Last week we were joined by Chefs Thomas & Lacey McKeown from Together with Chefs for a virtual demo to teach Fresh Harvest customers how to cook seasonally using their local organic produce box. Chef Thomas, who is also the head chef at the Hyatt Regency Atlanta, walked us through four delicious recipes to really take advantage of seasonal ingredients sourced from Fresh Harvest farmers. Scroll to the bottom of the page to access the recipes.
Read on for some great tips and tricks that you can use at home to cook seasonally using local Georgia ingredients!
Always season as you go!
Salt, pepper and spices build and enhance flavor, so make sure to add them throughout the cooking process. If you wait until the end to salt, it will taste like just that – salt on top of an unseasoned dish.
The key to cooking killer potatoes (and other local veg)
Being from Ireland, Chef Thomas knows a thing or two about cooking potatoes! Here are a few tips for making the most of your local produce:
Cut your vegetables down to the same size so they cook evenly. When you’re sourcing produce locally, often your vegetables won’t be as uniform so it’s especially important to cut them similarly.
Roast at high heat and coat in oil to get a good caramelized exterior on your vegetables. Roasting at low heat will cause vegetables to get mushy.
Test doneness with a fork! You may be tempted to test how done your potatoes are with a knife, but that could lead you astray and you may take them out before they are ready.
Don’t overcrowd your pan when roasting vegetables (applies to pan-roasting and roasting in the oven).
Chef Thomas shared some additional tips to help any home cook feel like a pro:
Mise en place, the French phrase meaning “everything in its place” is a staple in any professional kitchen. Chop your veggies, dice your onions, measure your spices ahead of time. Then everything is “in its place” and you are ready to get cooking!
Always use a tool you’re comfortable with! Find a knife that feels good in your hands and continue cooking with it so you have a feel for how to use it best.
Heat your pan first, then add the oil (or butter, or other fat)! This method creates a natural non-stick barrier in the pan.
Save your vegetable scraps and peelings in a ziplock bag in your freezer. When you’re ready to make vegetable stock you’ve got a great base to start from! (PS – Don’t forget to wash them first!)
For some, a weekly local produce box can be intimidating. However, with a few tips, some great recipes and a little practice you’ll be ready to tackle any vegetable from your Fresh Harvest delivery. And, if you’re not feeling so adventurous, don’t forget that your Fresh Harvest order is completely customizable.
Together with Chefs offers live cooking classes from the comfort of your own home. Chef Thomas and Chef Lacey source, prepare and portion all Ingredients for each menu and deliver right to your door. You can join their upcoming Georgia Summer Cooking Class on July 10th – find more details here!
Paula is the Director of Marketing & Partnerships at Fresh Harvest, focusing on building the demand for local food by highlighting the stories of our partner farmers and artisans across both digital and local marketing channels. Before joining Fresh Harvest, Paula worked with farmers sourcing locally for her catering business in Atlanta.
