Whole Chicken Cooking Class : June 11th, 10AM-1PM

Buying a whole chichen is an economical alternative to buying pre-cut parts. However, “breaking it down” and properly cooking each piece can be intimidating. Join Dandelion and Turner Farm in the kitchen for step-by-step, hands-on instruction on how to safely and efficiently break down a whole chicken into breasts, wings, thighs and drumsticks. You’ll learn the best cooking procedures for each piece and then end the class by preparing a few recipes together. Don’t be surprised if you leave with a new “favorite piece.” Visit the cooking classes tab of Dandelion's website to sign up. The cost of the class is $50.

Quick Bread Class : May 14th 10AM - 1PM

Dandelion, in collaboration with Turner Farm, is holding a class focusing on quick breads - that is, breads made quickly by using a leavener other than yeast. Made fresh and at home these breads are not only "quick", but easily surpass the flavor and texture of any store-bought or pre-packaged option. We will discuss different types of quick bread, mixing techniques and flavor additions. We will also have hands-on experience making two styles of quick bread: 1) biscuits in a savory application and 2) scones in a sweet application. They will be served with various accompaniments from the farm so you won't leave hungry. To sign up, visit the "cooking classes" tab of Laura's website: www.dandelionchef.com. The cost of the class is $35. Contact Laura with any questions at laura@dandelionchef.com.

CORV Eat Local Guide Hits the Streets

The 2011 CORV Eat Local and Sustainable Guide for the Greater Cincinnati area makes its debut in the April 13, 2011 issue of City Beat. Get your copy this week at your favorite City Beat distributor. The on-line version of the guide will also debut April 13th. For more information go to www.EatLocalCORV.org

Risotto Class : April 16th

Dandelion, in collaboration with Turner Farm, is teaching a risotto making class on April 16th from 10AM-1PM. You will not only have hands-on experience making risotto, but you will also learn why each step in the process is so important. Below is just a sample of the questions that will be answered:

• Rice varieties: what properties you should look for in choosing rice


• Acidic component: why an acidic component is so important


• Stock: why you need to add stock in small quantities


• Flavoring: when should you add meat, vegetables and herbs


• Ratios: how much uncooked rice, stock and wine is needed per serving

Also, we will be making 3 or 4 varieties of risotto in the class for all to try, including Mushroom, Saffron and Spinach w/ Goat Cheese!

Visit the "cooking classes" tab to sign up: http://www.dandelionchef.com/. We hope to see you there!

LET'S GET GROWING WORKSHOP

On April 16, from 1:00 to 3:30

Marvin Duren of Marvin’s Organic Gardens in Lebanon will be talking about
“How to Grow Herbs and Native Plants Organically in Your Back Yard.”

At the LCNB Community Room, upstairs at 30 W. Park Place, Oxford, OH.

The community is invited to this fifth annual free gardening workshop sponsored by the
Miami Oxford Organic Network ­ MOON, a chapter of the Ohio Ecological Food and Farm Association.

For further information call 523-2360 or 523-5533.

Planting Seeds of Change Mingle this Friday

The community Farm Alliance hosts the Planting Seeds of Change Fundraiser and Mingle this Friday, April 8th 2011 at the Artisan's Enterprise Center, 25 West 7th Street, Covington, KY. Cost is $10 per person and all proceeds go to the Community farm Alliance Seeds of Change project.

The $10 per person donation includes locally produced foods in scrumptious small bites served by Savor Catering and a variety of non-alcoholic beverages. A cash bar will include Kentucky liquor, wines and beer. Enjoy the art installation presently on the walls, as well as a special farm-related presentation on display for the evening, featuring photography, art, quilts, pottery and more from local farms and artisans. There will be a silent auction with a variety of wonderful items including a full sized, specially made farm-themed quilt. Tap your toes as local musicians fiddle, pluck and strum bluegrass and other selections. No RSVP is needed - just stop by and have a great time meeting local folks that all share the legacy of food.

More information about the Community Farm Alliance is available at their website, www.communityfarmalliance.org. A facebook page provides more information on the event.