2023 Cooking Classes
Connecting Communities with Local, Accessible Community Supported Agriculture
In Partnership with The Pacific Northwest CSA Coalition
Zani’s Spinach Pupusas with Growing Gardens
In our second class of the season with Growing Gardens, we visited the Providence Milwaukie Hospital Community Teaching Kitchen. Farmer and Chef, Zani Refugio showed everyone how to make rich pupusas filled with spinach and cheese, and delicata and peppers from Eloisa Organic Farm.
Scallion Pancakes & Carrot Portraits with Keep Growing Seeds
In our second class of the season with Keep Growing Seeds, we visited the garden club at Butternut Creek Elementary to learn all about how bright and colorful winter carrots and radishes can be. Featuring bright pink and purple radishes and multicolor carrots of all shapes and sizes, together we made savory scallion pancakes that were a big hit with the kids.
Delicata Tacos with Eloisa Organic Farm at Young Roots Oregon
In this class, we partnered with Blanca Sanchez at Young Roots Oregon to offer a cooking class for young parents featuring veggies that Eloisa Organic Farm had in their CSA box that week. Together we made delicious delicata squash and black bean tacos con una ensalada de berros con rábano, and folks went home with lots of veggies and recipe cards.
Butternut Buddies at Ladd Acres Elementary with Keep Growing Seeds
In this class, co-instructor, Rosario Allende and I went up to Ladd Acres Elementary to have a cooking class with the kids at their afternoon garden club led by Keep Growing Seeds. Together we made a tasty stir-fry, got to know butternut squash, and kids shopped to take home full bags of local veggies from.La Finquita del Buho.
White Turnip Stir Fry with Little Wings Farm
In this class, a farmer from Little Wings Farm in Eugene joined me and the staff team at The Head Start of Lane County to talk about financially accessible CSA options available to families they work with locally, and how to cook a simple and delicious dinner stir fry with white turnips and baby bok choy. All participants at our classes go home with a bag of produce for the week and recipe cards for inspiration.
Go-To Breakfast Medley with Head Start Staff
In this class, we joined the staff team at The Head Start of Lane County to talk about financially accessible CSA options available to families they work with locally, and how to cook a simple and delicious breakfast medley with fresh produce. All participants at our classes go home with a bag of produce for the week and recipe cards for inspiration.
Zani’s Amaranth Quesadillas at Growing Gardens
In this class, we joined families at Growing Gardens’ annual Community CSA Celebration and sampled co-instructor Zani Refugio’s Amaranth Quesadillas. Together with peppers that Zani grew from seed her family sent her from Guerrero, and amaranth greens from Burundi grown by Happiness Family Farm, the quesadillas were delicious and lots of folks got to celebrate a beloved quelite.
Making Tomato Sauce at The Albany Youth House
In this class, we joined families at The Albany Youth House (in partnership with the Community Services Consortium) in learning how to take advantage of summer abundance and make a big batch of homemade spaghetti sauce. With incredible produce from Sunbow Farm, together we learned tips and tricks to making a super flavorful and versatile tomato sauce that can be used for spaghetti sauce, pizza sauce, or a base for tomato soups and chilis.
Cooking with Eggplant from Kasama FArm
In this class, we joined residents at Orchards of 82nd in learning how to make three simple and delicious recipes highlighting the incredible produce from Kasama Farm. Together with co-instructor Hailey Zhou, we made Tortang Talong with Asian eggplants, Hand-Torn Garlic Eggplant, and Pan-Fried Shishito Peppers.
July at Orchards of 82nd with Hailey Zhou
In this class, we joined residents in learning how to make three simple and delicious recipes highlighting the incredible produce from Kasama Farm. Together with co-instructor Hailey Zhou, we made Fresh & Quick Lemon Cucumber Kimchi, a Sesame Chrysanthemum / Tong ho Salad, and a Gai Lan Stir Fry with Rice and a Soft Boiled Egg.