The Morris Farm begins its 2016 series of cooking and food preparation classes with two timely sessions: Seasonal and Simple Meals on Friday, Oct. 21 and Sourdough Basics on Monday, Oct. 24.  Both classes will be held in the Morris Farm Kitchen and Learning Center at 5:30 p.m. and will be led by cook, baker, and farmer, Peter Kraus. To register for one or more classes, go to www.morrisfarm.org, email info@morrisfarm.org or call the Morris Farm at 882-4080.

Seasonal and Simple Fall Meals, on Oct. 21, will be a hands-on class about cooking simply and seasonally with the bounty of fall produce, featuring meals from the cookbook, “Simply in Season.” This class provides an opportunity to learn from recipes that stick to just a few ingredients and simple combinations that end up providing more flavor, saving time in the kitchen, and cutting down on refrigerator and pantry clutter!  

Participants in the Seasonal and Simple Fall Meals workshop will have the opportunity to participate in preparing dishes. They will also be able to ask questions, share stories, and discuss seasonal favorites and recipes. And at the end of the class, participants can sit down and share a meal together.  The menu plan for the class will include: squash dip w/apples, carrots, etc., beet and carrot slaw, gingery butternut squash soup, Brussels sprouts with leeks, roasted root vegetables, and apple and ground cherry crisp.  The class will take place in the Morris Farm Kitchen and Learning Center.  There is a $15 materials fee. All skill levels are welcome.

Sourdough Bread Basics, on Oct. 24, features the expertise of local baker Peter Kraus, who  will offer a workshop on the basics of sourdough. Participants will have the opportunity to see and handle sourdough at different stages of preparation while engaging in discussion about topics such as: the difference between yeasted bread and sourdough, the logistics of dough handling, and oven tips and tricks for creating the perfect crusty loaf.

“The culture of sourdough is richer than single strain commercial yeast—it has greater diversity and flavor potential,” Baker Kraus explains. “There are great challenges involved—but the reward is also great: a better flavor, longer lasting, and more digestible bread.”

Peter studied biology, grew up on a farm, and has worked in a variety of kitchen settings. In autumn of 2015, he began “Driftless Sourdough,” a micro-bakery which is based out of Alna, ME. Through Driftless Sourdough, Peter has focused not only on creating unique and seasonal sourdough breads using Maine and New England-grown grain, but also on education and community engagement, values he sees as being grounded in both the Maine landscape and the practice of baking sourdough.

Participants in the sourdough workshop will have the opportunity to not only handle, discuss, and eat sourdough but also to take home their own sourdough starter. There will also be plenty of opportunities to ask questions, share stories, discuss baking experiences, and offer insights. The class will take place in the Morris Farm Kitchen and Learning Center. There is a $10 materials fee. All skill levels are welcome.  To register for one or more classes, go to www.morrisfarm.org, email info@morrisfarm.org or call the Morris Farm at 882-4080.

The Morris Farm Trust is both a working farm and an educational resource for the communities of midcoast Maine. As non-profit, educational, membership organization, The Morris Farm Trust promotes the values of sustainable agriculture and stewardship of the earth through education, demonstration and community involvement. Please visit www.morrisfarm.org or www.facebook.com/TheMorrisFarm for more information.