PAST CLASSES (2018)

Jan. 14, 4-7pm:  Quick & Easy Dinners.  Don’t sacrifice flavor and nutrition for your busy schedule - there are many ways to create a wholesome meal from scratch in a short amount of time.  We’ll create several entrees (and a side or two) that you can replicate or adapt for your   household.  We’ll also share shortcuts and tips for keeping a well-stocked plant-based kitchen.  Note: Each of the 4 Q & E Dinners class in this schedule features a different set of recipes from the others, so sign up for one, some, or all!  Includes full meal. $65. Instructor: Flora Brown   

Jan. 21, 11am-2pm:  Plant-based breakfast.  Learn several easy recipes that you can mix and match to fuel your day the healthy way.  You will make homemade almond milk, popped amaranth "granola", pineapple mojito smoothie, coconut milk chia pudding, maple cinnamon quinoa, tofu scramble and sweet potato hash. Chef Stacey teaches intuitive cooking so she will make many suggestions on how to alter each recipe slightly to create variety. Includes full meal. $65.  Instructor: Stacey Hamblett  

Jan. 28, 4-7pm: Non-dairy Cheese. Giving up dairy cheese can feel impossible, but with a little magic in the kitchen, you will be creating your own sliceable, meltable cheeses, spreads and dips, party platters and desserts in no time.   Includes snacks/light meal. $65. Instructor: Flora Brown  

Feb. 4, 3 -5:30pm:  Snack Attack! Parent-Child Class.   Whether your child is a natural-born foodie or you are simply hoping to get them more engaged in the kitchen, this class is for both of you.  We’ll cover safety basics before launching into hands-on prepping, cooking, and baking of healthy snacks and small bites.  Geared towards parents or caregivers and kids ages 6 and up; fee of $65 is for 1 adult + 1 child.  Includes snacks. Instructor: Flora Brown

Feb. 11, 4-7pm:  Quick & Easy Dinners.  Don’t sacrifice flavor and nutrition for your busy schedule - there are many ways to create a wholesome meal from scratch in a short amount of time.  We’ll create several entrees (and a side or two) that you can replicate or adapt for your   household.  We’ll also share shortcuts and tips for keeping a well-stocked plant-based kitchen.  Note: Each of the 4 Q & E Dinners class in this schedule features a different set of recipes from the others, so sign up for one, some, or all!  Includes full meal. $65. Instructor: Kathleen Coullard

March 4, 3:30-7pm:  Anti-Inflammatory Eating:  Presentation followed by Cooking Class & Meal.   Join Dr. Aline Potvin, a Naturopathic Doctor based in Biddeford, for an hour-long presentation on inflammation, diet, and what you can do to help heal your body.  This talk will be followed by a cooking class that is part hands-on, part demonstration, that will create a delicious, low-inflammation meal for the group to enjoy.  $75 for the full program; OR $15 for the talk only (3:30-4:30).

March 11, 4-7pm:  Quick & Easy Dinners. Don’t sacrifice flavor and nutrition for your busy schedule - there are many ways to create a wholesome meal from scratch in a short amount of time.  We’ll create several entrees (and a side or two) that you can replicate or adapt for your   household.  We’ll also share shortcuts and tips for keeping a well-stocked plant-based kitchen.  Note: Each of the 4 Q & E Dinners class in this schedule features a different set of recipes from the others, so sign up for one, some, or all!  Includes full meal. $65. Instructor: Kathleen Coullard

March 18, 4-7pm: Journey to Thailand. Chef Stacey will share her recent culinary adventures in vegan Thai cuisine and teach you how to make some of these exotic dishes.  Learn about Thai culture and a sampling of the vibrant, colorful healthy foods that can be easily incorporated into your culinary repertoire.  Menu will be determined after Chef Stacey returns from Thailand!  Includes full meal. $65.   Instructor: Stacey Hamblett   

March 25, 2-5pm: Amazing Vegan & Gluten Free Desserts. In this class Chef Stacey will teach you her tips and secrets in making delicious simply vegan, gluten free and even raw desserts.  As she teaches intuitive cooking you will learn dessert basics so that you can get creative and make a variety of different flavors.  Learn how to make desserts for your Easter gathering such as chocolate cream pie, fruit tart, coconut macaroons, salted caramel truffles, and/or chocolate chia mousse.  Includes desserts to sample and take home. $65. Instructor: Stacey Hamblett  

April 7, 4-7pm: Journey to Thailand. Chef Stacey will share her recent culinary adventures in vegan Thai cuisine and teach you how to make some of these exotic dishes.  Learn about Thai culture and a sampling of the vibrant, colorful healthy foods that can be easily incorporated into your culinary repertoire.  Menu will be determined after Chef Stacey returns from Thailand!  Includes full meal. $65.   Instructor: Stacey Hamblett  

April 8, 4-7pm:  Quick & Easy Dinners.Don’t sacrifice flavor and nutrition for your busy schedule - there are many ways to create a wholesome meal from scratch in a short amount of time.  We’ll create several entrees (and a side or two) that you can replicate or adapt for your   household.  We’ll also share shortcuts and tips for keeping a well-stocked plant-based kitchen.  Note: Each of the 4 Q & E Dinners class in this schedule features a different set of recipes from the others, so sign up for one, some, or all!  Includes full meal. $65. Instructor: Flora Brown

April 15, 4-7pm (rescheduled date):  Couples Night. Spend the evening with your sweetie making a beautiful dinner that nourishes your heart and soul.  Mingle with the other couples in the kitchen but then retire to your own personal candlelit table.  We will concoct a lovely non-alcoholic drink together but feel free to bring your own beer or wine. Includes full meal. $120 for two.  Instructor: Flora Brown     

April 22, 4-7pm:  Easy Breads. Have you avoided making bread as you thought you needed some fancy appliance?  In this class we will make a variety of basic favorites:  breakfast quick breads, pita bread, rolls, and pizza dough.  No breadmaker required!  Includes breads to sample and take home. (Note: This class is definitely NOT gluten-free.) $55.  Instructor: Kathleen Coullard    

Wed. June 13 (5-8pm):  Veg Sushi.   Let's make sushi!  Summer is coming and is a perfect time to have an outdoor sushi rolling party with your friends.  Join Chef Stacey in this fun class and then host your own sushi party!  Learn how to make fish-free nori rolls, inside out rolls, miso and greens soup, salad with carrot ginger dressing, spicy aioli, and more.  Class menu will be gluten free.   Includes full meal. Instructor: Stacey Hamblett.  $65

Wed. June 27 (6-8pm) : Tofu 101.    Perhaps vegetarian cuisine's most maligned ingredient, tofu is a humble powerhouse that, when used well, can bring your cooking to a whole new level.   Alex will demonstrate the process of making fresh tofu from scratch starting with whole organic soybeans, share ideas and recipes for tofu in all sorts of applications, and walk you through the creation of a traditional Japanese tofu entree.  Includes light meal.  Instructor: Alex Pine.  $25.  

Wed. July 11 (5-8pm): Journey to Thailand.   Offered again due to popular demand!  Chef Stacey will share her recent culinary adventures in vegan Thai cuisine and teach you how to make some of these exotic dishes.  Learn about Thai culture and a sampling of the vibrant, colorful healthy foods that can be easily incorporated into your culinary repertoire.  Includes full meal. Instructor: Stacey Hamblett.  $65.  

Wed. July 25 (5-8pm): Mid-Summer Night's Feast.    This class will highlight the best mid-summer vegetables in a colorful and sumptuous feast, outdoors, weather permitting.  You'll go home with lots of new recipes and tips & tricks for working with cherry tomatoes, zucchini, and more.    (If you have your own garden and are feeling particularly challenged by how to make good use of a particular vegetable, let us know at least a week in advance and we will make sure to include tips and recipes for it in our menu!)  Instructor:  Flora Brown. $65.  

Sat. Aug. 4 (5-8pm):  Couples/Date Night.   Spend the evening with your sweetie making a beautiful dinner that nourishes your heart and soul.  Mingle with the other couples in the kitchen but then retire to your own personal candlelit table.  We will concoct a lovely non-alcoholic drink together but feel free to bring your own beer or wine. Includes full meal.  Instructor: Flora Brown   $120/couple.

Mon. Aug. 6 (5-8pm):  Food Preservation Workshop  We are so excited to host the University of Maine Cooperative Extensions's hands-on Food Preservation workshop at the farm. It will teach the basics of pickling including how to use a water bath canner and how to freeze vegetables. Learn from the experts! Fresh produce and canning jars will be provided. $20/person
Instructor: Kate McCarty, Food Preservation Professional

Wed. Aug. 15 (5-8pm): Mexican Masa Fiesta.  Join Lynne Rowe and Alex Pine of Tortilleria Pachanga, Maine's organic corn tortilla company, to explore masa, a corn dough that is used for making tortillas, pupusas, tamales, and many other Latin American dishes.  Add some fresh salsas, roasted corn on the cob, and a few other culinary surprises for a colorful feast!  Instructors: Lynne Rowe and Alex Pine. $65.

Wed. Sept. 12 (5-8pm):  Non-Dairy Cheese.  Giving up dairy cheese can feel impossible, but with a little magic in the kitchen, you will be creating your own sliceable, meltable cheeses, spreads and dips, party platters and desserts in no time.   This is one our most popular classes because, well, cheese!   Includes snacks/light meal. Instructor: Flora Brown.  $65.   

Tues. Sept. 18 (5:30-7:30pm): Fermenting Sauerkraut.  Come learn the process of making your own sauerkraut through the wonders of fermentation! This hands-on food preservation workshop taught by UMaine Extension volunteers and staff will teach you the basic steps for fermenting.

Tues. Oct. 2 (10am-12pm): Back to Basics.  Can’t remember the last time you had a filling breakfast?  Always scrambling to throw a lunch together? Not sure what to feed your kids after school?  This hands-on class will include a variety of recipes and tips for healthy and easy breakfasts, lunches, and snacks to help you break out of old patterns and enjoy making your own delicious, unprocessed food at home.  Each of the three classes in this series is different. Meal included. Instructor: Flora Brown. $38. 

Sat. Oct. 13 (5-8pm): Journey to Thailand.  Chef Stacey will share her recent culinary adventures in vegan Thai cuisine and teach you how to make some of these exotic dishes.  Learn about Thai culture and a sampling of the vibrant, colorful healthy foods that can be easily incorporated into your culinary repertoire.  (Offered for a fourth time due to popular demand!) Includes full meal. Instructor: Stacey Hamblett. $68. 

Sun. Oct. 14 (3-5pm): Farm Food in the Fall!  For Kids ages 6-12.  Young foodies, budding chefs, and future farmers: join us as we harvest vegetables right from the fields, bring them into our farm kitchen, and turn them into amazing and delicious food!  We will make both sweet and savory snacks featuring fall ingredients such as potatoes, pumpkin, apples, and more.  When registering, please list child’s name, age, and any allergies.  Instructor: Flora Brown $52. 

Tues. Oct. 16 (10am-12pm): Back to Basics.  Can’t remember the last time you had a good breakfast?  Always scrambling to throw a lunch together? Not sure what to feed your kids after school?  This hands-on class will include a variety of recipes and tips for healthy and easy breakfasts, lunches, and snacks to help you break out of old patterns and enjoy making your own delicious, unprocessed food at home.  Each of the three classes in this series is different. Meal included. Instructor:

Wed. Oct. 17 (5:30-8:30pm): Seitan 101. Say-tan, See-tan, Say-ee-tan, wheat meat, or fu, call this classic vegetable protein what you will, it is still delicious. One of the original mock meats, seitan is a versatile protein for any recipe needing a something with a little more heft. In this class we will make some classic preparations of seitan and a few modern ones. We will also cover some of the science and history behind this fantastic food. Plenty of seitan snacks and samples to eat as well as some gluten to take home. Not a class for the gluten intolerant.  Instructor: Alex Pine.