Greens Cooking Class Announced

Photo by Sofia Piel

Slow Food Seacoast’s own Kate Donald and wellness counselor Tracey Miller will be teaching a cooking class perfect for members of CSA farms:

Choosing and Preparing Spring Greens! CSA shares typically include a generous amount of greens for salads and cooking – like kale, Swiss chard, beet greens, mustard greens, bok choi, and arugula. This class will help prepare CSA families for the harvest season, with great recipes, storage tips, and food preservation ideas! Learn some easy and delicious ways to select and prepare deep rich greens both raw and cooked.  Nothing could be healthier!

Come hungry and try raw kale salad, arugula pesto, green quiches, some simple homemade dressings to top off your greens and more!  You’ll learn about some local and organic farming practices, and what questions to askfarmers so you know what you’re getting.

Choosing & Preparing Spring Greens!

Monday June 8

Attrezzi, 78 Market St., Portsmouth

7:00-9:00 pm

Instructors: Tracey Miller is a certified health & wellness counselor fromInstitute for Integrative Nutrition. She helps individuals and families eat healthier through personal coaching, nutrition education and cooking classes

Kate Donald is an organic vegetable farmer, and advocate for local, sustainable agriculture.  She works with Seacoast Eat Local to help consumersconnect with local farmers and locally produced foods.

Fee:  $40. Includes a full meal of greens, handouts, reference materials, local sources

RSVP to, 603-380-1080 or, 603-580-5364

Photo by Sofia Piel

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