Join our Farm to Table annual series and “cook local” outside under the Highfield tent!
Summer means barbeques, but for those who don’t eat meat, the pickings can be slim. In part two of the series, Michelle Itzkowitz, continues to offer tasty recipes that can be enjoyed any day of the week. Using the freshest, local ingredients, we will explore with corn grilled in the husk, a spinach and strawberry pasta salad a crunchy summer salad with refreshing dressing and mini strawberry rhubarb pies. Class topics and recipes are subject to change depending on availability.
Register online today or give us a call at 508-495-1878 ext. 2
Highfield will adhere to social distancing protocols and space classmates out accordingly.