Spring Cooking for the Minis - Grades K-2

We are looking forward to spring in the kitchen at WTF.  Chef Kathleen Benson, of Culinary Kids, will be back in Tim’s Kitchen with fresh and seasonal meals for younger kids, Grades K-2, to create and enjoy. As the gardens begin to sprout, we will enjoy taking a trip out to see what is available for us to use in our cooking and baking. In class, our young chefs are introduced to a variety of sweet and savory seasonal foods and will learn hands-on culinary skills such as safe cutting, chopping, dicing, as well as food science, measuring, and baking, but developing a sense of seasonal eating.

Dates: Mondays - 5-week sessions, 4:15-5:30 p.m.

Spring Session 1

March 24,31, April 7, (NO CLASS APRIL 17-SPRING BREAK), 21, 28

Spring Session 2:

May, 5, 12, 19, (NO CLASS MAY 26-MEMORIAL DAY), June 2, 9

 On the Menu

Chinese Chicken Salad with herbs and cabbage from the Farm, Super yummy Spring Chips and Dips, (Tzatziki) with veggies from the Farm,  Leek Frittata with greens from our gardens and Spring Pasta and Pesto with WTF herbs. On the sweeter side, we will learn to make: Mini Key Lime Pies, Carrot Cake Cupcakes with cream cheese frosting, Lemon-Thyme Mini Bundt Cakes, Spring Scones, Lemon Tarts. We will wrap up with Picnic Day, featuring homemade Quick Bread Sandwiches, and an array of fun staples for a yummy spring “picnic”. “Cant wait to see you there!” —Chef Kathleen                                                              

Host or Publisher Wakeman Town Farm