When January’s chill keeps most of New England’s fields barren, we turn our attention to the incredible work of local mushroom farmers. By utilizing climate-controlled grow rooms, they create ideal conditions for mushroom varieties like oyster, shiitake, and button mushrooms. Using substrates such as straw, sawdust, or agricultural waste, these farmers inoculate the materials with mushroom spores or mycelium, meticulously managing temperature, humidity, and light to bypass the harsh outdoor winter conditions. This innovative approach brings fresh, locally-grown mushrooms to markets and restaurants, even in the heart of winter.

This class is a must for food lovers of all skill levels who value sustainability, seasonal eating, and the delicious versatility of mushrooms. With expert guidance and simple techniques, you’ll learn to prepare Italian 3-Mushroom Risotto, crunchy Cheezy Kale Chips, and Mint Chocolate Mousse Torte, perfect for upcoming Valentine’s Day. You’ll leave inspired to bring the farm-to-table philosophy into your kitchen. Don’t miss this chance to celebrate the season’s best flavors in a supportive, interactive environment. Spaces are limited—reserve your spot today!