One of the best parts of a North Fork summer is the abundance of fresh fruits and veggies available to eat. Starting this week, Sang Lee Farms in Peconic will offer classes that focus on cooking with those locally sourced ingredients.
The first class in the series, “Improv Cooking: from Field to Kitchen,” will be Thursday, May 14. The class will continue on some Thursdays through June 18.
Beginners and seasoned chefs alike will be able to experience cooking an authentic farm-to-table meal using Sang Lee’s certified organic produce.
“We’re connected to what grows here,” said farm manager Lucy Senesac. “What you eat is the foundation of your health.”
Her passion for nutrition is one of the reasons she’s excited to share these skills with others. During the classes, Senesac will lead a tour of the fields and greenhouses and provide insight on the nutritional value of the produce used for that evening’s meal. Karen Lee will then lead the two-hour class, focusing on cooking with what’s in season.
“This isn’t recipe-driven,” Senesac said. “It’s more about technique.”
From salads to stir fries and even roasting, the course aims to make even the most anxious chefs comfortable cooking without a recipe.
“It allows people to be flexible and think creatively in the kitchen,” Senesac said. “And it’s a good way to learn what’s in season.”
In addition to the improv class, Sang Lee will offer other series including “Preserving the Harvest” beginning Friday, June 26, which will cover the basics of jarring and preserving so you can enjoy the bounty even after summer ends as well as a “farm camp for adults” starting July 9.
Registration is $50 to $60 depending on the class. Class times vary.
To register online or find more information about classes offered throughout the summer, visit http://www.sangleefarms.com/programs/.