I am sad to pass along the news that Old Salt Marketplace is closing, and with it, Turnip’s teaching space. I will not be offering any classes in the near future as I look for a new place to hold events.
Please contact me at firstname.lastname@example.org if you know of a great space.
I hope everyone is having a wonderful start to their 2017! I am trying out a whole new cuisine this month – vegan! So far it has been delicious and fun, and really, really eye opening! I will hopefully have some experiences and recipes to share.
Turnip’s calendar is filling up with private events! Please email us at email@example.com if you are interested in scheduling an event. Children and adult birthday parties are always fun, but so are book groups, family get togethers, co-worker groups, or just friends that want to do something different for a night out! Turnip is always open to developing a class that fits your interests and culinary desires.
Preschool classes will be posted soon, as will a few kid, teen, and adult classes. As always, leave a note if you are looking for any particular class.
Happy New Year!
Do you have a little oyster lover in the family? Or an adventurous eater who wants to explore the culinary world? Foster’s Craft Cooking is partnering up with Turnip the Heat to offer School of Oysters for families!
Class is Saturday, March 26th at 10am. Check out the menu and register here.
(photo care of Foster’s Fine Cooking)
Turnip the Heat Cooking is teaming up with Smartypants to offer a Parent and Child class at Smartypants.
Check out all the details here: Edible Color Wheel Workshop
Cost: $35 for a parent and child duo
To register contact Smartypants at firstname.lastname@example.org or call 503.477.8884
I am thrilled to announce that Turnip the Heat Cooking is now working with the Happy Valley New Seasons Market to offer two different after-school cooking class series.
One is perfect for the budding elementary school chef the other for the middle school chef! These are 3 session classes starting in October. Each class will end with the group sitting down together to share the 3 course meal we create.
I have taught in Happy Valley for over a decade and I am thrilled to be able to offer cooking classes in this community.
I can’t believe how much it feels like summertime outside! It is time for me to start back at the Hollywood Farmer’s Market! On Saturday, May 9th, 9:30-11:30 bring the kiddos and come find Turnip the Heat! We will be tasting and painting WITH BEETS!
Don’t forget to bring your shopping bags to stock up on all the delicious produce!
Did you miss out signing up your little turnip for our toddler cooking classes at Smallfry? Don’t fear! There are still a few more spots in our Rainbow Salad class. Class is open to 3-5 year olds.
Sign up here.
I am thrilled to be participating in the first CSA Share Fair put on through Ecotrust. Ecotrust has a new building on the Eastside, called The Redd. Come see the building, talk to farmers and visit ME!
I will be doing a kid friendly cooking demo at 10:15 on Saturday, March 20th.
Check out more information about the event at www.ecotrust.org/event/sharefair
I hope every one has a safe and fun Halloween! My son is dressing up as a cobra and I am going to attempt to be Medusa (to carry on the snake theme… wish me luck!)
I have squash on the mind! Tonight I making a big pot of pumpkin mac and cheese and some roasted squash crostini for us to eat up before going out trick-or-treating.
Still looking for a dinner idea tonight? Check out my mac and cheese recipe, a classic from my kid comfort food class. 🙂
Pumpkin Mac and Cheese
1 lb pasta, cooked according to directions
½ onion minced
2 garlic cloves, minced
3 tablespoons butter
⅓ cup flour
3 cups whole milk or cream
1 lb cheddar cheese, the sharper the better, shredded
1 cup canned pumpkin
- Make your roux by melting the butter in a pot or saucepan on medium-low heat. Add onion and garlic. Cook about 3 minutes until fragrant. Then add the flour and keep moving the mixture around as it thickens and browns slightly, being careful not to let it burn. Cook about one minute.
- Add in the milk and continue whisking until the whole thing starts to thicken and lumps start to disappear. Take the pot off the heat and use a wooden or plastic spoon to stir in the cheese.
- When the cheese and roux-milk mixture is combined so that the cheeses have started to blend and melt together, stir in the pumpkin purée. Taste and add salt and pepper as needed.
- Add in your pasta and mix it so you get the pumpkin cheese sauce in every nook, cranny, and crevice.
Did you remember there is no school on Friday, October 10th? It is a Statewide inservice day! If you are looking for a fun way to kick of the day sign your kids up ( 6 years old and older) for a cooking class!
I am teaming with Whole Foods Market on Fremont and 15th to offer another cooking class! We will be exploring new ingredients and flavors and cooking up a delicious lunch! The class is 9:30am – 12:00pm.
Get more information and sign up here.