Gouldsboro Farm Offers Cooking Class Series



GOULDSBORO — This time of year most of what is sprouting in Maine gardens are greens, greens, greens — kale, Swiss chard, spinach, bok choi, turnip greens, broccoli rabe, even edible weeds, such as lambs quarters.

The pleasure of eating outdoors is heightened by a fresh tablecloth, white crockery and peonies in bloom. Dishes featuring fresh garden greens are displayed on the table. —JACKIE WEAVER
The pleasure of eating outdoors is heightened by a fresh tablecloth, white crockery and peonies in bloom. Dishes featuring fresh garden greens are displayed on the table. —JACKIE WEAVER

The problem, says Darthia Farm owner Cynthia Thayer, is that many people can barely distinguish kale from Swiss chard, let alone know what to do with it.

For this reason she and husband, Bill Thayer, have started a series of classes to answer questions such as how to identify and cook greens, how to slaughter and dress a chicken (yes, more than one person has wondered out loud), and many other activities garden and farm related.

The inaugural two-hour “Cooking Greens” class, a bargain at $20, took place June 25 with two students, although four signed up. The students helped prepare the greens for six different dishes and then ate their own creations on a beautifully decorated table against a backdrop of peonies.

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