Farm to Table

Farm to Table Cooking

New York's Farm Harvest is approaching bring all the wonderful Fruits, Vegetables, and plants our bodies crave. Chef Chris introduces the pleasures of preparing and enjoying "real food" that is both nutritious and delicious - an essential step toward health and well-being.  In class, we will discuss growing and harvesting seasons for a variety of local fruits and vegetables, how to make healthy easy snacks, basic cooking skills, the joy of eating, cooking with fresh fruits and vegetables.

Every other Saturday from 10:30 AM to 1 PM

New York Harvest Schedule

March

Ramps, March into June

April

herbs Pea Greens, Parsnips, Fiddleheads

Stinging Nettles, spring

Fiddleheads, April and May

Pea Greens, April through June

Herbs, April through September

Mint, spring, and summer

Morels, spring

Mushrooms (cultivated), year-round

Mushrooms (wild), spring through fall

May

Nettles, spring

Arugula, May through September

Asparagus, May and June

Chard Fava Beans Fiddleheads Garlic Scapes/Green Garlic Green Onions

Chard, May through November

Fava Beans, May and June

Green Onions, May through September

Garlic Scapes/Green Garlic, May and June

Lettuce, May through October

May

New Potatoes, May

Parsley, May through November

Thyme, May through September

Rhubarb, May through July

Scallions, May through September

Shelling Beans, September through November

Spinach, May through September

Spring Onions, May and June

Radishes, May through September

Start a Food Adventure!

Contact Chef Chris to set up a consultation, answer questions, and see what works best for you.