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Farm-To-Table Cooking Class: March
March 26 @ 4:00 pm - 6:00 pm
Join Heart & Soil Collective and Berkshire Community College for our first Farm-To-Table Cooking Class Thursday, March 26th from 4-6PM! This year in partnership with Berkshire Community College we are launching a series of cooking classes to help connect the community to the land where their food is growing, provide hands-on tips for cooking with local ingredients and opportunities to enjoy fresh, local food together. Classes are free but space is limited. Register here: https://forms.gle/DRhLVSGhbFQQR6E18
Grant support through Grassroots Fund, United Way and Pittsfield Cultural Council/ Mass Cultural Council is making this series possible.
Our Guest Chef for March is Melissa Baehr, First Nation Anishnabe/Ojibwe, owner of Indigenous Deliciousness, a catering business where she shares her food journey of healing and reclaiming Indigenous identity, connections and values through Indigenous and farm fresh ingredients.
We’ll be preparing and enjoying an Indigenous-inspired meal made with local ingredients including chicken from Square Roots Farm and maple syrup from Holiday Brook Farm. Join us in the kitchen!
Menu:
-Maple-Dijon marinated Baked Chicken Drumsticks
-Quinoa Salad With Maple Glazed and Smoked Cedar Salt Roast butternut, acorn and delicata squash, root vegetables served over a bed of greens, topped with dried cranberries, dried wild blueberries, toasted chile dusted garbanzo beans, roasted corn, pumpkin seeds and sunflower seeds served with a Maple-Dijon vinaigrette (GF)(V)
-Sage Blueberry Jam Thumbprint Sunflower and Pumpkin Seed cookie (GF)(V) Maple seed cookie with Sage and Maple infused Blueberry Jam
-Chicha Morada- Purple Corn Drink (GV) (V)
Purple Corn, Pineapple, Apple, Lime juice, Cinnamon Sticks, Cloves, brewed and sweetened with Maple Syrup. Served chilled with diced pineapples and apples