Choosing & Preparing Spring Greens cooking class 6/8

“Choosing & Preparing Spring Greens”
Monday June 8
Attrezzi, 78 Market St., Portsmouth

Not sure what to do with deep leafy green vegetables such as arugula, chard, and kale?
Come and learn some easy and delicious ways to select and prepare deep rich greens both raw and cooked.  Nothing could be healthier!

Come hungry and try raw kale salad, arugula pesto, green quiches, some simple homemade dressings to top off your greens and more!  You’ll learn about some local and organic farming practices, and what questions to ask farmers so you know what you’re getting.

The perfect cooking class for members of local CSA farms –  CSA shares typically include a generous amount of greens for salads and cooking – like kale, Swiss chard, beet greens, mustard greens, bok choi, arugula, etc.  This class will help prepare CSA families for the harvest season, with great recipes, storage tips, and food preservation ideas!Instructors:   Tracey Miller is a certified health & wellness counselor from Institute for Integrative Nutrition. She helps individuals and families eat healthier through personal coaching, nutrition education and cooking classes.

Kate Donald is an organic vegetable farmer, and advocate for local, sustainable agriculture.  She works with Seacoast Eat Local to help consumers connect with local farmers and locally produced foods.

Fee:  $40.  Includes a full meal of greens, handouts, reference materials, local sources

RSVP to, 603-380-1080 or, 603-580-5364

One Response to “Choosing & Preparing Spring Greens cooking class 6/8”

  1. I’ll be there! The last class was a blast!

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