Classes, SWF BLOG, Website
A Stew or a Story
med after MFK Fisher’s book “A Stew or a Story,” (a collection of short stories about food and life), we recently taught a class at Salt Water Farm focused on stewing techniques and all three of our recipes turned out divine. The first was a Coq au Vin, made with a beautiful chicken from Village Farm, a pile of mushrooms, cipillini onions and plenty of red wine. The second was a traditional beef stew, made with large cubes of locally raised beef, fingerling potatoes and rich beef stock made by our friends at Maine Meat. Lastly, we made a wonderful Mediterranean Fish Stew with salt cured olives, last-of-the-season tomatoes, lemon rounds and firm filets of cod from the Penobscot Bay. It was a delightful class and they kindly offered to help clean up afterwards. One of our very own students, Lisa Adleburg, stepped up and helped me to teach the class and it was great to see her confidence in the kitchen.
Na
About Author
Comments are closed