FOOD: Bertrand Chemel’s Falls Church Farmer’s Market Demonstration

BY Kathleen Nixon
October 2, 2011
Falls Church Times Staff

Saturday morning was cold and rainy – like the rest of the month has been. Chef Bertrand Chemel and his team showed up at the Falls Church Farmers Market looking at the skies and the early morning crowd wondering what the demonstration was going to be like and if they should have made the effort to come out this morning. Within a few moments of setting up, a crowd started to form and from then on Bertrand Chemel spoke for two hours straight showing the very eager crowd how to smoke Savoy cabbage, create blue cheese marshmallows, roll out butternut squash ravioli and how to warm body and spirit with great local and seasonal food on such a dreary morning.

At times throughout the morning rain pelted the onlookers, many crowded around with their umbrellas, but Bertrand just kept on demonstrating and talking to the crowd, answering questions and showing the Farmers Market customers how easy these difficult looking recipes could be. While many people protested not wanting to try beets, several takers of the skewers of roasted beet and blue cheese marshmallow with pistachio were blown away with the sweet taste of the roasted beets. As Bertrand smoked the Savoy cabbage over the fruit wood chips the aroma brought more folks over to the demonstration area.  His team of Dylan and Kelsey boiled up the ravioli and created the roasted beet salad skewers. They were also besieged with eager questions on cooking preparations.

 

Watch the Chef smoking the savoy cabbage. Video from Kathleen Nixon.

Bertrand was in his element – interacting with customers who want to know more about local food. He rolled out pasta, stuff the pillows with butternut squash filling and voila! Ravioli! He showcased how to roast beets on a bed of kosher salt so they won’t burn and how to easily rub off the skins so they wouldn’t stain your hands. The team provided more than 800 tastings of ravioli and beet salad and once done they headed back to 2941 to prepare for the lunch crowd of 200.

 

A rave review of the Chef’s presentation. Video from Kathleen Nixon.

FOOD: Bertrand Chemel 2941

By Kathleen Nixon

September 30, 2011

Falls Church Times Staff

 

Bertrand Chemel Executive Chef of 2941 will be the featured chef at tomorrow Falls Church Farmers Market Chef demonstration. Today he shares a little of his background and his love of preparing foods with fresh local and seasonal foods.

Tell our readers a little about your background? Why did you get into cooking? Who inspired you? What have been some of your challenges as your career has advanced? What is new on the horizon for you?

I was born in Montlucon about 80 miles north of Lyon. I grew up around farms. My parents always bought meat chicken, duck, pork, veal, and beef directly from farms. The only cans we used were my mom’s preserved vegetables, homemade pate, and jam. I had two grandmothers, one likes to cook only pastry and the other one only savory. At the age of 14 during summer break, I was looking for a summer job and my grandmother recommended me to her neighbor who was the baker in town. After two summers cleaning dishes and helping making pie and other small pastries, I decided to pursue culinary school.

After four years of culinary, I travelled to Megeve at the border of Switzerland and worked with this incredible chef, Michel Gaudin for about three years. He sent me to the South of France to work at the La Bastide Saint Anthoine a two-star Michelin restaurant. After two years Michel Gaudin asked me if I would like to travel and my first reaction was to go to New York City. He contacted Daniel Boulud and got me a job. I like to say that I have two mentors, one in France and one in New York. Daniel taught me a lot about how to run a restaurant, pleasing guests, working hard and respecting your employees.

Tell us a little about your restaurant, your staff and how you incorporate local producers into your restaurant purchasing?

2941 offers one of the most beautiful locations in DC and Northern Virginia. We serve innovative French American cuisine, using local and fresh ingredients. I always like to know where and how our animals were raised, who has the best berries around town, or who has the best lettuce at the market. Using produce and meats from farmers can be a challenge since restaurants use big quantities but that’s also the reason why I like to work with them.  They only giving you their best quality produce and it challenges us to be creative with our menu. At 2941, we change our tasting menu every week so we can feature the best produce and meats on any given week from seafood and meat to vegetables and fruits.

You work with many of the local producers? Who do you work with?

Tree and Leaf farm, Douglas Whipple from Whipple farms, Westmoreland farm for fruits and berries. In the summer, I like to go to the Falls Church Farmers Market and see what I can bring back to the restaurant.

As a customer, what changes have you seen in the local food landscape?

People want to know more about the produce they eating. If it’s organic, wild or farmed raised, they have more questions about where their food comes from.

When did you start using local ingredients in creating your menu and recipes?

Since I grew up around farmers, my grandfather was a farmer, I always ate farm fresh eggs, meat and poultry. My father had a year-round farm as well. When I worked at Café Boulud, I was always excited to go to the farmers market and buy vegetables, feta cheese and heirloom tomatoes, fresh herbs and everything else from local farms.

Here I use the Mclean Farmers Market and Falls Church one because I live close to them. And my bigger purveyors always carry fresh produce from Virginia farms.

What ingredients has been the most challenging to work with?

This year it was the tomatoes in the late summer. Because it was very hot, then dry and then we had so many storms, the quality of the tomatoes changed.

Do you think your customers understand and appreciate your incorporation of local food into your menus?

I believe that if I’m proud of the ingredients and produce we’re using to create our menus, our guests will taste the difference. For example, in the summer until late fall, my cooks and I have our own herb garden at the restaurant to create cocktails or essences for our menu.

What local ingredients are not yet available to the local economy that you would like to incorporate into your menu?

Wild mushrooms, ramps and beef

How long have you been part of the Farmers Market Chef series?

This is my second year.

What do you like best about the Farmers Market Chef series? Any challenges or surprises?

I like to meet the shoppers and introduce 2941 restaurant to them. I like showing them new and creative recipes that they can do at home. It’s good to see the parents who come with their kids.  Everything starts when you are young and I believe introducing our kids to the farmers market is a big step to healthy lifestyle for them.

What will you be preparing for your demonstration?

We will be preparing two dishes that feature seasonal items. The first is butternut squash ravioli, sage brown butter, with smoked Savoy cabbage, and the second will be beet salad, slowly baked Gala apple glazed in apple cider, blue cheese marshmallow with walnut vinaigrette.

 

 

FOOD: Voting for the Best!

BY Kathleen Nixon

August 26, 2011

Falls Church Times Staff

It is that time again to get out and vote for the Best Farmers Market. Last year the Falls Church Farmers Market won in the Medium size category and we are going to need everyone’s vote this year to win again!

The American Farmland Trust in its efforts to bring awareness to local farms began the contest as part of the No Farms No Food program.  The America’s Favorite Farmers Markets™ contest is designed to raise national awareness about the importance of supporting fresh food from local farms and farmers.

From my point of view, our local farmers market is not only a nationally ranking farmers market, I see it as a vital part of our community and health. While at the Falls Church Farmers Market, many will ask me “why would I pay $3 a pound for local tomatoes?” For some reason, the cost of tomatoes seems to be the major bellwether in consumers’ minds. Those who ask me know that I will answer in favor of the local seemingly higher cost farmers’ market tomatoes. Many consumers still do not realize that comparing the cost of produce in the local farmers market is not necessarily apples to apples or I should say tomato to tomato.

The tomato in the grocery store is either organically or conventionally raised on a large industrialized farm probably utilizing immigrant labor. If it was raised conventionally there were pesticides and fertilizers involved. The tomato itself was modified to be picked early so it would stay firm in transport. It was also modified so that it would have the “look” of a tomato – the red globe that it typically associated with a tomato.  The cost of the tomato from the grocery stores also includes the cost of federal subsidized water, subsidizing of services for an immigrant population, international or national transport, and the detrimental affects on the environment. On top of this you are not getting all of the nutrients from the tomato that you think you should be getting, so you have to supplement your diet with vitamins.  While it may seem that your grocery store tomato is “cheaper” you have to weigh all the costs into the equation.

This is compared to your farmers’ market tomato which may be red, green, yellow, purple or zebra as it is an heirloom tomato rather than a modified standard tomato. The variety adds to the tastes and textures to the tomatoes.  One of the benefits of shopping at a farmers market is that you can ask the farmer if the tomato was raised with pesticides and fertilizers. This is one of the great benefits of a farmers market and not something you can do at the grocery store. The produce was raised and transported within 150 miles of where it is purchased and thus you are supporting the local economy.  The positive affects on my taste buds, my health, my community and the environment are worth the cost differential between the local and grocery store tomato.

Farmers markets have grown in popularity over the last decade and have become a vital retail channel for many of the local farms in addition to farm stands and CSAs (community supported agriculture). But farmers markets also provide a vital component to our community. It doesn’t matter your political affiliation, economic standing or family size, we all need food. The farmers’ market provides a way to gather our food, commune with the farmers and participate in our community in a way that not only sustains us physically but fiscally, environmentally and spiritually.

So back to the national competition – be it that you enjoy the farmers market for its community feel, catch up with neighbors, listen to music, watch a chef demonstration, eat a tasty treat  or buy your weekly groceries, please take the time to show your community pride in our local community of farmers and our farmers market by voting for Falls Church Farmers Market to be the best Farmers Market ( in the medium category) in the country! Voting ends midnight August 31^st!

FOOD: Hanging Out with Chris Nye, Pizzeria Orso

BY Kathleen Nixon

August 19, 2011

Falls Church Times Staff

Last Saturday was a perfect morning for me because I was able to tour the Falls Church Farmers Market with one of the Market Chef series upcoming Chefs – Chris Nye, Executive Chef of Pizzeria Orso. I had met Chris when he was working at the market Farmer Market Chef demonstration with Bertrand Chemel of 2941 last year and at his induction as Executive Chef of Pizzeria Orso earlier this year.  Like many great chefs, Chris is a quiet soft spoken person with a great talent for creativity and innovation. We toured the Falls Church Farmers Market to look at what was in season and discuss his upcoming demonstration. The recipes we discussed went from savory meatballs with buffalo to fanciful concoctions using stone fruit.  Not surprising,  Chris already knew many of the vendors at the market as many items are already sourced to Pizzeria Orso such as Blue Ridge Dairy Company and Tree and Leaf but he also learned about sourcing from other vendors such as  Toigo Orchards. As we circled the market several times, Chris brought out his notebook to write down further ideas. I am looking forward to his presentation as well as what will be coming up in future Pizzeria Orso menus to reflect local and seasonal ingredients.

Tell our readers a little about your background? I grew up in Minneapolis, MN, which is where I went to culinary school. My first restaurant job was scooping ice cream cones and flipping frozen burger patties at the local refectory when I was fourteen. Since then I have worked in restaurants in Minneapolis, New York, Arizona, and here in Falls Church. Most recently I was a sous chef at 2941 before coming to Pizzeria Orso in March of 2011.

Tell us a little about your restaurant, your staff and how you incorporate local producers into your restaurant purchasing? Orso is a Neapolitan Pizzeria, focusing on wood oven pizza as seen in Naples, Italy. We also have antipasti, pasta, and desserts, some traditional Italian and some new American.  Our inspiration comes from traditional Italian dishes and the great produce, meat, and seafood of the mid-Atlantic. I frequent the Falls Church market nearly every Saturday and create dishes from what is available that day. In addition I try to source as much local produce from purveyors as possible.  We are lucky to have the energetic and friendly young staff that we do. Many of whom grew up right here in Falls Church.

You work with many of the local producers? Who do you work with? Tree and Leaf, Tuscarora Farms, Fresh Link, all Falls Church Farmers Market, Dupont Circle Market, and McLean Market Farms.

As a customer, what changes have you seen in the local food landscape? I’m finding that Organic isn’t a marketing gimmick anymore. It is expected. Restaurants and food distributers alike have had to change the way they process and purchase their products to meet the demands of a smarter and more educated consumer. Also there is a strong push towards unique and unordinary meats, fish, and produce. People are becoming more curious and experimental in what they cook with.

When did you start using local ingredients in creating your menu and recipes? I have always sourced as locally as possible. From a business standpoint it frequently is more cost efficient for everyone involved. I can plant a bed of herbs for $50 and be self sufficient for the rest of the summer and early fall. But more important then the cost is the flavor. Fresh and simple flavors are what drive my menu and if it weren’t for local sources, that wouldn’t be possible.

What ingredients has been the most challenging to work with? I love cold weather, being from Minnesota, but I am always challenged around the middle of the winter before the citrus starts coming in to find inspiration in rutabaga.

Do you think your customers understand and appreciate your incorporation of local food into your menus? I almost always feature a Falls Church Farmers Market special on Saturdays after visiting the market. It shows a connection with the community and the farms surrounding it. I think people in Falls Church have gotten behind that.

What local ingredients are not yet available to the local economy that you would like to incorporate into your menu? I look every week to find something new and exciting. Like finger limes or baby ginger at the market. There is nothing that gets me more energized then something new to work with. A lot of local farms have been producing some interesting produce that you don’t see every day. Last year Tree and Leaf had little gem romaine. It was like a cross between green romaine and butter lettuce, great for a Caesar salad.

How long have you been part of the Farmers Market Chef series? I helped out Bertrand Chemel last fall when he did his demo for 2941. This will be my first demo and the first for Pizzeria Orso.

What do you like best about the Farmers Market Chef series? Any challenges or surprises?  I think the coolest thing when being a home cook is to try something new and have success with it. Last year when I did the demo with Chef Chemel one of the dishes he did had quince in it. Most people either had no idea what it was or how to cook it. Most people were very excited about it though, and couldn’t wait to try it at home. I like how the Falls Church Farmers Market Chef series ties chefs, home cooks, farmers, and the community together.

What will you be preparing for your demonstration? We will be preparing two dishes. The first is a simple peach bruschetta on baguette with pickled mustard seed, opal basil, and prosciutto. The second is pork meatballs with fresh corn polenta, sweet pepper sugo, and Grana Padano.

Chris Nye, Executive Chef, Pizzeria Orso will be at the Falls Church Farmers Market 300 Park Avenue, Falls Church, VA doing his cooking demonstration on Saturday, August 20^th from 9am to 11am. As with all Farmers Market Chef demonstrations there will be demonstrations all morning long, tastings and recipes.

Vote for the FC Farmers Market In America’s Favorite Farmers Markets™ Contest

By CITY OFFICE OF COMMUNICATIONS

August 9, 2011

The Falls Church Farmers Market is again participating in a nationwide challenge and would like your vote!  The City is a part of the America’s Favorite Farmers Markets™ Contest to see which farmers markets can rally the most support from its customers.  Polls will be open a limited time so cast your vote here.  

The goal of the contest is to promote the connection between fresh local food and the local farms and farmland that supply it.  In addition to supporting local farmers, buying locally helps protect the environment by reducing packaging and transportation demands.  One boutique, one small, one medium and one large farmers market will be named America ‘s Favorite Farmers Market in 2011.  But this competition is about more than just being number one. It is about supporting local farms and farmers markets.  

The Falls Church Farmers Market is operated by the Recreation and Parks Division and is open every Saturday morning, year-round in the City Hall parking lot at 300 Park Ave.  During spring, summer and fall, more than 40 vendors offer a variety of locally grown fruits and vegetables as well as cheeses, meats, baked goods, plants, honey and wine and a visiting chef provides cooking demonstrations.  The Fairfax County Master Gardeners also staff a booth to answer gardening questions. 

For more information, contact Recreation and Parks at 703-248-5077.

FOOD: Steve Mannino of Rustico

BY Kathleen Nixon

July 29, 2011

Falls Church Times Staff

This Saturday at the Falls Church Farmers Market Chef demonstration we will be featuring Steve Mannino of Rustico. Steve will be bringing his rustic creativity to dishes that will feature summer vegetable favorites.

Tell our readers a little about your background? I am the Executive Chef at Rustico which is a combination of rustic and sophisticated Italian cooking with an awesome array of 400 beers. We first opened on Slater’s Lane in Alexandria and we opened a second location in Ballston last year.  I was trained at the Culinary Institute in New York and have had the pleasure of working with some dynamite chefs over the years.  My passion is creating rustic dishes with innovate nuances.

Tell us a little about your restaurant, your staff and how you incorporate local producers into your restaurant purchasing? The restaurant is very rustic.  We try not to mask our food too much.  We try to keep it as local as possible which means we run a very seasonal menu that changes frequently with a lot of specials.  Often times, our specials are driven by day of phone calls about what is available.  I also have a chef du cuisine for both locations that understands how we plan and develop menus.  We use farmers from Loudoun to St. Mary’s Counties (and anywhere in between) to keep things fun and fresh.

You work with many of the local producers? Who do you work with? One of our biggest producers is Arcadia Farms which is our own in house nonprofit farm located on the historic Woodlawn Plantation. We are getting most of our vegetables from here as well as providing produce for a farmers market in Southwest DC. We also work with two farmers in Loudoun that are presently providing us with tomatoes and garlic as well – Shah alee Farms.  We also use Ayshire farms in Upperville for vegetables and occasional meats. We also are getting local corn, tomatoes and fish from Maryland, specifically Bartenfelder and Dragon Creek Farms.

As a customer, what changes have you seen in the local food landscape?

Availability of product.  People are beginning to grow more unique varieties at the request of restaurants.  For example, I’m working with a grower in VA to produce a local San Marzano variety of tomato.  When producers know there will be a demand, then they will work to grow it and are as excited as I am about creating something new and different.

When did you start using local ingredients in creating your menu and recipes?

I’ve always done it.  All of the chefs that I’ve worked for have believed in sourcing things locally to some degree.  It hasn’t always been 100% , but as diners’ expectations have become more in sync with local growing, it’s gotten a lot closer to it.

Do you think your customers understand and appreciate your incorporation of local food into your menus?

I hope so, but I’m realistic that some people want what they want even when things are drastically out of season.  Part of my job is to educate by keeping our menus as seasonal as possible and by communicating menu changes in a manner that both keeps our guests content as well as keeps the quality consistent with what Mother Nature allows.

What local ingredients are not yet available to the local economy that you would like to incorporate into your menu?

Being a very rustic and straight forward restaurant, really everything that we need is locally available.  We try not to over think our menu and for that reason, it stays local and approachable.

How long have you been part of the Farmers Market Chef series?

I started doing Farmers Market demonstrations in 1999 at the Dupont Fresh Farmers Market, but this is my first time at the Falls Church Farmers Market.

What do you like best about the Farmers Market demonstrations?

The most fun is honesty, meeting customers and sharing our philosophy of food and answering their questions.

What will you be preparing for your demonstration?

Panzanella Salad which is a Florentine salad made with tomato, bread, cucumber and fresh mozzarella salad which is a great meal starter and very popular in Italy in the summer. Highlighting all the beautiful corn available right now, we will also prepare a sweet corn and ricotta cannoli with pine nuts.

Be sure to stop by and see Steve at the Falls Church Farmers Market Chef demonstration on Saturday July 30^th from 9am to 11am.

FOOD: Chatting with Mad Fox Brewing Company’s Russel Cunningham

 

BY Kathleen Nixon

Falls Church Times Staff

July 8, 2011

 

Another local favorite – Mad Fox Brewing Company – will be joining us this Saturday, July 9^th for the next Falls Church Farmers Market Chef.  While dining at Mad Fox many of the partons may not know of the local food connections Mad Fox has with local farmers while enjoying the hops, to this diner I was able to see the writing on the menu which explained these connections. It is with this intent, we asked Mad Fox to join us in the Falls Church Market Chef series.

In amidst his extremely busy schedule, Russel Cunningham was able to share with us some of his thoughts.

Tell our readers a little about your background?

I graduated from culinary school at Le Cordon Bleu in Austin, TX and have been a chef for the last 19 years. Nationally I have worked in restaurants, country clubs and convention centers in Austin and Houston, TX; Ocean City, MD and Miami Beach, FL. I moved to the Washington, DC area over 6 years ago and have worked for the DC Convention Center, Jury’s Hotel including Dupont Grille and Biddy Mulligans, Farmer’s and Fisher’s restaurant on the Georgetown waterfront and this past year helped open Mad Fox Brewing Company in Falls Church where I am currently the executive chef.

Tell us a little about your restaurant, your staff and how you incorporate local producers into your restaurant purchasing?

The restaurant is a 300 seat restaurant that serves upscale casual food and beer that is brewed on site in our brewery. We focus on local, sustainable sources for our ingredients including meats, produce and dairy products. We also have a local farmer that picks up our spent grains from the brewing process along with trimmings from the kitchen to take back as feed for his cows and hogs.

 

You work with many of the local producers? Who do you work with?

We work with quite a few local producers either directly or indirectly through larger distributors. Some of the items we bring in include beef from The Organic Butcher of Mclean, tomatoes from Hummingbird Farms, tofu from JC Beansprouts, honey from Bees and Blossoms,  cheeses from Firefly Farms and eggs from Lehman’s Eggs to name a few.  We also visit the Falls Church Farmers Market on Saturdays to pick up items for specials for the weekend.

As a customer, what changes have you seen in the local food landscape?

There is a lot more available now to customers than in the past and I think the general public sees the benefits of being able to buy locally and actually know where their food is coming from.

When did you start using local ingredients in creating your menu and recipes?

I started really focusing on local as well as sustainable products about 5 years ago while I was at Jury’s Hotel and then moving on to Farmers and Fishers which is actually owned by the North Dakota Farmers Union.

What ingredients has been the most challenging to work with?

Finding a local sausage producer that actually uses local meats to make their product and deals with wholesale has been our biggest challenge. To solve the issue we have started buying the local meat ourselves and producing our sausage in house.

What will you be making this Saturday?

There are many different ways to make gazpacho and with our oppressively hot summers it is good to have a variety. The version we make is a puree of tomatoes and cucumbers with a red pepper coulis.

Come and visit with Russel and his team this Saturday at the Falls Church Farmers Market Chef demonstration from 9am to 11am.

Also remember that the American Farmland Trust “Best Farmers Market in the Country” contest is now in full swing and we need everyone’s vote to make sure we win – again!

 

FOOD: Getting To Our Roots

By KATHLEEN NIXON
Falls Church Times Staff

January 28, 2010

Many bemoan the fact of winter vegetables; namely root vegetables and hardy greens. I may be the only person who rejoices in parsnips, carrots, and potatoes! I look forward to the late fall and early winter when I can roast, sauté and add to my soup vegetables that have real character. Sure the tomato and zucchini are lively, and are reminiscent of warmer days, but I like having a vegetable that stands up to a variety of cooking methods and gives me a few surprises.

My first surprise was parsnips. I listen frequently to people as they wander around a farmer’s market and many will comment as to what is wrong with that carrot that is all white? Parsnips fell out of favor eons ago, and I am very glad that many a chef and restaurant are embracing this root vegetable with character.

Why do I say character? Imagine your surprise when you roast a vegetable and it caramelizes giving you a sweet tang when you are expecting tart or worse, blah. This paired with the creamy consistency of a fresh potato and you complete the surprise. This was my first impression when I threw some parsnips into the Farmer’s Market stew and then bit into the parsnip. Tang, sweet and delicious paired with creamy – yum!

Parsnips tend not to look very pretty as they are white vegetables grown underground and tend to look rather wild. Because of this people don’t give them a second thought but nutritionally they deserve another gander. Parsnips contain potassium and folate which are beneficial to the heart and have large quantities of fiber; low in saturated fat, sodium and cholesterol levels as well as being a rich source of vitamin C.

There are many varieties of potatoes and I will touch on those later when I am about ready to plant mine, but the ones that we have available now are the Yukon Golds. These do a nice job either being roasted and added into a stew or boiled and creamed for mashed potatoes or soup. Potatoes seem to be a maligned vegetable as we are all familiar with baking potatoes. Many associate the potatoes with the toppings that seem to be a “no- no” for anyone trying to watch their weight. Remember it is not the potato but the butter, sour cream, cheddar cheese, bacon, salsa and chives that are the problem. Potatoes are also high in Vitamin C, vitamin A,  folate, calcium, potassium, low in cholesterol, low in saturated fats with trace amount of omega 3 and omega 6 fatty acids; many of the great things we are all looking for in our diets.

And finally carrots, another surprising root vegetable that does well being roasted or made into soup. One of the great things I love about farmer’s markets is the new varieties of carrots that are coming back. This fall we saw Solar Carrots from Tree and Leaf farms which are a slightly more yellow than orange carrot that is very sweet. I fell in love with this carrot and was so enamored that I ate most of my purchase while still strolling through the market. There is also the Atomic Carrot which has a nice red striping and has a very high source of lycopene.

All root vegetables like to stay cool and dark just like the ground that they were grown in. Many root vegetables take anywhere from 3 to 6 months to grow and can be stored in the right environment all winter long. I put my potatoes in the ground in March and harvest them in late August. Last year we planted carrots in late September and were able to harvest them under all the snow that we had last year. So if you pick up root vegetables, stock up on a few extra and store them in a cool, dry place. Many of us have cabinets that are pretty cold as they are exposed to the outside walls and this is a good place to store them. Just don’t forget about them!

When I started moving away from shopping at the grocery stores and only from the farmers markets, I had to learn how to prepare dishes more seasonally. My first foray included a root vegetable stew straight from the market. Typically after shopping the morning at the market, I will come home and put a few vegetables in my Dutch oven; typically, potatoes, carrots, onions, garlic and parsnips. Cut them into two inch size pieces and toss with olive oil, salt and pepper. Roast at 400 for 45 minutes. I usually go and do other chores and then come back to the stew. Pour chicken, beef or vegetable broth about 2 cups over the roasted vegetables and add in Cibola Buffalo Hot Dogs that are frozen. Keep in the oven for another 10 minutes and then add in either or both kale and mushrooms. A nice hearty stew for a cold winter’s afternoon paired with some nice bread and cheese from the market there is nothing better to take away the chill and nourish the body and soul.

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