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This past Wednesday, how2heroes kicked off its live Lunchtime How-to Cooking Series at the Cambridge Center Farmers’ Market. Legal Sea Foods’ chef Jeff Tenner was at the how2heroes table with his favorite late spring-early summer ingredient – asparagus — which he bought from the Sutherland, MA, farm right next to us. He also brought arugula from his home garden. The greens comprised the base salad of his dish, which would be topped with poached wild salmon, hard boiled egg, and a roasted tomato vinaigrette.

Jeff began his demo by explaining to the live audience how to make a poaching liquid, roast tomatoes, and balance elements on the plate, such as adding pickled red onion for some necessary tang alongside the salmon in this recipe. After everything was plated, he helped out the audience by fielding a Q&A regarding the dish, seasonal products and techniques. If you missed it, or want to check it out again, you’re in luck! You can watch the video here and download the recipe.

Yesterday was only day 1 of how2heroes at the market, where we will be every Wednesday for the rest of summer from 11:00am until 2:30pm. Not only was it 80 degrees and sunny, but the market was busy (despite its infancy) with people buying fresh baked goods, farm eggs, and other artisanal goods. As we took down the tent and packed up our cooking gear, we couldn’t help but be excited for next week’s live Lunchtime How-to Cooking Series with Chef Paul Callahan of The Herb Lyceum at Gilson’s. He will be making Herbed Spring Rolls. Please come and watch, learn, sample and enjoy!

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