Ep 3. Baking for The Big Green

In season 1 episode 3 of Baked in Vermont, titled "Baking for The Big Green," host Gesine Prado takes on the challenge of creating savory and sweet treats for the University of Vermont's Big Green athletic teams.

First, Gesine visits the university's farm to gather fresh ingredients for her baking. She selects beets and kale for a green smoothie bowl and fresh herbs for a savory focaccia bread.

Next, Gesine gets to work on the focaccia bread. She combines flour, yeast, water, and olive oil to create a dough, but adds a unique twist by sprinkling on fennel seeds and Maldon sea salt. She then tops the dough with cherry tomatoes, olives, and fresh herbs before baking it to perfection.

For the sweet treat, Gesine creates a chocolate raspberry tart. She starts by making a chocolate ganache and pouring it into the pre-baked tart shell. She then tops the ganache with fresh raspberries before finishing it off with a drizzle of melted chocolate.

But the real challenge comes when Gesine attempts to create a healthy snack for the athletes. She decides on a green smoothie bowl, combining kale, beets, blueberries, and banana with almond milk and Greek yogurt. She tops the smoothie with granola, chia seeds, and fresh fruit for a nutritious and satisfying snack.

Throughout the show, Gesine shares helpful baking tips and tricks, showing viewers how to make the perfect dough and how to work with fresh herbs. She also highlights the importance of using fresh, locally-sourced ingredients in her baking.

In the end, Gesine succeeds in creating delicious and healthy treats for the Big Green athletes. Her savory focaccia bread and chocolate raspberry tart are a hit, and her green smoothie bowl is the perfect post-workout snack.

Overall, "Baking for The Big Green" is a fun and educational episode of Baked in Vermont, showcasing the importance of using fresh ingredients and providing helpful baking tips along the way.