Gardenworks, on-farm cooking demonstration, Annette Nielsen
Writer and chef Annette Nielsen recently conducted a series of cooking demonstrations at Gardenworks Farm in Salem, NY. She prepared several flavors of deviled eggs – from classic, to Buffalo-style, to bacon and cheddar. The eggs were harvested from the farm’s chickens housed a few feet away from Annette’s demonstrations. Annette also made savory spinach and mushroom crepes with spinach from organic farmer Seth Jacobs at Slack Hollow Farm, and cream and milk from Battenkill Valley Creamery. Both farms are located a few miles away from Gardenworks. In addition to savory crepes, Annette also prepared dessert crepes with the beautiful raspberries and blueberries that are grown at Gardenworks. The eggs also found their way into scratch made hollandaise sauce that was served over roasted asparagus.
Started in the 1980’s, Gardenworks Farm is a twelve-acre, third generation farm. Each summer, the greenhouse is home to hundreds of annuals and perennials, and the dairy barn hosts a market that offers local cheeses, meats, organic vegetables and baked goods from the farm’s commercial kitchen. The farm’s market and gallery also sport local handcrafts and artwork. There is also a drying barn where hundreds of farm-grown flowers are preserved. The farm recently began hosting Farm to Table Dinners and Dinner Theater. A cafe is available to visiting weekenders, as is the historic farm house which can be rented through Airbnb for a country get-away.
- Yield: 10-15 Servings
- Prep: 10 mins
- Cook: 20 mins
- Ready In: 30 mins
Delicious, savory or sweet, crepes can be filled and rolled with hundreds of different fillings and condiments.
- 1 cup flour
- 2 large eggs from Gardenworks Farm
- 1 1/4 cups milk from Battenkill Valley Creamery
- 3 tablespoons melted butter
- metled butter for cooking the crepes
- In a blender, combine all of the ingredients and pulse for ten seconds.
- Place the crepe batter in the refrigerator for one hour.
- Heat a small non-stick pan.
- Add butter to coat.
- Pour 1 ounce of batter into the center of the pan and swirl to spread evenly.
- Cook for 30 seconds.
- Flip the crepe and cook for another 10 seconds .
- Continue cooking the crepes until the batter is gone.
- You can store any unused crepes in Ziploc bags in the freezer for six months or longer.
- Course: Appetizer