Farmers’ Market Week 2 – Spring Rolls, Beautiful Day, Great Crowd
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Yesterday was our second time setting up shop at the Cambridge Center Farmers’ Market, and we were so happy with the turnout. Not only was it another beautiful day (knock on wood), but the turnout at show-time had doubled from the previous week! We hope to keep that pace going as the upcoming weeks are stuffed with great chefs such as Steve Johnson of Rendezvous, who will be making strawberry rhubarb shortcake (and we hear he’s bringing enough to share).
If you have yet to stop by the Cambridge Center Farmers’ Market, consider this your official invitation.
But come early as the sandwiches, wraps, and rolls will be sold out from The Herb Lyceum at Gilson’s table.That is because Paul Callahan, Executive Chef, has created some masterful combinations that are hard to resist using freshly picked herbs from the four acre herb garden in Groton, MA.
The first to go, usually, are the fresh herbal spring rolls. Why? Because where else can you get something tender, crunchy, cool and refreshing on a hot day? Well, now you can make them yourself.
For his cooking demonstration, Chef Paul gave away some tips and techniques for how to work with the finicky rice paper wrapper that scares so many away from attempting this tasty treat. Stuffing them with cucumber, rice noodles, and plenty of fresh herbs, he then offered sample with some peanut sauce to drooling onlookers.
If you were one of the spectators at yesterday’s demonstration who didn’t get enough, or someone who just wants to know how to combine healthy and delicious, check out Paul’s how-to video above to go along with the recipe, which you can get by clicking here.
Join us next week when Steve Johnson creates his killer Strawberry Rhubarb Shortcake! For the rest of our live Lunchtime How-to Cooking Series chefs and dates, just click here!
