12:30pm - Christa Barfield of FarmerJawn Agriculture

Ingredients (100% FarmerJawn grown/raised):

• 2 cups smoked beer-can chicken, shredded

• 1/4 cup smoked & dehydrated husk cherries (ground cherries, halved before smoking/drying)

• 1/3 cup celery, finely chopped

• 2 tbsp shallots, finely chopped

• 1 tbsp garlic, minced

• 2 tbsp parsley or celery tops, chopped

• 1/4 cup toasted sunflower seeds

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Dressing

• 2 tbsp Painterland Sisters plain yogurt

• 2 tbsp mayonnaise (or sub full yogurt)

• 1 tbsp apple cider vinegar

• 1 tsp whole grain mustard

• 1 tsp smoked paprika

• Salt & cracked black pepper, to taste

• Optional: a touch of local honey & Farm-made Pepper Flakes for a little heat!

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Directions:

1. Make the dressing:

Whisk together yogurt, mayo, vinegar, mustard, salt, and pepper in a small bowl. Add honey if needed to balance tartness.

2. Assemble the salad:

In a large bowl, combine chicken, smoked husk cherries, celery, shallots, garlic, parsley/celery leaves, and toasted sunflower seeds.

3. Mix & Chill:

Fold in dressing until well combined. Chill for 30 minutes for best flavor or serve immediately.

1:30pm - Olga Sorzano of Baba’s Brew

Potato Gnocchi with Mushrooms and Brown Butter

Ingredients:

• 2 pounds Russet potatoes

• 1/2 teaspoon baking powder

• 2 cups flour

• 1/2 cup Equinox cheese, freshly grated

• 2 large eggs, lightly beaten

• 1 teaspoon table salt

• pinch of nutmeg

• fresh herbs, for garnishing; optional

• 2 tablespoons olive oil

• 4 cups mixed mushrooms, roughly torn or sliced

• 1 clove garlic, smashed

• 6 tablespoons butter

• 2 tablespoons fresh thyme, chopped

• 8 leaves fresh sage, chopped

• Grated Equinox cheese for garnishing

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Directions:

1. Bake the potatoes in a 400°F oven for about an hour. Peel the warm potatoes and press them through a ricer into a large bowl, or mash them. Measure out 2 1⁄2 cups of potatoes.

2. To make the gnocchi: In a small bowl, mix the baking powder with the flour, then sprinkle it over the potatoes. Add the cheese, yolks, salt, and nutmeg, mixing just until everything comes together into a cohesive ball.

3. Place the dough on a floured work surface, cover with the inverted bowl, and let it rest for 30 minutes.

4. Take about a third of the dough and roll it into a rope about 1/2" thick. Cut the rope into 3/4"-long pieces. Using a gnocchi board or the back of a fork, roll the individual gnocchi to create ridges on one side and a little space in the middle.

5. Place the gnocchi on a parchment-lined baking sheet dusted with flour, cover lightly, and chill until ready to cook. Gnocchi may be stored in the refrigerator for up to a day, and in the freezer for several months.

6. Bring a large pot of heavily salted water to a boil. Reduce the heat to maintain a slow boil, and add the gnocchi. Once gnocchi float to the surface, cook for 4 to 6 minutes. Drain cooked gnocchi.

7. Meanwhile, heat the olive oil in a large skillet over high heat. Add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden. Reduce the heat to medium. Add the butter, garlic, thyme, and sage. Cook, stirring occasionally until the butter is browning and the sage is crisp, about 4-5 minutes.

8. Drop the gnocchi into the butter sauce, gently tossing to combine. Remove from the heat.

9. Divide the gnocchi among bowls. Top with grated cheese. Enjoy!

2:30pm - Niki Toscani & Mike Sicinski of Fishtown Pickle Project

Dill Pickles & Giardiniera: Pickling 101

Dill Pickles

Ingredients:

Brine

• 8 ounces Apple Cider Vinegar

• 8 ounces Distilled White Vinegar

• 8 ounces Cold Water

• 1.5 ounces (3 Tbsp.) Kosher or Sea Salt

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1 tsp store-bought pickling spice OR

Spice Mix

• 1/8 tsp Mustard seed

• 1/8 tsp Black peppercorns

• 1/8 tsp coriander seed

• 1/8 tsp fennel seeds

• 1/8 tsp red pepper

• 1/8 tsp all spice (whole)

• 1/8 tsp crushed bay leaves

• 1/8 tsp celery seed

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For Dill Pickles:

• Roughly 1 lb kirby or pickling cucumbers, cut into spears or chips

For Giardiniera:

• 1-2 Red Bell Peppers, roughly chopped

• 1/2 to 1 Head cauliflower, roughly chopped into florets

• 1-2 large carrots, slided into coins

• 1-2 stalks celery, cut into about 1/2 in pieces 

• Any additional vegetables you'd like! 

• 3-4 crushed garlic cloves

• 1-2 sprigs of fresh dill

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Directions:

1. Combine brine ingredients, mix until all salt is dissolved

2. In cleaned, 32 oz jar, add 1 tsp spice mix, garlic, dill

3. Add sliced cucumbers (or vegetables of choice) filling jar tightly without crushing produce.

4. Once jar is packed, fill jar with brine so that the cucumbers are completely submerged.

5. Close tightly with lid, store in the refrigerator for 7-10 days.