This hands-on class in the Harvest Kitchen at the Extension Learning Farm is led by Ceyda Onaran Kartal, a Turkish mechanical engineer passionate about cooking. Ceyda will guide us in a cultural immersion using classic Turkish dishes to guide the journey. Inspired by her roots, she utilizes seasonal fresh produce to create a fusion of Mediterranean and Turkish flavors. In three sessions, Ceyda will present us innovative ways of using and seasoning well-known ingredients, such as eggplants, peppers, cucumbers, beets and more. It’s time to take the bounty of northern New York and enrich with delicious global seasonings. This is the second class in a three-part series, and focuses on hearty salads. The class will make two vegetarian dishes during the workshop.
The workshop is available on a sliding scale, $10-30 so that participants pay what they can afford. All class registrants will have a chance to sample what they make during the class and get all recipes prepared during the class.
The facilitator for this session is Flip Filippi, Extension’s Local Food Program Leader in St. Lawrence County. The classes are part of Celebrating Local Food: A Culinary Series.
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