Celebrate New England's local mushroom farmers this January 26, 2025! Learn how climate-controlled grow rooms produce fresh, locally-grown oyster, shiitake, and button mushrooms all winter long. This class, perfect for all skill levels, emphasizes sustainability and seasonal eating with whole food, plant-based recipes. Join us for expert guidance, simple techniques, and the delightful farm-to-table flavors of the season. 

As winter lingers, shelf-stable vegetables— such as delicata squash and hearty greens like kale are perfect for nourishing, delicious meals. Delicata squash, with its sweet, nutty flavor and tender, edible skin, can be stored for weeks in a cool, dry place and is a breeze to prepare by roasting, stuffing, or adding to soups. Kale, a robust leafy green, thrives in cold weather and retains its nutrients and flavor even after harvesting. Together, these winter-friendly vegetables provide nutrient-rich options for hearty, seasonal meals like Delicata Squash, Millet & Kale Salad with Lemon-Tahini Dressing and Roasted Cherry Tomato Soup.

Celebrate early spring with locally-sourced spinach and arugula! These vibrant, nutrient-packed greens are perfect for refreshing salads and sandwiches, bringing sustainable and fresh flavors to your table. Join our cooking class on March 23, 2025, to discover the unique pairings of fresh fennel with mango and lime juice in a distinctive early spring salad. Plus, learn to create a comforting lentil walnut loaf with apple balsamic glaze—ideal for those chilly transition nights from winter to spring.

Celebrate the transition into spring with a comforting yet vibrant lasagna! This class on April 27, 2025, highlights the best of early spring produce, featuring tender greens and vibrant herbs to create a flavorful, sustainable dish. Learn to make the delectable tofu and plant-based ricotta layer and the flavorful veggie layer that celebrates the healthiest version of veggie lasagna I have seen!  Join us for an inspiring session that bridges the seasons with farm-to-table flair.

Celebrate May with the bounty of asparagus, one of spring’s most cherished crops. On May 18, 2025, learn to make the most of these tender spears, harvested at their peak by dedicated local farmers. This versatile vegetable shines whether grilled, roasted, added to salads and pastas, or transformed into soups. Join us in highlighting the vibrant flavors and freshness of the season with a Cream of Asparagus and Spinach Soup and Cauliflower Alfredo Linguine with Roasted Asparagus.

June’s harvest brings a colorful array of fresh produce, including earthy beets, peppery arugula, sweet strawberries, and tangy rhubarb. On June 22, 2025, celebrate early summer with vibrant flavors and a vast array of nutritional benefits from these locally-sourced ingredients. Learn how beets work their magic to  make them a top heart-healthy food, and discover a new delicious way to enjoy them.

July's bounty from local farmers is a vibrant celebration of summer's flavors, making a stop at your neighborhood farmer’s market a culinary delight. This month’s recipes feature fragrant basil, cilantro, and hearty spaghetti squash. Enjoy the abundance of aromatic herbs perfect for adding depth to any dish, while spaghetti squash offers a versatile, nutritious base for countless recipes. Join us on July 20, 2025, to explore the best of July’s summer harvest with wholesome, plant-based cooking.

August brings a bountiful harvest of vegetables like broccoli and eggplant, thriving in the warm summer weather. Enjoy savory dishes using broccoli’s crisp, nutrient-rich florets and eggplant’s tender, versatile flesh. At the same time, delight in the sweet, juicy flavors of blueberries and sun-kissed peaches in desserts, smoothies, and salads. Join us on August 24, 2025, to celebrate the season's best with  Peter's Glazed Eggplant Cutlet with Brown Rice and Blueberry Peach Crisp.

September’s harvest brings the crisp, leafy goodness of brussels sprouts and the sweet, refreshing flavors of melon. Brussels sprouts thrive in the cooler temperatures of late summer and early fall, making them perfect for roasting, sautéing, or creating a unique salad. Melons—whether cantaloupe, watermelon, or honeydew—offer a juicy, hydrating treat, ideal for late summer salads or paired with dill and cucumber for a special chilled soup. This September bounty provides a delightful balance of savory and sweet flavors to embrace the changing season.

October’s harvest features a wonderful variety of squash, including honeynut, acorn, sweet dumpling, and delicata, each with its own unique flavor and texture. These hearty, sweet vegetables pair beautifully with chickpeas or lentils, creating satisfying, plant-based meals full of fiber and protein. Roasted or in stews, this combination offers a comforting and nutrient-packed meal, perfect for the cooler autumn days.  Learn to prepare Red Curry Chickpeas with Sweet Dumpling Squash, a vibrant and warming dish, and Apple Pie Squares

November's harvest features sweet potatoes, collard greens, and cauliflower, perfect for comforting fall recipes. Sweet potatoes add natural sweetness, collard greens bring heartiness, and cauliflower offers versatility. Complete your meal with a delicious, spiced crustless pumpkin pie. Join us on November 15, 2025, to embrace autumn's warmth and abundance with Curried French Lentils Over Brown Rice and Crust-Free Pumpkin Pie.

December’s limited harvest includes cabbage, a versatile vegetable that thrives in the cooler months. Perfect for hearty soups, stews, or braised dishes, cabbage also shines in coleslaw or sauerkraut for a refreshing, tangy bite. Its durability and long shelf life make it ideal throughout winter. Join us on December 14, 2025, to make Cabbage Steaks over a White Bean Puree with Farro and a Red Pepper Drizzle.