I've talked before about my support of Wasatch Community Gardens and their annual Spring and Fall plant sales. But they also promote a host of other educational activities. And this last week I went with my friends Rosann and Richard, and their niece Alex for a Winter Seasonal Cooking class, presented by Wasatch Community Gardens and Slow Foods Utah. The basic idea was to show us recipes for eating seasonally, and using locally grown ingredients. And I have to say what a fun evening it was! The food was absolutely delicious, and we met some very cool people.
One couple that we met was very nice. They are realtors who specialize in helping people look for properties where they can maintain an environmentally friendly lifestyle - bicycle commuting, backyard chicken farming and gardening, etc. I thought that was very cool.
Our first dish was a salad made from apples, and celery root, topped with dried cherries, roasted pistachios, and a yogurt ginger dressing. The yogurt was made by a local farm that specialize in goat milk products. The only thing was that it used arugula and cilantro for the greens, and I'm not a fan of either of those. Si I would make it without the greens, or just try a different one.
I had never had celery root before, but it was pretty tasty. Picture something that looks like jicama, but tastes like celery, and you pretty much have it.
Our main dish was made from cut up chunks of butternut squash that were roasted until they were carmelized. These were put in a bowl and then topped with homemade pork and beans. The beans were white beans that were cooked and then added to a red pasta sauce that had bacon in it. It may not sound incredible, but I'm pretty sure the entire class agreed that it was one of the best and most comforting dishes we've ever eaten.
The majority of the ingredients all were grown or processed locally. Those that weren't were organic. I haven't gotten on the organic bandwagon yet, as I think the data isn't really there for it making a huge difference other than to the pocketbook. But I do like the idea of seasonal and locally grown, and the class gave me some good ideas for where to go to buy local.
One couple that we met was very nice. They are realtors who specialize in helping people look for properties where they can maintain an environmentally friendly lifestyle - bicycle commuting, backyard chicken farming and gardening, etc. I thought that was very cool.
Our first dish was a salad made from apples, and celery root, topped with dried cherries, roasted pistachios, and a yogurt ginger dressing. The yogurt was made by a local farm that specialize in goat milk products. The only thing was that it used arugula and cilantro for the greens, and I'm not a fan of either of those. Si I would make it without the greens, or just try a different one.
I had never had celery root before, but it was pretty tasty. Picture something that looks like jicama, but tastes like celery, and you pretty much have it.
Our main dish was made from cut up chunks of butternut squash that were roasted until they were carmelized. These were put in a bowl and then topped with homemade pork and beans. The beans were white beans that were cooked and then added to a red pasta sauce that had bacon in it. It may not sound incredible, but I'm pretty sure the entire class agreed that it was one of the best and most comforting dishes we've ever eaten.
The majority of the ingredients all were grown or processed locally. Those that weren't were organic. I haven't gotten on the organic bandwagon yet, as I think the data isn't really there for it making a huge difference other than to the pocketbook. But I do like the idea of seasonal and locally grown, and the class gave me some good ideas for where to go to buy local.
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