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Root-to-Tip Vegetable Cooking Workshop with Kimi Ceridon
October 29, 2016 @ 1:00 pm - 3:00 pm$35
Did you know carrot tops are edible? Are you often at a loss for what to do with those fennel fronds? Did you know there is lots of great fiber in those chard stalks and they are delicious? We are so lucky that CSA box, unlike the grocery store, offers the entire vegetable from root to tip, but sometimes we just don’t know what to do with the parts of the vegetables we normally trim away. During this workshop, we will make dishes using everything from the root to the tip of common fall CSA vegetables.
Tuition is $35 per person. Workshop is hosted by Wright-Locke Farm. Registration via wlfarm.org is REQUIRED.
Please CLICK HERE TO REGISTER:https://www.wlfarm.org/education/adult-ed-programs/
Contact: Rebekah Carter (email@example.com)