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What's Fresh Right Now?

Bananas

Bitter melon

Cucumbers—slicers

Eggplants—purple italian, purple asian, thai

Elderberries

Grapes—purple/bronze muscadines

Greens—collards, okinawa spinach, amaranth, lamb's quarters

Herbs—garlic chives, turmeric, parsley, cilantro, rosemary

Moringa

Mushrooms—chanterelles, dried shiitakes

Okra—green

Onions—yellow

Papaya

Peas—white acre

Pears—sand, asian

Peppers—red/green/yellow/orange sweet bell, poblano, jalapeño, shishito, italian frying, red cherry, cubanelle

Persimmon

Pineapple

Potatoes—red, small purple

Squash—green zucchini, acorn, butternut

Sweet Potatoes—potatoes, leaves

Tomatoes—plum, beefsteak, cherry, grape

 

Local and Fresh—
Okra


        Every year, there comes a time when we can recite the items available at our local farmers markets by heart—eggplant, tomatoes, peppers and okra. A member of the hibiscus family, okra is prolific during our hot summers and found at the farmers markets every week.
        Traditional okra is green, but the red or burgundy varieties are beautiful as well as tasty. Fresh okra has a clean stem end and blemish-free skin. Their name in other countries—ladies’ fingers— refers to their long slender shape.
        Best when they are young, no more than three inches, okra can be boiled, steamed, fried, stewed, or, our new favorite, roasted. Marjorie Kinnan Rawlings always served it with hollandaise, but it also pairs well with pesto or teriyaki.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

We are so excited to offer the Young Cooks Children's Cooking Series
at the Working Food Community Center!


Brought to you by our very own Stefanie Samara Hamblen of Hogtown HomeGrown, and Working Food! Stefanie is long time local food advocate, who has traveled the world learning about food ways and cultures. Stefanie writes and teaches about using local ingredients to prepare healthy and tasty meals. 

In this series of classes, your children will learn the pleasures of preparing and eating real, local food that is both nutritious and delicious. She will provide a safe environment that encourages discovery and creativity. Your children will develop basic cooking skills as well as learning the joy and value of cooking.

Each session has a different theme that will allow them to develop and build upon their cooking skills. For the best value and experience for your child, it is recommended to attend the entire series. 

This class is designed for children ages 4-10.
Each session is $60 for non-members of Working Food and $55 for members.
The entire series is $300, a $60 savings! 

Visit our website for more information on the sessions, and to register. 

Please email info@workingfood.org with any questions!