Classes from J’Ville Market and Chef Kristin Lyon

“What do I do with all these vegetable?” is a common question asked by any J’ville Market CSA member. Many Farmers Market shoppers think, “Those vegetables are so beautiful, but I don’t know what to do with them!” Personal Chef, Kristen Lyon will walk you through some simple recipes that focus on the foods you will receive in your CSA box or find at the J’ville Farmers Market this summer. Spring classes will focus on how to use a chicken for soups and stock, easy egg recipes that freeze well, and how to cook with the first veggies of the spring season. Enjoy samples during the instruction.

J'Ville Market Founder Ken Snoke and Chef Kristin Lyon

Stocks and Soups – March 8th 6:00 p.m.

Roasted bones and vegetables become a rich broth that is the base for nutritious winter soups and many easy, freezable meals. Utilizing the ingredients of the season from our local farms, we will discuss the basic rules for good vegetable and chicken stocks and techniques on how to store this liquid treasure in your freezer. From there we will build the basic skills for all styles of soup to fit any appetite!

Eggcelent Eggs – April 12th 6:00 p.m.

Eggs are a fabulous resource in the winter for easy, high protein meals. And even better is that with a very little effort, you can freeze many egg meals ahead to be baked into fresh homemade quiches, frittatas and mini soufflés! We’ll discuss some great egg desserts to use up any surpluses in any season!

Spring Treasures – May 10th 6:00 p.m.

The Rogue Valley has a bounty of early spring delicacies that we will feature. How to cook these seasonal treasures to the perfect tenderness and how to preserve their crisp flavor and nutritional value will be demonstrated. This class will focus on quick and easy meals. Samples provided!

As a Personal Chef, Caterer, Cooking Skills Instructor and Local Foods Advocate, Kristen has seen many sides of the Rogue Valley in her 5 years here. She cooked at The Garden Bistro, McCully House when it re-opened in 2008. In the spring of 2010, Kristen helped create and manage Thrive’s on-line Farmer’s Market and served as the Farm to Fork Chef their premiere summer. Kristen has also worked 2 summers with Rogue Valley Farm to School, cooking with kids right in the fields of Dunbar Farm in Medford! Kristen has taught a variety of classes at the Ashland Food Co-op as well as a series on Nutritional Education and How To Cook With Whole Veggies and Fruits through many local food banks and outreach programs.

Born from a love of gardening and knowing where her food comes from, Kristen was inspired to bring healthy meals to peoples dinner tables through her Personal Chef Meal Services and private catering. Caring deeply about community and bringing people together, she has found much joy in running her private business since 2009 throughout the valley.

Kristen is a self-taught cook, experimenting with from-scratch cooking since she was 12 years old. Relating to the busy life most modern families and individuals live these days, she likes to focus on a cooking style that incorporates fresh, whole ingredients with simple, convenient techniques and “cook ahead” tricks to make cooking at home fun, healthy and delicious. Her classes will take the mystery of home-cooked foods out of the equation, leaving you confident and ready to conquer your own kitchen!

Ken Snoke with refinished tables

Picnic Tables Get Makeover for Farmers Market Lunch Club

Ken Snoke, founder of the Jacksonville Farmers Market recently announced that he’s teamed-up with local chef Kristen Lyon to feature specially-prepared lunches at this year’s Saturday Farmers Markets.

Using locally-sourced vegetables and ranch products, Lyon personally prepare and serve fresh lunch faire each week. The Farmers Market Lunch Club will be a “farm-to-table” style lunch, running from June through September on the Courthouse grounds. Lunches will be in conjunction with the Saturday Farmer’s Market at a cost per person of $15 (paid in advance) with a limit of 20 people each week. In February, in preparation for the new program, Snoke rebuilt and refurbished eight distressed picnic tables on the Courthouse grounds as a way to thank the community for supporting the market. In addition to holding weekly Farmers Markets, Snoke directs the Jacksonville CSA – Community Supported Agriculture – program and delivers weekly produce boxes to local residents. For more on home delivery options, the Farmers Market and the Farmers Market Lunch Program, visit www.jvillemarket.com.

J’ville Market and CSA strives to grow the health of the local community, economy and environment through providing accessibly and convenience to sustainably grown quality food.  Our farmers market features vendors focused on sustainable farming, a local chef lunch club, CSA produce pick-up, and other evens to celebrate good food.   J’ville Market and CSA’s home deliveries boast farm fresh vegetables, fruits and meats, as well as additional options of convenient prepared foods made locally from local ingredients.  Our products are sourced from neighboring family farms that primarily employ sustainable and organic principals.

The first class in the series is complementary, however, donations are accepted.

Cooking class space is limited, so please register soon at ken@jvillemarket.com

J’ville Market and CSA is still accepting customers for our local food shares.  Please visit www.jvillemarket.com for more information and to sign up.