As I’m getting ready for tomorrow’s market, I thought – hey, I should be sharing what I’ll be doing on The Farmer’s Feast! Brilliant!
Here’s the weekend schedule:
Saturday Portland Farmers Market
Center Stage Chef in the Market demonstration – 10 am
“All About Eggs” with Chef Kathryn Yeomans of Sage Culinary Advice. Kathryn will whip up a quick hollandaise sauce to compliment fresh spring asparagus, and a foamy, honey-sweetened sabayon with Madeira and cognac for ripe strawberries that have graced the market with their presence. We’ll talk omega-3s and free range vs. totally pastured eggs (meaning no feed – these tough birds are out in the wilds of the farm, scratching out a living!). And there will be no shortage of handy egg cooking tips.
After the demo, head over to the Springwater Farm booth, where Kathryn will serve as the farm’s own chef, creating and executing delectable samples of the farm’s wares. Foraged delights such as morel mushrooms, fiddlehead ferns, and nettles.
Sunday Hillsdale Farmers Market
This Sunday begins the culinary demonstration series by Sage Culinary Advice. Every 2nd Sunday of the month, 11 am. Read about this Sunday’s plan…or should I say lack thereof, in the Hillsdale Farmers Market newsletter, The Grapevine.
See you at the market!