2016-2017 Cooking Series

Come join us at The Morris Farm Kitchen and learn about different ways of cooking/baking, reducing food waste and making the most of your harvest through fermentation and preservation. Plus a great tasting meal or goodie!

Upcoming Classes:


Session #5 - Sourdough Basics
Tuesday, February 28th, 6-8 PM
Materials Cost: $10
All skill levels welcome
Instructor: Peter Kraus
Location: The Morris Farm Learning Center

Sourdough Bread Basics, on October 24th, features the expertise of local baker Peter Kraus, who will offer a workshop on the basics of sourdough. Participants will have the opportunity to see and handle sourdough at different stages of preparation while engaging in discussion about topics such as: the difference between yeasted bread and sourdough, the logistics of dough handling, and oven tips and tricks for creating the perfect crusty loaf.

“The culture of sourdough is richer than single strain commercial yeast—it has greater diversity and flavor potential,” Baker Kraus explains. “There are great challenges involved—but the reward is also great: a better flavor, longer lasting, and more digestible bread.”

Peter studied biology, grew up on a farm, and has worked in a variety of kitchen settings. In autumn of 2015, he began “Driftless Sourdough,” a micro-bakery which is based out of Alna, ME. Through Driftless Sourdough, Peter has focused not only on creating unique and seasonal sourdough breads using Maine and New England-grown grain, but also on education and community engagement, values he sees as being grounded in both the Maine landscape and the practice of baking sourdough.

Participants in the sourdough workshop will have the opportunity to not only handle, discuss, and eat sourdough but also to take home their own sourdough starter. There will also be plenty of opportunities to ask questions, share stories, discuss baking experiences, and offer insights.


Completed Classes:
If you are interested in taking previously taught classes email info@morrisfarm.org.
If there is enough interest we can host another class!

Session #1 - Seasonal and Simple Fall Meals
Friday, October 21, 5:30 PM
Materials cost: $15
All skill levels welcome
Instructor: Peter Kraus
Location: The Morris Farm Learning Center

Seasonal and Simple Fall Meals, on October 21, will be a hands-on class about cooking simply and seasonally with the bounty of fall produce, featuring meals from the cookbook, “Simply in Season.”  This class provides an opportunity to learn from recipes that stick to just a few ingredients and simple combinations that end up providing more flavor, saving time in the kitchen, and cutting down on refrigerator and pantry clutter!  

Participants in the Seasonal and Simple Fall Meals workshop will have the opportunity to participate in preparing dishes. They will also be able to ask questions, share stories, and discuss seasonal favorites and recipes. And at the end of the class, participants can sit down and share a meal together.


Menu Plan:
Snack/appetizer- Squash dip w/apples, carrots, etc.
Salad - Beet and Carrot Slaw
Soups - Gingery Butternut Squash Soup
Vegetables - Brussels Sprouts with Leeks, Roasted Root Vegetables
Dessert - Apple Ground Cherry Crisp



Session #2 - Sourdough Basics
Monday, October 24, 5:30 PM
Materials Cost: $10
All skill levels welcome
Instructor: Peter Kraus
Location: The Morris Farm Learning Center

Sourdough Bread Basics, on October 24th, features the expertise of local baker Peter Kraus, who will offer a workshop on the basics of sourdough. Participants will have the opportunity to see and handle sourdough at different stages of preparation while engaging in discussion about topics such as: the difference between yeasted bread and sourdough, the logistics of dough handling, and oven tips and tricks for creating the perfect crusty loaf.

“The culture of sourdough is richer than single strain commercial yeast—it has greater diversity and flavor potential,” Baker Kraus explains. “There are great challenges involved—but the reward is also great: a better flavor, longer lasting, and more digestible bread.”

Peter studied biology, grew up on a farm, and has worked in a variety of kitchen settings. In autumn of 2015, he began “Driftless Sourdough,” a micro-bakery which is based out of Alna, ME. Through Driftless Sourdough, Peter has focused not only on creating unique and seasonal sourdough breads using Maine and New England-grown grain, but also on education and community engagement, values he sees as being grounded in both the Maine landscape and the practice of baking sourdough.

Participants in the sourdough workshop will have the opportunity to not only handle, discuss, and eat sourdough but also to take home their own sourdough starter. There will also be plenty of opportunities to ask questions, share stories, discuss baking experiences, and offer insights.



Session #3 - Making Soup from Leftovers
Wednesday, November 9, 5:30 PM
Materials fee: $10
All skill levels welcome
Instructor: Peter Kraus
Location: The Morris Farm Learning Center


Looking for a way to make a delicious dinner, clean your fridge, and protect the planet? It’s a tall order for a bowl of soup, but cook, baker, farmer, and soup-maker Peter Kraus claims making soup using leftovers can do all that and more.

On from 5:30 to 6:30 p.m., Peter Kraus will offer a class at the Morris Farm Kitchen on how to use leftovers to make nourishing and delicious soups.

“Growing up on a farm I know how much effort it takes to grow food. Using food to its fullest not only saves money, it’s a way to honor the effort that goes into growing, harvesting, and preparing a meal,” says Kraus.

In the class, Peter Kraus will guide participants through planning menus that make the most of each meal. He’ll discuss the basics of soup, stock-making, and successful and unsuccessful ingredient combinations. There will also be plenty of opportunities for participants to ask questions, share stories, discuss leftover enigmas, and offer insights. The class also includes take-home recipes and a bowl of “leftover” soup.

Please register using one of the following methods: 
  • Complete and submit the online registration form on the right side of this page;
  • Call our office at 207-882-4080 and leave a message with your name, phone number, and date of class; or,
  • email info@morrisfarm.org.


Session #4 -

Whole Grains for Holiday Baking
Thursday, December 1st, 5:30 PM
Materials Fee: $10
All skill levels welcome
Instructor: Peter Kraus
Location: The Morris Farm Learning Center


Join Baker Peter Kraus for a hands-on class on using whole grains in traditional baked goods.
  • Learn techniques and recipes that provide greater variety, quantity and flavor when using whole grains.
  • ask questions and share ideas, experiences and challenges.
Bring home a tasty sample!

Class size is limited to 12 participants but an additional session can be scheduled for the following week.


Please register using the form below.
Payments for the courses are taken at the door.