Join us in The KITCHEN for a series of cooking classes for kids ages 6-12 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, kids explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market.
These classes are held in collaboration with vendors in the Boston Public Market and are taught by market vendor cooks or farmers who tell first-hand stories about where the ingredients are sourced and how they are grown/made.
Classes will be held on the following Saturday mornings from 10:00 am to 11:00 am:
Parents: You are welcome to stay and watch the activity during the class. If you would like to leave your kids in the KITCHEN without you, please do not leave the Boston Public Market, and please plan to pick them up promptly after the 1-hour class has concluded.
Classes are deliberately small (max 18 kids) so please register in advance to guarantee your spot.
IF YOUR CHILD HAS A FOOD ALLERGY, please email firstname.lastname@example.org and provide details of what foods to avoid.
We'll be learning all about the different varieties of fall veggies grown on our local farms with Stillman's Farm. Kids will learn about the different types of fall squashes - spaghetti squash, honeynut, butternut, and so many others - and will cook up a seasonal fall dish. Tis the season for fresh vegetables, so let's learn all we can.
We’ll learn about natural sugars, energy and vitamins while cooking and baking with fall fruits – apples and pears. First we’ll blend up a green smoothie using apples, kale, and yogurt. Then we’ll bake a pear crumble with granola crust.
Vegetables come from all different parts of a plant – some are leaves, some are seed bearing, and others are roots! We’re going back to biology class to learn about our favorite food group while we also learn to blend and sauté veggies. We’ll be making kale pesto, sautéed squash and fresh Nella Pasta.
What’s the difference between whole grains vs. processed? We’ll learn about the parts of the grain seed and explore different types of flour. Then we’ll bake Morning Glory Muffins – Chef Cleo’s secret recipe and a favorite in her family.
We’re making a chicken and white bean soup as we learn about different kinds of proteins: animal vs. plant, local vs. conventional, and beans, nuts & seeds.
Making cheese at home is easy – and we can prove it! Kids will learn to separate curds from whey and will create fresh ricotta from scratch. We’ll also talk about fermentation, friendly bacteria, and how all our favorite cheeses (blue, brie, cheddar) are made. We’ll use our handmade ricotta on Levend Bagels to make pizza bagels.
We’re going on a shopping spree in the market to get all our favorite foods – come with us! We’ll stop at different vendors in the market and learn about what’s seasonally available and why local matters. After we’ve shopped, we’ll make an omelet with winter veggies and cheese.
Tickets: $9 for Trustees members and $15 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties.