Every Saturday at 10:30am we hold a cooking demonstration in the middle of the market. We feature locally grown products from our Vendors that local chefs and educators buy at market that morning. Stop by to learn more about your farmers, how to use seasonal produce, and ask questions from the experts. Plus, who can say no to a free sample?
One of the main things we hope you'll learn is how to cook from root to stem. What's that mean? Using the whole product instead of letting parts go to waste. For example, shredding broccoli stems into stir fries, pickling chard stems and watermelon rinds, or roasting beet greens alongside the roots.
You'll find all of the recipes posted on our blog, and sign up for our newsletter or check the calendar for weekly updates on what's cooking this weekend.
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