I realize this post comes very late, but with summer holidays being just around the corner from this class, and moving in the process, it's better late than never :)
This class is one of my favourites.I am a true believer of supporting local growers.In Calgary, there are so many. Too many to mention, and I'd feel bad leaving anyone out.But that was the purpose of this particular class. To educate people of the many wonderful, colourful, organic and beautifully grown fresh produce right here in our own backyard.
The group loved learning about where the best Local Farmer's Markets are located, and who some of my favourite growers are.
Enjoy the pictures from the gorgeous produce and food, as well as some of the dishes created from the very same produce :)
(fiddleheads-not too common here in alberta, but with some extensive looking around, you can find them) Delicious sauteed in butter and fresh garlic with a sprinkle of sea salt and cracked black pepper
(Purple and Yellow carrots-absolutely gorgeous on a plate next to any protein of your choice)
(Baby Heirloom Tomatoes-these have got to be some of my favourite colors) When I look at all these amazingly stunning colors...nothing says SUMMER and FRESH more than these :)
(Just some of the local ingredients used for this great cooking class)
(Locally grown Fresh Herbs-the smells are hard to walk away from. A sprinkle on a salad adds a whole new dimension of freshness)
Roasted baby Heirloom Tomatoes, with garlic, fresh oregano, parsley and finely diced red onion, served over Angel Hair Pasta.
is your mouth watering yet? mine is :)
Beet Salad. Stem the beets or roast them, add some thinly sliced onion, a fresh earthy vinaigrette and some fresh dill and you have one of the best Summer Salads ever!
Pulled local Pork and Chorizo Crostini and garlic butter sauteed crimini, oyster and shitakie mushrooms with a sprinkle of fresh chives.
mouth watering isn't it?
There is always fresh locally grown produce and ingredients to be found. It may take a bit of an effort to find it, but once you do...I promise you you'll never want to go back. Nothing compares to the feeling of supporting all that is locally grown.
Fresh Beet Salad Recipe:
Ingredients:
- 3 or 4 fresh beets
- 1 small onion
- Extra virgin olive oil
- Wine vinegar
- Fresh lemon juice
- Salt and black pepper
Preparation:
- Slice greens from one bunch of 3 or 4 beets (I make another salad with the greens.), or use trimmed beets. Scrub beets well with a vegetable brush and water, but don’t peel.
- Put in a pot with plenty of water, bring to a boil, and simmer 30 to 45 minutes, or until just easily pierced with a fork or knife tip. Drain (if you save some of the bright red water, it adds great flavor to soups.)
- Meanwhile, finely dice one small yellow, white or red onion. Make a dressing of ¼ cup extra virgin olive oil, 2 T (tablespoons) red wine vinegar (cider vinegar will do if necessary), 2 T lemon juice (at least partly fresh), ½ t (teaspoon) kosher or other salt, and a few grinds of black pepper.
- Let beets cool enough to handle gingerly—they must still be warm when you dress them. Wear rubber gloves if you don’t want dyed hands. The skins will come off easily. Cut off the ends and slice thinly (for ease, cut in half and then slice flat side down).
- Put beets, diced onions and dressing in a pretty bowl. Refrigerate, but take out a little early so it won’t be icy cold. Taste and correct for salt.
Until we cook again :)
Stayed tuned in the following posts for cooking class schedule for fall of 2010
