Farmers Market Kitchen is a monthly cooking demonstration using local ingredients found at the Kitsilano Farmers Market. Last Sunday, Chef Chris Whittaker of Forage restaurant showed the crowd how to make fried zucchini blossoms with currant dressing.


Chef Whittaker made the red currant dressing first. Crush currants, a shallot and mix together honey, raspberry vinegar, extra virgin olive oil, and salt & pepper to taste. Chef said you can put in any ripe berries or any overripe ones as well.




You can use female or male zucchini blossoms. If using male ones, you need to remove the stamen inside.


Chef said to keep a little bit of the stem so that you can use it to hold onto to dip into the dressing!

 Pipette the goat cheese into the blossom. Only a little because the cheese will expand when cooked.



Before mixing the batter, keep the flour with some ice cubes. The colder your batter, the crisper it will be! Good to know!




Deelish!


Chef Chris Whittaker!

 Here is the recipe if you missed the demo:


July sees a lot of new produce being sold at the Farmers market. Garlic, Cucumbers, Zucchini, beets, apricots are among the foods found right now!
 


















There is so much colour at the July Farmers Market!