Newsletter: 2009 Cooking Classes on the Farm

January 09, 2009 - 12:10 PM

Cooking Classes on the Farm with Chef Eva

I fell in love with good food long before I achieved the professional degree of Chef. As a young girl growing up in Belize, I learned from Colonial creoles how to blend exotic fruits and spices with fish and chicken to create wonderful dishes. Traveling the world and living in Tunisia (North Africa), the exotic island of Madagascar (Indian Ocean/East Africa) and colorful England, I learned from hands-on experience far more than any culinary institute can teach. There is no experience like roaming a local market and picking up this and that vegetable, fruit, fish, poultry, etc. and then coming home and creating a recipe from what you discovered that day.
I love to try a new dish in a restaurant and then set out to replicate it at home and enhance it with a “twist.” As a consultant working on an advertisement for Southern Living, I was once given a photo of a plate of food and asked to develop a recipe for each item on the plate -- a fun challenge! Food is my passion and sharing it is equally enjoyable.
While I have settled down on our family farm near Daingerfield, I continue to enjoy sharing my love of food with others. After a number of years teaching cooking classes at several local venues, last year I started to offer classes here at the farm. In our home, built in the 1850's, small groups can sit by the fireplace in the kitchen and have a hands-on experience that is both educational and fun. Emphasis is placed on fun!
My classes are not exclusively for women. Men are welcomed and will make a great addition in the kitchen.
The 2009 Class Schedule: Taking Advantage of Special Events, Holidays and Seasonal Fruits & Vegetables
January starts out with Soups and Stews. Everyone appreciates them after a cold winter day when they can relax at home and warm themselves. In February, there are two very different opportunities. The first prepares you for Valentine's Day. How many of you know what foods are aphrodisiacs? You will be surprised! Mid-month it’s time to party New Orleans style. I will share with you the secret of the King Cake and much more in making a Mardi Gras feast. March brings in spring winds and a kiss on the Blarney Stone with St. Patrick's Day. In tune with the times, we will prepare simple Irish fare including Soda Bread and Colcannon.
Spring is the season of love and the time for weddings. March 21, April 18 and May 16 are special classes for the new bride (or groom). These are classes that offer culinary basics so the new marriage will get off to a savory start. These three classes would make a great wedding gift. If the years have slipped by on you, you can join these classes and put a spark back into your marriage or just get more confidence in the kitchen. If you are not married, you can still attend these classes and then impress your special friend or family.
Easter is both a religious event and a time for families to be together. Attend service at sunrise or early in the day and enjoy a family brunch before hiding the Easter eggs. I will share with you some quick and easy dishes that everyone will enjoy without spending a lot of time in the kitchen.
The first weekend in May is a time for dad to get the kids ready for Mother's Day. Whether it’s a gingerbread pancake or smoked salmon Benedict, this class will ensure mom has a wonderful surprise on Sunday morning from her children. This is a class for kids and dads.
June, July and August are prime times on the farm. These are the months to come to the farm, spend a few days, week or weekend in a log cabin and take a cooking class while everyone else is hiking or on the lake. There are three opportunities to learn how to prepare gourmet delights using farm fresh fruits and vegetables. During June and July, local peaches and our own blueberry and blackberry orchard will offer flavorful fruit to use in a variety of ways. By August, a great variety of summer vegetables will be available. There are some unique ways to use these that your family will appreciate.
Fall is a time when we the cooler weather reminds us of hearty foods. In September, I will share with you how to use the last fresh vegetables of the season in a soup and create a basket of artisan breads like Focaccia, kernel and others. In October, we celebrate Oktoberfest Texas style -- Bratwurst and sauerkraut with a south of the border kick and more. In early November, before the holiday season starts, I will share with you my secrets of using marinades and slow roasting techniques for lamb, pork and beef that will make you an expert.
So Lets Get Started
January 17: Winter Soups and Stews $60
We do not experience the cold bitter winters of our grandparents, but there are enough Texas "Blue Norther" days to make you want to sit by the fireplace with a bowl of hot soup or stew. January 17th is a three-day holiday weekend for many and it will be a great time to spend a part of Saturday learning how to make stock and then soups and stew everyone will enjoy.
The secret to any scrumptious soup or stew is the stock. It is the base from which all flavor and richness is incorporated into the final product. It may be intimidating at first, but once you learn how easy and simple it is to do, you can avoid canned, processed products as much as possible.
Our cooking class will start with making three basic stocks: chicken, beef and vegetable. We will then make a delicious soup from each type of stock. Artichoke Heart Bisque, Cream of Triple Mushroom Soup (guaranteed to make you put Campbell’s back on the shelf forever) and classic French Onion Soup with a twist.
We will learn how to make different garnishes that take the soups to an even higher level. These will include cheesy garlic croutons, gremolata, Parmesan flan and crisps. If we have time, we will make a Beef Brisket Chili using some of our stock.
So bring a hearty appetite, as we are sure to be comforted by these soul-warming soups and stew.
What's ahead?
January 17, 2009
Winter Soups and Stews
February 7, 2009 
Aphrodisiac Foods for Valentine's Day
Febuary21, 2009
Cookin' Cajun for Mardi Gras 
March 14, 2009
A Touch of Green for Saint Patrick's Day
March 21, 2009
Part 1: Cooking Basics for Brides
April 4, 2009 
Easy Easter Brunch
April 18, 2009
Part 2: Cooking Basics for Brides
May 2, 2009 
Kid's Class: Easy Breakfast for Mom
May 16, 2009
Part 3: Cooking Basics for Brides
June 13, 2009 
Sweet and Savory: Cooking with Fresh Greer Farm Blueberries and Blackberries
July 11, 2009
Summer Fruits and Berries: Peaches, Blackberries & Blueberries
August 8, 2009 
Gifts of the Garden: Cooking with Summer Vegetables
September 19. 2009 
Artisan Breads and Soups
October 17, 2009 
German Oktoberfest Texas Style
November 14, 2009 
Roasting Meats: Succulent Roasted Lamb, Beef & Pork
Reservations and Other Details
To make a reservation contact me at 903-645-3232 or by email.
All classes are subject to change
Prices vary by class and will be posted with class details
Check our website for details of each class a few weeks before it is scheduled.
Registration is limited due to space, so please make your reservations as early as possible.
We will also send email updates specific to upcoming cooking classes.
From Our House to Yours
Sid and I appreciate your continued support of our family farm.
The many kind cards and emails received during the holidays from you were very special to us.
We will be sending a regular newsletter that has more information on other activities at the farm that may interest you.
If you know of family or friends that enjoy cooking and would like to attend a class, please forward this to them.
From all of us on the Greer Farm, we wish each of you the best for a healthy, happy and successful year.
Chef Eva

Link to newmap and directions to the farm.

 Map to Farm  Greer Farm 1444 CR 1125 Daingerfield, TX 75638  T: 903-645-3232 F: 903-645-7752  Please visit us again at our website:www.greerfarm.com  Copyright (C) 2008 Greer Farm. All rights reserved.  Forward this newsletter to a friend  --