Agricultural Center Classes

Farmhouse

at the Burlington County Community Agricultural Center

500 Centerton Road, Moorestown, NJ 08057

tea

Tea, Tea Jelly & Shortbread

with Danielle Brenner, Deborah Raab & Junnie Lai

Tuesday, May 15th, 6pm, $50 

REGISTER HERE

This springtime tea party brings together 3 favorite Farmhouse Kitchen instructors to share their unique knowledge on the subject of tea.

The class will start with an introduction by Debbie Raab of Tea for All. We’ll brew and taste some tea, and Debbie will make tea flavor and pairing recommendations for baking and jelly making.

Danielle Brenner of The Jersey Farmhouse will guide the class through the hands on making of tea jelly, and teach the principals of water bath canning. Tea jelly is infused with the flavor of tea instead of fruit. Teas offer a wide spectrum of unique flavors, and tea jellies lend themselves to a variety of applications -- they make a delicious spread on scones or toast; some flavors pair well with cheese or meats, others are a fun addition to yogurt and desserts; or use a tea jelly to replace honey or sugar in hot or iced tea.

We’ll finish the evening with the delicious smells of shortbread baking. While the jelly jars are in the water
-bath-canner, Pastry Chef, Junnie Lai, will demonstrate a variety of classic shortbread recipes that feature tea.

Class participants will make and take home 2 jars of jelly, shortbread, and recipes.

mealprep

Healthy Meal Prep 

on a Budget 

with Melonie Perino

Monday, May 21st, 5pm, $70

REGISTER HERE

What if we told you that you can slash the amount of time you spend shopping, prepping and cooking family meals…and we could show you how to do that with healthier foods…on a budget?

The Farmhouse Kitchen and ForkU are joining forces to host a Meal Prep Party! This hands-on experience will include:

➡️ Grocery Shopping & Meal Planning Ideas
➡️ Quick & Easy Portion Guides
➡️ Meal Prep Instructions
➡️ Recipe Cards
➡️ Take-away meals that YOU helped make!

Every participant leaves with two servings of meal prep to enjoy at home.

Melonie is a Pn1 Certified Nutrition Coach, owner of Fork U Nutrition, co-owner of CrossFit Cervus in Hainesport, NJ, yoga instructor and owner of Kick Your Asana Yoga.  Melonie takes an honest, realistic approach to nutrition.  Her coaching focuses on working with clients to help them set goals and make plans that support sustainable change for a lifetime of health & happiness.  She believes that clients can be successful with varied avenues of nutrition methodology, as long as they have a solid plan & remain consistent.  

artichoke

Spring Vegetables

with Chef Junnie Lai

Tuesday, May 22nd, 5pm, $50

REGISTER HERE 

Spring is the best time to cook fresh seasonal vegetables. Bursting with nutrition and flavor, they’re great for boosting our immune system, too.
Chef Junnie Lai will focus on some of the lesser known spring vegetables and share some techniques and quick recipes to guide you through this cooking season.

Fava Beans – Fave Beans and Dill rice
Garlic scapes – Garlic Scapes with Bacon
Artichoke – Steam Artichoke with Clarified butter
Celeriac – Celeriac, Potato and Leek Gratin
Fennel – Fennel and Apple Salad with Walnuts
Watercress – Watercress Soup made with bone broth

* Vegetables choices may change depending on availability.

Junnie Lai is a chef who uses her culinary talents and creativity to make beautiful, delicious and health-conscious food. Born and raised in Malaysia, she is not only well versed in her native cuisine, but also that of India, Thailand, and Vietnam. Junnie grew up in her family’s baking business, and has extensive experience in baking and pastry. She continued her education and training in the United States, and has worked in the US as a research chef in food product development, and as a pastry chef at a five-star hotel-brasserie.

marmalde

Marmalade 

with Danielle Brenner

Thursday, May 31st, 6pm, $35

REGISTER HERE 

Marmalade generally refers to a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. It can be produced from kumquats, lemons, limes, grapefruits, mandarins, sweet oranges, bermagots, and other citrus fruits, or any combination of them.

Making marmalade is a lot easier than it seems! It is delicious on toast, muffins or pound cake. We will be making a classic orange marmalade with a twist of vanilla and using a new twist on the conventional method. Each participant will be taking home a recipe and a jar of their own creation!

Danielle has been canning since she was 11 years old. She started The Jersey Farmhouse in 2010 and specializes in preserving New Jersey’s freshest produce.

clams

Something Fishy

with Chef Junnie Lai

Wednesday, June 6th, 5pm, $65

REGISTER HERE 

Discover how to choose, prepare and cook fish. Create wholesome and imaginative fish dishes, from delicious appetizers to elegant entrees.

Clams – Steamed Clams and Basil Pesto
Rainbow Trout - Roasted trout with Lime-Dill Butter
Mackerel – Mackerel with Almond-Ginger-Mustard Butter
Anchovy - Eggplant Stuffed with Smoky Tomato-Anchovy Ratatouille

* Seafood choices may change depending on availability.

Junnie Lai is a chef who uses her culinary talents and creativity to make beautiful, delicious and health-conscious food. Born and raised in Malaysia, she is not only well versed in her native cuisine, but also that of India, Thailand, and Vietnam. Junnie grew up in her family’s baking business, and has extensive experience in baking and pastry. She continued her education and training in the United States, and has worked in the US as a research chef in food product development, and as a pastry chef at a five-star hotel-brasserie.

For more information or to find out about future classes or sign up for our mailing list contact Donna Wallstin, Farmhouse Kitchen Manager via email