For the October 3 Mill City Cooks demo, Chef Jenny Breen was joined by interns from Urban Roots, an organization with young participants who have a booth at the Market (and are doing a fantastic job!) Together they made Panzanella with Ground Cherries.
Jenny is a nutritionist, professional chef and educator. During the demo, she talked about how cooking is an life skill and discussed with the interns the other skills they're learning with Urban Roots.
The vision of Urban Roots is to be a leader and innovator in using food, conservation and youth development programs so that youth and community members: Have opportunity for learning, leadership, service and career connections; engage with their community and environment; and learn about and access healthy food.
I've been introduced to several items at the Urban Roots booth that I'd never seen before. One example is shiso - from the mint family - it makes a great pesto!
Panzanella is a Tuscan salad that starts with a base of bread and tomatoes. You don't have to see many of Jenny's demos to know that she encourages people to improvise with what's in season, or simply what you like.
The recipe demo'd called for grated parmesan, asiago or similar cheese. Jenny chose Friesago from Shepherd's Way Farms. It is SO good! It's one of those things that you could nibble away at in one sitting until it's gone but, but you don't because you know you'll want more tomorrow.
The bread was toasted with minced garlic and olive oil.
Below, the finished product displayed on a dish created by art vendor Christy Wetzig Ceramics.
Recipes from the Mill City Cooks demos are available online.
Thank you to The Wedge Community Co-op for sponsoring the 2015 Mill City Cooks demos!