Garden Cooking Series

Cooking From a (Permaculture) Garden with Sara DeAloia

This weekly series of cooking classes focuses on simplicity, technique and flavor, inspired by the abundance at Heartbeat Learning Gardens

Click here to register!

About this event

Cooking from a (Permaculture) Garden

Each week we’ll browse the Heartbeat gardens together and, using simple ingredients, will craft a few recipes for immediate enjoyment and several for taking home. Each week will be different; each week a creative process of letting the garden bounty guide our palettes and hands

Details below:

• Every Thursday from August 12th – September 30th

• Weekly Schedule:
o 5:00pm arrival
o 5:15-5:45pm harvest
o 6:00-7:15pm food prep and cooking demo
o 7:15pm optional community meal

• Limit of 10 participants per class
• Rain or shine (cancelled only in the case of lightning or torrential rains – communicated via email from host)
• All ingredients for each weeks’ recipes will be provided
• Most supplies provided. However, each participant will be asked to bring their own cooking kit each week – list provided upon registration
• COVID sensitive facilitator – we’ll be watching the news and making adjustments each week as pandemic related issues develop — all classes will be outdoors in either case

Each class is $50/person. If you attend or sign up for the whole series, you’ll receive a special (delicious) bonus gift package valued at $75.

No one turned away for lack of funds!

Click here to Register!

Some of the proceeds from this workshop will be donated back to Heartbeat Learning Gardens; a 501c3 non-profit providing organic produce to local food pantries. Learn more at

All questions and other inquiries should be directed to with the word HEARTBEAT in the subject line.

Click here to Register!

Facilitated by Sara Rose DeAloia. Sara is the 2021 farm manager at Heartbeat. She cooked for Heartbeat’s fall benefit dinner last year. For many years before that, she ran a small catering business which took her to the mountains of Colorado, the rich biodiverse regions of Appalachian Ohio and even to the Atlantic Ocean where she cooked for a summer on a woodstove aboard a 3-masted schooner that’s on the National Register of Historic Places. She even ran an events facility that could seat up to 200 people and one time cooked for Steve Buscemi, who was a guest at a wedding there! for some info on her cooking inspiration and trainings.

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