Take a class which will inspire a green thumb in the kitchen. You’ll look forward to using more fresh herbs in everyday cooking. The class will make a dip, an appetizer, Panzanella, and a dessert, using essential kitchen garden herbs: dill, sage, basil, and lavender. Each student will take home the recipes PLUS a garden set of these herbs to start their own kitchen garden. Limited to 10 students, so sign up early. Instructors: Lizi Rosenberg, Donna Lee Amerman, and Laurie Klenkel. In the Brattleboro Food Co-op Cooking Classroom, Canal St. entrance. This class is free for all, but you must register: 802-246-2821 or Shareholders@BrattleboroFoodCoop.coop.
Kale has gained so much popularity in recent years. Marilyn Chiarello was very fortunate to be introduced to kale in early childhood and will be sharing her long experience and relationship with this power-packed green in a hands-on class. Students will make several dishes using kale, including a creamy kale salad, “cheezy” kale chips, and some other recipes using kale.