Whether you are a home gardener, CSA member or farmers market fanatic, you’re likely inundated with greens during these early weeks of harvest. This workshop will delve into the possibilities for fresh eating, cooking and preserving your abundance of ruffage. Perfect the art of salad making with homemade dressings. Learn the basics of braising and blanching. From spinach to turnip greens and everything in between, Garden City Harvest’s Community Education Coordinator, Alexandra Brown, will be your guide as you navigate the sea of greens!

Participants will be prepping, cooking and tasting throughout this workshop. Please contact Alex at alex@gardencityharvest.org with any food allergies.

Alex stepped into the role of Community Education Coordinator following two years of farming at River Road. She attended the University of Montana, majoring in Sociology and minoring in Environmental Studies, worked on multiple small-scale farms, and received her certificate in permaculture design. Her time farming fostered a love of cooking, preserving and sharing food. She apprenticed under a master preserver and taught fermentation workshops through the Cornell Cooperative Extension. Her mission as Community Education Coordinator is to honor our local farmers and food system by empowering individuals to grow and eat local food. Her favorite fermented food is kimchi, with all other ferments taking a close second.