Join chef and author Miriam Rubin for this Farm-to-Table cooking class series. In this once-a-month series, from 11 a.m. to 1:30 p.m., participants will work with the BBG’s vegetable garden to harvest fresh vegetables, then will head into the kitchen with Miriam to make a multi-course meal.
Individual Members:$90/Non-Members: $110
May 12: For our first class, we’ll bake up a frittata with fresh-laid eggs from the garden’s chickens, filling it with baby spinach leaves, kale and other veggies just emerging in the garden. We’ll also make flaky, herbed buttermilk biscuits and a salad with new lettuces, mache and edible flowers. Also in the plans is a quick kimchi with an early Asian cabbage. Rhubarb, spring’s first fruit (really a vegetable) will be for dessert.
Miriam Rubin was the first woman to work in the kitchens of New York City’s famed Four Seasons Restaurant. A food writer, avid gardener and tomato grower, she wrote a cookbook about tomatoes, her favorite vegetable (really a fruit). For many years she wrote the “Miriam’s Garden” column for the Pittsburgh Post-Gazette. A contributor to Edible Berkshires, her work has appeared in many other publications including Organic Gardening. She and her husband, the artist David J. Lesako, live in Ghent, N.Y.
