Grow your own recipe experiences
Laura Irish-Hanson, Julie Weisenhorn and Chef Beth Fisher
Photo by Lily Smith
Select a session, 9 a.m.-noon
Shades of Summer Salad
Wednesday, June 12
Garlic 5 Ways
Wednesday, July 17
Ratatouille
Wednesday, Aug. 21
Shakshuka
Wednesday, Sept. 18
$145 member/$165 non-member, includes all ingredients and supplies
Adult 18+
Shades of Summer Salad
Wednesday, June 12
9 a.m.-noon
Indulge in a symphony of crunchy, vibrant greens and cool season vegetables grown on-site and carefully curated to capture the essence of the season. Complemented by a savory blend of chef-selected ingredients, it promises an unforgettable culinary experience focused on delicious healthy food you can grow at home.
Menu will include hand-picked mixed lettuces with cheddar-chive vinaigrette, seared bok choy, U of M bacon steak, pickled egg and Kernza® garlic scape pilaf with herb-flower petal garnish.
Garlic 5 Ways
Wednesday, July 17
9 a.m.-noon
Garlic, oh garlic! It’s so much more than just a spicy bulb. Garlic can be sweet, hot, roasted or fresh and is easy to grow in most garden landscape. Even the flower buds - "scapes" - are edible. Dine on Minnesota grown garlic types including Music, German Porcelain, and Armenian. Garlic is one delicious bulb!
Menu will include garlic prepared in five different ways:
Fresh - Spanish tomato bread
Confit - herb & garlic pasta
Roasted - takeaway roasted garlic bulb + baba ganoush recipe
Garlic Oil - vinaigrette on greens
Fermented - black garlic chocolate chip cookies
Ratatouille
Wednesday, Aug. 21
9 a.m.-noon
The teeming summer gardens of Mediterranean France are the inspiration for and source of ratatouille. Minnesota gardeners can grow a great ratatouille, by choosing vegetables that perform well and taste amazing! Foodscape fresh grown ingredients will include Black Beauty eggplant, Big Beef tomatoes, King of the North bell peppers, zucchini and simmered with onion, garlic, basil and oregano.
Menu will include ratatouille, goat cheese & ratatouille crostini with French vinaigrette herb and green salad.
Shakshuka
Wednesday, Sept. 18
9 a.m.-noon
Shakshuka is of North African origin and is a Tunisian word that means, “shaken up.” Enjoyed throughout North Africa and the Middle East, it traditionally consists of eggs poached in a rich sauce of tomatoes, olive oil, peppers, onions and garlic spiced with fragrant cumin, paprika and cayenne pepper. Chef Beth's recipe will include squash, one of the 400+ varieties that the Arboretum grows!
Menu will include red shakshuka with poached eggs, herbed couscous and Kernza® flatbread.
Instructor Bios:
Chef Beth Fisher is thrilled to bring her experience to a new role as Culinary Lead at The University of Minnesota Landscape Arboretum. Known for her years of teaching at various cooking schools and creative culinary work at several popular Twin Cities restaurants, Beth is now focused on enhancing the Arboretum's fast growing culinary offerings and kitchen classroom educational experiences. Join Beth and discover the joy of learning and cooking in the kitchen!
Extension Master Gardener Volunteers are your neighbors and are among more than 2,700 active experts across Minnesota. Their mission is to share U of M research-based horticultural knowledge and practices, cultivate diverse collaborations, support project-based volunteer activities and inspire change to promote healthy people, healthy communities and a healthy planet. Julie Weisenhorn, Extension Horticulture Educator and designer of the Foodscape, along with Laura Irish-Hanson, Extension Horticulture Educator, will collaborate with the Master Gardeners and bring their expertise to the Grow. Harvest. Eat. sessions. When not at the Farm at the Arb, Julie regularly appears on the popular WCCO Radio Smart Gardens show (Saturdays, 8-9am, AM 830), and Laura has taught HORT1001: Plant Propagation at the University of Minnesota.
You will receive a bar-code ticket for entry to the Arboretum in your email purchase confirmation. Your ticket is valid for entry on the day of your class. Present your ticket to the gate attendant as you enter the Arboretum. You may stay at the Arboretum after class as long as you want during our operating hours.
This class is located at the Farm at the Arb, please allow extra time (about 20 minutes) to drive to the Farm parking lot, park in the Farm parking lots, and walk into the Myers Education Center.
Helpful information - Education
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Waitlist
The best chance of being enrolled in a sold out class is to add your name to the waitlist. Click the "waitlist" button or link next to the class and complete the form. There is no obligation to register if a spot opens. If the waitlist shows enough demand, additional sessions may be added.
Member purchasing policy
Can Members register accompanying Non-member participants for Educational programs at the discounted member rate?
Yes. Arboretum Education policy is that Members may purchase a class or camp on behalf of an accompanying Non-member at the discounted Member price as long as they are registering and paying for at least one spot for themselves. Members must Sign in, enter the total number of Member-price tickets for all participants they are purchasing for, and then complete each participant’s name and prompted information at the checkout screen. The transaction must be completed at the same time as the Member's registration(s). This policy applies only to Arboretum Education programs and classes, and is not applicable to other Arboretum purchases like Events or Admission Tickets.
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