchilada recipe tonight!

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Great Green Enchiladas
4:00pm
 
Preserving the Summer Bounty

Elizabeth Tobey of Squawking Hawk Acres and Rogue Valley Farm to School will be sharing her love and passion for preserving the summer bounty. From pickles to chutney, and pie filling to relish, Elizabeth will discuss how to store the fruits and vegetables of summer for the long days of winter. Topics will include freezing, drying, and fermenting, as well as dry storage and root cellars. The focus will be on canning, both pressure canning and water bath canning, and the class will participate in a hands-on canning project. Everyone will go home with a little jar of summer, a handout of additional information, and a few of Elizabeth's favorite recipes.

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Preserving the Summer Bounty
6:30pm to 9:00pm