Summer Youth: Seasonal Cooking in BARN’s Garden (Ages 12-18)

Youth, Culinary Arts

Summer Youth: Seasonal Cooking in BARN’s Garden (Ages 12-18)

Explore the bounties of the garden and practice cooking seasonally.

Tuition Assistance and Other Policies

Meeting Times
  1. Mon, 7/29/2024 9:00 AM - 12:00 PM
  2. Tue, 7/30/2024 9:00 AM - 12:00 PM
  3. Wed, 7/31/2024 9:00 AM - 12:00 PM
  4. Thur, 8/1/2024 9:00 AM - 12:00 PM

Mon, 7/29/2024 - Thur, 8/1/2024


See additional date options »

Summer Youth, Youth Ages 12-14, Youth Ages 14-16, Youth Ages 16-18, Class, Youth Class

Culinary Arts Studio

Baking, Cooking


What is seasonality? How does it relate to cooking? To sustainability?

Explore those questions as you get hands-on in BARN's food garden, processing the local summer harvest in the Kitchen Studio. Get ready to dig into simple and delicious ways to enjoy the shining stars of what grows in late July on Bainbridge Island. If you're lucky, blackberries will be ripe enough to pick, too! 
The week will leave you with a list of seasonal produce and accompanying recipes. By the end of the week, everyone will know what it is to be inventive in the kitchen with the bounty at hand, and you'll use your personal tastes as a guide. Additionally, you'll hone your basic and intermediate culinary skills from cleaning freshly picked vegies to using a knife with confidence. Explore how to preserve a harvest easily so you can enjoy the gift of summer a little longer. 
Each day, you'll feature what you harvest in either a few small recipes or one larger cohesive meal. The end goal is to come away having experimented several times with an ingredient and knowing how to pair it with herbs and spices in order to serve it fresh or cooked. 

For Example: 
Herbs (seasoning a pasta salad or made into pesto). 
Tomatoes (caprese, pico de gallo, marinara).
Corn (chowder, grilled, bread). 
Blackberries and rhubarb (cobbler).
Zucchini (shaved summer salad). 
Much more! 


  • Ages 12-18.
  • The menu is subject to change.
  • You must wear closed-toe shoes to class.
  • You must be registered for the class (no drop-ins).
  • Registration closes Monday, July 22.

Registering Youth

  • New registrants: When you register, select Others Only in the "Who Are You Registering?" section. On the next page, Add New Registrant. Create an account for your youth.
  • Next time you register: You will be able to Search Registrants to select your youth.
  • You may register your youth for an optional supervised lunch hour from noon-1 pm for the duration of this activity.
  • Make sure to fill out your youth's emergency contact information and other details when creating their account.
  • Questions? Email


A $30 materials fee, included in the price of this series covers everything you will need for this class.

BARN Policies

  • View BARN's Cancellation and Refund Policy.
  • Tuition Assistance is available. Fill out the application before registering.
  • BARN is committed to accessibility. We try to make accommodations when requested; the earlier you contact us, the more likely we can help. Please email to find out more or request an accommodation.
  • Sensory Statement: Makerspaces like BARN can be noisy and cluttered, smell strongly, and have bright or flickering lights.

Instructors or Guides

Nadja Peschke

Nadja Peschke comes from the Boston area and holds a bachelor's degree in studio art from Principia College in Elsah, Ill. This past year, she spent four months in the Arctic Circle in northern Norway working on an organic strawberry farm and acting as head of farm operations. She enjoyed creating meals and baking her signature sourdough bread for her fellow volunteers. In the summer of 2021, Nadja interned with a family-owned, farm-to-doorstep delivery service in western Massachusetts. Her senior capstone project focused on the importance of local food systems represented at home and in our kitchens in a multimedia installation. You can find her current work on or on Instagram @thewinterlilac.

Go to Top