In the Kitchen: Field and Fork Cooking Series

This spring, the UF Field & Fork Campus Food Program, in partnership with UFHR WorkLife, will present a series of monthly courses designed to demonstrate that cooking vegetables, especially when in season, can be easy, fun and delicious. In the Kitchen: Field and Fork Cooking Series — free and open to faculty, staff and students — kicks off Friday, Feb. 16.

Anna Prizzia, UF campus food systems coordinator, will share tips and tricks for working with fresh veggies and provide participants with new recipes to take home and try. Prizzia will also talk about vegetable “seasonability” — what grows in Florida when — and using fresh produce in her cooking demonstrations.

All cooking will take place in the UF Dietetics Lab, Building 162 (adjacent to the Reitz Union) on the following four Fridays from noon to 1 p.m. Attendees will have a chance to sample food, but should bring their own lunches.

Cooking series classes
What to Do with Winter Greens, Feb. 16
Rethinking Root Vegetables, March 16
Spring Snacks and Sauces, April 13
Totally Tomatoes, May 18

The Field & Fork program is a campus-wide resource through which individuals can take courses, engage with demonstrations and participate in activities that focus on sustainable agriculture and food systems. From a home or community garden to an urban farm or large-scale production, the program explores food production at multiple scales and is home to the Alan and Cathy Hitchcock Food Pantry. Field & Fork investigates every aspect of food from food security and processing to consumption and nutrition.

“We’re all about experiential learning,” said Prizzia. “We grow fresh foods for our volunteers and our pantry, and we want to provide people with an opportunity to learn how they might prepare that food.

“I think people can get intimidated by raw whole foods if they’re not as common, such as mustard greens, collards or kale,” Prizzia added. “I want to show them how delicious and easy these vegetables are to prepare.”

Visit the series’ Facebook page here. Space is limited, and registration is required. Email to register for the whole series or for an individual class no later than the Wednesday before the class you are interested in attending.