Through the Fort Collins Food Co-Op, this October we will be offering a cooking class on homemade ricotta cheese.  Making ricotta cheese fresh from Morning Fresh Dairy milk is easy and produces a spectacular ricotta that is miles above any store-bought brand.  We will also demonstrate how to use this wonderful ingredient to make homemade ravioli and other delightful dishes.

This class will be entirely vegetarian-friendly.

Come see us at the Sustainable Living Fair’s Eat Local tent!  Kenny Monks will be a participant in the Grant Farms CSA Box challenge.  This is a competition where a meal must be assembled in 30 minutes using only the contents of the CSA box plus 20 pieces of equipment or ingredients of the competitor’s choice.

This takes place at 1pm on Sunday September 18.

We catered a lunch September 8.  All the wonderful late summer produce inspired a simple but elegant meal centered around fresh fruit and vegetables.  Three items were served:

-Panini stuffed with grilled eggplant, roasted red pepper, oregano, and goat cheese: the quality of the eggplant and peppers this time of year produced a sweet and tender filling for the sandwiches.  The focaccia bread was masterfully baked fresh by Cali of Ingrained Bakery, the wonderful bakery underneath the Alley Cat.  The goat cheese was the heavenly sweet and tangy Capricho De Cabra, imported from Spain.

-Melon with Mint: Being in Colorado this time of year, the legendary Colorado Rocky Ford melons grown in the Arkansas River Valley are irresistable!  At their peak, almost nothing can be done to improve a perfect melon as it is.  Thus they were simply cut into cubes and skewered with a small mint leaf.

-Proscuitto-Wrapped Figs: For a short time each year, fresh figs are available to us from California!  Along with an arugula leaf and some shavings of Parmigiano-Reggiano, they provide the perfect sweet fruity filling to be wrapped inside Proscuitto.