Fermentation Friday AND Pepper Day

Fermentation Friday returns to the Market on September 13.  Carrie Gualt of Bird and Hopper Farm will host 2 demonstrations on preparing fermented foods.  The demonstrations will begin at 10 am and again at noon.  Fermentation is an ancient method of food preservation and fermented foods are a healthy addition to any diet.  Fermentation kits[…]

Fermentation Friday and Pepper Day September 13

Carrie’s fermentation demonstration was a big hit last year so she has kindly offered to do it again this year.  Carrie ferments a wide array of vegetables and makes their own apple cider vinegar and other live foods. She’ll bring their favorite resources, have samples for tasting as well as demonstrating and will be selling[…]

Recipes from Cooking Day-September 7

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[…]

September Events at the Market feature peppers.

The September edition of the Market’s cooking program, First Fridays with Chef Jen, features peppers. Peppers come in all shapes, sizes, flavors and heat levels.  Wikipedia estimates there are 50,000 varieties of “Capsicum” (pepper) cultivars. Peppers add so much flavor and can be a main course as well as an ingredient in almost anything.  Chef Jen will[…]

Some Information from the SSAWG Conference

The Organic Vegetable Farm tour went to Elmwood Stock Farm. A 550 acre certified organic farm that features both livestock and crops. Most of the acreage is in pasture with crops on about 75 acres.  They produce feed for their animals which include 80 cows, sheep, laying hens and broilers and turkeys.  The key to[…]

RECIPES FROM COOKING DAYS WITH CHEF JEN

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[…]