Farmers'   Market Workshops

This was an exciting week! I led two hands-on cooking workshops at the Halifax Seaport Farmers' Market. I showed two great groups of kids how to prepare fresh pasta noodles, kale pesto, simple salad, and dressing. 

 Shiny supplies, ready to be unpacked

Shiny supplies, ready to be unpacked

  Photo by Laura Kirkpatrick

Photo by Laura Kirkpatrick

  Photo by Laura Kirkpatrick

Photo by Laura Kirkpatrick

Making salad dressing from scratch with only three ingredients is usually one of the highlights of my workshops. Kids love measuring, shaking it up, and tasting it by dipping in a salad leaf. Dipping in a piece of salad is a great way to sample a dressing - then you'll know how it will taste on the salad, as opposed to alone. By itself, a dressing may be overly strong, but on the salad, it will likely season the leaves beautifully. I love hearing the kids' reactions to how it looks in the jar, what it tastes like, etc. "It looks like liquidy peanut butter!" cried one kid on Wednesday. On Sunday, we added a bit more salt after the first taste. 

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Mixing our own pasta dough together using only flour and eggs is also lots of fun, of course. And rolling out the dough is so exciting - such transformation! 

 About to make kale pesto, with CBC Radio's Phlis McGregor taping the action.  Photo by Laura Kirkpatrick

About to make kale pesto, with CBC Radio's Phlis McGregor taping the action. Photo by Laura Kirkpatrick

 checking out the pieces of dough they made a half hour earlier and chilled

checking out the pieces of dough they made a half hour earlier and chilled

 Adding eggs to the flour for pasta dough.  Photo by Laura Kirkpatrick

Adding eggs to the flour for pasta dough. Photo by Laura Kirkpatrick

 cutting the noodles

cutting the noodles

The last part of the workshop is where we get to sample our creations. "This is sooooo good!" "I think the salad dressing has too much vinegar." "This looks like a spider!"(pointing to a piece of salad leaf) We used pea shoots in the salad, and one kid said he thought they tasted like "less-spicy chives." 

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Thanks so much to the Seaport Market for hosting me this week as part of their Community Workshop series. We had so much fun cooking!