for a tour of the

Downtown Racine Farmer’s Market followed by a

cooking demonstration & lunch at The Pink Magnolia, using local, seasonal produce that will include vegetarian salad, pasta and soup.

Saturday, June 2nd

10:00 – 12:00

$12.00 per person includes lunch

Advance payment required (limited to 25)

RSVP with Tiffany @ 639-8981

Here is what we are working hard on.  JUST FOR YOU!

Movie night in April.   Movie followed by discussion at the Golden Rondelle,  date TBA

From the farmers market to the table with Pink Magnolia will be happening in May!  We will meet at the downtown farmers market,  Purchase some good local food and show you how to prepare it and of coarse EAT IT!   Date and time TBA.

How To Can is coming in August!   This was a very popular event and we are going to do it again!  Location and time TBA.  We have the pro’s who have been canning most of there lives to show us just how simple it is!

Changing the world… one carrot at a time!

Eat Right Racine presents….Diane Graebner

Following a life changing cancer diagnosis 10 years ago, Diane Graebner RN  sought out alternative options to compliment her medical care and switched to a gluten free diet. The change had beneficial results almost immediately. Years of GI symptoms resolved and she attributes much of her recovery to this change.    Come join us in the 90 minute demonstration/discussion/tasting.

Images by Camela Studio & Gallery
510 College Avenue
Racine WI 53403

Thursday,  February 23^rd   6:30-8:00

Rsvp  Heidi Fannin 262-497-2228

SC JOHNSON
in partnership with Eat Right Racine
A Community Interest Program

Kids in the Kitchen
FEATURING:
Heidi Fannin,
Co-founder of Eat Right Racine.
Have you ever wondered where your food really comes from?  What are “whole foods?” And, why are they important? Heidi shares her passion and enthusiasm for healthy food in  this fun and interactive program geared to parents and kids. A champion of healthy eating, Heidi explains the importance of making smart
food choices and brings kids on stage to prepare some simple and delicious snacks.
Making cooking fun and healthy!!!

RSVP (262) 260-2154
Bring a Guest
Tuesday,
January 17, 2012
6:30 – 7:30 PM
Doors Open at 6:00 PM
Program Location:
THE GOLDEN RONDELLE THEATER
1525 Howe Street, Racine, WI 53403
email: Rondelle@scj.com

To learn more, visit www.wildrootmarket.com

Marion Nestle in “What to Eat

Tis the season for the bounty of those garden tomatoes.  Much more beautiful than their red-headed cousins at the grocery store, and sweeter too.  It’s always this time of year that I go into tomato overdrive and find a ton of ways to incorporate tomatoes into our meals before I turn to canning/roasting/saucing.  The recipe for this tart is EASY…..and gorgeous….and kind of sophisticated.  So, fool your family and friends to think you are a fancy schmancy cook and whip this up! 

French Garden Tomato Tart

• 2-3 tomatoes sliced thinly and de-seeded (enough to fit one layer of tomatoes over a pie crust)
• dijon mustard (or a higher grade mustard that is not your plain ole’ yellow)
• a handful of fresh garden herbs (I used basil, rosemary, & thyme)
• goat cheese
• 1 1/2 TBSP. extra virgin olive oil (I used a white truffle infused olive oil)
• honey
• one sheet of pie crust
• preheat oven to 425

Please note that I didn’t put many measurements to the ingredients above.  You can really customize this to how you like it.  Not a big fan of herbs?  Skip ‘em.  Want your whole tart to be green?  Pull up your whole basil plant and throw it on there.  See what I mean?

Ok, I’m not a baker and I’m not messing around with making pie crust.  If you are, high fives to you.  If not, run to the grocery store and buy a box of rolled crust.  All you need is one sheet.   You can either use a quiche/tart form, or you can free mold this baby.  Since I have a form, I just sprayed the bottom with olive oil spray, and pressed the pie crust down into every little nook so it’s anchored in there, like this: 

Now take your mustard and squirt some on your pie crust and spread it evenly around.  I probably used 2 TBSP.  of a dijon mustard.  Work your tomatoes next and let that mustard dry on your crust for a few minutes. 

Next, slice your tomatoes on the thinner side.  You need to de-seed them the best you can.  Why?  Because if you don’t, there will be way too much liquid in this tart and the crust will be soggy.  No good.  So, how do you de-seed?  I just cut them thinly, poked my finger through the seed holes, and then whipped the tomato back and forth over my sink.  Seeds went flying.  

Layer the tomatoes on the mustard covered pie crust in a single layer.  Chop up some fresh herbs, and sprinkle over your tomatoes.  Next, drizzle some extra virgin olive oil over this layer.  I used about 1 1/2 TBSP. of white truffle infused olive oil, because TJ Maxx was loving on me and left the last clearanced out bottle for me to find.  

Now, slice up some goat cheese and arrange on top of tomatoes and herbs.  You want to make sure you still see some of the red of the tomatoes so don’t cover the whole tart with cheese.   If you are like me and like the herbs, sprinkle more on top of the goat cheese.  The final touch is taking some honey and drizzle sparingly on top of all the layers.  Oh, the freshness of the herbs, the creaminess of the cheese, the tartness of the tomato, the flakiness of the crust and the sweetness of the honey….it’s a dreamy combination.

Pop this into your oven that has been preheated to 425 degrees for 30 minutes.  Remove, let stand for a few minutes, then cut and serve.  Pretty and light.  A salad or soup would be an excellent companion to this tart. 

Keep on cooking

Daniela