Just because the farmers markets aren’t as vibrant as during the summer months doesn’t mean that fresh produce doesn’t abound. In this class Marie Rutherford embraces winter's bounty as she teaches you how to make a cozy winter menu with some of our farmers market favorites. On the menu: winter root vegetable rosti with horseradish and herbs; chicories with roasted rutabaga, apple, smoked paprika crumbs, and honey lemon pumpkinseed dressing; sauteed kohlrabi, carrot, and cabbage with lentils, brown butter, mixed seeds, curry leaves, and lime and caramelized sweet potato blondies with Laurel Bay cream.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.