Now that I have a yard, I have great visions of cultivating lush rows of fresh veggies and bright flowers. But given that said yard is roughly the size of a large postage stamp, I seriously doubt these dreams will yield anything more elaborate than some potted herbs and well-planted window boxes.
But that hasn’t stopped me from consuming seed catalogues and gardening books like crazy, the latest of which pays homage to the French potager garden. The beguiling descriptions of strawberries, melons, zinnias, and fig trees tantalize me from every page, complete with water-colored diagrams depicting the so-called small (9’x 12’) space needed to cultivate said items.
Sigh. Someday maybe I’ll have room. But until then, I’ll have to content myself with making the French recipes included in the book with purchased produce. Or better yet, by going to one of the French cooking classes offered by the Alliance Française de Milwaukee.
There are three different classes, one taught by Andy Schneider, pastry chef for Harlequin Bakery, another taught by Catherine Miller, chef and food columnist, and the final one led by David Swanson, owner of Braise on the Go Traveling Culinary School.
Classes are demo only, so don’t expect to get your hands dirty. But do expect your palate to be satisfied; attendees will be allowed to dine on the finished dishes.
Classes are $60 each or $150 for all three. Find information about dates and registration at http://www.afmilwaukee.org/.