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Purple kohlrabi and Cultured Kohlrabi "Pickles"
I had quite the day yesterday at the Minneapolis Farmers Market. I kicked it all off at 8 am on the Fresh & Local Show as a guest. I was on the Fresh & Local Show last summer and was so flattered to be asked back for another show. The Fresh & Local Show is sponsored by the Minnesota Vegetable Grower's Association, and features weekly guests to talk about gardening, seasonal produce, and the farmers market. Susan Berkson and Bonnie Dehn, the joyful and knowledgeable hosts, are so much fun, and I loved being able to spend time with them talking about food, gardening, and cooking. As it turned out, one of the other guests, Mary Maguire Lehrman, also has chronic Lyme Disease, so we even got to do a little educating about Lyme.
The radio program will be available to download online early this week, so check out this link and look for the dated broadcasts if you want to listen!
After the broadcast, we all sat down and shared in a wonderful fresh fruit tart that I made. It was covered in fresh fruit, including red currants I picked from my garden, had a rich cashew lemon cream filling, and a lovely oatmeal and coconut flour crust. I'll post the recipe eventually. In the meantime, feast your eyes!
fresh fruit tart...you'll get the recipe eventually, i promise
Then I hopped in my car and drove to the Minneapolis Farmers Market. I threw on my apron and led my very first live cooking demo for the weekly Market Talk in a segment called "Fresh, Local, and Gluten-Free". It was so much fun! I used fresh market produce to demonstrate two recipes: Cultured Kohlrabi Dill Pickles and Sauteed Zucchini with Garlic Scape Spinach Pesto. I also shared hints and suggestions for creating allergy-friendly meals using fresh food from the market and pantry staples. It was a yummy seasonal food extravaganza! Everyone watching the demo got to sample my creations. The crowd loved it - even the fermented pickles! People really enjoyed the demonstration and were very engaged, and I had a good, consistent crowd through the whole hour-long demonstration.
I was thankful to have two great event organizers, Sandy Hill and Rachele Cermak, to help out that day, serving up samples and prompting me with questions and discussion points. It made my first demonstration much easier to do! I was happy to see Sandy licking leftover pesto off her fingers after cleaning out the food processor. Neither of them believed that it was my first time doing a live demonstration, and told me I should have a cooking show, which made me blush. They were very flattering! I think I may be doing another demonstration at the market this fall, so stay tuned!
Sauteed zucchini with garlic scape and spinach pesto