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Grassroots Kitchen 23-24

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October 24

Goal: the farm and the community; farmers markets and CSA’s; the importance of supporting our local farmers and food producers.

Cooking: Soup and Soft Pretzels

We began by prepping the vegetables for a Kale and Squash Soup We then split into groups and researched a farm and focusing on these things: tell us what the farm's model is for selling their produce, in addition to the CSA (for example pick your own, farm store, farmers market), and give us 5 details about the farm, its location, its owner, what they grow, how they grow food or any other interesting fact. 1. Stone Barns Center 2. The Hickories 3. Hilltop Hanover 4. Roxbury Farm Next we started cooking the soup and shaped the pretzels/boiled and baked them. Each pair/group made a short presentation.


November 7

We interview Nancy Silver by zoom on her experience being involved in the Chappaqua Farmers Market.


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Food education and culinary program focusing on the impacts ...

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