Garden to Table: Eating the Rainbow

If you’ve ever wondered how to incorporate veggie-growing techniques into your backyard or community garden, or what vegetables are in season this month (and want a little inspiration for how to cook them), this class is a fun way to find out. You’ll learn about producing your own food from seedling to plate, and taste the flavors of each season. This class is ideal for the home cook, gardener (or aspiring gardener), or even someone whose New Year’s resolution is to eat more vegetables than last year.

Learn about the many heirloom and rare varieties of fruits and vegetables grown in small gardens and farms that you may never see in a grocery store.

We will learn about the best ways to harvest a variety of fresh vegetables in a garden and how vegetables are harvested and washed by the farmers at Queens Farm before they get to the farmstand. You’ll take home a multicolored selection of produce which may include: lettuce, carrots, string beans, cauliflower or broccoli, cucumbers or fruit–the only guarantee is the really beautiful array of colors.