Here are some pictures of the event.

Flats Mentor Farm (FMF) in conjuction with Lutheran Social Services (LSS) and Nuestras Raices (NR) are proud to be part of this essential tool for all beginning farmers and their immersion into the farmers’ markets in the upcoming 2012 Season.

As soon as it becomes available, we will post the Videos here on our website in all 4 languages. It will also be available on youtube.com and in CD for those who would like to keep a copy.

When? January, 29th
Where? Old School House Pub & Restaurant
17 School St, Hudson, MA 01749

1 cup red and green Thai chile peppers, stemmed
1 cup cider vinegar
1 teaspoon salt
1 teaspoon sugar

1. Fill 1 (14-oz.) glass jar with red and green Thai chile peppers, filling to about 1 inch from top of jar.
2. Bring vinegar, salt, and sugar to a boil in a small saucepan over medium heat, stirring until salt and sugar are dissolved (about 2 to 3 minutes).
3. Remove from heat, and let stand 5 minutes.
4. Pour hot mixture over peppers in jar.
5. Cover and chill 3 weeks. Store in refrigerator up to 6 months.

Note: Chilling for 3 weeks allows the peppers to fire up the vinegar mixture. The longer it sits, the spicier it becomes.
Remember to wear rubber gloves when filling the jars with peppers.

Tip: Popular, especially in stir fries. In many Thai dishes including curries, sauces and with other Asian vegetables. They dry very easily and can be stored and used this way for a long time.

Nutrition Facts: Serv. Size: 99g; Calories: 30; Fat: 0g; Fiber: 1g
Source: www.myrecipes.com

Juice of 1 lime
1 cup Asian Basil leaves
50 rau rum leaves (coriander)
½ cup toasted unsalted peanuts, ground (optional)
1 small chile pepper, seeded and chopped
3 cloves garlic, peeled and minced
1 teaspoon gingerroot, peeled and shredded
1/3 cup vegetable oil

1. Mix together all the ingredients and heat in a saucepan.
2. Bring to a boil and simmer for 3 minutes.
3. Chill in the refrigerator before using.

Excellent served over salmon or egg noodles.

Tip: Basil is used more in Thai cooking than Italian, which is not surprising since the plant is said to have originated in Thailand and/or India. The leaves of this herb are tossed into salads, stir-fried dishes, and curries. They are also used to garnish soup.

Nutrition Facts: Serv. Size: 69g; Calories: 280; Fat: 28g; Fiber: 2g
Source: “Asia Greens”, by Loh-Yien Lau

Serves 4
1 cup amaranth; uncooked
1 cup leeks; sliced
½ cup green peppers sliced
½ cup whole wheat bread crumbs
½ cup pumpkin seeds; toasted
1 tablespoon olive oil
½ cup mushrooms; sliced
1 teaspoon Soy sauce
½ cup scallions; sliced

Click to download Recipe

1. Rinse and drain amaranth.
2. Dry roast amaranth in a heavy skillet over medium heat for 5 minutes.
3. Bring 3 cups water and salt to a boil.
4. Stir in amaranth and return to a boil.
5. Lower heat, cover and simmer for 35 minutes or until all water is absorbed, stirring occasionally.
6. Heat a skillet and brush generously with olive oil.
7. Add leeks and sauté for 5 minutes.
8. Add mushrooms and peppers and sauté for 10 minutes, stirring often.
9. Sprinkle with soy sauce and one teaspoon water. Sprinkle breadcrumbs over top of vegetables.
10. Place amaranth on top of crumbs.
11. Stir to combine all igredients, place in a serving dish and garnish with scallions and pumpkin seeds.

Tip: Edible young leaves and stem are cooked like spinach. The amaranth family has many groups of plants found in various regions in the world. The following varieties are the most popular leafy amaranths grown in Asia. Soft texture and tender leaves are excellent for stir-fry and soup.

Nutrition Facts: Serv. size: 156g; Calories: 220; Fat: 13g; Fiber: 3g

Source: “Oriental Vegetables”, by Joy Larkco