By Katherine Deumling
Eat better, every day—that’s the focus of cooking classes at Cook With What You Have. The upcoming Eat Better Series is rooted in farmers market products. This two-part series (Saturdays April 28 and May 5) delves deeply into how to cook simply, deliciously and creatively with whatever you have on hand. Specifically that will entail pinto beans and rhubarb from Sungold Farm, eggs from Rainblest; greens from Deep Roots; leeks and potatoes from Gathering Together Farm, green garlic from Persephone and much more.
How do you prepare these fabulous ingredients with a minimum of fuss and without any extra trips to the store? What do you need in your pantry to supplement the fresh market items? Which techniques are most suited to which vegetables? How can you make the most of your time in the kitchen so that meals come together quickly when you have little time? A few spots are left in this upcoming series. For more information visit Cook With What You Have or contact Katherine Deumling at firstname.lastname@example.org.