On a sweltering August afternoon, farmers, vacationers, brides-to-be, and home cooks gathered in the SHED Grange on Sunday to glean bits of vegetable wisdom from Chef Steven Satterfield, author of Root to Leaf and chef-owner of Atlanta’s acclaimed restaurant Miller Union. Interspersed with tastes from his book prepared by the SHED kitchen, Steven made his way through a bountiful table of summer produce and gave words of wisdom for selecting, preparing, and cooking vegetables. Among such gems were how to select chilies that naturally impart a sriracha flavor, the difference between green onions and yellow onions, how to get an eggplant perfectly charred on the outside and creamy on the inside, and the secret to preparing perfect pole beans. Take a peek and take away some vegetable secrets of your own.
With their edible tops and stems, beets are a great example of cooking root to leaf. In fact, beets were first cultivated for their greens, much like their cousin, spinach. Steven loves the flavor combination of beets and nuts.
Chef Annie plating the country ham and melon dish using musk, charentais, and sensation melons from Russian River Farm and S Wallace Edwards & Sons – Surryano Ham, a Good Food Award winner and a favorite of Steven’s which we carry in the SHED Larder.
Steven’s recipe for roasted vegetables featuring okra takes advantage of this versatile, crisp, sweet, complexly flavored vegetable, a Southern staple whose mucilaginousness is under appreciated in the rest of the county. It’s one of his favorite vegetables.
Steven explains the geometry of the onion in terms of its North Pole, South Pole, and Equator, a nifty trick when navigating the natural curves of a vegetable with a straight blade.
A cold glass of Red Car rose proved the perfect pairing to the Southern menu on a hot summer afternoon. We carry Red Car’s lovely vegetable friendly wines in the SHED Pantry.
Miss the event? We’ve got a signed copy of Steven’s book with your name on it, full of great advice for vegetable lovers and omnivores alike.
Thanks to photographer Karen Preuss for capturing and sharing these images.