Kitchen Class Notes

In Jeff’s Kitchen, we are gearing up for the colder months of the year. For us, this looks like a season of preservation and roasted vegetables. We are preserving the last of the tomatoes from the garden in sauces, and other vegetables and herbs in stocks for many soups to come. This week, we experimented with cauliflower and the endless options for seasoning, textures, and flavor. We fired up the wood fire pizza oven one last time before the winter, led by the senior learner class. The senior learners learned about making, proofing, stretching, parbaking, and baking pizza dough. This was accompanied by our classic freshly stretched Hayground mozzarella and garden tomato marinara. We are pleased to announce that we have two wonderful kitchen apprentices from the senior learner class. They have been assisting with younger classes throughout the week, and otherwise helping with inventory, taking a trip to Milk Pail farm to pick up local apples, and understanding the structure and routines that go into a week of work in our kitchen. In preparation for colder weather, we move into soups at least once a week, and a carefully crafted roasted vegetable every day.