Session 3
On October 11 we continued our discussion of local and seasonal food, and deepened the understanding of how it impacts not only the environment, but also the community.
We started by cooking a seasonal meal: Tuscan Kale and Squash Soup and Flat Breads, to which we added some fresh herbs (thyme, sage and oregano).
As we were cooking you presented the farms you researched: Ox Hollow, in Connecticut, Deep Roots in NY, and Lancaster in Pennsylvania. All farms have different types of CSA's some sell at farmers markets.
While our soup was cooking and our dough was resting, we heard from Will Wedge, a founding member of the Chappaqua Farmers Market Board. He explained how and why they started the market about 12 years ago, their guiding principles in choosing vendors and what the impact is on the community.
We then quickly rolled out our dough, and fried…
Fall
Appetizer: Pumpkin soup
Main dish: Ravioli with sage butter sauce
Dessert: Apple crumble