In Ayurveda, summer is "Pitta" season—a time when heat can lead to inflammation and fatigue. In this hands-on class, Rhachna Tewari will teach us how to pair summer’s freshest produce with cooling spices to restore balance. Students will master the tadka technique of tempering spices in ghee, explore the benefits of cooling aromatics like fennel and cardamom, and discover how to compose a plate for seasonal vitality. Together, we'll create a meal that is hydrating, grounding, and deeply nourishing for a hot Connecticut summer. On the Menu: Spiced Beans with Coconut, Aged Basmati Rice Pilaf, Peach-Cilantro Chutney, Creamy Green Mung Bean Soup, Kachumber Salad, Shrikhand, and Traditional Indian Lemonade Whether you’re just getting comfortable in the kitchen or already feel at home behind the stove, this class welcomes cooks of all levels to learn, connect, and savor the season. Please reach out to info@yellowfarmhouse.org with any questions, or call the farmhouse at 860-245-5119.