Healthy Cooking with Seasonal Foods Cooking Class
The first of five classes was held February 19. Barbara Chappetta, a Licensed Dietitian Nutritionist and CLFN Advisory Council member, dazzled a group of students with new techniques, nutritional information and recipes to try. The participants did a great job of preparing the soups and stew- we all enjoyed every bite! It was difficult for most to say “which” one was their favorite, as they were all exceptional. During the winter months, there are not as many options for local fresh foods from farmers- but we did not want to leave this “season” out. Chicken was locally sourced from Shenk Family Farm, root vegetables from Willis Farm and swiss chard from Coastal Community Market who supports local farmers. The recipes shared were Barbara’s Basic Broth methods, Moroccan Chicken Stew, White Bean & Chard Soup and Carrot Ginger Soup. Delicious!
A big thank you to Barbara for sharing her knowledge and experience with the class! We also send a big thank you to her sister, Virginia Ferri, who was a big supporter and helper at every stage!
CLFN is offering four more cooking classes to share recipes and teach methods of cooking with fresh local foods. The nutritional value and best taste is always right after it is harvested! Registration for each class will be through the website-
April 16, 6-8 p.m.- “Easter Dinner”- stay tuned for registration in March
June 20, 6-8 p.m.- “Garden Vegetables for Beginning Cooks!”
Sept. 19, 6-8 p.m.- TBA
Nov. 14, 6-8 p.m.- TBA
This opportunity is sponsored through a grant from the NC Community Foundation. Thank you!
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