​Cat’s Ear Clam Linguine Recipe from Seattle Forager & Author Melany Vorass

Catsear LinguineThis post is part of our Fall Blog Blitz! For the next few weeks, we’ll be bringing you special posts in support of our Slow Food Fall Membership Campaign. Come back often for more recipes, photos, tips, and resources as we celebrate Slow Food in all its forms!

Slow Food membership supports sustainable food production, teaching children how to grow food, preserving traditional foods, and celebrating food cultures. Together we are linking the pleasure of good food with a commitment to local communities and the environment.  There is a place for you at our table here in our local Seattle chapter. Join now

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Catsear2We recently posted a Dandelion Bourekas recipe from Slow Food pal Melany Vorass. As noted in that post, we enjoyed a wild food walk with her this past spring. Melany showed us the impressive diversity of wild edibles in a small area at Golden Gardens Park. She’s a great inspiration and source of knowledge for those who are interested in doing more urban foraging. See photos from the day here.

Melany has shared another recipe with us, this one for cat’s ear, a wild green that, like dandelions, can also be harvested in the fall. (As always, please be sure you know your plant well before dining on any wild edible.)

Want to learn more? Check out Melany’s classes with Seattle Tilth! Her fall 2014 ID class is full but her cooking class still has spots!

And if you’d like more cooking tips on another wild food favorite – mushrooms – check out our November 3 mushroom event with Becky Selengut and Langdon Cook. Continue reading

Mushroom Minute: PSMS ID Clinics & Our Nov. 3 Event

3010111 - Mushroom Walk at Bridle TrailsA couple notes on ‘shroomy stuff!

First off, the Puget Sound Mycological Society has started up its fall mushroom ID clinics on Mondays. From 4-7pm on Mondays at the Center for Urban Horticulture, you can bring in mushrooms to be identified. If you are new to mushroom hunting, it’s a good way to confirm the ID of your weekend haul before frying ‘em up for a weeknight dinner.

And secondly, there’s still time to buy tickets for our November 3 “Talking Mushrooms with Becky Selengut and Langdon Cook” event. It will be a fun evening of chatting about mushrooms with these two local authors.

Becky will be sharing her perspective on foraging, selecting, and cooking mushrooms from her new cookbook Shroom: Mind-bendingly Good Recipes for Cultivated and Wild Mushrooms.

Langdon will speak about foraging, both his personal experience, and his insights from following commercial pickers for his critically acclaimed book The Mushroom Hunters.

We’ll sample Becky’s black trumpet pate and pickled chanterelles, and even have a candy cap mocktail to drink! Tickets are $12.50 for non-members, $8.50 for members.

Slow Food Event! Urban Wild Edible Walk with “The Front Yard Forager” Melany Vorass

110212 - Weed Cuisine-001

Join Slow Food Seattle and author Melany Vorass on a walk through Golden Gardens. Melany is the author of the cookbook “The Front Yard Forager,” a guide to “identifying, collecting, and cooking the 30 most common urban weeds.”

During this leisurely stroll, Melany will discuss the plants found in Golden Gardens and all around Seattle. She’ll discuss identifying characteristics, harvesting considerations, and culinary ideas.

If you have been curious about wild food and foraging, this is an excellent introduction to the topic.

General public tickets are $15, Slow Food Members are $5. Members were recently sent the discount code. If you are a current member interested in signing up, but have not received the email with the code, please email us at membership@slowfoodseattle.org.

Sign up here. We are limited to 20 people, and foraging events always fill up quickly, so sign up soon!

 

Slow Food Book Club Meeting and Author Talk: Langdon Cook’s “The Mushroom Hunters”

mushroom_hunters_coverJust in time for morel season! We will be reading THE MUSHROOM HUNTERS by Langdon Cook for our May book club. And! Special bonus! Langdon Cook has graciously agreed to come join our chat (scheduling permitting). A great chance for us to support a local author and read a book that’s been getting critical raves since it came out. Join us!

We’ll be meeting on May 8 at the Beacon Hill Library at 6:30-7:45pm (pls note the original time posted was incorrect) 6pm. We’ll have light refreshments.

You do not have to be a member to join our book club. It’s free, and there’s no commitment. Just come join fellow food lovers to chat about the titles that interest you!

Again, it’s free, but please do RSVP here.

 

Hunt, Gather, Cook: Finding the Forgotten Feast with Hank Shaw on July 28

Hank Shaw

Hank Shaw, author of "Hunt, Gather, Cook: Finding the Forgotten Feast"

The Pacific Northwest has a rich bounty of flora and fauna to offer from land, sky, and sea. Foraging, gleaning, hunting, fishing, crabbing, clamming… not just for the hardcore outdoorsy-crowd anymore. Join us on Thursday, July 28th at 6pm, for an evening with Hank Shaw, author of Hunt, Gather, Cook: Finding the Forgotten Feast. Hank will share his adventures in the field and in the kitchen with a talk on wild foods and book signing. Special guest, Chef Robin Leventhal (formerly of Crave & Top Chef), will also be on hand, serving up some delicious appetizers inspired by Hunt, Gather, Cook. Kevin Cedergreen of Cedergreen Cellars, Cole Sisson of Hestia Cellars, Melissa Peterman of Elsom Cellars, and the fine folks from McCrea Cellars will be pouring some fantastic Washington wines.

RSVP on Facebook too!

When: Thursday, July 28th at 6pm

Where: Wine World, 400 NE 45th St. Seattle, 98105

Tickets: $15/person (includes wild foods talk by Hank Shaw, wine tasting, and appetizers).

Brown Paper Tickets

Readers to Eaters will have Hunt, Gather, Cook available for purchase and Hank will be signing copies at the event.

Co-sponsored by: Slow Food Seattle, Readers to Eaters, and Wine World.

For a review of Hunt, Gather, Cook by Seattle Weekly’s Voracious contributor, Sonja Groset, check here.

For Hank’s perspective on the book, check out this post.

About Hank Shaw:
Hank Shaw is a New Jersey native who worked as a political reporter for various newspapers for 18 years until becoming a full-time food writer, outdoorsman and cook in 2010. A forager and angler since he could walk, Hank began hunting in 2002 and has never looked back. He hunts or fishes for all the meat he eats at home, and foraged foods form a daily part of his diet. Hank runs the wild foods blog Hunter Angler Gardener Cook, which has twice been nominated for a James Beard Award. He won the International Association of Culinary Professionals award for Best Blog in 2010 and 2011, and his magazine writing has appeared in Food & Wine, Organic Gardening, Field & Stream, as well as many other publications.

Hunt Gather CookAbout Hunt, Gather, Cook: Finding the Forgotten Feast:
If there is a frontier beyond organic, local, and seasonal, beyond farmers’ markets and sustainably
raised meat, it surely includes hunting, fishing, and foraging your own food. A lifelong angler and forager who became a hunter late in life, Hank Shaw has chronicled his passion for hunting and gathering in his widely read blog, Hunter Angler Gardener Cook, which has developed an avid following among outdoor people and foodies alike. Hank is dedicated to finding a place on the table for the myriad overlooked and underutilized wild foods that are there for the taking if you know how to get them.

In Hunt, Gather, Cook, he shares his experiences both in the field and the kitchen, as well as his extensive knowledge of North America’s edible flora and fauna. With the fresh, clever prose that brings so many readers to his blog, Hank provides a user-friendly, food-oriented introduction to tracking down everything from sassafras to striped bass to snowshoe hares. He then provides innovative ways to prepare wild foods that go far beyond typical campfire cuisine: homemade root beer, cured wild boar loin, boneless tempura shad, Sardinian hare stew, even pasta made with handmade acorn flour.

Thanks to our co-sponsors:

Wine World Warehouse      Readers to Eaters

Special thanks to our wine sponsors:

 Hestia CellarsCedergreen Cellars  Elsom Cellars        McCrea Cellars

Walnuts to Liqueur: Making Nocino with Chef Beth Maxey

Green Walnuts**This event has been rescheduled to July 31st, from 12:00-1:30**

Nocino is a traditional Italian liqueur made with green walnuts, spices and alcohol. It has a rich earthy flavor and is delicious as a digestive, over ice cream and as a reduction over duck breast…

Join Slow Food Seattle board member Chef Beth Maxey from 12:00 pm -1:30 pm on Saturday July 31st for a free hands-on Nocino making event in Volunteer Park and in an online community in the upcoming weeks as we share tips and forage for green walnuts (which are plentiful around the city).

Nocino making traditionally takes place during and after the festival of St. John the Baptist, where families and communities gather to feast and celebrate. Though we’re not celebrating a religious event, we’d love to preserve the conviviality of a community gathering. I’ll share my recipe from Italy as well as discuss regional variations and some of the technicalities of extractions. We’ll mix and mash nuts and flavorings and plan a follow-up tasting to see who really got it right. Also, since we will not add alcohol on site, only mash and mix the nuts, the event is appropriate (and fun) for kids too.

Follow us on Facebook? Here’s the event to RSVP and invite your friends. Follow the discussion here:
http://www.facebook.com/topic.php?uid=71899262386&topic=15380

Below are instructions and guidelines for foraging and sourcing your own green walnuts, which are abundant around Seattle. You are still welcome at the event if you cannot find any but we encourage you to try.

Vintage Nocino AdPlease reply to beth@slowfoodseattle.org to let us know you’re participating so we can accommodate everyone with interest and share foraging and Nocino making tips with you even if you cannot make the event.

A brief list of supplies and exact location will be sent to email responders before the event.

Foraging Instructions:

There are two types of edible walnuts. Black or English and Persian. Both can be found around the city. The following links provide a picture of leaves of each tree for your identification.

Green walnuts can be hard to see. I have found most trees by noticing the shells from last year’s crop on the ground. Ask around, though, and you will most likely find one.

Green walnuts are ready when you can insert a strait pin in them easily. If you find walnuts at this stage you can pick them and keep them in your refrigerator.

Be careful when picking as the walnuts and branches secrete a milky sap that will oxidize and stain your skin a deep brown. I suggest using gloves and protecting all surfaces they might come in contact with.

If you cannot find any walnuts, try the farmer’s market. They are a bit of a rare items but often if you ask farmer’s will pick them for you.

Squirrels are quite fond of green walnuts; try and beat them to it.

If you find a good tree, especially one on public land, let us know.

Black Walnut Leaves:
http://www.hort.purdue.edu/ext/senior/fruits/blackwalnut5.htm

Persian Walnut (also known as English Walnut) Leaves:
http://www.hort.purdue.edu/ext/senior/fruits/walnute5.htm

Nocino-making