A lot about a farmers market is old-school. Based on most people’s eating habits the mere idea of buying raw ingredients and cooking from scratch is all too rare. To many, cooking dinner is opening a jar of sauce that someone else made and serving it over pasta someone else made. We don’t expect to, nor are we trying to, convince everyone to make everything completely from scratch but we hope to at least make people conscious of the difference. This is the spirit of planning winter food demos with a bit of a party also.
All Events Begin at 11:00 AM except as noted
Saturday, December 1, 2018
11:00AM to 12:30PM
Sauerkraut
Learn how you can make sauerkraut from cabbage, salt and simple kitchen tools.
Saturday, December 8, 2018
11:00AM to 12:30PM
Health Screening & Cooking
Sweet potatoes, tomatoes and greens flavored with garlic, onions, fresh ginger and garlic. Learn how to slice and dice each ingredient with a chef knife. Participants get a $5 coupon to spend at the Market.
Saturday, December 15, 2018
11:00AM to 12:30PM
Cast Iron Cookware
Vintage cast iron sales, demos on cleaning and seasoning, discussions on using cast iron cookware, appraisals, and general fun.
Saturday, December 22, 2018
11:00AM to 12:30PM
Health Screening & Cooking
Cauliflower, raisins and butternut squash flavored with coconut milk, garlic, onions, ginger, garlic, turmeric and curry spices offer a flavor feast. Sample a range of seasonings. Participants get 3 spice selections to take home.
Saturday, December 29, 2018
11:00AM to 12:30PM
Soaking and Prepping Beans
Selecting and prepping different varieties of beans and best uses in cooking.
Saturdays, Starting January, 2019
9:00AM to 10:00AM
At Stephanie Tubbs Jones Health Center in East Cleveland including health screenings, an exercise class, a cooking segment by the Market during the produce distribution.
Monday, October 7, 2019
6:00PM to 9:00PM
Taste of Autumn Benefit
2015 – 16 Event Recap
The market conducted over 25 cooking classes in 2015 with support from the
Cleveland Chapter of Les Dames d’Escoffier. Classes included making tamales, hand-made pasta, smokies, sausage, perogies, tamales, cooking with cast iron and vegetarian dishes. A monthly class during a Cleveland Food Bank produce distribution at Stephanie Tubbs Jones Medical Center in East Cleveland includes both exercise and cooking.