Farm To Plate – Spring
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The workshop begins with a tour of the Green Connect farm, with a focus on the seasonal produce grown during spring. We will explore and harvest produce as we 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 focussing on:
- Using the seasonal veg
- 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 our finest produce. You will leave the workshop with a recipe booklet full of ideas and information on seasonal cooking for spring.