Join local baker, cook, and farmer Peter Kraus from 5:30-7 p.m., Thursday, Dec. 1 in the kitchen of the Morris Farm, located at 156 Gardiner Road in Wiscasset, for a fun evening of baking, tasting, and discussion. Kraus will be demonstrating techniques and recipes that help provide greater variety, quantity, and flavor when using whole grains in traditional baked goods. Participants will have the opportunity to get hands-on experience with following recipes; opportunities to share ideas, experiences, and challenges; and the opportunity to bring home a tasty sampling of whole-grain baked goods made in the class.
Along with serving as a member on the board of directors for the Morris Farm, Kraus runs a small sourdough bakery called Driftless Sourdough, whose mission it is to provide fresh, naturally leavened bread using primarily local and seasonal ingredients as well as to provide community education and to advocate for local food and agriculture. He also works for Goranson Farm in Dresden and for Frontier in Brunswick, and he serves on Rising Tide Community Market’s board of directors.
“Whole grains provide more vitamin and mineral nutrition, more flavor — and many can be sourced locally, which is good for local farmers and the local economy,” said Kraus.
There is a $10 materials fee for the class. All skill levels are welcome. To register, leave a message (with your name, phone number, and date of class) on the Morris Farm phone at 882-4080, email info@morrisfarm.org, register online at morrisfarm.org, or send name to: The Morris Farm Trust, P.O. Box 136, Wiscasset, ME 04578.
