Spring Cooking for the Minis - Grades K-2

Spring Cooking for the Minis (Grades K–2) with Chef Kathleen

Dates: March 30, April 6, 20, 27; May 4, 11, 18; June 1
(No class April 13 or May 25)
Time: Mondays, 4:15–5:30 PM
8 Sessions | $520 per student
Instructor: Kathleen Benson 
Students: Max 12

This 8-week hands-on spring cooking session celebrates fresh, seasonal ingredients from the garden. Each week, students explore what’s growing, gather ingredients, and cook sweet and savory recipes while tasting, measuring, and learning beginner knife skills, culinary terms, and table setting. We also compost and learn how it nourishes our gardens.

March–April Highlights:
Spring greens, fresh Farm eggs, and herbs and veggies from the gardens inspire recipes like Gnudi Primavera, Carrot Cake Muffins, Lemon Chicken Orzo Salad, and Mini Lemon Thyme Bundt Cakes. Students plant seeds and observe how food grows.

We’ll also make healthy snacks like oatmeal bars, veggie chips with dips, and protein skewers—learning how to “shop” from the pantry.

May–June Highlights:
Cinco de Mayo Fajita Bar with homemade seasoning, guacamole, and salsa;
“Muffins for Moms” Mother’s Day baking class;
Memorial Day BBQ favorites;
A tropical Luau Grand Finale to welcome summer.

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Host or Publisher Wakeman Town Farm