Find seasonal recipes here: http://letsgrowakron.org/seasonal-recipes/
The theme for this series of classes is local, seasonal eating. The benefits of cooking and eating produce that is grown locally and harvested in season will be emphasized. Seasonal produce is more readily available, and therefore more affordable at the grocery store or farmer’s market. Local produce is harvested closer to ripeness and travels a shorter distance from the farm to the grocery store, retaining more nutrients and reducing the impact on the environment. Purchasing from local growers and producers stimulates and strengthens the local economy. Seasonal produce grown and harvested locally has the best flavor!
Each class will include a cooking demonstration, time for Q&A and information shared about Let’s Grow Akron Community Farm Market, Summit Lake Neighborhood Farmers’ Market, and local farmers’ market nutrition incentive
Join Let’s Grow Akron and Akron Public Library for monthly cooking demonstrations. Zoom participation with a local chef is unlimited. Food kits are available for the first 30 registrants. Please register for a program link.
This program will be presented online in Zoom. A login will be sent several days prior to the event.
If you do not have an email address, please call 330.643.4650 to learn about how to participate in this program via phone.
Cooking demonstrations will take place at 6 pm on the second Thursday of each month.
Local chefs will be preparing a budget-friendly, seasonal dish with fresh produce available at the Summit Lake Neighborhood Farmers’ Market and/or Let’s Grow Akron Community Farm Market. Details about these markets will be shared at each session and can be found on Let’s Grow Akron’s website: www.letsgrowakron.org
FREE food kits, including the fresh ingredients needed to prepare the monthly seasonal dish, will be made available for pick up at the Kenmore, V. Odom and Maple Valley Branch Libraries for the first 30 people who register.
Kaleberry Salad (serves 2)
1/2 bunch kale, stems removed, washed, dried and chopped
½ cup blueberries or strawberries, rinsed
¼ cup crumbled feta cheese
2-3 TB chopped nuts (pecans, walnuts, almonds)
1 mini cucumber, rinsed and diced
1-2 TB EVOO
1/4 cup EVOO
1 TB vinegar (any type: balsamic, red)
1-2 TB Honey
1/4 tsp salt
Place chopped kale in large bowl. Pour a little olive oil in your hands and work your way through the kale until they darken in color and soften. Combine with berries, nuts, and cucumber. Top with cheese.
For the dressing, add all ingredients to a mason jar and shake well. Drizzle as desired over your salad. Enjoy!
Leftover dressing can be kept tightly sealed in the fridge for several days.
SPINACH AND ASPARAGUS FRITTATA
3 TB UNSALTED BUTTER
1 CUP CHOPPED ASPARAGUS, THIN, ENDS TRIMMED AND CUT
1 CUP FRESH SPINACH, CHOPPED, RINSED AND DRAINED
1/2 CUP PORTA BELLA MUSHROOMS
¾ CUP HEAVY WHIPPING CREAM
6 EGGS, SCRAMBLED
2 TB FRESH PARSLEY, MINSED
SALT AND PEPPER FOR TASTE
CHOPPED SCALLIONS, FOR GARNISH
Heat butter on a 10-inch cast iron or oven proof skillet. Add spinach and mushrooms, stirring
occasionally until soften. Add asparagus and stir for 3-4 minutes.
In one bowl, beat eggs and add seasonings. Pour the egg mixture into the pan and cook until
almost set, but still runny on top, about 4 to 5 minutes. Add fresh parsley and place in 350
degree oven to finish baking 10-15 minutes or until golden brown at top.
Garnished with chopped scallions. Serve immediately.