Discover how to incorporate more vegetables into your diet. Each class menu will highlight what is in season that month at Pennypack Farm, using the less common CSA finds, and using plant-based dishes as mains or sides along with tips on how to prep/plan for the week. These will be interactive classes.
June’s class topic is going to be: Glorious Greens! How to cook, store, and preserve. This class will talk about the greens atop vegetables like turnip, carrot and kohlrabi- and the stand alone greens like kale and yokattana.
Jennifer Dilorenzo is the custom cook/baker behind Jenny’s Plate, which offers meal-prep and catering, specializing in whole foods plant-based cooking as well as cooking for omnivores and decadent treats.