Many thanks to my friend Josh, who invited me to teach a Garden Cooking class this evening at the Deanwood Rec Center. It was a lot of fun, and part of DPR's Community Garden program: a whole season of free classes on everything from building compost bins to designing a forest garden to beekeeping to inoculating mushroom logs. My assignment was to teach folks tasty and inexpensive ways to cook the bounty of produce one can grow in a DC-area home or community garden plot (or at least find at local farmers' markets -- we're no purists).
We started out with about 5 participants, but after I finished blah-blahing and we got to cooking, the numbers steadily jumped to about 15 people. It was my favorite kind of class: low-key with a mix of ages and experience levels, but with enthusiasm across the board. After a round of hand washing, I introduced the recipes, then let folks self-select which group they'd like to work in (oh, what a change from teaching a classful of 5th-graders).
The crowd favorite may have been my favorite massaged kale salad, with well-beaten purple kale and double the usual goat cheese. That kale was massaged to within an inch of its (delicious) life by a very enthusiastic masseuse:
No, maybe the favorite was the basil-chard-pumpkin-seed pesto pasta salad, in which some attendees tried sauteed chard stems for the first time (and loved them, thank you very much):
Then again, one of the aspiring young chefs told me on her way out that she was definitely going to make the peach-tomato-black-bean salsa at home. I mean, who can resist late-summer peaches?
For your cooking pleasure, I offer the latter, one of my newest favorite recipes, here....
Tomato, Peach, and Black Bean Salsa
- 1-2 cups cooked black beans (see below)
- 1 small red onion, diced small
- 2-3 tomatoes(of any color and shape), diced small
- 2 peaches, cored and diced small
- ½ small chili pepper, seeded and minced
- Handful of herbs (mint, cilantro, and/or parsley), chopped
- ½-1 tsp apple cider vinegar
- Juice from 1 lime (optional)
- Pinch of salt
- Freshly ground black pepper, to taste
Combine all ingredients in a medium bowl and toss thoroughly.
VARIATION: Leave out the beans and plop spoonfuls of this on slices of baguette for a fresh bruschetta!
TIP: How To Cook Dried Black Beans (courtesy of www.thekitchencaravan.com)
- Take 1 cup dried beans, place in a bowl, and cover with about double their amount in water. Soak for at least 4 hours or overnight.
- Drain the beans of their soaking liquid and transfer to a pot. Cover again with at least 2-4 inches of water and bring to a boil.
- Turn the heat down and simmer covered on very low heat until the beans are cooked through and soft (about 1 hour).
- You can add cumin, ginger, or garlic to the cooking liquid to add flavor. Ginger and cumin both help with the digestibility of the beans, reducing gas.
Oh, heck, they were all delicious. And luckily I didn't need to schlep any leftovers back home. Now THAT is the sign of a successful class.