All too often at the farmers market or grocery store, guests will ask for vegetable tops to be taken off, explaining that they won't use them. And recipes often call for produce to be peeled, which means those peeled are discarded. Don't let that be you! Local author Lindsay-Jean
The leafy tops of vegetables (like beets, carrots, fennel, leeks, radishes, and turnips) are all very useful, as are the top layers (aka peels) of many types of produce (like apples, pineapples, melons, and potatoes), but more importantly, they're delicious, too. Together we'll learn just how versatile these ingredients can be and make a selection of recipes that highlight these underutilized produce parts. You'll make Carrot Top Pesto Tartlets, Potato Peel Focaccia, and Red Lentil Soup with Beet Greens, and Lindsay-Jean will demo Apple Peel Tea.
Copies of Cooking with Scraps will be available for purchase, or bring your copy from home for Lindsay-Jean to sign.
|Dates for the Class||Price||Class Status||Register|
Friday, April 24, 2020 - 12:00pm - 4:00pm
||$130.00||Sold out||Add me to the waitlist|