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[…]
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[…]
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[…]
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[…]
Our gardens are finally in full swing and plants, especially tomatoes, can become unruly. What to do? That’s where pruning and trellising come in. We demonstrated some of these techniques on Farm Day, but here’s a refresher. Suckering tomatoes can be beneficial for increasing air flow and to direct energy towards fruit set. If the[…]
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[…]
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[…]