Overview
SPRING FARMER'S MARKET
Tuesday, June 17th, 6 pm
Join Chef Jessica for a hands-on cooking class that celebrates the vibrant abundance of Oregon’s early summer farmers markets. We’ll explore what’s fresh and in season—think tender greens, sweet peas, radishes, spring onions, herbs, and strawberries—and turn them into simple, stunning dishes you’ll want to recreate all season long.
Together, we’ll walk through how to choose, store, and cook with market produce—even those mystery vegetables you’re never quite sure what to do with! You’ll leave with new ideas, flavor pairings, and flexible, veggie-forward recipes perfect for weeknight meals, picnics, and warm-weather entertaining.
Whether you’re a farmers market regular or are pulling it from your own garden, this class is all about confidence, creativity, and celebrating the best of late spring through fresh, local food.
MENU
- Garden Salad (based on market finds)
- Charred Onion & New Potato Galette with Pistachio Crust
- Herb & Greens Pesto with Farmer's Cheese on Grilled Ciabatta
- Rhubarb Tea Cake with Strawberry
Highlights
YOU WILL LEARN
- choosing & storing market produce
- cooking techniques for each style of produce
- variations on pestos
- proper knife skills regardless of vegetable
- how to make a compote
Our cooking classes are immersive hands-on experiences. You are welcome to do as much or as little as you want in class!
- You will be greeted with a welcome beverage and snacks will be provided.
- Classes culminate in a family style meal around our barn wood tables towards the end of class.
- You’ll have access to a packet of recipes from the class so you can repeat them at home.
Location
The Kitchen at Middleground Farms