and remember who we do it for?
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| From Chefs R4 Kids |
October 19's market day is just days away and the 26th looms! Did you know you can make a fast, simple and delicious soup with any 3 ingredients from Byrd House Market? Potatoes, squash and red peppers - simmered in chicken or vegetable stock - seasoned with a little white wine, S & P. Serve with hunky good bread and fresh turned butter... yummmm
And what's at the market Oct. 19?
- Micah sings with acoustic accompaniment
- VCU's High Blood Pressure Center to follow-up on the Atherosclerosis experience
- Caroline's storytelling
- and preparations for the last Byrd House Market day - next Tuesday, October 26!!! (final 4th Tuesday Wine Down at Sun Down, Halloween Storytime, BHM Bingo for Autumn Prizes...)
- check out the Vendor Product list (updated weekly) on our blog - byrdhousemarket.blogspot.com - for what's on the market at the market
- and more!
Fall blooms and produce alike are vibrant and ready for the pickin. We look forward to seeing you at Byrd House Market this week.
and then
CSL#8 - November 13: English Cuisine
Our Chefs:
- Clare Osdene Shapiro, Times Dispatch columnist/Clare's Kitchen
- Joey Osdene Sallade
- and their stepmother Candy Osdene
Not pudding as in rice, tapioca, bread or even Jello-brand, but pudding as in an English bowl-shaped cake of minced nuts and dried fruits soaked in Brandy for months, and months – often called Plum Pudding - it's like fruitcake (I've heard) but NOT. Only 4 spots left!!! Talk to Ana at 643-2717 (or byrdhousemarket@gmail.com) to register.
