Saturday, April 4, 2009

There's something cooking with the Brazos Locavores

The Brazos Locavores were recently given the opportunity to showcase both our skills as cooks as well as the wonderful selection of foods grown right here in the Brazos Valley.

The Brazos Progressives co-sponsored last night's “Evening of the Arts," asking the Locavores to supply some appetizers for the event. To discover what the locavores cooked up, and check out some great recipes using local food, visit "There's Something Cooking at The Evening of the Arts" on the Brazos Locavores website.

8 comments:

Chile said...

No vegan appetizers? Oh well. Sounds like a great opportunity for sharing how local foods can be used.

One of the things I really like about my CSA is that they have cooking demos several times a year. Two of the members use foods from the farm to cook up delicious dishes during the pick-up. Although some things are prepared in advance, most of the food is made on the spot.

I like to contribute whatever preserved food I've made recently (or in the past) such as watermelon rind pickles, sweet pickled pumpkin, candied grapefruit pith (yes, pith, not rind), etc.

Heather @ SGF said...

Chile - no, no vegan appetizers, although if you ate the rye bites without the cheese, they are vegan - I had a few :)

Any suggestions? Another group was supposed to do baked goods so we were just supposed to do appetizers (the other group didn't show so I was glad we had plenty to go around). If you have any ideas for vegan appetizers, though please pass along. I couldn't think of anything that would be local too (other than broccoli and carrot sticks...

I love the idea of cooking demos with the CSA. Eventually, I'd like to do something like that at the farmers' market, but we're not quite there yet.

Chile said...

Tell me what's local in season right now, and I'll shoot you some ideas. :)

Heather @ SGF said...

Chile - cabbage, onions, potatoes, any kind of leafy green, broccoli, tomatoes, carrots, green peppers, celery, turnips, beets...

I had thought of doing cabbage rolls, but it was a lot of work at the last minute and I wasn't sure if they would fall apart when people picked them up. No silverware or plates so everything had to be finger food and able to be served room temp...

Chile said...

Yikes, trying to do those things as strictly finger food would be a challenge.

Possibilities:
*samosas stuffed with the cabbage, onion, potatoes
* mini-kabobs with onion, potatoes, broccoli, green pepper
* crudites, of course. Change it up by grilling the carrots slightly to bring out the sweetness.
* mini-cabbage rolls held together with a toothpick
* small tomatoes stuffed with tabouli
* bell pepper boats with a dollop of bean dip (You do have local dried beans, right?)

That's all that I can come up with off the top of my head.

Heather @ SGF said...

Chile - Great ideas! I'll keep these in mind for next time. It definitely was a challenge. I thought about the cabbage rolls but I wasn't sure if they would fall apart when people picked them up. They probably would have worked fine. I did a trial run for something like a samosa (bread pocket filled with sauteed veggies, but the trial run failed and I didn't want to spend to much time on it (the dough I used was my regular bread dough and there was just too much bread and not enough filling - need to try a more pastry-type shell which I've never made before). The stuff tomatoes and peppers would have been great although to feed 50-100 people would have taken up lots of room (we don't have cherry tomatoes yet). I definitely like the kabob idea. I think I might try that next time...

Thanks!

Chile said...

I made samosas a while back. This dough recipe seemed to work pretty well. The filling was yummy!

Heather @ SGF said...

Thanks for the link! The dough looks really easy and I suppose you could fill it with whatever is in season. Thanks!