
{"id":11218,"date":"2010-06-30T11:47:43","date_gmt":"2010-06-30T19:47:43","guid":{"rendered":"http:\/\/www.carrborocitizen.com\/main\/?p=11218"},"modified":"2010-06-30T12:21:38","modified_gmt":"2010-06-30T20:21:38","slug":"squash-lessons","status":"publish","type":"post","link":"https:\/\/www.ibiblio.org\/carrborocitizen\/main\/2010\/06\/30\/squash-lessons\/","title":{"rendered":"Squash lessons"},"content":{"rendered":"<p>Smells of basil, garlic, onions and warming olive oil made for a drooling crowd gathered around the entrance to the Carrboro Farmers\u00e2\u20ac\u2122 Market on June 16 for another installment of the Carrboro Culinary Series. <\/p>\n<p>As part of the monthly series, Adam Rose, guest chef from Il Palio restaurant in the Siena Hotel, and his small staff began the afternoon with furious chopping, then started saut\u00c3\u00a9ing zucchini, squash, eggplant, Sun Gold tomatoes and garlic for their caponata on crostini. Later the chefs topped Chapel Hill Creamery Mozzarella Ravioli with a Sun Gold tomato sauce with a white wine base. <\/p>\n<p>\u00e2\u20ac\u0153I look forward to cooking with Sun Golds all year round,\u00e2\u20ac\u009d Chef Rose said. <\/p>\n<p>Isaiah Allen was another of the chefs at the demonstration, providing small tips to people trying to find new ways to cook summer produce. \u00e2\u20ac\u0153You don\u00e2\u20ac\u2122t want to kill the veg,\u00e2\u20ac\u009d Allen explained as he added the garlic after saut\u00c3\u00a9ing the squash for a while.<\/p>\n<p>\u00e2\u20ac\u0153Events like these have brought a new crowd to the Wednesday Farmers\u00e2\u20ac\u2122 Market,\u00e2\u20ac\u009d said Jackie Helvey, website designer for <a href=\"http:\/\/carrborofarmersmarket.com.\/\">carrborofarmersmarket.com. <\/a>All summer, culinary demonstrations are filmed and can be found on the website along with listings of other farmers\u00e2\u20ac\u2122 market events.<\/p>\n<p>\u00e2\u20ac\u201c Josie Hollingsworth<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Smells of basil, garlic, onions and warming olive oil made for a drooling crowd gathered around the entrance to the Carrboro Farmers\u00e2\u20ac\u2122 Market on June 16 for another installment of the Carrboro Culinary Series. <\/p>\n","protected":false},"author":12,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-11218","post","type-post","status-publish","format-standard","hentry","category-features"],"_links":{"self":[{"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/main\/wp-json\/wp\/v2\/posts\/11218","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/main\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/main\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/main\/wp-json\/wp\/v2\/users\/12"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/main\/wp-json\/wp\/v2\/comments?post=11218"}],"version-history":[{"count":3,"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/main\/wp-json\/wp\/v2\/posts\/11218\/revisions"}],"predecessor-version":[{"id":11222,"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/main\/wp-json\/wp\/v2\/posts\/11218\/revisions\/11222"}],"wp:attachment":[{"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/main\/wp-json\/wp\/v2\/media?parent=11218"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/main\/wp-json\/wp\/v2\/categories?post=11218"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/main\/wp-json\/wp\/v2\/tags?post=11218"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}