Food Stylist Rachel Campbell cooks up some Red and Yellow Pepper Pureed Soup while preparing Grilled Polenta and a Fennel-Tomato Compote to top it off!
Many thanks to Gossetts Farm Market for hosting Katonah Green’s Local Food--Local Chefs Cooking Demonstration Series, and to this episodes' food contributor: Madura Farms for the organically grown fennel, shallots, potato, peppers, carrots and tomatoes.
The Local Foods--Local Chefs Demo Series is coordinated by Heather Flournoy for KatonahGreen.com
Check out the market every Saturday year-round in South Salem, NY: GossettsFarmMarket.com
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Chef Liz Gagnon of Nature's Temptations Deli in Ridgefield, Ct takes us shopping at the market, selects what looks best, and comes up with a fabulous Moroccan meal: Scallops with Lamb Sausage and Spices, Cucumber and Cippolini Onion Salad, Sprouted Red Lentils with Eggplant, Corn and Lemon.
She gives us some quick lessons on cutting onions, sprouting red lentils, Middle Eastern spices, and the secret to sauteing scallops.
Many thanks to Gossetts Farm Market for hosting the Chef Demo Series, and to this episodes food contributors: Seatuck Seafood for the scallops, Madura Farms for the eggplant, onions, corn and cucumbers, and New England Farms for the lamb sausage.
The Chef Demo Series is coordinated by Heather Flournoy for http://www.KatonahGreen.com
Check out the market every Saturday year-round in South Salem, NY: http://www.GossettsFarmMarket.com
We have carpenter bees! My first thought was that I wanted to stop them from ruining our entrance, but I don't want to use any pesticides that may harm other insects. So I went online and searched for natural solutions for getting rid of carpenter bees. I even found some "organic" gardening advice saying to use pyrethrins, which a some sites claim are nontoxic to humans and pets, but will kill the bees immediately. Not buying that, I checked the Web MD side effects and found that pyrethrins can cause skin irritation, and at worse, severe allergic reaction, severe dizziness and trouble breathing. Hmmm... maybe not!
So after some more digging, I finally came across some logical sounding recommendations from Cornell Cooperative Extension. They suggest that if we can live with it, do nothing. These carpenter ants are actually doing some of the pollinating that we aren't able to get from the declining honeybee population.
Their next suggestion is that... Read more on http://www.KatonahGreen.com
I'm making a pie tonight for my friend from Mt. Kisco, Susan Carpenter. Susan is English and isn't familiar with making her own pumpkin pie. She also avoids eating gluten, eats organic for the most part, and avoids cane sugar. So this recipe is my solution for her.
Here's the recipe from the video. The amounts are approximate, since I don't measure and I don't use recipes. I think proportionately when cooking as you can see from the recipe. (like, hmmm, if I cook two cups of this and eat two cups of it, then I will probably gain 1 inch...)
3.5-4 cups cooked pumpkin, drained
1/2 cup creamy stuff: in this video I use a combination of soy and rice milk.
1 ripe banana
3 Tbsp agave nectar
1 Tbsp Pumpkin Pie Spice (or 1tsp cinnamon, 1 tsp allspice, 1/2 tsp ginger, 1/4 tsp clove, 1/4 tsp nutmeg)
1/2 tsp sea salt
2 Tbsp Brandy
Add all of this to a blender and blend until fluffy and even-colored.
Pour into greased ramekins or into a pie crust. For Sue's pie I used a base in the pan of chopped walnuts, pecans and coconut flakes, lightly chopped in the food processor. The smaller ramekins bake at 350 degrees for about 20 minutes, or until the top edges come away from the dish and are slightly browned. The pie takes about 45 minutes until the pie starts to brown on top and come away from the edges.
Our plan is to share how we prepare foods and purchase foods and talk about what we feel is healthy eating. There is a lot of information out there on 'healthy' eating and we think it gets confusing for a lot of people. Our goal is to help you sift through the information, make it easy by showing you how to we do things, make if fun by involving you, and make it local by giving you information about local foods and markets.
In this episode Heather Flournoy talks with Karla Diamond as Karla makes an organic alkalizing juice. To view the recipe, links and more go to http://www.KatonahGreen.com
Karla is an Alexander teacher extraordinaire in Mt. Kisco, NY. I say extraordinaire because she besides teaching The Alexander Technique, Bodywork, Shiatsu, Yoga, Movement and Meditation, she has studied with Dr. John Diamond (of Your Body Doesn't Lie fame) for over 20 years, and has a simply wonderful way of approaching food and eating for health and pleasure.
Heather Flournoy is the founder of KatonahGreen.com and has been practicing and studying healthy living for over 20 years. Heather is an enthusiastic supporter of the more-than-sustainable living movement and plans on dedicating a lot of time to making local change.
To view the recipe, links and more go to http://www.KatonahGreen.com