This class is part demonstration and part hands-on, and guests will learn all about sourcing, preparing, and cooking with seasonal + local produce. Class includes a walking tour of the farm. During this class, we will cover:
1. Sourcing Local Produce - learn all the insider tips + tricks for sourcing from the best local farmers in the Triangle.
2. Reducing Food Waste - learn how about how to property store different types of fresh produce for maximum shelf life, as well as a demonstration of various recipes + culinary techniques to minimize the amount of fresh produce that goes to waste.
3. Knife Skills - demonstration on how to select, sharpen/hone, and safely use a chefs knife.
4. Herbs 101 - learn how to purchase, store, chop, and cook with fresh and dried herbs. Each person will make their own compound herb butter creation to enjoy with homemade focaccia bread (gf and dairy-free options available).
5. Homemade Vinaigrettes - learn the art of making healthy + flavorful vinaigrettes at home. Everyone makes their own unique salad dressing to enjoy with a big farmers market salad.
Michelle Aronson is a farmer, chef, educator, and owner of the Farmbelly Cooking School. After several years working on farms up and down the east coast, she decided to learn her way around a kitchen and attended culinary school at Ballymaloe, a farm-based cooking school in Ireland. Today she leads farm to table cooking classes, develops seasonal recipes, and shares educational videos to help teach folks how to grow, cook, and eat like farmers. Fennel is her spirit vegetable and she has a soft spot for the ugliest sweet potato on the shelf.