From Plan to Plate: Fall Garden Beds for Cozy Cooking

The Soup Garden features kale, leeks, carrots, celery, and parsley. The Roasting Garden includes beets, garlic, Brussels sprouts, and shallots. The Stir-Fry Garden highlights bok choy, scallions, Swiss chard, and mustard greens.

You’ll also get simple recipes that match each theme so you can plan meals around what’s in your garden. Planning worksheets, growing guides, and planting timelines are included to help you get started.

Whether you’re new to gardening or want to extend your harvest, this class connects planting with practical cooking. No experience needed, just an interest in food and a plan to grow it.