THURSDAY, APRIL 18, 2019 | 6:30 PM
From bok choy and arugula to alfalfa sprouts and mung beans - mixed greens are an excellent way to add some green to your spring garden and plate. In this hour and a half class, we’ll discuss how easy it is to grow mixed greens in your garden and nutrient dense sprouts in your kitchen. We’ll sample several varieties of greens and sprouts as well as multiple dishes that highlight the diverse flavors and versatility of these kitchen and garden staples. Recipes will be provided. This class, taught by Honeycomb Kitchen Shop co-owner Dana Smith, is part of the Field to Fork series - shorter classes focused on a single food and filled with tips and techniques for using seasonal, local ingredients in your everyday cooking.
**All ticket sales are final. No refunds or transfer of credit to other classes is available.**