In the Kitchen
April 3, 2004
This will be the chef's weekend off from the Austin Farmers' Market, as they are all busy in town with the SAVUER Texas Hill Country Food and Wine Festival. We still want you to come to the market, though, to be your own chef at home with truly farm fresh produce direct from the farmer's hands.posted March 30, 2004 | permanent link to this article
March 27, 2004
We bring you another 'taste' of farms at the second "Taste the Place" food event at the Austin Farmers' Market. Let your taste buds experience the table set out for you of Central Texas produce. We'll most likely have green garlic, spinach and a root crop. Recipes will be given out.
Like it? then match the color pattern of the farm from the 'taste' table to the color pattern of the 'flag' that is posted at the farm's tent. This will help you connect your tastebuds to the direct place where the vegetables came from.
Our chef preparer this week will be Quincy Adams Erickson. She is the chef/owner of Amuse Bouché, a catering company focused exclusively on finely crafted, eclectic food. Look for the 'taste' tables at the end of the vendor rows going east towards 4th and Guadalupe.
posted March 23, 2004 | permanent link to this article
March 20, 2004
Let your taste buds experience the table set out for you of Central Texas produce. We'll have spinach, lettuce, kale, cabbage and green spring garlic to try. Like it? then match the color pattern of the farm from the 'taste' table to the color pattern of the 'flag' that is posted at the farm's tent. You'll be glad you to connect your tastebuds to the direct place where the vegetables came from.
The local chef that will prepare these tastes? We will let it be a surprise and maybe you can guess by the 'taste'.
posted March 16, 2004 | permanent link to this article
March 13, 2004
Taste the Place is our sensory education March 20. What is Taste the Place? A local chef will collect different products that are in season from all the farmers and then use a recipe that applies the same technique to all of them--stir-fry for instance. Then a double row of tables at the market will feature 'tastes' of this stir-fry recipe, sectioned by each farm and each vegetable. Customers are encouraged to taste from the red section, the blue section, the yellow, etc. and then see where their 'tastes' match to the place. If they really like the blue section's tomatoes, then they can go to the farm booth that has the blue balloon (or it may be a flag) and buy some fresh greens to stir-fry themselves, with recipe provided at the tasting tables!
Read next week's Rise and Shine to find out who is preparing the first Taste the Place.
posted March 7, 2004 | permanent link to this article
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