Join chef and author Miriam Rubin for this Farm-to-Table cooking class series. In this once-a-month series, from 11 a.m. to 1:30 p.m., participants will work with the BBG’s vegetable garden to harvest fresh vegetables, then will head into the kitchen with Miriam to make a multi-course meal. 

August 11: August brings plentiful bounty including new garlic, tomatoes, and light purple Fairytale eggplant. Plans include a roasted eggplant dish and a tomato bread salad with creamy mozzarella and tons of basil. We’ll make our dessert from summer’s sweet peaches or plums.

Miriam Rubin was the first woman to work in the kitchens of New York City’s famed Four Seasons Restaurant. A food writer, avid gardener and tomato grower, she wrote a cookbook about tomatoes, her favorite vegetable (really a fruit). For many years she wrote the “Miriam’s Garden” column for the Pittsburgh Post-Gazette. A contributor to Edible Berkshires, her work has appeared in many other publications including Organic Gardening. She and her husband, the artist David J. Lesako, live in Ghent, N.Y.