Today’s Chef Series included a demonstration by Lauri Sisson of Pereddies Restaurant called “Simply Fresh.” She shared four great recipes with us, based on produce that’s readily available at the Holland Farmers Market.
As Lauri mentioned, Visser Farms–who supplied the potatoes for the first two recipes–is one of the first vendors to arrive at the market in the spring and they stay through the biting wind and snow of December. I, for one, really appreciate their stamina and loyalty because they’ve provided me with veggies that last throughout the winter!
Lauri demonstrated two great ways to make potatoes: Crispy Yellow Visser Farms Potatoes and Visser Farms Rosemary Potatoes.
In the first recipe, you steam potatoes until fork tender and then smash them with your hands on a baking sheet.
After drizzling with olive oil, kosher salt, and fresh ground black pepper, you simply bake them in the oven at 425 degrees until crispy.
The second recipe was as simple as the first: All you do is put oil, kosher salt, and fresh ground black pepper on one end of a jelly roll pan.
Then, place a rosemary sprig on the white half of a potato.
Finally, drag the potatoes–cut side down–through the oil mixture.
Because it’s strawberry season, Lauri demonstrated a recipe for Strawberry Tiramisu, which looked delicious, whether made in a 9 x 13 casserole dish or a fancy trifle bowl.
Finally, she showed us how to wrap asparagus–still in season here–in prosciutto for an appetizer called Uova con Prosciutto.
Whether you’re a novice cook, or a pro who’s looking for new ideas and ways to use fresh, local produce, the Chef Series–held every Saturday at the Holland Farmers Market–always has talented foodies presenting delicious recipes that you can easily make yourself.
See my past blog posts from the last three weeks:
Thanks to Visser Farms for sponsoring the event! (And thanks to the Holland Farmers Market coordinators for moving the demo back into the shade!)