Cooking while staying in place means making do with what comes our way. Our agricultural season continues to have much in store, even as local farmers are struggling to stay afloat. In support of our farming community and our health, I have joined forces with F.E.E.D.Sonoma, an organization 80 family farms strong, to teach classes on how to make easy, flavorful dishes from a farm box.

Specific menu is subject to farm box assortment and market availability but will look something like this:

• Gnudi toscani ~ Tuscan style ricotta and seasonal greens dumplings

• Risotto fuchsia e giallo ~ Beet fuchsia risotto with saffron yellow cream

• Pasta alle punte di asparagi e guanciale ~ Asparagus tips and guanciale pasta

• Ribollita ~ Traditional kale and beans soup

• Crumble salato di rape e ravanelli ~ Savory turnips and radish crumble