Cook­ing Class warm­ing up youth through good food

The Standard Journal - - LIFESTYLE - By Sean Wil­liams [email protected]­

The Rock­mart Farm­ers Mar­ket com­bated the cold weather of Novem­ber with warm, spicy Brunswick stew and a side of sweet, roasted squash dur­ing their two new­est cook­ing classes. The city’s youngest chefs were in­vited to learn the recipes and many more kitchen es­sen­tials dur­ing the Nov. 8 and Nov. 10 cour­ses. Those who missed the class but are in­ter­ested in learn­ing how to make healthy dishes can find in­for­ma­tion about fu­ture classes at http://www. rock­mart­farm­ers­mar­ up­com­ing-classes.

Whether crush­ing al­monds, stir­ring the stew, or cut­ting in­gre­di­ents, each stu­dent was given a chance to par­tic­i­pate in dif­fer­ent ways. Since the classes do use kitchen ap­pli­ances and other po­ten­tially dan­ger­ous items, proper cut­ting tech­niques and safety in­struc­tions were taught be­fore­hand. Par­ents should judge for them­selves whether their child is ready to at­tend, but the lower age limit for the youth cour­ses is eight years old.

Rainy, cold weather ren­dered some lo­cal pro­duce un­avail­able, but the class still used as much Rock­mart Farm­ers Mar­ket prod­uct as pos­si­ble. While sim­ply teaching youth how to cook is an im­por­tant as­pect of the classes, nu­tri­tional ed­u­ca­tion once again took a cen­tral role in the course that avoided prepack­aged meats and un­nat­u­ral sweet­en­ers.

Those in­ter­ested in stop­ping by and try­ing the used in­gre­di­ents for them­selves can visit the mar­ket ev­ery Thurs­day from 2 through 6 p.m. on Wa­ter St.

“Much to see th­ese days at the mar­ket,” board mem­ber Heather Davis wrote. “We’ll have ap­ples, let­tuces, kale, col­lards, cab­bage, daikon, car­rots, radishes, mush­rooms, pep­pers, egg­plant, snap peas, sweet pota­toes, some to­ma­toes, beans, herbs, eggs, jams, sea­son­ings, baked goods, cheeses, soaps, and much more.”

Floyd Med­i­cal Cen­ter cur­rently sits as the only ma­jor spon­sor, but many smaller, lo­cal busi­nesses have of­fered funds to­wards the mar­ket. Busi­nesses Now and Then, Chick N’ Scratch, Tri­an­gle Foods, Soli’s, South Mar­ble Cof­fee House, and Dal­las Chi­ro­prac­tic Life Cen­ter have also con­tributed.

/ Sean Wil­liams

A warm, spicy Brunswick stew and a side of sweet, roasted squash were on the menu dur­ing re­cent cook­ing classes.

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