Lady Locavores at Home includes 3 creative classes: Cocktails with Keyatta and friends, Cooking with Maricela, and Flower Arranging with Sage. We wanted to share the suggested ingredients and supplies in case you’d like to follow along or recreate after the Zoom class. Maricela’s recipe is her intellectual property, please always give Maricela Vega credit when sharing.
Talented bartender and A Sip of Paradise Community Garden founder Keyatta Mincey Parker led us in a demonstration on how to create delicious Bourbon Rickeys!
All attendees were encouraged to bring a tall glass in which to make the beverage and if possible, purchase an ingredient kit which included:
- semi mini bottle of Angels Envy Bourbon
- a bottle of basil lime syrup courtesy of Bloom Bar Garnish Company (consider simple syrup and fresh basil as substitutes)
- lime
- sparkling water
(Photo of Maricela Vega by Braylen Dion for the New York Times)
MOLLETE de HUEVO FRITO y HONGOS | MUSHROOM & FRIED EGG TARTINE [vegetarian, dairy free]
by Maricela Vega of Chicomecoatl and currently, 8ARM
Ingredients/shopping list:
- 1 whole, Osono country bread
- Doz Caribe United eggs
- 1# Sparta Gardens mushroom mix, pecans and rosemary
- 1# Spring greens from Mena’s Farm
- 1# Green Garlic from Crack in the Sidewalk
- ½# Pecans from Sparta Gardens
- Rosemary from Sparta Gardens
- 1 whole lemon
- 1cup Bragg’s Apple cider vinegar (or GA Vinegar Co.)
- From the pantry: good salt, pepper, sugar, oil(grapeseed) and spices*
*substitute as needed
What we will develop:
- Aioli
- Quick pickle brine and preserve
- Sautes and sears
- Crispy fried egg
- Fried rosemary
- Spiced pecans
- Plating
TOOLS:
- Cutting board
- Serrated knife/knife
- Cast iron pan
- Small pot
- Medium sized non stick pan
- Microplane
- Blender
RECIPES (8 procedures):
FRIED EGG
FRIED ROSEMARY
SEARED TOAST
SAUTEED GREENS
SHIITAKE & OYSTER MUSHROOM preserve
- ½ cup grapeseed oil
- 2 stalks of green garlic, sliced thinly
- 1# shiitakes/oyster, sliced medium (destemmed, save stem for stock)
- 4 sprigs of fresh oregano
- 1cup apple cider vinegar
- good salt and good pepper of choice
procedure: Add ingredients into a hot cast iron starting from the top to the bottom of the ingredient list– alliums 1st for 1 minute, then add shiitakes for 1min, then greens for 2 mins, oregano + sorrel for 1min, deglaze with ACV and liquid, finish with salt and pepper
AIOLI yields a cup
2 egg yolks (save the whites for egg fried rice :p)
1 lemon juiced
2 raw cloves of garlic
3 cloves of garlic confit (cook garlic in ½c oil- we like grapeseed & sunflower oils)
½ tablespoon toasted black pepper
1 tablespoon dijon
1/8c ice water (50% ice 50% water)
2-3 tablespoons pink himalayan salt
procedure: in a blender- drop in egg yolks, dijon, pepper, raw garlic, and only the cooked garlic (keep oil seperate), then blend everything together (45seconds); add lemon juice (30seconds); add 1 tablespoon salt, blend then slowly add oil (blend low and increase slowly to high then drop to low again) then, add ice water (blend low to high again for 15 seconds) taste the sauce and add salt as needed.
QUICK PICKLE BRINE
- 1cup of apple cider vinegar
- 2cups of water
- 1/2c demerara sugar
- 4 bay leaves
- 1 tablespoon of black & pink peppercorns
- 1 tablespoon of fennel seeds
- 1 tablespoon of pepper flakes
- 1 tablespoon of mustard seeds
- 1 tablespoon of coriander seeds
- 2 tablespoons of pink Himalayan salt or 3tbsp kosher salt
Procedure: add everything listed above into a medium sized pot then bring to a roaring boil, simmer for 1 minute, then pour over green garlic, cover with a lid or plastic wrap (keep covered for at least 20mins-up to 1hr before storing away in a cool, dark area).
SPICED PECANS yield 2 servings
1/4tsp. fennel seeds
1/4tsp. ground coriander
1/4tsp. freshly ground black pepper
1/4tsp. paprika
2garlic cloves, finely grated
1 ½ cup raw pecan halves
1Tbsp. grapeseed oil
1/2Tbsp. honey, preferably local
2tsp. Diamond Crystal or 1 tsp. Morton kosher salt
Procedure: Step 1
Preheat oven to 350°. Grind fennel seeds in a spice mill or with a mortar and pestle. Transfer to a medium bowl and mix in coriander, pepper, and paprika. Add garlic, pecans, oil, honey, and salt to spice mixture and toss to coat.
Step 2
Spread out pecan mixture on a parchment-lined baking sheet. Bake, rotating baking sheet and stirring pecans halfway through, until golden brown and toasted all the way through, 13–15 minutes. Let cool.
Professional florist and Grant Park Farmers Market manager Sage Williams is leading us in a flower arranging class! Time to get creative with ingredients and vases…
Sage has shared a list of recommended flowers currently in bloom, and available at our Oakhurst or Grant Park Farmers Markets (Saturday 9am-1pm at Sceptre Brewing, and Sunday 9am-1pm at Eventide Brewing, respectively). She also gives us some ideas of size and shape in case your blooms come from another growing region, a grocery store or flower store, etc.
TOOLS:
- Clippers
- Apron
- Water source
- Vessel like a vase, pot, or jar
- and of course flowers!
FLOWERS: “When designing you want a variety of different size and shaped flowers. This adds dimension and texture to your arrangement while also making it easier to fill in gaps.
You’ll want to have these kinds of shapes:
- Face Flower: something with a narrow stem and large circular bloom. Like a daffodil peony or poppy.
- Line Flower: the blooms on these flowers are typically long and skinny with great height! Something like a snapdragon, stock flower or foxglove would be perfect.
- Filler Flower: It’s great to have a filler flower to tuck in between your other blooms to create cohesion and make your larger flowers pop. Hellebores or even a small variety of daffodils would work well for this.
- Greens: don’t forget to get your hands on some greenery! I plan to cut some rosemary from my yard but you can use just about anything you like for this.”
From Earth Dog Flowers at Oakhurst Farmers Market:
- Stock Flower
- Butterfly Rannunculus
From Crack In The Sidewalk Farmlet at Grant Park Farmers Market:
- Hellebores
From Rag and Frass Farm at Grant Park Farmers Market:
- Anemones
- Calla Lilies
From Chattahoochee Queen at Grant Park Farmers Market:
- Tulips
- Daffodils
Potential foraged flora currently in season in Georgia:
- Viburnum
- Magnolia
- Tea Olive
- Thorny Olive
- Blooming Rosemary
- Blooming Branches- Cherry Blossom, Dog Wood, Quince, Forsythia
Grab a vase and some clippers and I’ll see you Monday! – Sage
