Looking for some new ideas and recipes to use up your summer garden harvest? Join us on June 23, July 14 and August 11th as we host a Farm to Table cooking class series. Each class will highlight seasonal produce grown here on the Greenacres Farm..
This event is open to anyone ages 21 and older. Attendees are welcome to bring a bottle of wine and the Greenacres staff will cork the bottle free of charge. Greenacres will provide all necessary glassware.
Please scroll down for class descriptions. For questions about this series, please call 513-891-4227.
June 23 – Kale and Squash*
This class will focus on kale and squash. Learn to make a kale salad that’s so tender and delicious it will have all your friends asking for the recipe. Also learn to make a very adaptable noodle soup using squash, kale, and any number of other vegetables.
Dishes – Kale Caesar salad, ginger coconut milk noodle soup*
July 14 – Squash and Cucumbers*
Leeks, squash, and cucumbers…oh my! We don’t often think of leeks as taking center stage, but learn how to make a dish where they can shine as a main course or side. Also learn a fast and delicious Japanese-inspired cucumber salad. Finally, make a tasty dessert using summer squash.
Dishes – Leek fritters, Japanese-style cucumber salad, chocolate zucchini brownies*
August 11 – Red Peppers and Carrots*
This class will focus on red peppers, tomatoes, and carrots. Learn to make a red pepper relish to snack on at your next party. Make a delicious panzanella (bread salad) using peppers, tomatoes, and other seasonal vegetables. Finally, make a carrot soup with the flavors of coconut milk and Thai curry that has a little spice.
Dishes – Red pepper relish, summer panzanella, carrot coconut curry soup *
* Dishes and produce are subject to change.
Please note that there are no refunds or exchanges available. Please make sure you have selected the cooking class that you wish to attend before purchasing tickets.