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[…]

Tomato Festival AND Fiber Day

Two Events on one day! The Tomato Festival features a People’s Choice tomato salsa contest, free tomato tasting, Monster Tomato Weigh-in and Cameron from Baywood Forest will will be cooking with tomatoes and mushrooms. AND the Fiber Guild joins the Market as well for this fun filled day. This is the last Fiber Day of[…]

Tomato Festival This Friday!

What a busy day! The Tomato Festival features a People’s Choice tomato salsa contest, Monster Tomato weigh in, free tomato tasting and Cameron from Baywood Forest will will be cooking with tomatoes and mushrooms. Wait, there’s more! The Fiber Folks will join the Market as well for this fun filled day. Fiber Days were one[…]

Some recipes from 2016-finally!

Chef Jen Cooks August 5th:

Gazpacho:
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. […]

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[…]