— Colleen Wolbeck, Crow River Food Council Member
The Crow River Food Council is driven to make food grown by local producers readily available to the consumers in our area. This year we have a committee who spearheaded a cooking demo program at local Farmers Markets. This idea originated from Rockford Farmers Market Manager Colleen Wolbeck who is on the Council. After a few planning meetings this idea came to life on August 9th at the Rockford Farmers Market. The second cooking demo was at the Howard Lake Farmers Market on August 29th. The chef for the demos were Jamie Stang (Rockford, pictured below at right) and Kristi Varner and Donna Gjesvold (Howard Lake).
The original recipe used this season is a Zoodle (Zucchini Noodle) Recipe where you spiralize zucchini into noodles. This recipe is vegan, healthy and can be lactose free if you omit the parmesan cheese. For those who don’t have a spiralizer, you can shred, use a peeler, or cut your zucchini to pasta size. Recipes will be catered to what is available at the market on the day of the demo. You can find the recipe at the bottom on the page.
All of the produce can be found at your local Farmers Market. We were lucky to have had generous produce donations by vendors and chefs. The chefs have been fellow Crow River Food Council members and a chef from Main Street Farmer in Saint Michael, but in the future we are planning to bring in more local chefs to inspire us. These cooking demos are a tool to help customers get new ideas for using the produce they buy at the market. The calendar for the rest of the season is as follows:
Monticello Farmers Market – The market operates Thursdays, 3:30-7:00PM in the Monticello Library Parking Lot at 200 West 6th St. in Monticello. The cooking demo will be from 5-6PM on September 12th. The recipe will be the Zoodle Recipe below. The chef will be Colleen Wolbeck, a member of the Crow River Food Council and home chef.
Rockford Farmers Market – The market is open Fridays, 3:00-6:30PM at 6121 Main Streeet in Rockford. The cooking demo will be from 4-5PM on September 13th. This will be a new recipe called Summer Vegetable Quesadilla. The chef will be Stacy Besonen who is a Crow River Food Council member and Wellness Coach.
Albertville Farmers Market – The market is open Thursdays, 3:00-7:00PM located just off Main Ave in Central Park. The cooking demo will be from 5-6PM on September 26th. The recipe will be determined by what is available at the market at that time. The chef will be Colleen Wolbeck who is a member of the Crow River Food Council and home chef.
Buffalo Farmers Market – The market is open Saturday mornings from 8:00AM-12:00PM located at 100 1st Ave NE in Buffalo. The cooking demo will be from 10:30-11:30 AM. The recipe will be determined by what is available at the market at that time. The chef will be Stacy Besonen who is a Crow River Food Council member and Wellness Coach.
We are very excited to be able to introduce this important program to help the community eat local and healthy. We plan to expand the program next year to more markets in the area. So be sure to check out one of the demos that is in your area.
Here is the recipe we have used so far (courtesy of Inspired Taste Garlic Parmesan Zoodle Recipe):
Guilt-Free Garlic Parmesan Zucchini Noodles Pasta Recipe
We’re in love with this easy zucchini pasta recipe. There’s fresh zucchini, tomatoes, basil, parmesan, and lots of garlic. Plus, it only takes 20 minutes to make. Make this with 100% zucchini noodles or swap half of the zucchini for regular spaghetti for a heartier meal.
Makes 4 Servings
YOU WILL NEED
4 medium zucchini (about 2 pounds)
3 tablespoons extra virgin olive oil
1 tablespoon minced garlic (3 to 4 cloves)
1/4 to 1/2 teaspoon crushed red pepper flakes, depending on how spicy you like the pasta
2 medium tomatoes, chopped, see note (about 12 ounces)
1/2 cup shredded parmesan cheese, plus more for serving
1 cup basil leaves, torn into pieces
1 teaspoon cornstarch
2 teaspoons cold water
Salt, to taste
- PREPARE NOODLES
Trim and spiralize the zucchini. Cut extra long noodles so that they are about the length of spaghetti.
Add olive oil, garlic, and the red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil begins to bubble around the garlic, add the zucchini noodles. Toss the noodles with pasta tongs and cook until al dente — they should be wilted, but still have a crunch; 5 to 7 minutes. Do not let the noodles cook any longer or else they will become mushy. As they cook, keep tossing so that all the zucchini noodles have a chance to hit the bottom of the skillet.
Stir in the tomatoes, basil, and parmesan cheese. Cook for one minute. Use pasta tongs to transfer the noodles, tomatoes, and basil to a serving dish. Leave the liquid in the skillet.
- TO FINISH
Bring the liquid left in the skillet to a simmer.
Combine cornstarch and cold water in a small bowl then whisk into the simmering liquid. Cook, while whisking until the liquid thickens to a sauce; about 1 minute.
Taste the sauce and season with salt. Pour the sauce over the zucchini, tomatoes, and basil. Finish with more parmesan cheese on top and serve immediately.