Learn about the wild and tasty fungi that inhabit our local forests from a trained ethnobotanist, ethnomycologist and chemist. Discussion will include: identification, safety, understanding habitats and common fruiting times. Wild mushrooms are a wonderful source of nutrition and a great excuse to explore the diversity of our local fungi and forest. Examples and snacks will be provided.
Add flare to your East Indian repertoire by practicing samosa making, a spicy blend of potatoes, cauliflower and peas wrapped in a flaky pastry. Also learn to prepare Vegetable Pakoras plus a sweet and spicy chutney. Rose will explain how to create a masala spice blend and then add it to a lentil dahl to accompany the samosas and pakoras. Vegetarian
Now’s the time to plan and prepare for your Spring and Summer garden. Tour the Co-op garden to view our raised beds, container gardens, drip systems and vertical gardening. See our new garden area that will attract pollinators and resist deer pressures. Learn about cloches, tunnels, microrhizzae, composting and mulches. Bring your questions and be prepared for a lively fun class. Snacks included!
If you miss these tasty little morsels in the Co-op, now’s your chance to learn how to make them at home. Stephanie is going to share her secrets for both vanilla and chocolate cupcakes plus vanilla, raspberry and chocolate ganache icings. This fun class includes tips and tricks of gluten-free baking as well as the basics of using a pastry bag for frosting and simple decorating.
Join Master Chocolatier, Jeff Shepherd for a fun evening of chocolate tasting and confection making. While you taste samples of chocolate from Peru, Madagascar and Venezuela Jeff will guide the class through the terroir of each chocolate. The second part of the class will be an in depth, hands on truffle making demonstration. Each participant will be able to take home the chocolates that are made.
Here’s some new recipes to keep you satisfied and healthy during the long winter months.
Learn three new sauce recipes to spruce up any grain: Miso Tahini, Creamy Herbed Tofu or Cheesy White Bean. Then try a comfort food classic with a surprising flavor, Potato Kale Casserole with Smoked Paprika Sauce. For keeping colds at bay get the recipe for Miso Ginger Noodle Soup with Roasted Garlic. Dessert is Baked Apples with Cinnamon and Dried Cranberries. Vegan
Like food anywhere it’s the sauces and condiments that bring flavor and life to Southeast Asian cooking. Experience an easily achievable combination of flavors as part of this Asian Menu: Shrimp Rice Soup, French Beef Salad, Carrot Daikon Pickle, and Jasmine Rice Balls with Mekong Table Sauce. For dessert, Ginger Sorbet.
It’s not that hard to make fresh cheese at home and the flavor will richly reward you for your efforts. Gain hands on experience making chevre, whole milk ricotta and 30 minute mozzarella.
Generous sampling is part of the class. Vegetarian
You may want to replicate this entire menu for your holiday guests knowing that you are offering them a seasonal, low calorie, delicious 5 course feast! The appetizer is Sweet, Sour and Smokey Bites with Smoked Salmon, Yam and Cranberries paired with a Pomegranate Cocktail. Soup follows, Ginger, Orange, Butternut Squash and Carrot. Salad features Warm Roasted Winter Roots and Kale with an Herbed Dressing. The main course is Acorn Squash Stuffed with Quinoa and Turkey. Dessert is Peanut Butter and Chocolate Holiday Truffles with Persimmon Chia Pudding.
Putting into practice a balanced food regime through seasonal and individual adjustments, Roanne will prepare a healing plant-based meal with all elements involved: Mochi Melts, Sweet Harvest Stir-Fry, cultured Confetti Salad with Arame Seaweed, and Adzuki Bean Torte. All recipes are vegan, wheat and gluten free.