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.
July's class will focus on Summer sides: Plant-based cooking for hot days when you don’t want to turn the stove on, parties, and BBQs- using your late July/early August harvest. Will include information on quick and shelf-stable pickling.
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.