Our six-part summer garden series in Alaska concludes with a tribute to one of the season’s most generous crops: zucchini. By late summer, gardens are overflowing, neighbors are sharing extras, and creative cooking becomes essential. In this final class, we celebrate zucchini’s versatility—transforming this humble squash into dishes that are elegant, hearty, and comforting.

Together, we’ll prepare:

• Ratatouille over Creamy Polenta – a stunning medley of zucchini, tomatoes, peppers, and herbs simmered until tender and served over rich, velvety polenta for a dish that feels both rustic and refined.

• Hearty Zucchini Frittata – packed with seasonal vegetables and fresh herbs, perfect for brunch, lunch, or an easy garden-to-table dinner.

• Moist Zucchini Bread – warmly spiced and tender, a sweet finish that makes delicious use of even the largest summer squash.

As we wrap up the series, we celebrate the joy of cooking with what grows well in Alaska’s long summer days—honoring the connection between soil, season, and table.

Join us for our seasonal Garden Series where we celebrate cooking with what’s in season—and what’s in your basket. In this six-class series, we’ll learn how to confidently turn seasonal ingredients into complete, satisfying meals. We focus on the seasonal bounty of vegetables in our gardens or fish in our freezers.

These classes will focus on hands-on techniques, flexible recipes with minimal waste, and building confidence for you to experiment with new ideas and ingredients at home. Perfect for gardeners, market lovers, and anyone who wants to cook more intuitively with the seasons.