Culinary Challenge 13 – Garden and Farmer’s Market Inspiration
Michael Natkin issued our 13th culinary challenge with the directive to take inspiration from your garden or local farmer’s markets, create an amazing dish, and then post photos and recipes directly to the ChefSteps site, using the same tools as the ChefSteps team: Choose Recipes > Add Recipe and fill it in.
We had a lot of marvelous entries and postings of recipes on the ChefSteps site. We hope to see a lot more recipes posted as folks become familiar with the tools available. Your garden can give you so much, in beauty, food, growth, it needs to be cared for in the best way possible to make sure that these things happen and you can continue to make amazing dishes. The last thing that you will want to happen is to see any sort of damage to your plants, crops, or garden area because this could mean that it has been compromised in some way. This is commonly done through insects, and termites, in particular. They are attracted to such areas, and without identifying the specific termite problem that you may have, you won’t be able to contact the relevant services, thus leaving your garden and the food you have grown there unsafe to eat. Before even beginning work on your patch of land, be sure to include everything that can help to keep unwanted things away from it.
If you are just starting out in the culinary ‘garden’ world, you may want to look into ways on how to treat your garden, maybe looking into trugreen in pennsylvania services to help with lawn treatment, or services wherever you are based, keeping you summer and food ready. If you’re looking for more drastic changes to your outdoor space, you may want to make use of services from the likes of Vancouver landscape designers in order to totally transform the appearance of it and make it into a place you’ll love spending a lot of your time in.
Here are the picks:
Chris Young chose Christina Bollinger’s Roasted Marrow Bones with Pickled Shallots. “It’s very evocative of the Roasted Bone Marrow and Parsley Salad that Fergus Henderson serves at London’s Saint John. I used to go all the time when I lived in London, now I rarely get to go, so Christina tapped into a bit of nostalgia.”
Michael Natkin on his choice, “There were so many delicious looking entries for this challenge, it was hard to pick! And it was a delight to see how you each adapted the new recipe entry tool to share your work. I really appreciate the feedback that you guys have sent me, and we’ll keep working to make it better over time. I chose David’s Yukon Gold Gnocchi with Braised Radish because he used a lot of the features of the recipe tool, and because I’m a sucker for braised radishes. I like how he turned them to match the shape of the gnocchi and then used the radish skin as garnish.”
Grant Crilly picked Frank’s delicious looking Braised Pork Belly, Watermelon, Nasturtium, Watercress and Pickled Watermelon Rind because “it’s pork belly and watermelon!”