Buckeye Creek Farm, Liz Porter and Chef Tony Pisconeri have
created a Farm-to-table Experience through cooking demonstrations and workshops
to introduce you to the farm to table experience. Enjoy freshly picked,
healthy, nutritious, locally sourced foods as they were meant to be prepared
and enjoyed. Learn simple, healthy ways to enjoy the produce the farm has to
offer, and have fun learning at the same time.
Chef Tony Pisconeri has crafted exciting cooking
demonstrations and workshops featuring produce and foods that are grown locally
on the farm and in season. Recipes are focused on healthy eating trends and
feature Organic, Pasture Raised, Raw, Vegetarian, Vegan, Gluten Free, Heart
Healthy, Low Glycemic, Cultured and Probiotic methods in a delicious and easy
way to bring the farm to your table.
On Saturday we presented our first cooking workshop
featuring Healthy Winter Soups. Using in season vegetables and produce from
Buckeye Creek Farm, Rockin S Farm, and Cherokee Fresh Market, we crafted four
delicious soups. Featured on the Menu, Crowder Pea with Kale Soup, Tuscan
Chickpea with Rosemary Soup, Butternut Squash Soup garnished with Crispy Leeks,
and Beet Soup with Freshly prepared Horseradish. The recipes have been posted
below.
Liz Porter (Buckeye Creek Farm) did a fantastic job of
coordinating the guest list and preparing the farm kitchen for the day’s
activities. She also is a GREAT prep chef as well. Cobi Matthews who designed
and built the kitchen facility was on hand to serve as Sous Chef for the day.
We had a great turn out of guests/students for the workshop that
enjoyed the day learning how to make delicious, easy to prepare soups. The
workshop culminated with a lunch featuring the soups that we prepared in class
and Focaccia with garlic and rosemary freshly baked right before the class.
Upcoming Farm-to-table Workshops Scheduled
for February 2013 – Register Now
February 9, 2013
10:30 – 2:00 – Healthy Gourmet - $65 per person,
includes food and tasting, fruit, drinks, light refreshments.
Are you on a diet, or do you just want to prepare food that
is healthy, delicious and gourmet? This workshop brings fresh food from the
farm to the table. We will explore exciting and delicious recipes and
techniques for preparing health conscious dishes and menus. No more boring and
bland diets. You can be eating healthy and still indulge in full flavor,
filling and satisfying food. Healthy organic vegetables, meats, fruit, raw food
preparation, herbs, spices are more will be featured in this workshop.
February 23, 2013
10:30 – 2:00 – Hand Crafted Pasta - $65 per
person, includes food and tasting, fruit, drinks, light refreshments.
This class explores the methods and techniques of making
handmade pasta dough and forming that dough into various pasta products to
achieve more consistent, artesian/professional results.
Through lecture, demonstration and hands on instruction, you
will learn all about the basic ingredients, tools, terminology, techniques and
recipes for making artesian style, pasta dough and pasta in your home kitchen.
We will explore spaghetti, fettuccini, ravioli, lasagna, tortellini, and
tagliatelle to name a few.
Group is limited to 15
persons, register early to secure you place at the table.
To register for these workshops:
Call Chef Tony Pisconeri at 770-737-2699 or 494-525-4829
Email: tonypisconeri@earthlink.net
Liz Porter – Buckeye Creek Farm
678-491-5843
Crowder Pea and Kale Soup
Makes 4-6 servings
Soak 2 cups
mixed dried crowder peas overnight, then rinse well. (fresh peas omit soak)
Olive oil 1
TBS
1 onion
chopped
2 cloves garlic
minced
3 stalks
celery chopped
4 carrots
chopped
1 tsp.
paprika
8 cups
vegetable stock
1 bunch kale
washed and chopped (you can use collards)
1 large
tomato small dice
Salt and
pepper to taste
Dash of
cayenne pepper or red pepper flakes
Garnish with
freshly grated Parmesan cheese
Procedure:
Sauté the
onion, garlic, celery, carrots in olive oil until just soft, add paprika.
Add crowder
peas and vegetable stock.
Increase
heat to high and bring to a boil. Reduce heat and simmer until peas are soft (approx.
45 min)
Add Kale and
tomato and continue cooking until kale is tender (approx. 15 – 20 min)
Season with
salt and pepper to taste.
Tuscan Chickpea Soup with Rosemary
Makes
approximately 6-8 servings
This
is an authentic country Italian soup with the taste of pancetta, a wonderful
Italian
bacon,
and rosemary. Any white bean can be used. Navy, Great Northern, Cannellini
beans
all
work great.
1
pound chickpeas sorted and washed
6
cups vegetable
1
cup onion, diced
3
cloves garlic, minced
½
cup celery, diced
½
cup carrots, diced
1
bay leaf (remove before serving)
¼ pound pancetta (Italian bacon) diced. Bacon
can be substituted for pancetta (optional)
1
sprig fresh rosemary, chopped (about ½ to 1 tsp. to taste)
2
large tomatoes, peeled, seeded and chopped
Kosher
salt and white pepper to taste
Freshly
ground black pepper
Garnish
with freshly grated parmesan cheese and finely minced rosemary
Procedure:
Soak
the chickpeas overnight, or boil for 2 minutes and cover for one hour. Drain.
Place
the chickpeas in a large stockpot. Add
stock, onion, garlic, celery, carrots, bay leaf, and pancetta (you can brown
the diced pancetta first if you like). Bring to a boil, reduce heat to low
simmer. Cook until the beans are tender (about 2 hours). When the beans are
fully cooked add the tomatoes and rosemary.
Simmer
for another 20 minutes. Season with salt and pepper to taste.
Butternut Squash Soup with Fried
Leeks
Makes
approximately 6 servings
This
colorful soup has a rich squash flavor and is a great way to kick off the fall
season. Garnish with thinly sliced fried leeks for a beautiful and delicious
presentation.
1 (2 to 3
Pound) butternut squash, peeled and seeded
2 Tbsp.
unsalted butter
1 medium
onion, chopped
6 cups
chicken or vegetable stock
Nutmeg
Salt and
freshly ground black pepper to taste
Fried Leeks
for Garnish
Procedure:
Cut squash
into 1-inch chunks. In a large soup pot melt butter and sauté onion until
translucent, about 8 minutes.
Add squash
and stock. Bring to a simmer and cook until squash is tender, about 15 to 20
minutes.
Remove
squash chunks with a slotted spoon and place in a blender and puree.
Return
blended squash to the pot. Season to taste with salt, freshly ground black
pepper and nutmeg. Serve warm.
Fried Leek Garnish
Very thinly
slice leeks (White and some green) long direction. The thinner the better. Fry
in hot oil until crisp and browned. Drain on paper towel.
Hearty Beet Soup with Fresh
Horseradish
Makes 4-6 servings
1 pound
fresh beets (washed, trimmed, peeled, and julienned)
2 carrots
medium dice
2 medium
potatoes medium dice
6 cups
vegetable stock
1 medium
onion chopped
2 – 4 cloves
fresh garlic minced
1 TBS olive
oil
1 bay leaf
Salt and
pepper to taste
Fresh
Horseradish/Sour Cream for garnish
Procedure:
Sauté
onions, garlic, bay leaf in the olive oil until translucent.
Add beets,
carrots, potato, stir and sauté for 3-4 minutes until soft.
Add
vegetable stock, increase heat to high and bring to a boil. Reduce heat and
simmer for 20–30 minutes, until vegetables are tender.
Remove bay
leaf and add salt and pepper to taste.
Service
piping hot with horseradish and sour cream as a garnish.
Prepared Horseradish
Grind or
grate horseradish fine and add white vinegar to taste.
