Cooking inspiration can come from all kinds of places these days, but people who grow food often have some of the best ideas.
Ada Broussard and Becky Hume, who have been involved in farming in Central Texas for a decade, mostly with Johnson's Backyard Garden, have had plenty of experience cooking whatever is growing in local fields at any given time of year. They've figured out creative ways to use up copious quantities of seasonal produce and would often casually share this information with friends or people at farmers markets.
"Through these gatherings, we’ve made healthy, local and simple food feel accessible to so many of our friends who work outside the farming and food word," Broussard says.
After realizing that this kind of improvisational and seasonal cooking is what so many cooks are looking for, they decided to start a cooking class community called Club Home Made. Several times a month, they host classes at the East Austin Culinary Studio, 2100 Robert Browning Street in the Mueller development, where cooks gather to watch them demonstrate a recipe or a technique while prepping the vegetables used in the dish that they can take home.
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The classes start at 6:30 p.m. and are BYOB, so Broussard says people are coming with their friends and turning it into a social night out. They'll teach a veggie lasagna class on Sept. 16, a grain salad class on Sept. 30, followed by roast chicken on Oct. 14 and a class on stews on Nov. 11. The classes cost about $50, and you can find out more or sign up at clubhomemade.net.
Earlier this summer, they added kids classes at the request of customers, so if you have a particular kind of dish you want to learn how to make or type of produce you want to know more about, you can email them at firstname.lastname@example.org.