Co-op classes focus on local fare
August is peak harvest in Nevada County, and BriarPatch Co-op will celebrate with a month dedicated to discovering local food. August’s Co-op cooking classes focus on the theme of eating locally, in a wide variety of ways.
On Aug. 1, Lucinda Tyrell will teach “What to do with those local veggies” where one can learn how to turn those mystery farmers market vegetables into great dishes including kohlrabi soup, eggplant chickpea tagine, stir-fried greens, and a local berry dessert.
“Local and raw sauces, entrees, desserts: A well-rounded introduction to raw cuisine” with Kayla Wexelberg will be Aug. 8. Learn how to create a basic range of simple raw sauces, entrees, and desserts that will make it easy to eat fresher foods during the local season of abundance.
On Aug. 15 Liam Blackmon will teach “Tapas, local-style.” Participants will learn to prepare mini-meals or appetizers utilizing Nevada County-sourced ingredients. Recipes will include California babaganoush, stuffed squash blossoms, and Sierra Mountain bruschetta.
Then Aug. 22 Chef Doug Schma will teach, “A taste of Oaxaca, featuring Nevada County free range beef.” Oaxaca is home to some of the most varied and ancient cuisines in Mexico. Learn how to braise beef with chiles, almonds, bacon, cinnamon, and cloves using a brisket from Nevada County Free Range Beef. Dishes to be presented include Legumbres en Pipian Oaxaceno (vegetables sautéed in green pumpkin seed mole); Esquites (corn braised in butter and epazote); and Zoque (corn, chili, and green leaf chowder).
More class information and descriptions at
All Co-op classes are from 6 to 8 p.m. Thursdays at In the Kitchen cooking school, 648 Zion St. in Nevada City. The fee for most classes (which includes a share of what’s being cooked) is just $30 for BriarPatch owners, and $35 for the general public. For more information or to pre-register, call BriarPatch at 272-5333, ext. 129 or email email@example.com.
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