We will start with a short tour of the farm to see what produce we have growing in our enchanting, but challenging Rocky Mountain climate. With arms full of seasonal goodies, we will head back to the kitchen and jump into our hands our workshop. We want you to leave this class knowing how to stock your pantry with a few secret weapons (vinaigrettes, marinades, basic preserves) that will allow you to whip up a flavorful, weekday meal in no time at all. For us, cooking is less about knowing how to follow a recipe, and more about understanding and observing the elements of flavors and learning how to make them work together. Eating seasonally means learning how to be flexible to the make the most of what mother nature is bringing to your table at the moment.