Customer response to culinary demos at the summer farmers markets is nothing short of enthusiastic. Together with the Hardesty family of Working H Farms, I conduct one a month.
"Can't wait to see what you have" customers say as they navigate to our table the first Saturday of every month. "I love it when you come" and "Everything you make is good" are comments from vendors and customers. The support from the farmers is remarkable.
This month's demo features Mid East Chicken Kebabs:
The Working H Farm family processes the free range chickens on Monday and cut the meat for the samples on Tuesday. I made the marinade and Terrie Hardesty (the Mom) added it to the 16 pounds of meat Thursday. On Friday I went to the store and baked the chicken, then assembled 300 samples of the Kebabs.
Here is the ingredient amount I used for 300 samples:
Juice from 20 lemons
28 garlic cloves, crushed and minced
14 tablespoons olive oil
4 ounce allspice
2 ounce cinnamon
16 pounds (raw weight) chicken thigh meat, boneless, skinless
14 pounds pickling cucumbers
14 pounds cherry tomatoes
8 cups Greek Yogurt
46 tablespoons almond butter
20 garlic cloves, crushed
20 tablespoons lemon juice
2 1/4 teaspoon cumin
At the market, I scooped a scant tablespoon of the sauce into a 3 ounce dixie cup, then topped with a skewer of meat, cucumber (sliced about 1/2 inch thick) and cherry tomato.
Customer response was fantastic:
"The tomatoes are great!"
"I love the sauce."
" I love the flavor in the chicken."
The water today featured the watermelon-rosemary recipe from WVU Extension, where we scooped 1/2 seedless watermelon into the water and added a sprig of rosemary to the mixture. The kids are really attracted to the water.
With such enthusiasm, "I can't wait till the next demo!"
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