We 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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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.
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,