Week 1: October 3rd, 2024
Finding Joy in the Harvest: Colorful Meals & Food Preservation
WEEK 1 MENU
Garden Spaghetti with Veggie-Loaded Marinara
IN THE KITCHEN
Welcome to the kitchen: ready to cook?
Getting ready to cook: mise en place
The connection between food, creativity and our health
Re-hydration and cooking preserved foods
IN THE FIELD
Expanding Business Through Creativity & Passion
KITCHEN SCIENCE
Pickling & Food Preservation
In the Kitchen with Alex Booker
TOOLS
Medium pot
Small pot
Saucepan
Cooking spoons
Chef knife
Cutting board
IN THE FIELD:
Expanding Business
Join Field Guide Alex as he tours the newest meat and cheese provisions shop in Mount Horeb. Kingsley Gobourne of Artemis Provisions will talk about the growth of his business over the past few years and how they kept their joy and creativity throughout that process.
KITCHEN SCIENCE:
Food Preservation & Pickling
In Week 1, we are exploring the world of pickling and food preservation.
METHOD
1. Bring a pot of water to a boil. Cook the spaghetti according to the package directions. While the pasta cooks, get started on the sauce.
2. While you are bringing the water to a boil, Heat 1 tablespoon of olive oil in a large, heavybottomed, high-sided skillet over medium heat.
3. Add the meat (or vegetarian crumbles) and cook on medium heat for about 5 minutes or until the meat is fully cooked. Drain excess fat from the pan, and discard.
4. To the same skillet with the meat, add minced garlic, Italian seasoning, red pepper flakes and chopped zucchini. Stir and cook until the zucchini begins to soften. Pour in the tomato sauce and stir to combine. Bring to a boil on medium heat and then reduce to low to simmer. Cook for 10 minutes, stirring frequently.
5. Add chopped fresh tomatoes, and cook for about 2 more minutes.
6. Drain the pasta when cooked.
7. Add cooked and drained pasta to the sauce. Add in the spinach, and cook until the spinach wilts, about 2 minutes.
8. Season with salt, freshly ground coarse black pepper, and more red pepper flakes, if you like.
9. Top with fresh herbs.
Tip: Taste the dish before adding salt, and use your best judgment about seasoning. If using sausage, the sauce may be salty enough from the seasoning in the meat and you might not need to add any extra salt. Not sure? Ask someone in your family to taste it and help you.
Garden Spaghetti
By Alex Booker
Serves 4 | cook time 45 mins
INGREDIENTS
1 tablespoon olive oil
1 lb ground pork or beef
4 cloves garlic minced
1 teaspoon Italian seasoning and/or dried rosemary, thyme, parsley, tarragon, marjoram, basil, and sage
1/4 teaspoon red pepper flakes to taste
1 medium zucchini chopped
1 (14 oz can) crushed tomatoes
4 medium tomatoes, chopped
3 oz fresh spinach
salt and coarsely ground black pepper to taste
fresh herbs (like thyme, oregano, and/or basil)
12 oz dry spaghetti
