Warning: Shameless, shameless, shameless self-promotion is about to ensue.
A few months ago my friend Sharmin Meadows, who writes a blog called What You’re Missing KC!, recorded a short video with me at the kitchen downtown I was teaching cooking classes out of at the time. Since the film was shot that building has been sold, so I’m now only doing public cooking classes at Hy-Vee on 64th Street in Parkville. It still describes what my business, Everyday Organic Cookery, is all about, though. Check it out!
Next topic. I was on Fox 4′s morning show this morning promoting an event that I am organizing for Slow Food Kansas City this Sunday, April 29, from 4 – 6 p.m. called How to Shop a Farmer’s Market. During my 3 minute segment I was very rushed when it came to making my salad, but the recipe is posted on their website. I also printed it at the end of this post. I really wanted to talk more about the event itself, because I obviously think it’s a really great idea.
I know so many people who like the idea of shopping at farmers markets, but when they get there (and getting there is a major first step!) they’re overwhelmed by the selection and caught off-guard by the awkwardness of putting a face to your food, as well as, the cost. We’ve put together a panel of experts who will be sharing their best tips when it comes to shopping at farmers markets so it will help you move past all of those feelings and become an ‘ol pro in no time. This panel is comprised of a farmer, a nutritionist, an experienced customer and a cook. Allow me to introduce them:
Beth Bader – Co-author of the book, “The Cleaner Plate Club”; Author of the blog, “The (ex)Expatriate’s Kitchen“
Emily Akins – Local Food Educator for Kansas City CSA Coalition and Kansas City Food Circle
Lisa Markley – Healthy Eating Specialist for Whole Foods, Board Member Cultivate KC
Loretta Craig – Organic Farmer at Prairie Garden Farm
Bring your best questions, because I guarantee they will have an answer. It’s also interesting to look at buying local from all of these different perspectives. There is something for everyone to learn. There will also be some delicious food to sample. Beth Bader will be preparing a 3 course menu inspired by the flavors of Spring:
Asparagus and Potato Salad with Mint and Lemon Dressing
Grilled Skirt Steak with Radish Chimichurri
Lemon Curd with Rhubarb Compote
Thanks to URBAVORE, Cultivate KC, Local Pig, Fire Lake Camp, Prairie Garden Farm and KC Door to Door Organics for supplying all of our delicious food! And by name dropping like that it’s my subtle hint that this is kind of a big deal 
Please jump on Brown Paper Tickets and reserve your tickets today!
I’m having issues embedding the Fox 4 segment in this post, so click here to see it.
Spring Roasted Vegetable and Herb Salad
Aired on Fox 4 April 25, 2012
2 cups greens
1/4 cup chopped mint
1/4 cup chopped parsley
1 pound carrots, washed and chopped
1 pound radishes, washed
1/4 cup extra virgin olive oil
1 teaspoon sea salt
1/2 teaspoon ground pepper
Sheep’s milk or feta cheese
Extra sea salt and pepper for the greens
1 recipe of vinaigrette (see below)
Preheat oven to 400 degrees and line a baking sheet with parchment paper. Toss the chopped carrots and radishes with the olive oil, 1 teaspoon sea salt and 1/2 teaspoon ground pepper. Spread the vegetables out onto the baking sheet in a single layer. It’s important the vegetables are not stacked on top of each other.
Bake the vegetables for 30 – 40 minutes or until the outsides are brown and caramelized and they are soft enough to poke a fork into them. Remove from oven and cool.
Assemble the salad:
Add greens, fresh herbs and roasted vegetables to a large bowl with a pinch of salt and ground pepper. Toss together with tongs. Add a small amount of the vinaigrette and so that all of the greens are coated. Be careful not to over dress the greens. You can always serve extra on the side. Portion the salad out into bowls (8 small portions; 4 large). Add a scoop of fresh sheep’s milk cheese or crumbled feta. Serve with extra dressing.
Vinaigrette:
1 small shallot, chopped
1 tablespoon Dijon mustard
1 tablespoon local raw honey
3 tablespoons balsamic vinegar
1/2 cup extra virgin olive oil
Sea salt and pepper
Add all of the ingredients into a pint sized mason jar. Screw on the lid and then shake until the ingredients are combined. Taste and adjust sweetener/salt/pepper, as required. This will keep in the refrigerator for at least a week. Alternatively, this can be made in a blender, food processor, or by hand with a whisk.
Variations:
- Add any herbs. Use fresh herbs if you are using immediately and dried if you will be storing it for later use.
- Use garlic, red onion, leeks or scallions instead of shallot.
- Use fresh ginger instead of shallot and replace some of the olive oil with sesame seed oil for an asian flavor
- Use a different vinegar: Champagne, Red or White Wine Vinegar, Apple Cider Vinegar as examples
- Replace some or all of the vinegar with a citrus juice (lemon, orange, lime).
- Use pure maple syrup in place of honey
Click here for more information on the How to Shop a Farmer’s Market event
