GO GREEN DAY and RECYCLING EXTRAVAGANZA
A Reduce, Reuse, Recycle & Refuse event for all
Consortium Chefs prepared delicious food with local ingredients at the Go Green Extravaganza on Saturday April 27, 2013. Chef Michael Lapi cooked with ten pounds of foraged ramps while Ellie Markovitch prepared black bean and local egg breakfast burrito wraps. Rebecca Joyner and her husband Wynn brought two calves from their family farm for a petting display, and local parsnips from the Farm at the Abode, which were cooked up by the chefs in countless on-the-spot creations.
During the event, Rebecca prepared dessert crepes and butternut squash soup, Liz Beals served Beth’s Farm Kitchen preserves and jams, Josh Coletto prepared whole grain and bean salads, and Eric Paul from the Cheese Traveler sampled local cheese. Farms featured in the cooking demonstrations included Wild Hive Farm, Northwind Farms, Taliaferro Farms, Little Seed Gardens, Quattro’s Farm, Mountain Fresh Farm, All Good Bakers and Local Ocean.
Photographs by Ellie Markovitch