Cooking from the Garden

An Enrichment Program for the Colorado Front Range

Cooking from the Garden Program incorporates the school garden through planting, maintaining, harvesting and preparing food in seasonal cooking classes. Average class size is 12 students and we provide an experienced instructor and all the supplies needed for each 60-75 minute class. Our program utilizes the Slow Food USA’s Slow Garden Curriculum, written by Denver local, Gigia Kolouch. 

Our goal is to provide an interactive learning environment transforming children from passive food consumers to creators, and in doing so increase their health awareness. This learner-driven approach inspires children to develop healthy, lifelong eating habits by making the connection between where food comes from and how it is prepared. Children discover their own taste preferences, learn to create dishes they enjoy and derive self-esteem and pride as they watch their plants grow. Participation in the entire seed to table experience results in a more intimate relationship with food.

Seasonal Outline:

Fall: Harvest, basic cooking techniques and put garden to bed

Winter: Cooking with whole grains, garden planning and garden signs

Spring: Preparing and planting the garden, taste education, spring vegetable dishes

Summer: Garden maintenance and harvest, planting, summer vegetable dishes

Email to inquire about implementing the Cooking from the Garden enrichment program at your school.

Lennon Villarose

Class Instructor

Lilly Allison Steirer

Class Instructor

Lauren Villegas

Class Instructor

Emily Hope Dobkin

Class Instructor

Rylee Foer

Class Instructor

Interested in bringing Cooking from the Garden to your school?

School Garden Sponsors

For scholarship inquires please email