
Cooking with Winter Vegetables: Taking Winter Storage Vegetables to Winter Feast!
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February 10, 2025
5:30 pm - 8:30 pm
Dark winter days call for bright flavors and satisfying dishes. While we wait for fresh green vegetables to fill the markets in the spring, we can find so much joy in winter storage vegetables. Whether you already love them and look forward to them all year long or you’re looking to cultivate a new appreciation, students will find something to add to their kitchen repertoire.
This class will explore new ways to use old favorites, like squash and sweet potatoes, and introduce some flavors that might be new, like parsnips and celeriac. We’ll mix it up with both sweet and savory, share tips for cooking and storage, and teach techniques that can be used all year round.
Students will make a rich and filling stew, bake a quick bread with a surprising ingredient, and make a winter veggie salad to brighten dark days and bored palates. We’ll enjoy dinner together and you’ll go home with plenty of leftovers.
Registration Includes
All instruction and ingredients are included. Students will go home with about a quart of stew and a loaf of quick bread.
What goes into our class pricing? As a local nonprofit, Duluth Folk School is committed to supporting both our instructors and community. We want to compensate our instructors fairly, keep class sizes small, and keep our doors open—while also keeping prices as low as we can.
Thank you for participating in our local handcraft and education economy! Together, we help keep Duluth a fun and vibrant place.
Student Requirements
- Skill Level/Prerequisite Skills: Open to new and experienced cooks
- Best for Age: 13 and older
- You should bring: Please bring an apron, a chef’s knife if you can, and 1 or 2 quarter takeout containers.
Instructor
Venue: Duluth Folk School Kitchen
Address:
Description:
Located on street level