One of the new Mill City Cooks' Market Chefs this year is Beth Jones. Beth is an Executive Chef at the University of Minnesota's Campus Club, where the commitment is to using locally sourced and organic ingredients whenever possible.
For her debut presentation, Beth prepared a Mushroom, Greens and Asparagus Pasta. Market ingredients included pasta from Very Prairie (both Nettle and Beet varieties), shiitake from Cherry Tree House Mushrooms, Quark cheese from Cosmic Wheel Creamery, greens, spring onions and green garlic.
The pasta cooked while Beth prepared mushrooms and veggies for the pan.
Beth encouraged the audience to get up close to the pan to watch as ingredients were added.
A snacking tip from Beth - the colorful stems of Swiss chard can be eaten like celery sticks.
The last ingredient - white wine.
Recipes from the Mill City Cooks demos are available online.
Thank You to the Wedge Community Co-op for sponsoring the Mill City Cooks demo program!