Finally! Lots of greens are on the Online Market. You can make grits and greens with just about any green. We’ve used kale, spinach and Oriental greens during our cooking demos at the Market.. Saute the greens in olive oil with a pinch of garlic powder, paprika and we often use “holy shitake seasoning” from[…]
Sometimes I have a hard time thinking of what to cook. This is great resource from the NY Dept of Health that has healthy recipes in both English and Spanish! Click here to open the pdf and then click on the vegetable or fruit of your choice to view all the recipes. I clicked on braising greens[…]
In addition to Cooking day, we also had a winter squash tasting. We cooked them very simply to let the flavor of the squash come out. The basic recipe is just to slice them in half, scoop out the seeds( save them for roasting!) and place them cut side down in a dish with about[…]
This wonderful recipe is from the Thanksgiving issue of Bon Appetit, https://www.bonappetit.com/recipe/hasselback-butternut-squash-with-bay-leaves INGREDIENTS 1 large fairy buttercup squash or other sweet moist squash (about 3 pounds total) 1 tablespoon olive oil Kosher salt, freshly ground pepper 1 Fresno chile, thinly sliced, or dried red pepper to taste ¼ cup pure maple syrup, preferably grade B,[…]
Jen and Suzanne started the day by spiralizing squash. Spiralized squash makes a really delicious pasta substitute. We tried it out on Kim Moxley’s culinary arts students and they were ALL pleasantly surprised. You can buy one online or locally at Walmart. They are about $15 for the counter top version, much less for this[…]
We are very pleased to have Bird and Hopper Farm present 2 fermentation demonstrations on Friday September 28 at the Market. The first will begin at 10 am, the second will start at noon. Fermentation kits will be available for sale. Fermentation is a very old method of food preservation. It has been around since the[…]
Peppers really come into their glory in September. Most varieties are fully ripe and flavor is at it’s peak. Chef Jen will be cooking with peppers on September 7 and the pepper tasting is September 14. Ingredients: 3 cups chopped arugula or spinach leaves 4 ripe bell peppers 1/3 cup sliced red onion 1½ cups cooked[…]
Suzanne Capone and Cameron Christensen stepped in for Chef Jen. The goal today was to show easy recipes you can easily and quickly cook outside so you don’t have to heat up the kitchen when it’s hot! And use herbs too! Suzanne started the day with a Marinated cucumber salad with tarragon. 4 large Japanese,English[…]