Farm to Plate - Spring

The workshop begins with a tour of the Green Connect farm, with a focus on the seasonal produce grown during spring. They will explore and harvest produce as they 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 focusing on:
Using the seasonal vegetables; 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 their finest produce. You will leave the workshop with a recipe booklet full of ideas and information on seasonal cooking for spring.