Saturday, December 17, 2016. 2:00 – 4:00 PM, in the Barn Kitchen at Worden Farm.
Learn preparation techniques and recipes for using the diverse assortment of veggies that Worden Farm customers and members enjoy. Workshop content includes proper storing, handling, and washing, as well as cooking techniques such as steaming, braising, roasting, and juicing for leafy greens, root crops, tomatoes, and herbs.
Workshop Presenter Cindi Florit has enjoyed the privilege of eating great, fresh vegetables at all points in her life. She grew up in the Ohio country on part of her grandfather’s farm as the third of seven children and worked in the family’s one-acre garden, learning the responsibility of caring for and enjoying the fruits of a big family garden. At an early age, she learned to utilize and preserve fruits and vegetables with her grandmother, mother, and siblings, and she continues those traditions with her own daughters today. She is passionate about fresh food, local farmers, and sharing as well as receiving new recipes and age-old knowledge about our foods and food sources. Cindi has been a member of Worden Farm for over 10 years.