Veggies 1: Roots, Stems, and Leaves -- Eating it all!

In this 1.5 hour class, you will learn how to use the roots, stems, and leaves of beets, carrots, fennel, kohlrabi, and radishes in cooked and raw recipes mixed together and by themselves.

•  Chef Mark will describe how we grow beets, carrots, fennel, kohlrabi and radishes, and why he selected these varieties for Chocolates and Tomatoes Farm.
• As he demonstrates 3-4 recipes and cooking techniques, he will talk about the nutritional value of each part of the plants and discuss how to maintain the nutrition as you prepare them.
•  You will get to taste each type of raw vegetable and the 3-4 demonstration recipes.
• You will get to participate in some recipe preparation, take home 4 recipes, and samples from the class demonstrations. 

No cooking experience necessary (Level 1 class).

We will have hot coffee and tea, and cold water available, Feel free to bring nonalcoholic beverages with you.