Summer is Here!

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Summertime is so beautiful at the Knapp Farm and we have (at least) 4 supper clubs where we can eat outside.  Delightful!  So many folks have asked about my classes, I decided to hold a short demonstration class before this event. Please consider joining us!  Or forward to someone you think might be interested. Thank you! I appreciate it.

 

 

 

This month we’re exploring the wonderful world of spiralizing and ricing vegetables and fruits.  You do not have to own or purchase a spiralizer.  This device is different from an apple peeler, though you may be able to use yours to get some of the same effects.  I will show you how to achieve some of these effects with ordinary kitchen appliances as well.  I also have some delicious new recipes to share.

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We were confined to the indoors last month, but the food was just as sunny.  Below are a few tantalizing photos.  But first, here are the May 2015 Recipes for which I was given the print version.  You’ll see vegan banana bread, peanut-butter teff cookies, colorful quinoa salad, Pat Baxter’s delicious southwest salad and the most requested recipe–Linda Squires’ copycat version of a dip she likes from Forest Hill Foods: Curried Lentil Dip.

Don’t these salads just make you feel like having a picnic?  These aren’t carrots, by the way.  They are spiralized sweet potatoes.

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IMG_3425But save room for dessert!

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