I guest chef-ed for Slow Food UW on Monday night. Like I said, we did all the cooking Sunday afternoon. We made Unky Dave’s potato salad – 20 pounds of little yellow potatoes from Matt Smith, 10 pounds of sweet potatoes from Don’s Produce, 5 pounds of Tipi Produce carrots and a big bag of frozen peas from Willy Street. Oh, and we got the garlic from Sutter’s Ridge – mostly I buy jam from them – the woman was really nice – since it was February garlic – she said just take a few extra in case some of the cloves are too sprouty.
We made Oven’s of Brittany Tomato Dill Soup, and Greens & Cheese Pie with a Yeasted Crust, basically from the vegetarian epicure, but we left out the fennel (and the dash of vinegar), and used mozzarella along with the feta, and a big variety of greens – 2 kinds of kale: red Russian, and curly, collards and spinach from Matt.
And dessert was squash bars, made from my favorite pumpkin-cranberry muffins, based on the one in Savoring the Seasons, the one with honey, where I always basically double the amount of cranberries. And we got the squash from Matt, too – blue hubbards.
One Comment