Eating Well on a Tight Budget 2/17 & 2/24 6-8pm
SVC campus
SVC Winter Classes
All class cost $35 to register visit www.skagit.edu community education series
This class will cover a wide range of ways to feed your family while sparing your pocketbook. Topics include: buying in bulk and in season to save, creating simple satisfying meals for all ages, menu planning, making the most of leftovers, proper storage and preparation of produce, grains, and beans. You will take home recipes and an informational booklet full of tips to help you get creative and resourceful in the kitchen.
Instructors: Lisa Culler and Jodie Buller
Session One will focus on the basics of sourcing, preparing, presenting, and storing your groceries. We’ll cover sautéing, simmering, roasting, and baking, and explore family-friendly topics: potluck show-stoppers, creative ways to hide the veggies, sweet snacks and school lunches, simple effective menu planning, and involving your kids in the kitchen.
Session Two will look at the basics of sourcing, preparing, presenting, and storing your groceries. We’ll also look at stocking the pantry, crucial kitchen tools, how to get the most out of your appliances, resources for becoming more self-reliant, including raising chickens, kitchen gardens, preserving the harvest, and making your own cleaning products, tinctures, and sprays.
SVC Winter Classes
All class cost $35 to register visit www.skagit.edu community education series
This class will cover a wide range of ways to feed your family while sparing your pocketbook. Topics include: buying in bulk and in season to save, creating simple satisfying meals for all ages, menu planning, making the most of leftovers, proper storage and preparation of produce, grains, and beans. You will take home recipes and an informational booklet full of tips to help you get creative and resourceful in the kitchen.
Instructors: Lisa Culler and Jodie Buller
Session One will focus on the basics of sourcing, preparing, presenting, and storing your groceries. We’ll cover sautéing, simmering, roasting, and baking, and explore family-friendly topics: potluck show-stoppers, creative ways to hide the veggies, sweet snacks and school lunches, simple effective menu planning, and involving your kids in the kitchen.
Session Two will look at the basics of sourcing, preparing, presenting, and storing your groceries. We’ll also look at stocking the pantry, crucial kitchen tools, how to get the most out of your appliances, resources for becoming more self-reliant, including raising chickens, kitchen gardens, preserving the harvest, and making your own cleaning products, tinctures, and sprays.
