In Part 3 of our six-part Alaska garden series, we celebrate the vibrant medley of vegetables that thrive in the height of summer. This class is all about capturing peak-season flavor and turning it into simple, beautiful dishes that let the produce shine.

We’ll begin by making fresh pasta from scratch—mixing, kneading, and rolling our dough by hand before transforming it into tender noodles. Then we’ll toss our pasta with a colorful array of seasonal vegetables to create pasta primavera, a dish that truly celebrates the garden’s abundance.

Next, we’ll blend up a bright, herb-packed fresh pesto using summer greens and learn how to balance flavors for the perfect sauce. To round out the menu, we’ll prepare Tomatoes Provençal, the classic French side dish featuring ripe tomatoes topped with garlicky herbs and baked until fragrant and tender.

This is summer cooking at its finest—fresh, flavorful, and rooted in the harvest.

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.