Every Saturday, from April to November, Selborne Green is alive with residents and visitors sampling their way around the Farmers & Artists Market. Serenbe Foods, The Hill and Serenbe Farms have tables alongside many other local vendors who sell everything from handmade cups to pickles and fried pies.

I do a chef demonstration every year and always start the planning process with a visit to Farmer Ashley from Serenbe Farms. She had fennel and butter lettuce, so I did a salad with shaved fennel, cucumber, Vidalia onion, and a buttermilk, sour cream and feta vinaigrette I made ahead of time.

I paired it with green soup — one of my all-time favorites. It makes wonderful use of the exterior lettuce leaves that aren’t as pretty as the interior ones and don’t make it into the salad. Instead of throwing them away, I blanch and freeze them until it’s time to make the soup.

As many times as I’ve made green soup over the years, I’ve never served it cold. But the theme of the demo was summer entertaining, so I thought I’d give it a try. I filled a squeeze bottle with sour cream and buttermilk and did little garnish on top of each cup. It was fabulous and everyone loved it. The participants learned a new recipe and I learned something new about an old favorite.