Fall Veggie Cooking Class 2013 Recap

Fall2013ClassWe were all inspired by Chef Matthew Sganga from The Stone Table in Monroe, NC. He showed us how easy it can be (with just a little practice) to cook up all of these amazing fresh organic veggies we receive in our Fall CSA baskets. We named the class “Fall Veggie Cooking Class”, but we probably should call it “CSA 101 Cooking Class” because anyone who is in a CSA needs to be familiar with the basic cooking concepts Chef Sganga taught us that night. Everyone learned some new tricks, and then we all ate the glorious feast that was before us! Good, wholesome, real food and learning something new to help us feed our families better. Not sure there is a better combination.  The meal alone was worth the price of admission, but the cooking tips and tricks were priceless!

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P1010574 Yes, we really did learn a great way to use turnips! It was the biggest hit of the night! No one could believe how tasty they were!

P1010576 A good stock, or bone broth, is key in any real food kitchen! We made soups and braised meats and vegetables using stock. The middle pot was the beginning of a black bean and kale soup, and the other pot is the root veggies, squash, and apples.

P1010580 A great way to add flavor to fall vegetables is a little freshly grated parmesan cheese!

P1010588 Chef Sganga encouraged us to chop and use those stems from all the greens!

P1010589A good salt is another key ingredient in cooking CSA veggies!

There are many more pictures on our Facebook page if you want to see more, in the Cooking Class photo album there. We had an amazing meal, learned so much, and enjoyed the company of delightful people who all love real food! Hope to see you in the Spring for another fun food-filled night!

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Eat Your Veggies,

Bell

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One Response to Fall Veggie Cooking Class 2013 Recap

  1. Pingback: Winter Squash Recipes and Ideas | Bell's Best Berries

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