Salad Making Class at Diablo Farmers Market

We’re back at Diablo Market with the California Farmers Market Association for a DIY cook class. In 20 minutes, shoppers learned the basics of a good dressing, and how to enhance the classic vinaigrette of lemon and olive oil into dressings of many types. People got into it. We taught why oil and vinegar don’t… continue reading

Manage Your Microbes with Provident Credit Union

This was the third class in a series of wellness Lunch and Learns. The first class was Farm to Fork with the Seasons. Second class was Taste Your Way Thru the Book (Cool Cuisine) and today is Manage Your Microbes. Did you know your body is made up of 70-90% the genes of another species?… continue reading

Cooking with St Patrick’s Greens

Cooking with St Patrick’s Greens Saturday March 17th 12 – 1PM Portola Valley Library Come eat your greens! Sweet and savory, we’re celebrating both in this St Patrick’s class on all foods green. We’ll start with some quick recipes using our favorite emerald orbs like Brussels sprouts, asparagus and avocado. Then move onto using matcha,… continue reading

The Perfect Brunch

The Perfect Brunch. Fluffy and creamy, or watery and tight – how do your eggs cook up? What’s the perfect temperature, why must I add fat, and when to salt? Learn these scrambled secrets and the science behind preparing eggs-cellent eggs in this cooking class with Chef Laura Stec. We’ll also discuss best bacon, vegetables for… continue reading

Healthy Back to School Snacks

The assignment was a “back-to-school snacks,” for the children’s cooking class at Northside Santa Clara Library. We made Watermelon Radish Rollups Cauli-Tofu Jalapesto Bites Scrambled Tofu and Cauliflower Rice Banana Ice cream out of the Champion Juicer (made with just frozen bananas – what a taste and flavor!) An ol’ fashioned Champion juicer We also… continue reading

Cooking at the Market 2016-2017

We’ve started a NEW program at the Portola Valley Farmers Market! The Portola Valley Farmers’ Market now offers live cooking demos onsite. Cooking at the Market inspires shoppers to try new ways of preparing and enjoying, seasonal local foods. With the help of market sponsors; businesses interested in supporting this tasty, educational effort, we can make… continue reading

CUESA 2016

Back in the CUESA (Center for Education of Sustainable Agriculture) Classroom for this year’s seasonal cook class. Today we make gluten free Sage Pumpkin Galette with Spiced Pepitas and Vegan Jerky Assemble the baked Kabocha squash on rolled out gluten free dough topped with seasoned ricotta Add caramelized onions Fold in the sides and add… continue reading