18.09.2012
17/09 Lavkalavka's harvest festival
On September 15th LavkaLavka hosted their "Harvest Festival," which closed the summer season for the Society of Urban Gardeners 'OGO!'
LavkaLavka's counter at the market: beetroot caviar and farm milk
LavkaLavka's cooks treated the island's visitors to some vegetarian dishes: zucchini ribbons with spiced butter cream, beet caviar, cream of cauliflower soup, pita with seasonal vegetables and turkey, boiled potatoes fried in olive oil, carrot cake, sea buckthorn juice and roasted pumpkin seeds.
Children's workshop "Marzipan fruit and vegetables” Led by Laurent Bourcier (pastry chef at the Wolkonsky bakery-cafe)
Laurent Bourcier is a member of the Culinary Academy of France. In his master-class he taught visitors how to work with marzipan, he showed them how marzipan can be prepared, and gave demonstrations on how to make funny animals and other marizpan sculptures.
Pear and sea buckthorn berries from farmers from the Leningrad region.
Carrots, cucumbers, red Swiss chard, parsley and cranberry from the farmers from the Leningrad region
Lavkalavka’s Farmers' cooperative sold vegetables from farmers from the Leningrad region who farm without the use of chemical fertilizers and pest control - on sale were: squash, zucchini, cauliflower, cucumbers, carrots, beetroots, potatoes, onions and leeks , lettuce, endives, chard, cilantro, parsley, apples, pears, sea-buckthorn, amongst others.
Throughout the day LavkaLavka helped members of 'OGO!' to collect the last of their harvest from New Holland’s kitchen garden, they were issued with certificates, and given T-shirts, and offered farmers’ snacks.
Autumn cherry tomatoes
Above: The World Language Cafe's flower bed!
Master-class "Mediterranean cuisine from Russian farm products" by Maurizio Piccolo
Maurizio Piccolo, the chef from SERAFINO is also a teacher at the business management school in the service industry SWISSAM. He provided an interpretation of Mediterranean cuisine using seasonal vegetables from the Lavkalavka farmers' cooperatives.
He cooked for the island's guests to sample; cream of cauliflower soup with green onions and cheese with herbs as well as turkey with zucchini, carrots and leek, served with a green salad.
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