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
Liz Porter – Buckeye Creek Farm
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
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
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
Salt and freshly ground black pepper to taste
Fried Leeks for Garnish
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
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.
Grind or grate horseradish fine and add white vinegar to taste.