Tuesday, September 23, 2014

Farm 2 Table: A Buffalo Community Education Class {In Pictures}

I've officially led my very own community ed class! That feels so great to say because I've been to a handful of classes in the past - always walking away prodding myself: you should've/could've/all those udd've's taught that. You know, the time I signed up for the "Make Your Own Baby Food" class under the pretense of getting my baby spat on self out of the house wearing matching shoes even though I very well knew how to puree all sorts of squash. Or the time I signed up for a Gluten Free class without even the slightest intention of ever cutting gluten out of my diet, but I just love cooking so much I wanted to share the joy with someone besides the three people I serve every night at dinner. And now, my very own class, Farm 2 Table. It was so fun! 

We headed out to the Community Garden at Buffalo Presbyterian Church.
And received lots of sage advice. No, really. This man is so sweet! And helped me immensely. Thank you, Mr. Aldrich!
We plucked. We sniffed.
We feared rain. 

But, the rain stayed away and we headed into the kitchen with our bounty to start cooking supper!
We all got to work. 

Basil Chive Compound Butter. Which we smeared onto freshly shucked corn on the cob.
Whipping up the Roasted Garlic Vinaigrette
We dipped all sorts of fresh vegetables into the vinaigrette - raw green beans, cherry tomatoes, cucumbers, snow peas, raw zucchini. Not enough people know how simple a fresh, homemade vinaigrette is to make. Easy enough - promise.
Summer - Epitomized. 

Knife Skills.
A gigantic eggplant was roasted in the oven whole, peeled, and pureed with fresh garlic, cumin, olive oil, lemon juice, S&P. Whir in food processor to make Baba Ganoush.
My beauty secret. Hot pasta water steams pores open to beautify skin. 
Gather round! Time to giggle about girl stuff.
Baba Ganoush tossed with penne, a little pasta water, freshly grated parmesan, pistachios and cherry tomatoes. 

An immersion blender for the creamiest soup you've ever slurped upon.
One last final straining to make it really, really creamy.

Time to eat! Promise, the others joined me.

A big thank you to the Buffalo Presbyterian Church, Jerry Aldrich, and Mary Sue Stevens to whom all the photo credit goes to. May this inspire you to get out in the garden and eat real food. 

Sign up for my next community ed class, Lefse Making Party, Tuesday, November 11th 6:30 - 8:30. 

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I'd love to hear all about your kitchen adventures! Xo, Becki