Slow Food Membership Supports: 1000 Gardens in Africa

As we are in the midst of a membership drive, we wanted to take a moment to highlight one of the Slow Food International programs that your membership supports: 1000 Gardens in Africa. Here’s a short video with some highlights from the program!

Slow Food Seattle School Garden Meeting October 4

IMG_9910Healthy eating habits and finding joy in good food and cooking start early in life! Slow Food believes this, and so one of our major programs is working to help establish and maintain school gardens.

If this is an element of Slow Food that appeals to you, come learn more at Slow Food Seattle School Garden committee’s next meeting on October 4.

Here is the event info.

We are very excited to invite you to tour Marra Farm on Saturday, October 4 from 3 to 4:30. The tour will be led by Amelia Swinton, Lettuce Link Education Coordinator. Marra Farm is a 4-acre plot of land in Marra-Desimone Park, South Park and is one of only two historic agricultural parcels inside Seattle city limits that retains an agricultural use today. It is used by several community groups including Concord Elementary School students.

This is a special place in the city and we hope you’ll come! Meet at the Lettuce Link gathering area at 9026 4th Ave S, near the intersection with S Henderson. People can park in the small lot there or along the fence. If people want to come earlier for a day of work planting natives around the Lost Fork of Hamm Creek (on the same piece of land as Marra), come at 10 am! We’ll send out detailed directions with a reminder email closer to the event. An RSVP would also be helpful! 

Please RSVP to info@slowfoodseattle.org if you are interested in joining!

 

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White Chocolate & Lavender Biscotti Recipe from Seattle Baking Teacher Laurie Pfalzer

IMG_4362This 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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On Tuesday, we posted a recipe for a Concord Grape & Lavender Shrub from Amy Pennington. If you were inspired by that recipe to pick up some culinary lavender, we happen to have another recipe for you to help use up the tin or bag of that fragrant Washington state product!

Laurie Pfalzer is a Culinary Institute of America-trained baking teacher based here in Seattle. You might have already met her at a local baking class at PCC Natural Markets, a free baking chat through the King County Library System, or one of her own private classes. If you haven’t met her yet, check out her calendar as she has some great things scheduled for this fall (ciabatta and pizza baking or handmade truffles classes with PCC; apples, caramels, and more through her private classes; and a free chat on “Baking with Books” through KCLS).

Laurie was gracious enough to share this recipe for White Chocolate & Lavender Biscotti. It’s a great way to use lavender – the floral note is subtle but present, and the cookies bake up with that satisfying crispy texture one wants from a biscotti. A lovely cookie to enjoy with a cup of tea.

This recipe is straightforward and easy for even novice bakers to have success with. (Please note in the pictures above, our test batch was a bit compromised as we used foil instead of the parchment Laurie recommends. An object lesson in the need for your dough to sometimes have something to grip onto and to be cautious with substituting with recipes – especially baking ones! So please know the spread ends you see above are user error!)

Biscotti makes a lovely host/hostess present or nice holiday present, so you might want to bookmark this one for the holiday season. Thanks, Laurie!  Continue reading

Mushroom Minute: Matsutakes and More

shroomThis 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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Fall is a great time for mushrooms, and so here is a quick round-up of some local mushroom news.

  • The Last Season, a documentary about two matsutake mushroom hunters, will be showing at 4pm at SIFF on Saturday, September 20. From SIFF’s website: “Amid the bustling world of Central Oregon’s wild mushroom hunting camps, two former soldiers discover the means to gradually heal their wounds of war, bonding over the search of the elusive and lucrative matsutake mushroom.”
  • Speaking of matsutakes, before or after you watch them hunted at SIFF, pick some up at Foraged and Found at University District Farmers Market (Sat) or West Seattle or Ballard (Sun) as they should be in now.
  • www.foodandwine.compromopdfsShroom-Poster.pdf - Google Chrome 9172014 123851 PMBecky Selengut’s cookbook Shroom is out now. If you get some matsutakes this weekend, you could try out her recipe for grilled ones with rosemary and lemon. Or maybe Roasted Brussels Sprouts with Matsutakes and Lemon. Or both. For a sneak peek at some of the recipes from her book for other mushrooms, check out this post on her publisher’s blog. The post includes recipes for Roasted Chanterelles with Bacon and Sweet Corn Sauce; Black Trumpet and Roasted Poblano Chilaquiles with Crema; King Trumpet “Scallops” with Carrot Purée, Leek, and Parsley Vinaigrette; and Shiitake-Noodle Salad with Nuoc Cham and Herbs. If that list doesn’t make you hungry…well, I don’t know what to tell you.
  • Here’s also a quick interview with Becky AND in case you ever asked yourself “What kind of mushroom would I be were I a mushroom?” she can help you answer that question right here in this handy flow chart.
  • Our tickets for our November event with Becky and The Mushroom Hunters author Langdon Cook will be going out for pre-sale this week to members, and then open up to public if space available sometime next. Keep an eye out!
  • BirdsNestFungiIf you are interested in learning more about foraging edible mushrooms, the best (and safest!) place to start is with our friends at the Puget Sound Mycological Society.
  • For a free event that’s not necessarily focused on identifying exclusively edible mushrooms, but will give you a great overview of how the kingdom of fungi works and how they contribute to healthy biodiversity, check out this free mushroom walk with Seattle Parks.

 

Concord Grape & Lavender Shrub Recipe from “Fresh Pantry” Author Amy Pennington

CONCORD LAVENDER SHRUBThis 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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Slow Food Seattle has been thinking a lot about shrubs (aka drinking vinegars). This recent fixation might have started with the Slow Food Speakeasy Contest, which was a cocktail recipe competition focusing on Slow Food Ark of Taste products. The Ark is “a living catalog of delicious and distinctive foods facing extinction.” The shrub is in the Ark to celebrate its colonial past and help encourage its present-day place in cocktail culture.

Our local entrants, Shaun and Christa from Booze Nerds, used a shrub in their July 5th cocktail, which made it all the way to the finals!

Then, of course, came summer and summer fruits, and shrubs remained top of mind as a way to preserve the harvest. We had a blackberry shrub at our August picnic, and from there, further experimentation led us to proposing a partnership with Anu Apte of Swigwell and Rob Roy to offer a shrub class.

That class is on the docket for November, and we’ll have details on that soon! (At this time, it is looking like this class will be a very limited seating that will offered exclusively to our current members and members of the Washington State Bartenders Guild. If you’re interested in being on the list when the ticketing info is sent out in early October, and you are not yet a Slow Food member, you still have time! You can sign up to become a member here. You’ll receive invitations to members-only events like this shrub class and our popular tuna canning event. You will also receive discounts and pre-sale opportunities for our events that are open to the public. Plus you’ll be supporting a great organization!)

GrapesIn the meantime, we’re excited to share this Concord-Lavender Shrub recipe from local author Amy Pennington, author of Fresh Pantry, Urban Pantry, Apples: From Harvest to Table, and Apartment Gardening.

We’re excited because a) it’s a shrub! b) It uses Concord grapes, which have a short season that is happening right this very moment! c) It uses culinary lavender, a wonderful Washington state product. d) It’s from Amy, whose books are full of tasty and creative ways to use seasonal produce.

And e) it’s very delicious. We just shared some at our recent board meeting. It has the refreshing tang one wants from a shrub, with the fruity roundness of that true Concord flavor and a light floral note from the lavender.

Some shrubs take several days to develop, but this one is ready as soon as it cools. The forecast is, of course, always subject to change, but currently it’s looking sunny and warm again this weekend. Essentially, it’s looking like everything – the grapes, the recipe, the weather – have come together to make this coming weekend your perfect shrub-drinking weekend! We hope you enjoy. Thanks, Amy! Continue reading