FRESHFARM Market Guest Chef
When I signed up to be a guest chef at the Sunday City Dock Farmer's market this Summer, the few openings available were in late November, so I anticipated a cold pre-winter Sunday morning freezing my 'you know what' off. Well,what a surprise that this past Sunday, and today in fact, is in the 70's.
The market was less crowded due to the season, but I demonstrated my chutney recipe next to the organic produce where I overheard people making their special orders for 'unpasteurized apple cider' which I found interesting. The chutney was sampled on challah bread which was sold across from me by one of the Sunday regulars. The traffic was steady, and the seagulls patiently were in the peanuts gallery hoping for a crumb. I loved hearing the bluegrass music and Tara, the on site manager, made sure they were fed samples. The objective of being a guest chef is to utilize local and seasonal products and present a simple recipe. The propane burner was uncooperative so I made use of the generous amount of chutney I had brought with me. I loved when a patron gave it enough though to suggest that I add just a little bit more of cayenne pepper for 'spark'. I am truly sad that the market season is almost over and look forward to next year where perhaps I will be invited again...ooh what to make! The possibilities are endless with all the locally grown fresh produce available!
