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 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–Beets with Lizzie Cunningham
- May–Blueberries with Wyman’s
- June–Fiddleheads with Trina Wellman
- July–Garlic Scapes
- August–Fermented Veggies with Adam Lambert
- September–Tomatoes
- October–Dumplings
- November–Cooking for a Crowd
- December–Share the Harvest
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.
Imagine the community you want.
Together, we can create it.
If You Can’t Beet ‘Em…Eat ‘Em!–A Culinary Exploration of Beets
If You Can’t Beet 'Em…Eat 'Em!–A Culinary Exploration of Beets
We have all had less than pleasant experiences with beets, perhaps mushy and canned, perhaps crunchy and bitter if not roasted long enough. But don’t let those experiences stand in the way of a world of beautiful beet-y possibilities! Join us fo...
Fiddleheads: Wild Delights from Forest to Fork
Fiddleheads: Wild Delights from Forest to Fork
Join Trina Wellman from Sorrento in a foraged feast of fiddleheads! Learn to identify Ostrich Ferns (the bearer of fiddleheads), learn where you can find them in the wild (and other commercial sources), and how to prepare them according to the Uni...
Garlic Scapes Unleashed: Creative Cooking with Nature’s Green Twist
Garlic Scapes Unleashed: Creative Cooking with Nature's Green Twist
Join us for an exploration of garlic scapes. Scapes are the flowering stalks of garlic, and they are cut off mid-summer to promote bigger and better garlic bulb growth. Daisy enjoys being self-sufficient with her garlic supply and plants enough in...
Pickle Party! Fermenting Vegetables 101
Pickle Party! Fermenting Vegetables 101
Learn to preserve food the old-fashioned way without canning or freezing, a low-tech, low-energy approach to preserving food. Adam Lambert, a local gardener and fermentation enthusiast, will teach the basics of fermenting vegetables in this intera...
From Vine to Dine: A Celebration of Tomatoes
From Vine to Dine: A Celebration of Tomatoes
Join Lizzie Cunningham for a fun workshop based on celebrating tomatoes in all of their forms! Maine Harvest of the Month focuses on tomatoes for September, and small wonder; tomatoes are in their glory this time of year. Participants will use tom...
Dumplings, Ravioli and Pierogis: A cross-cultural exploration through dough wrapped delights
Dumplings, Ravioli and Pierogis: A cross-cultural exploration through dough wrapped delights
Welcome the fall harvest with a cross-cultural celebration of locally grown vegetables! This class will explore three dough-wrapped recipes and discuss their similarities and differences. Participants will practice various dough folding techniques...