About this event
On the lead-up to Thanksgiving, farmers’ markets roll out brilliant and beautiful cool weather crops like broccoli, cauliflower, and cabbages, as well as sun-cured squashes in all shapes and colors. The bounty is breathtaking and can be a little overwhelming. Join the Cook Sisters as they deconstruct the blitz of choices and cook up two terrific fall dishes that will complement an everyday meal or a special feast.
If you're interested in supporting educational programs through a donation to the Friends of the U.S. Botanic Garden, click here.
Hosted by
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Guest speaker
Adrienne Cook The Cook SistersG
Adrienne Cook is a gardening and cooking writer.
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Guest speaker
Danielle Cook The Cook SistersG
Danielle Cook is a professional nutritionist and cooking instructor.
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Team member
Grace Anderson (she/her) Education Specialist - Science Educator @ United States Botanic GardenT
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Team member
Elizabeth Barton (she/her) Volunteer Coordinator & Education Specialist @ U.S. Botanic GardenT
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Team member
Libby Rhoads Chief of Learning & Outreach @ U.S. Botanic GardenT
U.S. Botanic Garden
The U.S. Botanic Garden inspires people to appreciate, study, and conserve plants to enrich society locally and globally.
