CUESA is one of Bay Leaf Kitchen's partners and if you don't know much about them, they are a great, local non-profit that works in educating our community about sustainable agriculture. On Saturdays, they host free educational cooking demos and asked Bay Leaf Kitchen to participate this past Saturday. We had a lot of fun teaching how to make Spring Greens Pizza and talking about our programs with our amazing Jr. Chef Helpers.
We taught the audiance how to make Spring Green Pizzas using Sonora Heirloom wheat from our friends at Eatwell Farm. Did you know, at one point in our history it was the main wheat variety grown throughout California? Now it has virtually disappeared from our markets, but Eatwell is growing and harvesting it in hopes to bring it back. The flour is similar to a whole wheat flour and has a slight nutty flavor. Our toppings included green and purple asparagus, leeks, green garlic, and ancho and pepper cress and some delicious cheese from Nicasio Valley Cheese Company.
Elianna and I would agree the best part of the demo was working with the Jr. Chef Helpers and watching them eloquently pass their knowledge on to the community. We are so proud of them and all they do with us and couldn't be happier sharing their talents with the community. Go kids in the kitchen!