Cooking classes are an on-going thing here at Jones Family Farms. These classes seek to “inspire people to return to their kitchens and return to the land.” A complete listing of the classes that are being offered during the rest of this year can be found on the Jones Family Farms website. A current class series that is happening at the farm is the “Cooking From the Garden” series. This series focuses on how to truly cook from the garden to the table.
This week’s class was titled “How to Harvest.” We discussed how to harvest and store the abundance of crops that can be found in the garden during the summer months. Thunderstorms were in the area, but we did manage to find a few minutes to explore the Kitchen Garden and see what is growing. Then we came back to the kitchen, put on our aprons, and got to work! We had a variety of fresh veggies, as well as pestos, sauces, and cheeses to create an array of tasty pizzas. Chef Sherry gave helpful advice and cooking tips as the class attendants practiced their creative cooking skills by experimenting with different combinations of toppings on their pizzas.
When the pizzas were ready, we all sat down together around the Harvest Kitchen table to enjoy the results of our labors. The pizzas were wonderfully delicious and each was unique. With fresh sweet corn, and green salad, it was a wonderful meal! I have to say that before the class, I had never made a pizza with broccoli pesto, zucchini, kale, and caramalized onions before, but it turned out wonderfully! Try a variety of fresh, local toppings and see what creative pizzas you can come up with!