Cooking instructor Roseanne Monroe shows her cooking class the dragon fruit she picked up at the market to use as an artistic element in a dish. (Photos by Stacie Fanelli. Click to enlarge.)
By STACIE FANELLI
The small serenity garden outside Lunch Break is a quiet place for locals to relax, unwind and sometimes even nap. But Roseanne Monroe knows about a few other gems it holds: basil, garlic, chives, figs and “oodles of tomatoes,” for starters.
In the middle of the Red Bank soup kitchen’s weekly adult cooking demonstration of gazpacho last Thursday, Monroe ran low on a few herbs in the recipe. So she just stepped outside to pick what she needed straight from the ground.
“It doesn’t get fresher than that,” she said. “To me, everything that comes out of the earth that we eat has a benefit.”