For the October 10 Mill City Cooks demo, Chef Jenny Breen prepared an Apple and Brussels Sprout Salad. She also welcomed Brian Fredrickson of Ames Farm who shared his expertise on apple growing and which varieties are best for cooking, storing, and eating raw.
In addition to the salad, Jenny demonstrated how quick and easy it is to make applesauce.
For the salad, Jenny lightly fried halved Brussels sprouts.
In the mean time, the volunteers chopped apples.
Jenny tossed in shredded Friesago from Shepherd's Way Farms and finely chopped green onions. She sprinkled in black sesame seeds and red pepper flakes. A light dressing of tamari, fresh lemon juice and toasted sesame oil finished it off. Recipes from the Mill City Cooks demos can be found online.
Thank you to The Wedge Community Co-op for sponsoring the 2015 Mill City Cooks demos.