Each session will be taught by a professional chef, who will share recipes for crops that are in season.
“Chef Carolyn Grieco from Haverhill has an understanding of what’s growing locally,” Wood said. “She’s doing a fresh-crop cooking series, on June 22, July 27 and Aug. 24.
“It’s designed to go out, literally walk out in CSA (community-supported agriculture) fields, notice what we have the most of — what’s abundant that week — take only two of the vegetables and create three or four dishes.”
CSA is a program in which people who buy shares get crops from the farm throughout the growing season. Appleton Farms sells dairy products and meat at the farm, but not produce, which is reserved for participants in their CSA. (The CSA program is currently full, Wood said.)
But the farm encourages participants to use the recipes and techniques they learn in these classes to prepare food from farm stands and other CSAs in the region.
Other chefs in the program include Donna Keegan, who will teach summer grilling methods and salad preparation, as well as a summer’s bounty class, in which four farm-fresh dishes will be created.
“Again, taking what we have the most of, what’s growing abundantly, and making different dishes from that, different entrees,” Wood said. “Each different group will prepare a recipe while the chef walks around and observes. Then, we all sit down and eat food together.”
Debbie Powell will offer a class on making pies and tarts, using both sweet and savory recipes, and also a class on cooking with fresh herbs.
“We also have a gluten-free class in July — how to live and cook gluten-free,” Wood said. “A lot of people have an intolerance or an allergy to wheat. So ... they need to cook differently.”