The workshop begins with a tour of the Green Connect farm, with a
focus on the seasonal produce grown during spring. They will explore
and harvest produce as they go. Resident foodie Kristin will discuss
the social and environmental benefits of eating seasonally. She will
explain the impacts of supporting local producers. The focus of the
workshop will then turn to how you can prepare and cook the produce of
spring in exciting and creative ways. A look-taste-feel session
focusing on: Using the seasonal vegetables; Some great tips and tricks
on how to store your food to keep it fresh; How to avoid food waste,
and How to eat your veggies root-to-leaf. This session will culminate
with a picnic lunch made from some of their finest produce. You will
leave the workshop with a recipe booklet full of ideas and information
on seasonal cooking for spring.
food
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22/09/2019 Last update