On February 22, Prescott Farmers Market staff collaborated with Family, Consumer, and Health Sciences staff at University of Arizona Cooperative Extension to bring a free family cooking class to the community. 16 participants learned how to safety chop a carrot (grown by Whipstone Farm) with a chef’s knife, how to use a food processor, and other budget-friendly tips on how to incorporate local foods into their family meals.
We learned about hummus (as well as a bright pink version using in-season beets!) and falafel. Click the links for recipes created by Chef Aimee Novak.
The event was a success, and we look forward to future collaborations with Cooperative Extension. Stay tuned for more updates on future events and culinary classes.
