Harvest Table Cooking Classes
Welcome Harvest Table Cooking Classes!
Learn culinary skills and favorite recipes from talented Downeast cooks as we prepare dishes using many local ingredients. We will show you how to make delicious meals using the lush, fresh vegetables from the Incredible Edible gardens, the farmer’s market, your home garden, or the grocery store. You will enjoy a great cooking experience, get exciting new food ideas, and make new friends. The hands-on classes are each two hours long. Best of all? Great tasting food!
Here’s our line-up for 2025. If you want to teach a class a Harvest Table class, please contact Lizzie.
- January – Multigrain Baking and Tomato Soup with Mark Grant
- February–The Humble Carrot with Ora Aselton
- March–Beans with Pat Olsen
- April–to be determined
- May–Blueberries with Wyman’s
- June–Fiddleheads with Trina Wellman
- July–to be determined
- August–Fermented Veggies with Adam Lambert
- September-December–to be determined
Registration opens the month prior to the event.
Harvest Table Cooking Classes run the first Saturday of the month from 11 – 1:30 pm at the Weald Bethel Community Center in Cherryfield, ME.
Giving–It’s the Maine thing to do.
“Wow! It gave me confidence to try new things and to think outside the box. The encouragement and camaraderie were inspirational. It was a great way to spend a few hours; fed my stomach and my soul.”
Milling About!: The Art of Baking with Home-milled Flours
Milling About!: The Art of Baking with Home-milled Flours
Join Mark Grant to learn the basics of home milling and baking with freshly ground whole wheat. We will discuss the different types of mills available for home use, sourcing whole grains, the benefits and drawbacks of using home-milled flours, and how to mill and crack grains. We will then put our noses to the grindstone and learn how to bake whole wheat bread, cakes, and cookies. Pair baked goods with homemade soup using produce from Mark's garden.