Earlier this week, my friend and fellow SFDC board member, Amanda Terillo, and I joined 5th graders at Bruce-Monroe Elementary School for a talk about local, seasonal food. And because it was a Slow Food talk, of course there was some hands-on cooking and tasting at the end. I have never seen so many kiddos devour raw beet salad as I did that afternoon….
Our meeting started in the school cafeteria with a brainstorm: why might somebody choose to eat food that is from somewhere nearby? It tastes better! someone suggested. It doesn’t have to travel all the way from Florida…or India! (I later learned that students were in the midst of a history/geography unit on India. I am certainly not against Indian food, mind you.) You can meet the farmer who grew it!
These kids were awesome.
Next, we looked at our month-by-month seasonal food charts — courtesy of FreshFarm Markets — to determine the plethora of produce items in season in our area RIGHT NOW in the spring (or, more accurately, late winter) in the DC area. Students made mini posters with a few of their favorite fruits and veggies for each season.
Finally, Amanda and I worked with student volunteers (with recently scrubbed hands) to prepare two seasonal salads: a massaged kale salad (always a favorite) and a sweet-tart apple beet salad (which, incidentally, inspired Amanda’s husband to stop hating beets when I’d brought some to a dinner party a few weeks ago).
On their way out, after a collective Thank you!!! a few students paused to tell me that they were looking forward to making these seasonal salads at home. For SFDC’s part, we’re looking forward to more work with schools in coming months.
Interested in working with local schools and community gardens to promote Slow Food DC’s message of good, clean, and fair food? Sign up for our monthly newsletter to learn of opportunities, or send your ideas to email@example.com.
Sunday, March 30th
Be the first to get a behind the scenes tour of Union Kitchen, DC’s first kitchen incubator where dozens of food entrepreneurs launch their businesses! We will get a chance to see many of them in action including the delightful Chris Johnson of Cured DC. Chris will lead a private demo of his marvelous charcuterie products. In addition to tasting what we make you will get a chance to purchase goodies to take home with you.
This price is a special offer for our partners of Slow Food DC. We are honored to support this organization and hope you will too. We will meet at the NoMa metro station to walk over together with the possibility of further exploring the neighborhood following the tour.
Have questions about Behind the Kitchen Door: Tour & Demo at Union Kitchen?
Contact Taste of Place
Click here to purchase tickets today!
With the help of a conference assistant, my fearless fellow food lover/SFDC board member/ace photographer, Shelu, and 30 avid novice pickle enthusiasts, this Saturday we made 60 jars of pickled cucumbers, beets, turnips, grapes, and green beans. Small batch, of course — this was a Slow Food workshop, after all.
I guess with the recent rise of artisanal pickles in popular foodie culture I should not have been surprised that the hands-on pickling class sold out within hours of being posted on the Rooting DC website. But still. In case you missed the session, the recipe for surprisingly tasty pickled grapes can be found here. And because I like you, Slow Food community, the irresistible pickled lemon rosemary green bean recipe is below.
Incidentally, this recipe makes one 8oz jar. (See? Small batch, but it scales up easily.) Adapted from a recipe in the Washington Post Food section, Sept 2010.
Combine in an 8oz jar:
- ¼ cup + 2 TBSP water
- ¼ cup white wine vinegar
- 2 TBSP white vinegar
- 1 tsp salt
- ½ tsp sugar
Once everything is dissolved, add in:
- 1 sprig fresh rosemary
- 1 garlic clove, peeled — ours was from nearby Claggett Farm
- 1 thick strip lemon zest (I use a veggie peeler to make these)
- clean green beans, ends snipped – as many as will fit
Add additional white vinegar as needed to be sure beans are submerged. Seal, shake a few times, and refrigerate for 1 week before devouring. A great way to use the bumper crop of beans I always seem to get in the garden. Great in a bloody mary or as an alternative nibble to olives.
What’s your favorite pickle recipe?