From Plan to Plate Series

Service Description

In this online class design a productive fall garden bed for cool season cooking. You’ll learn what to plant and when, using three themed garden plans that make it easy to grow what you cook. We’ll cover timing, frost protection, and how to rotate crops for better results. You’ll focus on fall-friendly vegetables that grow well in Seattle’s cooler weather and lower light. 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. Whether you’re new to gardening or want to extend your harvest, this class connects planting with practical cooking. With planning worksheets, growing guides, and planting timelines provided, this class will have you hitting the ground running this Fall. No experience needed—just an interest in food and a plan to grow it.