Farmers market meats and produce are at the peak of freshness. You won't find anything as good at the grocery store! It's been so much fun conducting culinary demos at our local farmers market. Today we were promoting fresh turkeys from the Working H Farms.
The Hardesty family is taking orders for Thanksgiving Turkeys. They'll process the cage free birds on Monday and deliver them to the market on Tuesday evening in time for Thanksgiving Day meal preparation. For today's demo, we gave samples of turkey tenderloins that were roasted yesterday.
Earlier in the week, I gathered autumn produce from several of the market vendors to make a vegetables soup. Kohlrabi, butternut and acorn squash, sweet and red potatoes, carrots, pinto beans and more went into the autumn soup with some coriander, cumin and cinnamon seasonings. The wonderful aroma of the hot soup certainly drew in the crowd.
The recipe was inspired by Del Sroufe in his "Forks Over Knives" Cookbook.
We were delighted to have two dietetic students from WVU join us today. Their professor encourages community service. . . and what a great place this is to achieve that!
Sharing recipes made with foods from the farmers market encourages people to go home and try the nutrients dense recipes, made at the peak of freshness with local foods.