About

What is seasonality? How does it relate to cooking? To sustainability?

Explore those questions as you get hands-on in BARN's food garden, processing the local summer harvest in the Kitchen Studio. Get ready to dig into simple and delicious ways to enjoy the shining stars of what grows in late July on Bainbridge Island. If you're lucky, blackberries will be ripe enough to pick, too! 
 
The week will leave you with a list of seasonal produce and accompanying recipes. By the end of the week, everyone will know what it is to be inventive in the kitchen with the bounty at hand, and you'll use your personal tastes as a guide. Additionally, you'll hone your basic and intermediate culinary skills from cleaning freshly picked vegies to using a knife with confidence. Explore how to preserve a harvest easily so you can enjoy the gift of summer a little longer. 
 
Each day, you'll feature what you harvest in either a few small recipes or one larger cohesive meal. The end goal is to come away having experimented several times with an ingredient and knowing how to pair it with herbs and spices in order to serve it fresh or cooked. 

For Example: 
Herbs (seasoning a pasta salad or made into pesto). 
Tomatoes (caprese, pico de gallo, marinara).
Corn (chowder, grilled, bread). 
Blackberries and rhubarb (cobbler).
Zucchini (shaved summer salad). 
Much more! 

Details

• Ages 12-18.
• The menu is subject to change.
• You must wear closed-toe shoes to class.
• You must be registered for the class (no drop-ins).
• Registration closes Monday, July 22.

Details

A $30 materials fee, included in the price of this series covers everything you will need for this class.