Market Chef Heather Hartman welcomed Tricia Cornell, author of Minnesota Farmers Market Cookbook as guest chef for the July 25 Mill City Cooks demo. Tricia prepared a batch Basil Zucchini Soup with garnishes.
The Minnesota Farmers Market Cookbook is a guide to choosing, using, and preserving the food found at farmers markets, plus 80 recipes for using seasonal produce supplied by local chefs and farmers.
Tricia explained that aside from the outside color, there's no difference between the green and yellow zucchinis. She also gave suggestions on using mushrooms. My fave are shiitake sauted in butter.
The soup starts with cooking down diced onions, then adding the zucchini and a pile of chopped basil.
Heather noted that squash blossoms should be both shook and swished in a bath of cold water to assure any bugs hiding deep in the blossom are removed.
Tricia garnished the soup with three items - squash blossoms and mushrooms, both having been sauted and finely chopped, and a mixture of chevre from Singing Hills Goat Dairy, sour cream and chopped herbs.
The finished product was displayed in a dish from art vendor Fresh Mud Pottery.
Recipes from all Mill City Cooks demos are posted online.
These demos would be hard to pull off without the help of volunteers - they assist with prep, clean up, keeping an eye on the grill and skillets, and dishing up and serving samples.
Thank you to the Wedge Community Co-op for sponsoring the Mill City Cooks demos.