Join us the first Friday of the month, beginning in June, for Cooking Day. We make an array of dishes from whatever is available at the Market. Learn how to cook fresh, local food. Samples are available and donations are appreciated.
Join Sandy Stoneman at the Market this Friday and learn to make fruit leathers-aka fruit roll-ups. This homemade version has WAY less sugar. Chef Charles has an injury and can’t join us, but here are the recipes from his last visit. Charles started with a bone broth soup. He started by sauteing onions, carrots and[…]
Sandy has not set a date yet for the class, but stay tuned…. Sunday Pot Roast (Instant Pot Recipe) Cook Time 1 hour Ingredients 3 lbs. beef chuck roast salt to taste 4 Tbsp. olive oil-divided 2 c. beef broth 1 pkg beefy onion soup mix (dry) 1 white or yellow onion, quartered 1 lb. baby potatoes – leave skin on and do not cut 1 c. baby carrots 1 c.[…]
Chef Charles was a great addition to our Grand Opening. He started the morning with variations on omelets. Eggs are a great source of protein and omelets are tasty and fast for breakfast, lunch or dinner. Since we are located in the Southwest- okay southwestern tip of Virginia…Charles started with his take on a southwestern[…]
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[…]
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[…]