Volunteer Training

Sarah scheduled a kitchen volunteer training for this morning, during the Saturday market, and we had 10 takers. These are people who want to help out in the kitchen during upcoming Saturday Market to Table programs, prepping and cleaning up during the chef demonstrations. My part of the program was a few minutes about safety and sanitation in the kitchen, and I talked about knives and cutting a little bit, as well. At least one of our volunteers was thrilled to learn the "professional" method of cutting an onion.

The market was a little small today, in both vendors and visitors, and that made it feel a little special, like we were all smart enough to come out on what turned out to be a pleasant though overcast day. I had my first tulip sighting, and came home with a half dozen red ones, along with some tight-budded irises that were starting to curl open as I arrived at home. I got some Happy Girl ketchup (Todd, who sold it to me, called it "robust,") as well as some of their pickled mixed vegetables. Those items, along with the bacon and sausage I picked up from Fatted Calf, will be part of my Super Bowl menu. Not on the list, but irresistible, were a couple of duck legs, confit'd; those will be dinner some night this week, with lentils -- that's the current plan, anyway. I also brought home some lovely slender carrots, with their tops, six fuji apples (for baked apples, for book group), and a large mandarin with "gnarly" skin. Couldn't resist.