Class: Early Spring’s Harvest

Cooking From the Garden at Rutgers Gardens.

The long winter wait for fresh produce is over. Join us for a tour in the vegetable garden as it wakes up for spring. We’ll start with a comparative taste test of tender spring greens like kale, sorrel, arugula and mustard. Then Chef Rachel will demonstrate how to make several dishes using spring crops harvested straight from the garden. English peas, soft herbs, crisp radishes and sweet carrots will be on the menu. Recipes will be provided to take home. This class will take place in the garden. Please dress for the weather.

Location: Rutgers Gardens and the Holly House     Fee: $55

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