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Seasonal Spring Farmers Market Cooking Class
June 4, 2017 @ 12:00 pm - 4:00 pm$60
We’ll be buying produce from Armstrong, Iron Creek, Geneva Lakes, Growing Home, Radical Root, Sandbox Organics, River Valley Kitchen, and Oriana’s Farms at the Logan Square market to create a lovely 4 course meal together! Which means lunch will be provided. You’ll also get a nice recipe booklet of everything we made. The class is at noon, but if you want to meet at the market at 10:30, we can shop together, and carpool back. Hope to see you in the morning!
This is very hands on, and so space is quite limited. The class, lunch, and recipe book is an all inclusive (no tax, no tip!) $60, and if you’re interested in making a reservation, you can click here.
That said, here’s a preview of what we’ll likely be making:
Glazed Asparagus with Almond, Black Olive, and Saffron Aioli
We’ll likely be buying our asparagus from Geneva Lakes Produce, glazing it in a slightly sweet and acidic olive oil glaze with herbs, and topping it with some diced cured black olive, slivered and toasted almonds, and a nice saffron aioli.
Persian Cucumber Pirikara
We can likely get Persian cucumbers from Iron Creek Farms, and will use a Japanese salt rolling technique to slightly pickle and soften them a bit. Then we’ll toss them with sesame oil, and togarashi chile to create the classic cucumber pirikara dish from Japan.
Fingerling Potato Salad with Sorrel Pesto and Walnuts
We’ll roast fingerling potatoes from Iron Creek Farms, chill them, and toss them with a pesto made with fresh sorrel from Armstrong Farms. Last week Sandbox Organics had some nice chive blossoms we could use as a garnish as well!
A classic potato salad with the fresh untamed flavors of spring.
Spring Onion and Green Garlic Stuffed Shiitake Mushrooms
We’ll fill shiitake mushrooms with MORE shiitake mushrooms, courtesy of River Valley Kitchen, as well as some spring onions from Iron Creek Farm, and Green Garlic from Growing Home Organics.
Also, a touch of ginger, sesame, and tamari.
This makes for fantastic party food, and is found in many a Japanese izakaya.
Almond Cake with Strawberry Rhubarb Compote
I have an excellent recipe for a gluten free almond cake that I use quite frequently, and it is lovely when paired with a strawberry-rhubarb compote. Both the strawberries and rhubarb can often be found at Oriana’s Farm.
This menu is likely what we will be making, but is subject to some changes based on availability.
The class is at noon, and if you are interested in meeting me at the Logan Square Farmers Market at 10:30 to go shopping with us, you can write me to let me know when you make your reservation.
Once again, the class, lunch, and recipe book are $60, and you can make reservations here.
Hope to see you then!