WILLISTOWN CONSERVATION TRUST

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Sustainable Cooking in the Off-Season: Preparing Soups & Stocks

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Sustainable Cooking in the Off-Season: What to Cook While the Rushton Farm Fields Are Dormant

Come sharpen your culinary skills while we wait for the spring thaw, with a series of classes that focus on basic techniques. Classes, which are all BYOB, will explore preparing stocks and soups (February 12, $75), using different cooking methods, including braising, pan searing, roasting and steaming (March 5, $75), and creating classic sauces (March 18, $75).

February 12, 6 – 8 pm, $75
Discover the basis for delicious soups by learning to prepare basic, deeply flavored vegetable & meat stocks. We will then use our Easy Vegetable Stock & Roasted Chicken Stock to make Tuscan Farro & Bean Soup,  Creamy Leek & Parsnip Soup with Rye Croutons, Chicken Soup with Orzo & Dill.Please note: final menu subject to change.

Read our FAQs for important information.

Sustainable Cooking in the Off-Season – Knife Skills

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Chef Donna Laveran of Lazy Susan Kitchen is back! As we await the spring thaw, let’s sharpen those knife skills and learn the fundamentals of preparing fruits and vegetables, using chopping, dicing, slicing, and julienne techniques. We’ll prepare a meal, to include salad, soup, and dessert, with a focus on local and sustainable ingredients. Please note: because this is a hands-on class, we are limited to 12 guests, who should each BRING YOUR OWN CHEF KNIFE so that you learn with a knife you know.

This event is a BYOB event, so please bring any spirit you would like to enjoy! There will be non alcoholic beverages available.

To ensure the safety of our staff, partners, and attendees we are requiring that all attendees be fully vaccinated against Covid-19 before attending this event. If you are feeling unwell or experiencing any Covid-19 symptoms, please stay home and stay well. Thank you for helping us keep our community safe.

Questions or dietary restrictions? Please email events@wctrust.org

Plant-Based Living: Simple, Savory Soups and Sides

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Join Rushton Farm CSA Member and Integrative Health and Nutrition Coach Sandra Gargus as she helps us kick-off the holiday cooking season by learning to prepare some plant-based recipes to keep us nourished and fulfilled. Using Rushton Farm produce and other locally-sourced ingredients, Sandra will help us plan delicious holiday menus. $50/person.

Field-to-Feast: The Teen Edition

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School’s out for summer . . . STILL! That means there is still time for your teenager to learn a new skill, like farm-to-table cooking. Rushton Farm regular, Chef Donna Laveran, will teach teens, ages 13 through 18, how to prepare a farm-fresh meal featuring the best of the summer harvest. Teens will learn to cook with seasonal, local ingredients from Rushton Farm and prepare a memorable feast, while developing a lifelong appreciation for the bounty made possible through sustainable agriculture.

Menu to be determined based on the harvest calendar, so check back soon for an update. Due to our small class sizes and field-to-feast format, we may not be able to accommodate dietary restrictions.

Please email kkg@wctrust.org before buying your ticket with questions or concerns.

$50/person