and thanks for showing up in this you know this early rainy morning but that's ok it's a beautiful beautiful day so you can introduce yourself yeah yeah exciting what grade you go into this up a little bit early on the difficulties in our household to you know to try different meals specially with a younger child was the inclusion of her she was unaware of the food she was unaware of what was going in there and you know it would make dinnertime a little challenging because you know here i'd just i would just come in and just kind of muscle in the kitchen and knock stuff out and then we're having this really awesome meal that i'm excited about and then you know i don't get the response out of you know out of you know daughter and no and it was kind disheartening in oh so something happened somewhere where you know kind of just invited her in and said you know hey you want to see what we're doing you know and you know that takes me it takes me a lot to slow down you know and t kind of you know guide her and culture through this and kind of just introduce her to things and you know this is been a learning process you know through the last few years and now what it's come to is you know she's what are some of the you know what are some of the foods that you can identify with here what are some of the i don't know show off some call inner knowledge what are some things that you know that you may be think that your peers may not be aware that one of the things you know me as a chef i never realized kind of how i never thought there was another option to shop you know i i just always felt that you know my indian w and family fare was the ticket and that's where i get it you know and what started become more and more apparent was that you know it was equally important to support locally on many different levels you  know the things that i enjoy is you know taking on a different relationship with food you know getting getting to the farmers market or participating in c s a you know i you know we meet more people in  realm also just you know really just kind of buying into the community you know i feel like when we purchase when we spend our money you know in these avenues that are not as  you know i'm kind of voting for them for success so you know it's difficult having that that relationship in in restaurants because we need the volume we need the  predictability you know and you know we need to we need to made those all year around you know there's all many things that we've been so accustomed to and you know that's the unfortunate part of seasonal growth where we step into today is i just wanted to show a couple fun ideas of you know seasonal fatigue you know i mean there's only so much zucchini bread you can make you know and you know sometimes you get those gigantic ones that barely fit in the fridge and it's like what do i do with it and you know it's just you know somebody in a neighbor comes by and they're like giving you zucchini and you're trying to reject them but you know do it nicely like all thank you you know i'm going to put this in the garage you know and so you know my approach and this is my approach and this is just to kind of build a little bit more comfort you know showing that we  can you know it's the kitchen can be a friendlier environment you know with the addition you know of family members and their home whoever that is you know and you know you can collectively kind of work through this and learning grow and you know that's kind of where we're at you know there's i can't really say there's too many challenges at this point i think really the biggest challenge is me you know because i get very focused on time you know and that's that's the biggest element for me to remove from from my from my from my mind you know when am cooking against the clock and lunch time and couple breaks and you know it's a you know the industry has grown grown into me in a lot of different ways and it doesn't easily pull out of it once i get home and i get to remember just you know take a time out and see where i'm at so that being said let's go ahead and we're going to start out with the thai cucumber salad if you haven't gotten any recipes or their recipes around here so what we're going to be using is we're using soyuz sauce this is actually to mari to mari's a gluten free option in their story sauces preferred but you know this is you know for our purposes today we're going to do the tomorrow approach another alternative to a gluten free soil sauce is liquid amino us and both of these are found at  want soya sauce in their cell but those are the two key components rice wine vinegar is another meyer once again the this is just one season this is actually this is season we have a season and the season and season just means that there's just a little bit extra salt and some things in there and it's just not just a raw vinegar like an apple site or anything like that so great question so green curry this you can find this a actually this brand is just one of my favorites it's just a little bit more authentic flavor there is a brand that available in the markets and that's just very mild and diluted so i found this at the asian market on our side of town right next to shell there i forget their name but forgive me for that  i'm sure i'm slaughtering that as well so say we saw this royce why inventor green curry and then sugar you can take this in a couple different directions to you know if you want to stay away from sugar this way you can you can you can go into the you can go into the honey you can even use brown sugar if choose you know ideally what we're going to end up doing here is really what we're going to do is just chop them you know in this in this dressing in this sauce that we're making and then you know we're going to let them sit for like twenty minutes half hour and then drain it and then you know then it's part of the service point you know that same that same sauce portion that's in there we use that same base for the salsa showdown three weeks ago and we  made a thai salsa so we did exactly the same components ratios all that stuff we just change the veggies you know we did tomato you know we did a lot more bell peppers in there and then we still use  mushrooms you've got laying around if you've got some you know chicken or pork or you know but you know if you save it definitely freeze it you don't want to just put it in your fridge primarily just because there's going to be you know vegetable juice is that are going to kick off in it during the during the process and you could turn in your in your refrigerator not really know it until you're anticipating to use it so you know my suggestion would be a spear if you want to hold onto it just put it in a  ziploc or you know any sort of container and freeze it away and then just bring it out for a later day what else are we missing here miss kelly to see here so we go oh and then so we got  liquids and then the two other components are ginger root a favorite in our house and then garlic so that is basically the base there so you can stand over there if you want to you   you know she's just going to measure him up and then we're going to mix our stuff and you know then it's going to come to the veggies so while she's kind of mixing that i'm just going to start fabricating our veggies and they're so and  this is all flexible you know what you have in your house you know even if you have asparagus and there you know you want to try that in there it's really you know that's the that's the good part about this recipe is you know you go with your preference on what you want so  so my bell pepper is trying to run and what you are what you're hoping for is definitely bite sized pieces and it's your preference too if you want to do big chunks or strips yeah so this is where we're at so far key ingredient key process actually approach to food in our house  to say is a great question you're you know you're going to your shoe and we're going to bring you in more often here so yeah if any other questions come up feel free just to shoot em out so c s a is community supported agriculture so what you do is and there's a lot of farms around here you just type in c s a and though they'll generate so the premise behind that is you buy shares in to a farm so what you do is you vegetables for you know anywhere from eighteen weeks to twenty two weeks you know and you just have a specific pick up date weekly and everybody's got kind of different price ranges different  offerings of vegetables they're usually pretty good on offering that green curry smells really good they every every every every farm has are different offerings but typically what happens is they'll have they'll send out e mails on what's coming up for this week you know favorites of the farm you know kind of like recipes and stuff and so that way you're not kind of left in the dark you know so typically you come and you pick up your vegetables on a tuesday or saturday or a wednesday or whatever is assigned and asked for and then you know it  comes to you kind of like farmer's market style you know you don't you don't get the packaging you know you don't get any of that stuff so you know the vegetables coming into our home and susie not only is it an added time to go get the vegetables from wherever they're at you know the farmer of the market or whatever you've got to find a way to store it at home and that itself is another you know burden sometimes and so what i've had to do in my own mind is be ok with that because i've been so conditioned through all you know just you know through our consumerism you know through the food that we buy and it's all packaged and ready to go and you know having having vegetables in their raw form sometimes a little blemishes sometimes a little dirt you know it's all it's all part of the journey you know participating in the c s a so you can do a few different ways some of the farms will deliver visser if you sign up with this service or we'll bring your share to the farm to the to the farmer's market and then you just pick it up there you know others you go out to the farm and you know its rules so you're looking at you know probably fifteen twenty minutes out of tolerance so it depends on what your comfort level is what your time level is you know and you can even you can even assign other people to go pick it up and then coordinate you know so it's a very flexible relationship you know that these these farms have happened you know so how is it going would you buil you got the sugar in there all right so you need you need me to do some work now ok yeah yeah i know so my two favorite toys here so this is just an oyster knife but you know you know i know people don't have this kind of stuff just you know spoons worked really well butter knives work really well knives do not work well with cleaning ginger just because  just the skin you know the skin is kind of thick the meat is kind of straw ish and who here is not familiar with ginger that's great making this easy on me here so  let me make a little pile here so really all i'm doing just treating it like a vegetable peeler you know and this yeah i'll come over here so you guys can see  you know i do this yeah you just use it like a vegetable peeler and knives will cut into the flesh and you'll lose a lot of ginger and vegetable peeler as it gets all choked up in there and that doesn't work so well so you know this i found just works you know perfect for me but like i said spoons spoons were awesome for  and i'll chop up some garlic for you here so this is going to be a little tricky you're going to have to you know just kind of come up and you know treat it tiny little pieces so come right into you you can take need it kind of done so all right did is just you know just cut the connecting point on there just cut that off and then i smashed it and you know that gets me nice and free so i don't have to yeah it gets tricky no worries yeah yeah yeah yeah the knuckle grader you know yeah exactly so i'm going to come in here there's one close i'll get another one for you here i lost it yeah it was right in front of me yeah see yeah so once again i just cut that little knob off and then like a beetle yeah yeah yeah so yeah i don't know i don't spend too much time with the garlic you know i like the chunky garlic and you know it's just my personal preference right so we got all those bits and i got to pick up the pace here and get her veggies so there was no who knows what will happen ok so our bell peppers once again and my food i use it as tools a lot as well so it's just all on you know how you how you make the dance in your kitchen one of those things that you can't sit in with the rest of this is stuff that you sprinkle in later and it'll take it from there so let's do some cucumber for y and once again here who want to do how do we want to do this i think will do half moons thanks good choice good choice more people keeping me accountable yeah yes  like spicy and those things i prefer a lot of the red onions in like raw stuff you know what i want kind of like that horseradish paunch or you know when i just want to know that i just ate an onion you know of course that's got you know that's got to happen in small doses you know but you know that's just the fact that i look for you know just like the crunch of the pina and stuff like that you know so you know that in the you know when i when i use these raw  much like if you use them in tuna salad and things like that you know this is more of like a clean crisp watery crunch and there's not much left to it really you know so you know i  approach of for for spice so for this purpose here is seeing how we're going to have a robust sauce in there i really didn't want anything else competing that's why i went with sweeter peppers and those types of things so we can go ahead and add our dressing in there so what's going to it's going to appear that going to grab the rubber spatula please it's going to appear that we don't have enough dressing in there but  here you know really the dressing and everything's down there the reality of it too is i've got a lot more veggies we can throw in there too and it'll bulk it up and it will still be just fine because you me go ahead and chop this bell pepper in there and get some onion in there in and we will start on those stackers so this will be quite complete you would just kind of set it aside and we'll come back to this in like ten minutes and that will be on its way here so  so we made some we made a curry dish home maybe a couple weeks ago with this green curry he was kind of in the wake of the salsa showdown and the green curry bloomed in the dish so you know we cooked at the first night and it was good you know i had you know you know some sniffles but then came like day two it just intensified even more and more and more you know and there's just a tree of the green curry so it's also that's another reason that we drain of the liquid is because you know the soil we saw us is really you don't want to test you don't necessarily want to chemically cook your vegetables too long you know  and that's why it's such a great fast dish because you don't have to have hours of marinating you know basically the time it takes you to you know chop stuff up and  good my onion missed my onion all right tell you what why don't you go ahead and collector trimmings here we're going to save the ginger and then we'll get cleaned up and then we'll start on those and yeah yeah we can it's kind of the downfalls of these seminars you can necessarily share the food it's got to be a license place and you know but there is a wish list i'm sure with the next  there she she does wear with paint cakes and grilled cheese and you know those types of things so zucchinis we can i prefer the smaller ones but the large ones work just fine you know and really what this is this is just a fast hot meal that you can eat room temp and i'm just going to slice these on a bias i want to litter fix and i want kind of a the way on one side and we're not going to disturb it all and then we're going to flip it over and just kind of kill the heat and just let everything carry over on its own so we don't want to cook them too far we want a little bit of crunch in there yet  so let me get a load you up with lots of pieces and then and then also it's up to you if you want if you have squashed as the same you know squashes the keening i did it i like the color so i like the alternating colors so  you can use basically what you have in your fridge if you want to mushroom in here i'm sure mushroom i haven't done mushroom before but i know that i like mushroom  you do get a little bit more waste than normal you know it's all relative yeah yeah ok so this is going to be for afterwards so we're just so basically it's a really fast dish you can go ahead and  you just kind of a fast vision of this is your hard see your bed you're flipping it over that's it and then you can add tomato you know i like tomato in here also an optional thing is to add cheese if you want some more protein in here that would happen primarily after you would flip the squash in it's still kind of put your cheese on there and then do your cold toppings you know your herbs your lemon juice you know your tomato and and then once it's all cooked you just kind of stack it up and then serve at room temp and you know you could to go familiar with this good well let's go ahead and pass it around for those who are not that is a zester so use it just like a peeler you know you can use it with all your without having it be so sharp so you can use that if you don't have that and you know you're left to just you're left to just your knives you can do that as well but it just takes a little bit more time so all i'm doing here is just peeling the lemon and then what you don't want is too much of that white stuff that's the that's the kind of bitter stuff so then you're just pulling that off of your lemon and then from there just trying to shave off as much as and then just watch your fingers because this is a tricky job you know y yeah so you're really just trying to get as much as the white skin off as possible and you won't be able to get everything off but most of it is good so there's your your clean rind and then from there you just you know make your yeah go ahead and flip them good i think they have some tongs if you want to use those to whatever you want to do how's it working for you all right you can be nice and easy you  we got plenty of time here  so here's our lemon and then we'll do some tomato that's it looks like we just have to assemble ok so what we're going to do is have some plates somewhere right here all right this is kind of what you're looking for so what we have it's you know basically ninety percent cooked you've got a lot of color on here in the color gives you a lot of good flavor you know and two picks would work wonders it would look great you know and really you can kind of see you know where we're at so what i'll do is i'll pass this around seeing kind of see what's going on you can smell what's going on and then kind of just in you know you can envision the idea of having your melted gooey cheese of choice if you like provolone if you want goat cheese if you want a little bit dusty your kind of a parmesan you know that goes well in there  i forgot to squeeze a lemon juice on there but we've got the best but it's all that you know and you could see how fast that was you know really it was just searing one side shutting it off let sit and then making you're somebody and you can even use your your cook surface as kind of your station you know and yeah our we got our salad now so let me go ahead i don't have anything small you probably do something like this this and then when she go ahead and just pass to the lady right here so that's kind of our finished dish you know it's been sitting for a little bit and you know the reality of it is we got a little bit of juice in there and it will continue to drain and this kind of stuff you can you can eat as a cold salad if you've got any rice studios and you want to kind of bulk it up a little bit more and kind of have a different texture you can quick cook some rice noodles and throw that in there very very flexible if you get some rice laying around and you just want to throw that on some regular brown rice or white rice you know that can be kind of really are there any questions here questions for her go ahead she's had some summer losses so you know let's you know you don't have any summer last  yeah i think about if you go bald very much so thank you very much for coming out yeah this is like i said it's a very flexible dish and you can take it in all different directions