The end of May is almost here and it’s time for Farm Day THIS Sunday May 26th from 2- 5 pm at Wagon Wheel Farm, 1322 Gold Hill Rd, Independence VA. Learn to make a worm bin and prepare logs for mushrooms. Tour the greenhouse, high tunnel and field. Enjoy the plant sale and Free[…]
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[…]
Chef Jen Cooks August 5th:
Hand mince the onion and rinse in cold water.( rinse anytime to you plan to eat an onion raw) Chop garlic and hot pepper in a food processor until fine. Add tomatoes and cucumbers and pulse until chunky or desired consistency. Add a splash of balsamic vinegar, extra virgin olive oil, salt, pepper, minced parsley and basil.
Squash with tomatoes and shiitake powder:
Saute sliced squash, chopped onions and minced garlic in a blend of butter and olive oil until squash is tender. Season with salt and pepper. Add chopped tomato and a tablespoon of shiitake powder from Baywood Organics. It adds flavor and thickens the sauce.
Pico de gallo:
Hand chop and rinse onion. You want ½ to 1 cup onion. Chop 2 cups of tomatoes and 3 Tablespoons minced hot peppers. Mince 2 cloves of garlic, add 1 to 2 tablespoons of apple cider vinegar or fresh lime juice, fresh cilantro and salt to taste. […]
COOKING DAY- June 1st: Biscuits and gravy: Jen started the morning with biscuits and gravy. She made the biscuits at home. Heartmoss Farm sausage was browned until done. Add a handful of flour and stir until the flour is browned and fat is absorbed, making a quick roux. Add milk gradually while stirring until thickened.[…]
Friends of the Market, It’s finally June and starting to feel like summer! Lots of produce is coming into the Market and Chef Jen is ready to cook this Friday, June 3rd. To date the menu includes carrot top pesto, grilled kale salad, beef with shiitakes, edible flowers, curried beets and carrots and ….June 10th[…]
CHEF JEN COOKS SEPTEMBER 4th Poached Chicken: Chef Jen started the morning by placing a whole chicken in a large stockpot and covering it with water, adding a dozen black peppercorns and bringing it to a boil. Then she turned it down to simmer for 1-3l hours until the bird was completely tender and falling[…]
1st COOKING DAY Roasted asparagus, roasted carrots: Pour about a tablespoon of olive oil and a good shake of salt over 1 pound of asparagus. Toss well to coat. Jen used a pan in the grill and closed the lid and roasted until the asparagus began to brown, then stirred and continued until all sides[…]