Before the 15 students arrived I set up to talk about my favorite subject, food. Since it was an outdoor kitchen with no running water or electricity some of the prep was done at home, but the gas stove worked great. I had great help serving samples of collard greens with rice vinegar, sesame oil and roasted almonds for the first item. Then we proceeded to cilantro and pumpkin seed pesto served over steamed little red potatoes.That was quite unusual, but well received. Then there was beet greens with beet vinegar, and a sample of raspberry vinaigrette made from our own raspberry vinegar. We ended with Szechwan green beans which is dramatically seared beans and garlic and red pepper flakes. These recipes can be found on our website: www.canbycommunitygarden.com
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