Farm-to-Kitchen Cooking

When a farmer and a chef come together, beautiful things can happen! In this unique class, which will take place at both Cornercopia (the U of M’s student-run organic farm) and The Good Acre’s kitchen, you’ll have the opportunity to witness the magic firsthand. Beth Jones, executive chef at the U of M’s Campus Club, and Courtney Tchida, farmer-professor at Cornercopia, will share their expertise about food and farming, as well as their experiences working together over the years, as was recently documented in this article from The Growler Magazine.

The class will meet at The Good Acre, then walk next door (~10 minutes) to Cornercopia for a farm tour. Beth and Courtney will discuss the how, when, why, and where of cooking and buying local food. You’ll also learn about the numerous varieties of unique nightshades grown at the farm, from tomatoes to wonderberries, tzimabalo melons, and more! Participants will get to do some harvesting while touring the farm before heading to the kitchen to cook a meal featuring all that lovely fresh-picked produce.

Class menu will include:

• Ground Cherry, Tomato, and Tomatillo Fatoush with Feta
• Georgian Eggplant Stew (Ajapsandali) with Heirloom Tomatoes and Peppers