Thanks to all who attended the Demo at Foster!

Here is a review of the class and some recipes for you to work with.

Utilizing local food is good on many levels. I find myself getting
more out of locally grown fruits and vegetables than just the
personal health benefits(which abound). Better quality yields tastier
food for sure, but it also keeps you interested in cooking and food in general. It's so
great to cook and eat something that was grown from a farmer you just
talked to. Try something new the grower/farmer recommends and see what
happens! Fruits and vegetables from our local providers here in
greater Philadelphia area are in abundance this time of year, so it's
easier to leave the market with some delicious options.

Recipes:
Pan Roasted Summer Squash
yields enough for a side for 4 people

2 large or 3 medium sized green and/or yellow Zucchini
(most any squash can be used in this recipe)
extra virgin olive oil
salt
about 1 1/2 teaspoon mustard seed (standard or black)
2 teaspoons fresh thyme (leaves picked from stem)
small handful of chopped scallion (green part)

Method:
Wash then cut the Zucchini into 4 length wise pieces. Carefully cut
out a bit of the seedy center. Then cut strips on a slight bias into
small bites size pieces.
Begin Heating a very large saute pan on high. (If you only have a
smaller sized pan, no problem, you'll just cook in smaller batches;
about a handful of cut zucchini [other ingredients too] at a time for a 8 or 9 inch pan. This
insures the moisture in the veg doesn't over-power the heat of the
pan.)
Add a good coating of the olive oil and carefully add the Zucchini.
season lightly with salt.
DON"T stir too much! You want to develop some browning on the sides
so a lot of stirring only slows this down.
Once browning is going (after about 2 minutes depending on heat level)
add the mustard seed and cook for another 2 minutes or so. Near the
end(once tender), add the thyme and scallion. Season further with salt and pepper
to taste and serve.
This dish holds well in the fridge for a couple of days, just try to
cool the leftovers quickly by spreading it out on a plate or tray.
Then contain, cover and store in fridge.

At our Fosters Demo, I served this over Quinoa topped with a poached egg
and garnished with sungold cherry tomatoes and purslane. As seen in
Picture above.

Peaches in Brown Butter and Honey
yields enough for 4 desserts

4 to 6 peaches peeled and cut into bite sized pieces
1 Tb unsalted butter (if you have salted, that's fine, just adjust
your seasoning in the end)
1 Tb honey
a splash (a couple teaspoons) Brandy or Whiskey for deglazing (optional)

Method:
Get a large, wide pan (heavy bottom) good and hot then add butter to brown.
Add peaches as soon as dark brown color develop, then cook without
stirring to much.
Add honey once peaches start to soften and (hopefully) get a bit brown
themselves.
*You can then add a splash of brandy or whiskey, but watch out for the
"flambe" since alcohol is flammable! Don't worry, a little flare up is
good and should burn off very quickly. Just pour the "splash" from the
bottle into a safe pouring vessel before going to the heat.

Serve warm with crushed up short bread cookies or (cooked) cobbler topping and
some whipped cream or vanilla ice cream!

Cobbler Topping
5 oz. butter
5 oz. sugar
8 oz. cake flour
pinch salt
dash cinnamon

Method:
Cream butter and sugar. Add flour, salt, cinnamon and just bring together.
crumble apart evenly onto lined tray and bake at 350 till golden brown.