Success!

The cooking demonstration (Cook with the Chef) this last Saturday at the Common Market was a ton of fun. It was exhilarating to improvise on the spot and cook everything while folks stopped to chat, ask questions and eat. We moved like lightening for 3 hours, but only stopped because we ran out of food. We had a cutting board, two good knives, a plug in griddle, various bowls and a couple of forks. Amazing what you can do with the most basic of tools and some good fresh food. With a little help from NOFA-VT (Northeast Organic Farming Association of Vermont), we bought Mossend blue cheese and Coomersdale from Bonnieview Farms, bread from Mountain Hill Bakery, vegetables from Bub's Best and Wild Branch Farm, fresh goat cheese from Fun Yum Farm, and maple syrup from Echo Hill Farm. I grabbed a couple of hard to get items like globe eggplant from Pete's Greens farmstand and some fresh herbs from my garden before we got there, but otherwise, everything else was from the market that very morning.

Here's what we had on our table:
-Heirloom Tomato Bruschetta finished with olive oil, fresh cracked pepper and sea salt
-Tiny Eggplant Turnovers with chevre, fresh herbs and roasted garlic
-Carrot Apple Pancake Fritters with Coomersdale Cheese and maple syrup
-Mossend Blue Cheese, Roasted Bell Peppers and Garlic grilled brushetta with fresh cracked pepper and sea salt
-Crispy Cornucopias filled with Parsnips and Sweetened Cinnamon Cream Cheese
-Sweet Beet Rounds topped with Mossend Blue Cheese and Parsley
-Grown Up Grilled Cheese with Coomersdale Cheese, tomatoes and fresh herbs