The Peterson Garden Project offers Winter Classes and Events at the Broadway Armory Park, on the second floor with Chef Fresh. During March 2017, there is always Fresh Cooking for Older Adults, from 10AM to 12PM, Noon.

Swedish Covenant Hospital introduced how to add Spices to Improve Your Health with turmeric, nutmeg, cinnamon, etc.

Fresh Cooking with Grains discussed how to prepare ancient grains from biblical times, such as amaranth, buckwheat, millet,couscous, quinoa, oatmeal, beans, farro, etc.

The Luck of the Irish on St. Patrick’s Day welcomed the traditional community approach to cooking from family recipes, tried and true Celtic favorites such as "Colcannon Potatoes", Irish Soda Bread, Corned Beef Brisket with Potatoes and Carrots, Braised Cabbage and Carrots. In our group, we peeled and diced red, russet, golden, and fingerling spuds to boil and smash for our Colcannon Potatoes. Then we diced two (2) fresh leeks, green onions, red onions diced, curly kale, and green cabbage and John braised this Irish vegetable brew in unsalted butter and vegetable oil. After the potatoes boiled in a pot until tender, John was asked to mash them, adding more butter to taste, heavy cream, salt and pepper. Then, we added the Irish Colcannon Greens to the mashed potatoes until it was all combined with fresh heavy cream, more butter, salt, and pepper. All of our team members enjoyed prepping ingredients together–Kitty, John, Linda, Gardenia, and all the rest of the volunteers and the staff. Yen-Hang Yang was taking photos while we were all Cooking Irish Food on St. Patrick’s Day!

Chef Fresh prepared and boiled 2 lbs.Corned Beef Brisket with red potatoes and carrots.

The Braised Cabbage and Carrots were cooked slowly until tender.

The Irish Soda Bread became a real dessert treat with Cranberry Raisins and Orange Zest for sweetness. While those who prefer a savory Irish Soda Bread had fresh herbs added to the sourdough. The original Irish Soda Bread does not have any added ingredients as noted before.

Before noon, the Luck of the Irish Cooking Luncheon was ready to celebrate St. Patrick’s Day with Chef Fresh, Christina Bello, and a host of volunteers who diligently prepared all the fresh ingredients for our Celtic luncheon. Since each team prepared the assigned Irish recipe, all three (3) Celtic dishes were ready on time, including Chef Fresh Corned Beef Brisket with Boiled Red Potatoes and Carrots. The Peterson Garden Community Table was set with iced water and fresh tea offered by the volunteers and staff.

Happy St. Patrick’s Day!

Gardenia C. Hung, M.A., B.A.
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