Pickling Class at Fern Hollow Nature Center in Sewickley

More details and registration coming soon!

Teach a Community to Cook

Before you learn the backstroke, you get your feet wet and splash in water. Before you ski, you play in the snow. Before you can complete a whole recipe, you have to be comfortable with using individual skills or modules. They include stir, whisk, pour, dip, bang, whack, smear, add, taste, sprinkle, empty, combine and mash. Every recipe in existence is just a series and combination of these and other elementary modules. It could be one long time before any kid completes a recipe. But when he or she chooses to do so, he\'ll know what the words mean and know what to do. Add to that a natural curiosity about how things work and a desire to please, and you have the makings of a cook.

Teaching kids to cook is a hot-button issue these days. Lots of parents want to get their kids started but are not sure how to begin, what to do, or how and when to do it. It’s not rocket science. Making food can be fun, easy and has a big pay-off: 1) something good to eat and 2) independence.  

http://martysmarket.com/events/cooking-class-for-kids-hosted-by-slow-food-pittsburgh-5/

Teach a Community to Cook

Before you learn the backstroke, you get your feet wet and splash in water. Before you ski, you play in the snow. Before you can complete a whole recipe, you have to be comfortable with using individual skills or modules. They include stir, whisk, pour, dip, bang, whack, smear, add, taste, sprinkle, empty, combine and mash. Every recipe in existence is just a series and combination of these and other elementary modules. It could be one long time before any kid completes a recipe. But when he or she chooses to do so, he\'ll know what the words mean and know what to do. Add to that a natural curiosity about how things work and a desire to please, and you have the makings of a cook.

Teaching kids to cook is a hot-button issue these days. Lots of parents want to get their kids started but are not sure how to begin, what to do, or how and when to do it. It’s not rocket science. Making food can be fun, easy and has a big pay-off: 1) something good to eat and 2) independence.  

http://martysmarket.com/events/cooking-class-for-kids-hosted-by-slow-food-pittsburgh-4/

Teach a Community to Cook

Before you learn the backstroke, you get your feet wet and splash in water. Before you ski, you play in the snow. Before you can complete a whole recipe, you have to be comfortable with using individual skills or modules. They include stir, whisk, pour, dip, bang, whack, smear, add, taste, sprinkle, empty, combine and mash. Every recipe in existence is just a series and combination of these and other elementary modules. It could be one long time before any kid completes a recipe. But when he or she chooses to do so, he\'ll know what the words mean and know what to do. Add to that a natural curiosity about how things work and a desire to please, and you have the makings of a cook.

Teaching kids to cook is a hot-button issue these days. Lots of parents want to get their kids started but are not sure how to begin, what to do, or how and when to do it. It’s not rocket science. Making food can be fun, easy and has a big pay-off: 1) something good to eat and 2) independence.  

http://martysmarket.com/events/cooking-class-for-kids-hosted-by-slow-food-pittsburgh-3/

Teach a Community to Cook

Before you learn the backstroke, you get your feet wet and splash in water. Before you ski, you play in the snow. Before you can complete a whole recipe, you have to be comfortable with using individual skills or modules. They include stir, whisk, pour, dip, bang, whack, smear, add, taste, sprinkle, empty, combine and mash. Every recipe in existence is just a series and combination of these and other elementary modules. It could be one long time before any kid completes a recipe. But when he or she chooses to do so, he\'ll know what the words mean and know what to do. Add to that a natural curiosity about how things work and a desire to please, and you have the makings of a cook.

Teaching kids to cook is a hot-button issue these days. Lots of parents want to get their kids started but are not sure how to begin, what to do, or how and when to do it. It’s not rocket science. Making food can be fun, easy and has a big pay-off: 1) something good to eat and 2) independence.  

http://martysmarket.com/events/cooking-class-for-kids-hosted-by-slow-food-pittsburgh-2/

Teach a Community to Cook

Before you learn the backstroke, you get your feet wet and splash in water. Before you ski, you play in the snow. Before you can complete a whole recipe, you have to be comfortable with using individual skills or modules. They include stir, whisk, pour, dip, bang, whack, smear, add, taste, sprinkle, empty, combine and mash. Every recipe in existence is just a series and combination of these and other elementary modules. It could be one long time before any kid completes a recipe. But when he or she chooses to do so, he\'ll know what the words mean and know what to do. Add to that a natural curiosity about how things work and a desire to please, and you have the makings of a cook.

Teaching kids to cook is a hot-button issue these days. Lots of parents want to get their kids started but are not sure how to begin, what to do, or how and when to do it. It’s not rocket science. Making food can be fun, easy and has a big pay-off: 1) something good to eat and 2) independence.  

http://martysmarket.com/events/cooking-class-for-kids-hosted-by-slow-food-pittsburgh/

Teach a Community to Cook:

 Learn to Wok! With Marlene Parrish

Before you learn the backstroke, you get your feet wet and splash in water. Before you ski, you play in the snow. Before you can complete a whole recipe, you have to be comfortable with using individual skills or modules. They include stir, whisk, pour, dip, bang, whack, smear, add, taste, sprinkle, empty, combine and mash. Every recipe in existence is just a series and combination of these and other elementary modules. It could be one long time before any kid completes a recipe. But when he or she chooses to do so, he\'ll know what the words mean and know what to do. Add to that a natural curiosity about how things work and a desire to please, and you have the makings of a cook.

Teaching kids to cook is a hot-button issue these days. Lots of parents want to get their kids started but are not sure how to begin, what to do, or how and when to do it. It’s not rocket science. Making food can be fun, easy and has a big pay-off: 1) something good to eat and 2) independence.  

Bring your kid to Marty’s Market on Saturday, June 22, 2012 -12:30 – 2:00 PM (www.martysmarket/events)

Post-Gazette Food Writer Marlene Parrish is the coach - the kids are the cooks. Together, they’ll talk and learn about knife skills, how to stir-fry, how to season. Our lunch menu is Stir-fried Veggies in Pita Pockets topped with Yogurt-cucumber Sauce, and Dessert is Bananas Foster. 

Sign up early as 6 spaces at the cooking counter where you can learn to chop, cook, etc.  All others-stand, watch and learn…

Pittsburgh\'s first & largest mostly organic or Certified Naturally grown farmers\' market.  

Best Farmers\' Market in Pittsburgh, Edible Allegheny 2010; 100 Best Things About Pittsburgh, Pittsburgh Magazine; Best Farmers\' Market, City Paper Staff Picks.

Quality organic produce including many heirloom varieties, carefully raised meats/poultry, small-batch artisan prepared foods, farmstead/artisan cow and goat dairy products.

• Come join us!
  Saturdays, 9 - 1pm at the old Firehouse (now Bar Marco)  in the Strip
  2216 Penn Avenue, 
  Pittsburgh, PA 15222

Check the Farmers@Firehouse Webiste for more information:

http://farmersatfirehouse.com/

RHUBARB MARGARITA

Mario Batali, NYTimes - 5/5/13

Chop 6 ribs of rhubarb and place in a saucepan with 3 cups each sugar and water. Simmer for 20 minutes. Once cool, blend until smooth. In a pitcher filled with ice, pour 1 cup each of tequila blanca, fresh lime juice and rhubarb purée, then add 2 oz. Grand Marnier.

OLD-FASHIONED STEWED RHUBARB

In general, each cup of diced rhubarb (anywhere from ¼-inch to 1-inch chunks) is combined with ¼ to 1/3 cup of granulated sugar (hothouse rhubarb usually needs lesser amount). Stir to mix well, cover and allow to sit at room temperature for an hour to as long as half a day before cooking slowly until the rhubarb looks transparent and the syrup thickens. Add grated lime rind, cool sauce, then refrigerate.  If you’re not a lime fan, substitute lemon or orange. Or cook rhubarb with grated ginger root or candied angelica, a vanilla bean or star anise pod, cinnamon stick or freshly grated nutmeg. Amanda Hesser uses an infusion of bergamot-flavored Earl Grey tea and cardamom seeds. After rhubarb cools, strawberries can be added for a favorite combo.

RHUBARB STRUDEL

Ellen Ecker Ogden, “From the Cook’s Garden”

1 ¼ cups milk

1 tablespoon cider vinegar

2 ¼ cups unbleached all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

6 tablespoons unsalted butter at room temperature

1 ¼ cups packed dark brown sugar

1 large egg

3 cups rhubarb sliced ½ inch thick (a bit less than 2 pounds)

TOPPING:

1/3 cup packed light or dark brown sugar

½ cup old fashioned rolled oats

1 ½ teaspoons ground cinnamon

1. Set rack in center of oven and preheat to 350 degrees.
2. Lightly butter and flour a 9x13 inch baking pan, tapping out flour.
3. Combine milk and vinegar and let stand until milk curdles (about 5 minutes).
4. Mix flour, baking soda and salt.
5. In a medium bowl, cream butter and brown sugar with an electric mixer on high speed until light and fluffy (about 3 minutes).
6. Add egg and mix thoroughly.
7.  In three additions beginning with flour, alternately stir in flour mix and curdled milk, using a rubber spatula and being careful not to over mix.
8. Fold in rhubarb. Spread batter evenly in the pan.
9. Mix topping ingredients in a small bowl until blended. Sprinkle over the batter.
10. Bake until a toothpick or cake tester inserted in center of cake comes out clean, 35 to 40 minutes. Cool in the pan on a rack. Serves 8 or more.

(OVER)

RHUBARB-GINGER  JAM

Madelaine Bullwinkel, “Gourmet Preserves Chez Madelaine”

2   pounds fresh rhubarb

8   3-inch strips lemon peel

2   fresh ginger root slices, the size of a quarter

1/2-cup water

2-1/2 cups sugar

1/3  cup thinly sliced crystallized ginger

1. Rinse, trim and cut rhubarb into ½-inch lengths. Combine with lemon, ginger root and water in a heave, nonreactive 4-quart pan. Bring water to a boil, slow it to a simmer, cover and gently cook for 30 minutes. Lift lid and stir several times.
2. Remove ginger root, turn up the heat and begin adding sugar ½ cup at a time, waiting for the liquid to return to the boil before adding more. Continue cooking over high heat, stirring constantly, until jam thickens and reduces to about 3 cups. Stir in ginger pieces.
3. Off heat, skim if necessary and fill hot, sterilized jars to 1/8-inch of top. Wipe rims clean, attach new lids and process in a boiling water bath, submerged by 1 inch, for 10 minutes.

Makes 3 cups.  

CRÈME FRAICHE

In a pint jar, using a narrow whisk or fork, stir 2 Tablespoons buttermilk into 2 cups heavy cream. Cover with wax paper and set aside at room temperature. The next day, stir the thickened cream again and re-cover. By the third day, the cream probably will have the tang you want (if not, repeat the process). Put a lid on the jar and refrigerate.