Today I cooked for a benefit for a local farmer Sarah Rowland. Sarah and her family run Hairston Creek Farm out in Burnet and come to the farmers' market every Saturday. The event was held at Barr Mansion, a beautiful and breathtaking spot for any event. I had no idea something so stunning is so close. Edible Austin sponsored the event and we had a great turn out. I was so touched by the number of people who poured in their support to the event. This what makes the community strong. Local farmers and chefs were there. The ingredients were donated from local farmers and all the chefs devoted their time. The event was a success and I came home feeling inspired.
I made Som Tum for the event. I used carrots from various farmers from Austin Farmers' Market and Sunset Valley Farmers Market. I got some Rhubarb and I julienned those in as well. I used green beans instead of Asian long beans and I got some organic tomatoes in there too. You can also try different vegetables that has the same texture. You can also use turnip. When they are in season, turnips are so sweet and they would make great Som Tum. I have thought of using beets but I was afraid that the color would bleed and I might end up with a red salad. Cucumber would work. Although I love pickling cucumber more than those big ones, I think the big cucumbers will work better. You would have to take the seeds out and julienne them. Buy cucumbers that have not been waxed, which you can find at farmers' market. Keep the peel on otherwise the cucumber will get too soggy. The recipe was from the previous post. Explore your local farmers' market and use something that is available locally.
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