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Perennial Chef: Early Spring Edition!

April can be the cruelest month for eating locally, for while spring is in the air, the exciting variety of spring vegetables may not be available just yet. And after a long winter of full of root vegetables and cold-weather greens, who wouldn't feel just a little uninspired? Here's Julia Shanks and her "25 Tips for Going Local without Going Crazy" to the rescue! This workshop will explore how to make late winter food exciting again, preparing recipes with whatever is locally available that week, delivered by Farmers To You.

The workshop will cover time-saving ways to prepare delicious meals with recipes from The Farmer's Kitchen, talk about storing your produce, and demonstrate basic cooking techniques for best flavor. Join Julia for a discussion and Q&A, complete with recipes, ideas, and a healthy dose of delicious fun!

Farmers To You partners Boston area families with Vermont area farmers and producers to deliver fresh local food year-round.

Instructor Julia Shanks received her professional training as a chef at the California Culinary Academy in San Francisco. She is the co-author of "The Farmer's Kitchen," a localvore cookbook that details preparing, storing, and eating local food throughout the four seasons. Her book was cited as a reference in Michelle Obama's "American Grown." She is a local Cambridge, MA resident, and current board member of Future Chefs, a non-profit that prepares urban youth in Greater Boston for quality early employment and post-secondary education opportunities in the culinary field.