Ricciuti’s

On Sunday, July 6th, we held our first “Shopping with the Chef” to benefit the Olney Farmers Market. The participants met at the restaurant in the morning. Over coffee and homemade blueberry muffins, we talked about local food, farmers markets and farming in general. We then walked across the street to the market and bought a variety of vegetables and fruits from several of the vendors. At each stand, I explained what people should look for when shopping for fresh produce. We asked the farmers questions about freshness and growing methods. When we were done gathering our bounty we walked back to the restaurant and planned out a menu. While sampling a few wines and local cheeses, we executed the prep and the cooking. The menu included Roasted Cherries over Greens with Shaved Parmesan, Corn and Potato Soup, Roasted String Beans, Alaskan Salmon with Herb Butter, Basil Risotto, Zucchini ‘Fettucini’ and, lastly, Chilled Blueberry Soup with Lemon Creme Fraiche. A full belly and a good time was had by all!

We were thrilled to hold a cooking demo on Mother’s Day 2008 at the Olney Farmers Market. We featured rhubarb from Our House Organic Farm in Brookeville, MD. This farm is located about 3 miles from our restaurant. Every winter I meet with Ed Gould, a volunteer who manges the farm. We decide what crops they will plant for our restaurant. Our first demo at the farmers market featured rhubarb, strawberries, some local goat cheese and arugula. I made a rhubarb strawberry pie, rhubarb mint salsa, crostini with goat cheese and local greens, and arugula wrapped in prosciutto. The rhubarb was a big hit, since most people have never cooked with it. You can find the recipes on our web site for the pie and salsa. I will write more about the farm and have some pictures soon.