Weekly cooking classes to explore fruits and vegetables
August 28, 2015
WEST LAFAYETTE, Ind. — The Department of Nutrition Science has teamed up with Purdue Extension, the Purdue University Student Farm and local chefs to offer a series of interactive cooking classes in September and October.
The weekly series will explore different locally grown fruits or vegetables to feature in a variety of recipes. Chefs, registered dietitians and local food experts will explain the nutritional benefits of the produce as well as proper selection criteria, preparation and cleaning methods and seasonal availability of each food.
Each class will involve lessons and instructions by industry professionals, hands-on cooking and tasting of four to five recipes, and a recipe booklet to take home. Participants are encouraged to bring containers in case there are leftovers.
Classes will be held 5:30-7 p.m. Tuesdays in Lyles-Porter Hall Demo Kitchen, Room 1107. Free parking is available after 5 p.m. in the Harrison Street Parking Garage attached to Lyles-Porter Hall.
Class dates and topics are:
* Sept. 1: Beets
* Sept. 8: Greens
* Sept. 15: Eggplant and tomato
* Sept. 22: Brussels sprouts
* Sept. 29: Rutabaga and radish
* Oct. 6: Apples
* Oct. 13: Squash and broccoli
* Oct. 20: Pumpkin
Classes are $20 each and are open to the public. Registration is required at www.conf.purdue.edu/eatlocal. For more information, contact class coordinator Jill Wanchisn at jwanchis@purdue.edu or 765-496-0184.
Participants also may try out the Purdue University Student Farm's Farm Share Program by bundling their registration for one class with the purchase of a produce box for $45. Members of the Farm Share Program purchase a $250 produce credit and have 10 weeks to spend the entire amount on seasonally available vegetables, herbs and flowers grown at the Student Farm. Members place their order online and pick up their selections from three location options. For more information, contact student.farm@purdue.edu or visit www.purdue.edu/studentfarm.
Purdue News Service contact: Amy Patterson Neubert, 765-494-9723, apatterson@purdue.edu
Source: Jill Wanchisn, jwanchis@purdue.edu
