Seasonally fresh, prepared by chefs and sustainable food enthusiasts
Culinary educator and food activist, Michele Knaus, demonstrates how to make a homemade Sorrel Soup from sorrel gathered from her own backyard garden.
Marge Braker, a retired home economics teacher, demonstrates how to make small batch strawberry jam using fresh strawberries, sugar, and lemon.
Nicole Rees and Lisa Bell, demonstrate how to make authentic, East Coast bagels from basic ingredients. Give this recipe a try, and taste the difference!
Ivy Manning demonstrates how to create a wonderful Irish potatoes dish using kale, a winter-time favorite crop.
Catherine Schon, of Sassafras Catering, demonstrates how to make a homemade pie crust.