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Highlighting ingredients sourced from local farmers’ markets, Ms.R. and Mrs. Wilkinson, will guide participants in the creation of sweet and savory seasonal delights. If crops grow well, we should be dicing, shredding, sautéing, grilling, and baking ingredients such as summer squash, tomatoes, cucumbers, blueberries, peaches and more. We will let local harvests guide our menus as we learn proper food handling, organization, cleanliness, and kitchen safety. At the end of the week, students will take home a recipe book featuring each recipe we make during the week. Come join us in the kitchen as we celebrate locally sourced, seasonal foods! *Unfortunately, we cannot accommodate food allergies in this program. The cost for this camp includes a $25 additional supply fee.