They smell so-o-o-o good and they have lots of health benefits, too, but what on earth do I do with them? Learn how to use fresh herbs in cooking and teas, how to dry herbs and store them, and how to infuse vinegars and honey. Sample mint tea and other herb-enhanced dishes and take home a jar of herbed vinegar.
Who: Beth Probst of Erewhon Farm
Where: Inglenook Pantry, 11 North Fifth Street, Geneva, Illinois
When: Tuesday, July 28th
Time: 6:30pm-8:30pm
Cost:
$20 per person/member
$30 per person/non-members
Sign up for both classes by emailing genevagreenmarket [at] gmail [dot] com – give your name, email and phone number
Membership information can be found at genevagreenmarket.org/about-us
Look what’s local for Dinner! Think seasonal grown food! Come and get prepared for spring bounty with Jennifer Downing, of Nourish. In this inspiring class we’ll focus on seasonal produce for use in recipes from the fabulous book, Blue Eggs and Yellow Tomatoes by Jeanne Kelley.
Who: Jennifer Downing of Nourish, Expert Cook
Where: Inglenook Pantry, 11 North Fifth Street, Geneva IL
When: Tuesday, April 28, 2009
Time: 6:30 pm to 8:30 pm
Cost: Member $45 per person, Non-Member - $55 per person (includes food and instruction material, come hungry)
A drawing for a $10 gift certificate courtesy Townhouse Books in St. Charles will have you cooking from this book all summer long! Sign up by emailing genevagreenmarket [at] gmail [dot] com – give your name, email and phone number. Brought to you by the Geneva Green Market, NFP membership – for more information about showing your support and becoming a member visit www.genevagreenmarket.org/about-us/
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