Slow Meat & Meatless Mondays! Stuffed Bell Pepper Recipe from Seattle Author Kim O’Donnel

Image via Flickr user Bill Young

Image via Flickr user Bill Young

This 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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Meatless CelebrationsAs noted earlier today, Slow Food has kicked off its Slow Meat: Better, Less campaign. One part of the campaign is adding Meatless Monday, already popular nationally, to its five-part program.

We’re happy to see it as there are loads of delicious ways to participate in Meatless Monday! And we’re fortunate here in Seattle to have a great resource for meatless idea for meat fans and vegetarians alike. Author Kim O’Donnel has written two books all about bringing the joys of tasty meatless dishes to dedicated carnivores: The Meat Lover’s Meatless Cookbook: Vegetarian Recipes Carnivores Will Devour and The Meat Lover’s Meatless Celebrations: Year-Round Vegetarian Feasts (You Can Really Sink Your Teeth Into).

We’ll be sharing occasional recipes and tips from Kim on the blog, so today enjoy this recipe for Stuffed Bell Peppers. And check back often for more! Thanks, Kim!  Continue reading

Slow Meat: Better, Less

Slow MeatThis 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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In June of this year, delegates – ranchers, butchers, policy makers, and others – from across the country came together to discuss possibilities for sustainable and humane meat production at the Slow Meat Symposium in Denver.

As a result of the conversations, Slow Food USA has summed up the recommendations as eating BETTER and LESS meat. Here are some highlights from recent Slow Food USA posts on this new initiative.  Continue reading

Slow Food Event: Celebrate the Harvest at Oxbow Farm – Tickets on Sale Now

Come join Slow Food for a day on the farm! Celebrate the fall harvest at Oxbow Farm Organic Farm and Education Center.

Located in the Snoqualmie Valley, Oxbow is 25 acre mixed vegetable, tree fruit and berry farm bordering an ‘oxbow’ lake. Oxbow has a mission to “RECONNECT people to the land and our local food supply, and to INSPIRE us to take action in our communities.”

Slow Food has that mission too, so we’re excited to meet up at Oxbow for a fun day at the farm.

We will meet up at 10am for a group intro and chat regarding both Slow Food and Oxbow.

OxbowAt 11am, choose on of the below activities (please note the additional cost paid directly to Oxbow onsite, please bring enough cash for your activity of choice):

1. Learn about the farm, the crops, the river and the native restoration efforts around Oxbow on a hayride with Farmer Luke.  ($1/person or $4/family).
2. Let your kids go on a 6-plant part scavenger hunt through the Kids’Farm fields with Farmer Pat. ($5/child)

We’ll regroup around 12pm for a group lunch. You bring your favorite lunch and reuseable utensils; we’ll bring beverages, treats and other supplies for the group.

After our lunch, feel free to explore Oxbow further on your own!

Tickets are $5/person, $10/family. Children under 5 are free.

 

(Pumpkin image via Wikimedia)

Slow Food Event: Talking Mushrooms with Becky Selengut & Langdon Cook Tickets on Sale Now

shroomSlow Food Seattle: Talking Mushrooms with Becky Selengut & Langdon Cook

Join Slow Food Seattle and local authors and foragers Becky Selengut and Langdon Cook for a conversation on mushrooms: how they get from the forest to your kitchen and what to do once you have them there. We’ll be meeting at the Pike Place Market Elliott Bay Room at 7pm on Monday, November 3.

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.

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

Book sales, signing, and shroomy snacks will be available for this fungi-focused event.

Tickets are $12.50 for non-members and $8 for members. Current Slow Food Members: a discount passcode was recently sent out. Please check your email or email us at membership@slowfoodseattle.org!

We’re excited for this unique opportunity to chat with two of our favorite local authors about one of our favorite types of food. Tickets on sale now!

Slow Food Seattle, Socially

Slow Food Seattle on Pinterest - Google Chrome 9232014 65955 PMLooking for more Slow Food? Here are a few places you can find us on social media. We’ve recently added Instagram and Pinterest! We’re especially excited to start sharing more recipes and events on Pinterest, so if you are a fan of that site, please come check us out!

Dandelion Boureka Recipe from Seattle Forager & Author Melany Vorass

Dandelion BurekasThis 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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9 - groupThis past spring, Slow Food Seattle had a great day out at Golden Gardens with local forager and author Melany Vorass. Melany’s the author of The Front Yard Forager, and that title is no joke: she showed us an incredible number of edible and delicious plants all within one small area right in the middle of the city. It was inspiring to take a closer look at plants we often dismiss as weeds and nuisances to see that they can offer both a delectable taste and great nutrition.

Dandelion3You can see pictures from that day here, and we hope to schedule another walk with Melany next spring. But now, it’s fall, and while we’re certainly into the season for mushroom hunting, the casual fan of wild greens might think their season is over.

Not so! Melany has shared with us a couple recipes from The Front Yard Forager for dishes one can make with wild edibles right now. Today, it’s a recipe for a savory filled pastry made with dandelion greens and cheese. Enjoy, and check back next week for another dish:  Cat’s Ear Clam Linguine. Thanks, Melany!  Continue reading