We had a wonderful Raw cooking workshop this weekend with Leaf Vegetarian Restaurant Executive Chef Rachel Best. Twelve participants arrived at the farm at 10 am to learn about the raw diet and the essential ingredients and equipment used in raw cooking, followed by hands on instruction in our farm kitchen. The group worked together to prepare a full raw meal including spaghetti and “meat balls”, tabouli salad, beet ravioli, fresh juice, and blueberry cheese cake for dessert.
See our upcoming workshops and farm dinners here: http://threeleaffarm.com/summer-schedule-2013/
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