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July 16, 2017
By Linda Dansbury
Green sweet Italian-type peppers looking good on strong healthy plants aided by string support this year.
Luke Smithson is a long time fellow Anchor Run member and an excellent chef. He is the Executive Chef at Jamie Hollander Catering and Events in New Hope. Luke personally cooked for Dana and Derek's wedding. He’s also a gardener and expert forager and loves to share his passion for local foods and their historical use.
Last week he did a chef demo at Wrightstown Farmers Market and was kind enough to share his recipe so I can share it with you. It is called Corn and Mushroom Succotash.
Instead of the traditional corn with shelling beans (example lima beans) found in succotash, Luke replaces the beans with locally grown mushrooms - and he adds a lot of other local seasonal ingredients, so check out the recipe by clicking on the link above and enjoy your harvest by making the delicious dish!
Thank you Luke!