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