So this past Saturday we decided to go check out the our first farmers market of the season. Since we haven’t been to the one out in Matthews yet, we decided to make that our first trip of the season.
While waiting for the class to get started, I took the opportunity to snap a few pictures, and I had to share this one. You never know what sort of interesting people you are going to run into at a farmers market.
We got to smell the smoked tomatoes and mushrooms that the chef had going before we arrived at the class and picked up some useful knowledge…
Smoking Veggies Tips/Facts
- First you’ll need smoked hickory chips that have been soaked in water. Wrap them in aluminum foil and place at the bottom of the pot. Remember to leave a pocket.
- Put tomatoes in a sieve and cover.
- Remember smoke needs to roll over the veggies.
- Keep your temperature on high
- The longer you cook, the softer what you are smoking will be.
Ingredients for our vinaigrette:
- Green onions
- Smoked Mushrooms
- Pepper and salt
- A little sugar
- Sherry and Champagne vinegar
Things to remember when making a vinaigrette…
- You are suspending acid in fat
- Use 1 part acid to 3 parts fat
- You can cut the acid with walnut oil (especially when adding to fall salads)
- When blending hot ingredients in a blender make sure you pulse.
After our little class we walked around the market to see what we could bring home with us…
I hope you enjoyed hearing about my first market visit of the season, and found the tips from Chef Geoff Bragg helpful… He will be competing in the Iron Fork Competition tomorrow April 17th at CenterStage@Noda. Good luck Geoff!