well welcome to the world a week and welcome to the best years of the farmer's market my name is michelle weiner and i work with local first and local first it is the official sponsor of the series again this year we did it last year you're not familiar with local first we also tell me some of the things that you enjoy has it has it come naturally really well i'm glad she's really you know it didn't you do not automatically happen that she like veggies right away i'm one of the things that we have one of the things that we encountered in our home is you know would be easy for me just to make a dish and then put it on put on the table say this is what we're having you know in and as a household we would try to just have one meal of veggies and like lentils or beans or something something just to stay away from the you know the chickens of beef the pork all that kind of stuff eat a little bit of your veggies you can have some beer deserve it and you know so there was a lot of energy in that process so somehow she just became really curious of what was going on in the kitchen and so it took me a little bit to kind of invite and start working with things and you know now we're starting to kind of build a little bit more comfort you know working side to side you know and what we've discovered is she has much more of an acceptance for vegetables and as she so i'm just really pleased that she's she's able to offer this in our home and just really makes things a lot comfortable so today we're going to start out with our karen asparagus someone else and if anybody's not familiar with  it's basically like like a spring roll you just not deep fried so what we're going to be doing is we're going to shave up some carry asparagus and some apple and then i've got some other things we're going to toss in there but we're go filling this rice noodle and then run with it up like a burrito and that's going to be kind of a snack size kind of like spring roll so it's very fresh and laurie and it's really a good summer thing here so let's go to start out with that miss kelly wants to go i really washed all of our vegetables here so what you can start doing is some of your spare gifts and i'll chop it up for you so we can get shredded and so this is kind of what happens or not is  becomes my little side hands in the kitchen and so i'll start things going and she'll get other things on their way reaching through here bit and then separately what we have is i have some this is they call it from a charlie but basically it's like an angel here style rice noodle so the pressure is cooked really fast and then i kind of took the step away from it just for the ease of kind of our production here on stage so what happens with with the rest paper is i wind up taking a sleeve out and then just dip it in some router and that's going to loosen it up and then from there then we start kind of wrapping it and it happens pretty quick it goes from a thick rigid piece of paper to flimsy goo in a way so it all depends on how long you have it in there and then for the r asenath really all it takes is kind of like if you've cooked cous cous before it's very similar to that where you bring your right to a barrel and then you drop your rational in there and then just shut off the heat and then you know come back to it three or four minutes later carry with other things are in your life right now that you are excited about is you wish school was going longer and you want to be in there a little bit more or no no  days left that's great all right yes do you have a favorite favorite course sort of study that is good so she was in the she was in the two time parades this time marching and trumpeting and that's a bit more complicated for my blood but it was quite cool that she was carrot it's a camp put on the north side of town and during the summer time it's a christian camp and we have age groups from well she's been a camp geneva but when did you start going to lunch and then we'd pick her up about five o'clock in the evening and they would just run the kids with all sorts of activities all day and she'd come home completely tuckered so you know it was great because she would like to sleep right away as soon as she got home so yeah so then a few years later then what happened with that once you kind of graduated de camp the awesome so what kind of work you know i'm american on a cutter midge dishes at once here the other dish that i have going is going to be the coconut carrot and that takes a little bit longer to to do and also this is kind of a practice that my my wife actually up pointed out to me you know i'm not stocks a lot in kitchens but it's so easy for us to just you know omit that step and say we don't have time to do it and so basically we found online that you know you can just keep on storing your veggies scraps in the freezer and then when you have enough supply of veggies scraps and you can use brewer lows as some of them and then you can make your own veggie br and that's what we'll use for like either rice or cooking beans or you know instead of water and so that's kind of the new a step that we've been incorporating and it's something that i have to reintegrate into my my workload because you know it's i get blinded by the workload and just want to discard the scraps and just move on and so this is kind of like you know in the mind frame of recycling and all those things that you know where we we try to do so  get carrot there that looks great is the size pretty good miss kelly all right yes this ok well we're going to go ahead and take this out all right so this is it it was a garage sale find so you know they have the the powerful versions of it as this is basically a manual food processor so at the right side  it's actually moves along pretty easily you know you can see she's you know she's got some guns and she can she can operate this thing pretty easily she should russia and put it together and try to on the table there you go there you go so i don't really know who makes it well it's got a funny french name on there but i i don't know much of the device but i'm sure there's plenty about there somewhere so this looks really good ok go ahead and keep on these the oh sorry yeah that's she keeps me on my toes so they're on honey yeah yeah it's pretty available anywhere pomegranate vinegar the only place i've found this so far is where we get that trader joe's so you know that's if you're in for a road trip and then same with whom a plum so i do have some specially items here and that's kind of the beauty of this dish you can you can throw in any of your favorite vinegars that you have so  if you even have like a been a gret instead of wanting to you know do the grape seed oil and then these things you can throw even a bosonic vinogradov in there you know and it will change in just a little bit but the concept is still the same shredded fresh shredded fresh veggies wrapped together and they hold it is just a nice simple thing that we you know everybody can kind of dig and so that looks like a good amount of care at their start doing some some apple and then i'll chop you up some see all through and we'll be right on our way was kind of started with sweet potato but sweet potatoes really aren't season right now carrots are abundant so that's where that comes in my sweet potato scraps will still go into the same b a little olive oil in here just to keep us going oh i have to mention separately we had a lot of assistance to make this happen today there's a stand right across the way here right across the stand here they supplied us fifteen eighteen different varieties of beans that even i haven't seen you know i could spot like five so you know one of the one of the things that i enjoyed was so that's called shady side farms in one of the things that i enjoyed on top of that is they gave us basic instructions on the back and kind of how to treat the beans they actually worked much faster than a typical dried being that i'd buy at the store  beans here i have jacob's cattle is kind of it's a thick skin being that's kind of like a kidney in a way spotted and then separately i have a new nya bean and this one is a little bit thinner thinner textured  being this the new york cooked up really quick i i served both these beans last night before i went to bed and then this morning the new new cooked up in about twenty minutes and  then the jacob's cattle this was a little bit more thicker and dense this one cooked up in about a half an hour so it really it changed my mind on how i deal with beans because i have this  i tell myself i don't have time to work with beans and the reality of it just happens really fast so it's just you know reincorporate in these things however i can as you know protein supplement and all that how you do in there are right or are we about ready to start adding some things let's do those other two wedges and then we'll add that in our little bedroom then you can set your little sheep pen aside and we'll start working out of that here so so these kids i am going to do for the cook in a carrot and kill is i my course peel them but i just cut them on a bias you know nothing to nothing too difficult and i'm starting those to grow right now so what i want to do them you can do these in a few different ways summer time i don't really like kicking out the oven at the home but i really enjoy a sweet roasted carrot so whether you can do that on the stove top is to back off your heat and just really have a like a slow sauteed carrot that when you stir kind of have the same properties you know you have the sweet carrot that's kind a little a little soft and squishy and but during the during the fat in the wintertime i would just kind of chopper me even larger and then i would just roast them that's actually my preferred way to do it but both work just fine it just depends on how much time you have and how much heat you want in there your kitchen  got a jumper all right we look in there all right we're going to give this a toss here yeah go ahead that looks like a really good mixture there so in there so in the spring roll i wanted to add a little bit more protein into this as well so we're going to add some of the new beans and  really soft they won't stand out too far in in the spring roll and also separately what i like to do is put a little rice noodle in there but i don't i try not to do too much of this rice noodle because then you start getting then you kind of dietary issue that can be an issue with the rice noodles so i just do a little bit in there it looks really good going to keep your gloves on so we're going to so unfortunately we we can't allow we can't allow sampling which i would really wish that you guys could partake in that so that's going to kind of be where array so that looks really good i'm going to pull this off and then we don't have another workstation for yeah i do actually one minute i'm back all right so we've got a boost to goods in there and i think we're ready to to wrap what we're doing is there you go ok i will pass yeah we've got everything in there so no the cue is in the next one the kill is in the yeah we're used to in the apples the asparagus  ok yeah so this will happen pretty quick here yeah ok i was kind of a favorite in our household so i really watched his earlier today so here we go with some kale so when you're working with a rock ale especially in a form like this you really want to chop it up really fine and thin and there's an actual term for that you know what it is miss  yeah so this is exactly what she's talking about it's like a shredder basically so so here is your kale in there thank you for the reminder so i know about accountability so my curator move around just fine i got to clean up a few things my kill scraps are going in with my my stock for later and then now here comes some onion ok so i'm starting to get a little bit more color than i would prefer in this dish so i'm going to back really he a little bit and just let it kind of sit on cruise control all right rice noodle time extremely high so kind of drain off a little bit of the access that's there and now you can see it's starting to be a little bit more pliable and this is where that the clock is against you now so it's kind of hard to see on that little white board yeah so we're going to go ahead instead we're going to this together the first time around so we put it basically in the center we're going to read it over and try to get it as tight as we can and then wish to him it in place and then we're going to lock in the other sides and then after that we kind of just tuck in the rest of them with our fingers just kind of walking it across and then you can do it and then this is what you end up with this is your summer roll and if you want to dipping sauce you can there's a lot of different dipping sauces you can go with i'm not necessarily a fan of dipping sauces with the summer so they can be a little difficult to eat sometimes and the stuff will to shred apart or so but if you're burning them daring there are lots out there to try so here we go here's your next one to see how fragile this stuff is yeah that's ok there you go have at it miss  yle all right all right so yeah so we kind of rushed a little bit with the rest yeah the rest paper i see now it's actually  getting to the state that we want it so once again kind of come in and start your edge right there ok and then you lock in your side you still holding it in the center lock in your side again and then you just continue to just walk it on up and roll it right in there and there you go all right let's get another and go know really freeze that well the worst you can keep them in the refrigerator overnight just use some some wax paper to set them on a regular plate the kind of stick to a little bit and that kind of works  that's kind of the nature of the rice paper and that's why it kind of helps just to kind of let it dry out you gonna need a little time for the rice noodle to sit in the just and then you can kind of come back to it later so  if i rush into a way you're kind of see like this is the new one we just we just made it's kind of a little tacky look at that you're getting there all right here i'm going to go ahead and continue to make more i'm going to hop over to the other side and the rest papers are right next you there so here i get to come join you guys all right so this one is pretty moot really quickly here and it's still a little soft so that where you got to go to get a feel for it things will start to settle up a little bit more as you allow it but then it also depends on how tight you read it from the start so it takes a little practice  no it's neutral there's like nothing in there at all so but these dishes that we made here there's that there's no doing in there there's no certainly no gluten what am i missing course no fish and all that kind of stuff there's really no allergens in this dish at all so it's a really good dish if you're trying to stay away from any specific allergen in general and if you want to add stuff in there you're more than welcome to i can see some cheese in there in there of some sort or many other things so i'm going to go ahead and do another all right ok now i'm going to focus a little bit  next what i have is the next key components would be some more rice noodle some more kale give a little toss in a minute come back around here just to kind of show you guys kind of what i'm working with here so the character sliced in enough you know you can start to see a little bit of color there start to be a little bit loose and you know the onions really aren't that brown at softened up a little bit in this dish i'd like to have it thicker chunked because i'm cooking with it on right at the the spring or let miss calories during we shredded that and that was good for raw eating but not for this one right here so you know that's basically kind of where we're at with these things you know yeah so then i'll come back after i add the killer in there in then get the rice milk or the  coconut milk in there and you can guys can start to see just a finished product in here how you doing miss cali man you've got an army of them up here so what are some things that you learned in this process of rice noon or maybe the rice paper any any protests you can and how about working with that little shredder housing what are your thoughts on that really simple so did you know what it was when you first saw it i know and how long do you think you've been working with this little this little device are there any other pieces a kitchen equipment that i see i started shredding i went on autopilot and i was just talking here i shredded the kale and i didn't really want to do that but that's ok so anyway back to you miss cali are there any other day and other things that you like working with in the kitchen what about devices for my nana she works with the food processor yeah and much like those things she's able to take it apart and put it back together and so this killer certain i'm going to add a little bit more killing here the produce here was was offered to me from this are farms right right down the road here and there stand and they supplied me with the veggies for today the beans came from shadyside farm which is right across the way and i i did it again i started shredding the kale just force of habit just means i i can't cook as long and that's ok so now i'll come back around and you guys you'll be able to see that the killer is starting to get a little bit early and soft and kind of will teach you a little bit and that's kind of what we're looking at for this so now what i'll do is i'll come back in our own at the coconut milk in here and let me look at my rest because i kind of forget right now what i need no problem just be sure to turn your mike off yeah all right so here we are i've got a lot of veggie scraps going right back into my mix ok and now turn this up a little bit i get a pick back up that so now my beans are coming out my kill is getting where i kind of want it and now i can start seasoning and adding things so depending i got to like coconut milk it all depends on what you're looking for the regular cook at milk gives you a lot of flavor but then it's also solid in points so you have to shake it up the stuff you really don't need to do that  and then i have some of those dish you can choose kind of you know equipment milks are is sweet is as i may like or as you may like so that's where the honey comes in and you can kind depending on the amount of veggies you have and the strength of your coconut milk you know that will always very on how much honey you want to add or not add so that's where kind of the tasting comes in here so you got  the killer was in there and now the race neutral which i cooked already i want to add at the last minute because this itself is going to start to to start cooking again and the thing with the rest noodle is it comes in really long strands so when i it's dried and condense but by the time you cook it it stretches out pretty far so usually when i take the race neutral off of the heat i'll just take a pair of scissors and just start cutting in the pan just randomly and then when i go to a corner of the rice noodle i'll do the same thing once it's in the colander i'll just start cutting it up and that way i'll end up with a nice small pieces otherwise they'll be you know maybe like lady in the tramp and you're trying to have dinner so so this is us we are in conclusion here and i read past this dish around so you guys can take a  little bit of honey little bit of crack black to see so i just i'm really you know and might my taste buds go in seasons and i'm ok with that sometimes i really just like a lot of sweet things in a row sometimes i like spicy and it just really just changes for me so i say don't be afraid to experiment where you're at so i'm going to shock the heer and well actually passed two of these around so multiple people can look at this yeah this would be this is kind of like the main course and like said if you want more in more protein just add some more beans or you can do a couple beans you can do lentils in there to take a look at that yeah same thing you can kind of see the the camera start to loosen up a little bit and you've got your rice noodle in there and all your golden veggies and then you just kind of flavor to your liking at that point so thank you very much for coming out this is one last thing i just want to mention here is we live in a really good area here and we where this is a great movement that we have going on right now with this  with all these different farmers markets with all these different farms offering their local made foods and all these hand craft crafts and just all sorts of things you know it's a room it's a really good provide a lot of vegies they've got a c s a program in there in you is everybody familiar with c s a ok well let's see it so basically is it's a complete community supported agriculture and all these area farms have this system where basically you buy into you buy in a certain amount of shares and every week you get veggies from the from the farm and all these farms offer it in you know in in this is kind of one thing that i've been a little bit more adjusted well this well has i've dealt with probably three or four different c s a's and i'm ok with that because it reminds me of you know blended families in a way you know different people have different influences in my life and that's the same with a lot of these farms you know i hop i work with a farm for a little bit in county you know kind of understand them and interact with them and you know eat their veggies and then you know see what else kind of happens next and it's just kind of a nice relationship that i have connected to all these other area farms you know i can kind of understand what everybody's working with and the goods in the bads and really what ends up to be is just a relationship with the community and kind of having the responsibility of of interacting with everybody so i would just encourage those who are not familiar with the c s a and you want to get a little bit more veggies into your life just kind of you know you take yourself to the to the internet and see what this this community has the offer the farmers got a lot of information on their  has got a lot of stuff on there also like so they they offered all this produce to me today and you know it's just people want to get their stuff out there and that's really kind of our ad so i'm really glad that you guys came out to kind of see and interact and i hope miss kelly is doing well all that's good that's good are there any real questions that anybody has hear about i'm i'm here you know about soccer but yeah i broke down and actually that's a great question because so her question here was a i'm the instructions back here for take off my gloves here so i'm  instructions and here has a method called in here for soaking overnight and then sartain your beans to to complete and actually i did that the other night and that works really well that actually changed my view on beans being able to  bean because what it gave me was that you know that know to your flavor in a way you know the difference between a rock piece of bread and toast that's exactly what happened with the bean where the bean was kind of neutral at one point but then when i saw did it all the way through i was able to then incorporate you know garlic or more salt or you know i live stuff it you know it became my meat at that point so you know that's i'm really happy for the opportunity that she farm she said farm brought this to you because these were a lot of beans that i was not aware of and even there there suggested use here you know they've got a lot of great information up on the inner web well on that thing up there and you know they give a lot of suggestions they have a they have a pool of recipes already out there that they've tested and they enjoy and yeah yeah and there's actually a couple different breeds up there i would just go in there and tell them kind of what you're looking for and they're we've you in and out of kind of what you want you know basically what i've been finding is there's you know with the two beans that ahead here here you can talk to with it there's also another variety that's really thin like this that you can make a different form of hummus and that one is called i don't have it right here actually i have the bag i have the bag but i didn't cook with it it was my problem i had a limited time and other things that i want to do so here is a yellow indian bean yellow woman indian bean yellow indian woman beans there anyway this one is a quick cooking one and you can make another form of homicide of that as well so you can grow in fresh still you can take these things in any direction you want to go and you know just don't stick to the regular boundaries of just what a  just kind of find us out on the on the internet campaign even is also sponsoring a triathlon for kids to saturdays from now so there's some information up online for that as well and we also have a s the farmland that got built inside of a parking lot and that's a lot well it does they repurpose urban land and have and they kind of educate on how we can farm and also do this in our own backyards as well so there's a lot promotion there's a lot information out there in just please confine itself and i really appreciate that you came out to spend a little time with me and