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!
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!)
In 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