Market to Kitchen Home Cooking Series
Designed to keep you inspired. Join us at the DC Greens Farmers Market for “market to kitchen” cooking classes. Short and sweet, the group will start at the market with a cup of coffee, learn a few secrets and tips from one of the market’s local farmers, gather a few ingredients and then walk across the street to Suzanne’s kitchen for a cooking demonstration, tasting, and discussion on how to shop and what to cook from the market’s best ingredients. Pick one or sign-up for the entire series listed below.
Cooking with Greens and Farm Fresh Eggs
Saturday, May 28th 9-11 AM
Learn how to combine what’s in your pantry with what’s at market and truly learn the importance of farm fresh eggs.
Farm Market Meat: Why it Matters and How Best to Cook It
Saturday, June 25th 9-11AM
There is more to learn about meat: how best to cook it, what kind of animal it came from, how that animal lived and why this matters.
Quick Pickles, Salsas and Sauces
Saturday, July 23rd 9-11 AM
Use what’s at market to whip up pickles, salsas and sauces that will liven up any meal.
Summer Fruit, including Tomatoes
Saturday, August 27th 9-11AM
Get to know the full range of summer fruits that are available locally and simple ways to eat and prepare them.
On the Shelf: Preserves and Canning
Saturday, September 24th 9-11AM
Preserving and canning does not need to be an intimidating process. The decision about what to preserve should be influenced by what’s available locally and what is abundant. This class will offer a modern take on an old craft.
Thanksgiving: Seasonal Sides
Saturday October 22nd 9-11 AM
Tips from the farmers, best recipes for your menu and finding ways to make things effortless in the kitchen.