Gaining Ground has released the fall edition of the seasonal cookbook, Eat Up, featuring favorite recipes from Chattanooga’s leading chefs. From Niedlov’s pumpkin bread recipe for breakfast, to Cafe on the Corner’s recipe for wild mushroom bread pudding, and Easy Bistro’s broccoli soup, there are many creative recipes to recreate.
“We want people to steal some inspiration from this cookbook and head to the farmers market this fall,” said Gaining Ground’s Ruth Kerr. “This is the third edition in the series of four cookbooks and it’s one of my favorites. Of all of the seasons, the autumn harvest has the widest variety to offer!”
Fifteen local chefs share their favorite fall recipes in this edition. And again, beautiful photography accompanies the recipes along with chef’s tips on shopping and preparation.
"The onset of fall highlights so many great things about Chattanooga, especially the local harvest that brings an array of amazing seasonal flavors,” said Chris Anderson, Bluff View Art District Director of Food & Beverage. “This time of year inspires our chefs to bring to light the heartiest of autumn's vegetable offerings coupled with the influence of spices that are so reminiscent of the comfort foods we all seek.”
Below are the dates of the Gaining Ground sponsored cooking demonstrations at local farmers’ markets. Market shoppers will be able to learn more about the recipes and how to prepare as well as taste the finished dish.
Brainerd Farmers’ Market
20 Belvoir Road
10 a.m. - 12 p.m.
St. Alban’s Farmers’ Market
7514 Hixson Pike
10 a.m. - 1 p.m.
Main St. Farmers’ Market
325 East Main Street
4 - 6 p.m.
Signal Mtn. Farmers’ Market
2815 Anderson Pike
4 - 6:30 p.m.
To learn more about local food visit Gaining Ground’s website: www.growchattanooga.org
The Bluff View Art District highlights their Mushroom & Squash Fettuccini with Nutmeg Cream Sauce from Tony's Pasta because it showcases some of the season's most sought-after ingredients in a unique presentation that, like most things grown and made in Chattanooga, will leave your taste buds wishing the season could last all year.
2 tsp olive oil
2 cups winter squash (butternut, acorn, delicata), chopped 1 inch
1 cup mushrooms, sliced
5 Tbsp butter, cubed
1/4 tsp salt
1/4 tsp pepper
2 cups heavy cream
1 3/4 cups 2% milk
1 tsp nutmeg
16 oz. fettuccini (regular or speciality, like spinach or pumpkin)
2 Tbsp olive oil (for pasta water)
1 Tbsp salt (for pasta water)
Fresh parsley, chopped (optional)
To cook pasta, heat a large pot with water. While pasta water is heating, heat a pan with the oil on medium-high heat. Add winter squash, and cook for 3 minutes. Reduce heat to low and add mushrooms. Cook for another minute, then add butter. Once butter is browned, add salt, pepper, and cream. Increase heat to medium-high and stir constantly for 3 minutes, being careful not to boil. When it has thickened, add milk, and continue to stir until the sauce thickens again. There should be a bit of "lm on the spatula. Remove sauce from heat and stir in nutmeg. Set aside. Once water is heated, add fe!ucini and cook as directed. Remove from heat, strain, and add oil if needed to prevent sticking. Arrange pasta either in individual bowls or a large bowl. Pour sauce over, and serve with fresh parsley.