Are you a CSA member, or curious about taking advantage of the fresh bounty produced right in your backyard? Worried about myths of never-ending boxes of beets? Afraid your kale will wilt before you hit the kitchen? Let out a big sigh of relief and start working up your appetite!

The Full Plate Farm Collective offers cooking classes that celebrate fresh fruits and vegetables with nutritious, simple and sensational recipes.  Classes will end in a family style meal to celebrate the fruits of our labor.  (We will try to accommodate allergies and dietary restrictions.)


2/13/19 with Chaw Chang ~ Ho To Make Quick Asian Pickles at Greenstar.  

Surprisingly simple techniques for creating quick Asian pickles. From tangy and crunchy to spicy and sweet, you’ll learn new ways to use your root veggies, plus you’ll get to sample some delicious pickles. This class is open to the public and will be held at The [email protected] Registration is required - sign up online at or at GreenStar's Customer Service Desk or call 273-9392.

Wednesday, January 27, 2016 with Katie Church (Chef at Finger Lakes Cider House)

  • 6:30-8:00pm at Cornell Cooperative Extension

During the summer months we are swamped with greens; during the winter months we yearn for greens, and are swamped with…root vegetables. What to do with all these roots? The greens we have are coveted; how do we make the most of them? And what about CRUNCH? We’ll strive to excite your winter palette in these classes, stretch your root and winter green muscles, and make winter eating a joy – without taking hours of your time. 

Class structure: We’ll discuss what’s in your share, a little of what’s going on behind the scenes in your farmers lives and work (like how do they do it?), and the best ways for storing them. We’ll cook a meal together, and eat it. Kids over 10 welcome.

Wednesday, February 10, 2016 with Katie Church (Chef at Finger Lakes Cider House)

  • 6:30-8:00pm at Cornell Cooperative Extension

This week we'll again address those root vegetables that are piling up in your house - we will be sure to focus on parsnips, turnips, and carrots. We'll also include squash, beets and cabbage, among others. We'll do some baking, make some onion jam, a quick and versatile broth, and of course, our favorite sauces (including No-Mato ;-), and dressings, dips/spreads.   

Class structure: We'll talk at the beginning about farming, vegetable storage, both on your end and on the farmers! - and then we'll divide into cooking groups, cook a meal, and eat it together.  

Wednesday, February 17, 2016 with Silas Conroy (Founder/Owner of Crooked Carrot)

6:30-8:00pm at Cornell Cooperative Extension

Join master fermenter Silas Conroy, of the Crooked Carrot, to learn how to ferment your CSA! Learn basic techniques to make your own fall/winter ferments such as kimchi and sauerkraut. Plus learn about the health benefits of ferments!

some photos on this page courtesy of Cooking Outside of the (CSA) Box co-creator Emma Frisch, Frisch Kitchen