Agricultural Science: Learn About Summer Produce and Yummy Summer Recipes
In this ongoing class learners gain insight on how summer produce is grown and how to make summer recipes that showcase them.
1454 total reviews for this teacher
Once per week
learners per class
How does an “Ongoing” course work?
Meets on a weekly schedule, join any week, no need to catch up on previous material
Live video chats, recorded and monitored for safety and quality
Discussions via classroom forum and private messages with the teacher
Automatic payment every Sunday, cancel any time
Great for clubs and for practicing skills
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In this class we will learn about how our food is made - from farm to fork while we make delicious food. We will have a short presentation (5-10 minutes) on the summer produce ingredient to be highlighted for the week followed by a hands on recipe. Each recipe has gluten free, sugar free, dairy free, and egg free options listed in the ingredients (supply list). July 3-9 Highlighted Produce: Basil Recipe: Homemade Pesto Topic: Science of Aromatic Compounds in Basil July 10-16 Highlighted...
Homemade Pesto July 3-9 2 cups fresh basil leaves (no stems) 2 tablespoons pine nuts or walnuts (you can replace with the same amount of sunflower seeds if you are allergic to pine nuts) 2 large cloves garlic ½ cup extra-virgin olive oil ½ cup freshly grated parmesan cheese 2 cups cooked pasta of your choice Food processor or blender Peach Ice Box Cake July 10-16 2 (10 3/4-oz.) frozen pound cakes, thawed (can be gluten free) 1 (10-oz.) jar peach preserves 1 quart vanilla ice cream, slightly softened (can be dairy-free) 1 cup heavy cream (or aquafaba - the liquid found in chickpea cans) 1/2 teaspoon vanilla extract 3 tablespoons powdered sugar (you can use sugar substitute) 1 cup peeled fresh peach slices Bread (serrated) knife Loaf pan Plastic wrap Corn Risotto July 17-23 6 cups gluten-free chicken (or vegetable) broth 3 Tablespoons butter (lactose-free if you need it) 2 cups sweet corn kernels (about 3 small ears worth) 2 large leeks, white and light green parts only, sliced in half then into thin half moons 2 cloves garlic, minced salt and pepper 1 Tablespoon extra virgin olive oil 1 large shallot or 1/2 small onion, chopped 1-1/2 cups arborio rice (naturally gluten-free) 1/2 cup dry white wine (you can replace with white grape juice or apple cider vinegar) - the alcohol is fully cooked off, but you can replace if you would like to remove the alcohol ingredient all together 1/2 cup freshly grated parmesan cheese (you can replace with the same amount of nutritional yeast if you are dairy-free) Saucepan with lid (large enough that it can fit the stock liquid) Large skillet Spatula Gingery Cherry Lime Lemonade AND Watercress and Cherry Salad July 24-30 1/4 c. fresh lemon juice 1 shallot, chopped 2 tsp. finely grated fresh ginger 1/3 c. extra-virgin olive oil 2 tsp. Honey 1 tsp. Dijon mustard Kosher salt Freshly ground black pepper 1 (4-oz.) package watercress 2 c. sweet cherries, pitted and halved 2 kirby cucumbers, sliced 1 large peach, pitted and thinly sliced 1/2 c. roasted salted cashews 1 1/2 c. granulated sugar 1 (4") piece fresh ginger, thinly sliced 1 c. freshly squeezed lemon juice (from about 6 lemons) 1 c. freshly squeezed lime juice (from about 7 limes) 1 c. black cherry vodka 1 liter cold club soda or seltzer Lemon wedges, for serving Fresh mint sprigs, for serving Small saucepan Medium bowl Salad forks or a set of tongs Small bowl Gumbo July 31 - August 6 Heavy bottomed pot Whisk Wooden spoon 1 heaping cup all-purpose flour (can be gluten free) 2/3 cup oil (vegetable or canola oil) 1 bunch celery , diced, leaves and all 1 green bell pepper , diced 1 large yellow onion , diced 1 bunch green onion , finely chopped bunch fresh parsley leaves , finely chopped 2-3 cloves garlic 1-2 Tablespoons cajun seasoning 6-8 cups Chicken broth (or vegetable broth) 12 ounce package andouille sausages , sliced into 'coins' (substitute Polska Kielbasa if you can't find a good Andouille) Meat from 1 Rotisserie Chicken 2 cups Shrimps , pre cooked (you can replace the meats in the recipe with two 12 oz. cans red beans) cooked white rice for serving
1 hour 15 minutes per week in class, and maybe some time outside of class.
Ingredients are meant to be prepared (cut) prior to class, but it is recommended that adult supervision be available for these recipes to provide safety for learners as they use the stove or knives as necessary.
Scientist who is enthusiastic about STEM
🇺🇸Lives in the United States
1454 total reviews
1104 completed classes
Hello! am a scientist and adventurer. I have a Masters degree in Animal Science with minors in Chemistry and Fish & Wildlife. I started my journey investigating sheep and goats, went on to study shrimp and zooplankton, and have many years of...