Monthly Archives: April 2014

Farm Tour, Lunch, and Cider Tasting at Linda’s Mercantile (Winchester VA)

Join Greenease and From the Farmer for a tour of David and Linda’s Lay’s Farm – Linda’s Mercantile!

Linda’s Mercantile, now in its 6th year, grows fresh produce and fruits. They are also home to five greenhouses they use to get a jump start on tomatoes and growing greens. Onsite is also an apple cider distillery, and their onsite market gives consumers access to home made pasta sauces and apples sauces using the farm’s own produce!

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At it’s simplest, From the Farmer is a service that brings the farmers market to consumers’ front door. We source fruits and veggies from local, family farms and deliver them directly to our customers in insulated baskets. Delivery occurs overnight, so that when you wake up your produce is waiting for you (we like to think of ourselves as the veggie milkman). Unlike a traditional CSA, we operate all year long; there’s no cost to join, no obligation to receive a delivery, and orders are customizable, too. It’s an awesome way to eat seasonal, super fresh, local produce, without giving up total control of your refrigerator! We also offer fresh local bread, and coming soon– local eggs!

Join us on Saturday, June 14 for a farm tour & lunch. The farm is approximately 1 1/2 hours from DC. We will be leaving DC (Dupont Circle) at 9am, and returning that evening by 5:00/5:30pm. The tour includes:

  • Roundtrip Transportation (Pick Up in Washington, DC – Dupont Circle)
  • Tour of Linda’s Mercantile farm and greenhouses
  • Tour of Winchester Ciderworks Distillary & Cider Tasting*
  • Lunch and beverages
  • A thank you gift from Greenease, From the Farmer and Linda’s Mercantile

*You must be 21 to attend the cider tasting component of the program.

 Purchase tickets here.

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 About the Chef:

Chef Amy Hakola is originally from Alabama and the mother of 2 very active boys. Amy attended the Opryland Hotel Culinary Institute in Nashville, TN working in all aspects of foodservice at the hotel. After her apprenticeship, Amy became a private chef which then led to a catering career. Along with her catering partner, Amy created a Savory Cheesecake line offered in various stores across the country including Neiman Marcus, Whole Foods and Zabars. After moving to Winchester Amy started Wild Flour Kitchens offering in-home cooking classes. Most recently Amy has teamed up with Linda’s Mercantile to offer take and bake entrees utilizing all that the farm has to offer.

Sponsored by Greenease & From the Farmer

With Special Thanks to Farmer David Lay from Linda’s Mercantile & Chef Amy!

 

 

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Seasonal recipe: Homemade Apple Granola 

Spring is here, but it’ll still be a little while before we have non-apple seasonal fruit options at the farmers’ market. But there are other ways to enjoy apples besides yet another apple pie. This recipe is from registered dietitian, food blogger, and newcomer to the SFDC board, Amanda Terillo.

We try to feature a delicious new recipe in every newsletter. If you would like to have one shared with the SFDC community, send it to info@slowfooddc.org and we’ll see what we can do….

INGREDIENTS
  • 2 cups rolled oats (soaked overnight)
  • ½ cup pieces of cashews or almonds (soaked overnight)
  • ½ cup pieces of walnuts
  • ½ cup raisins
  • ½ cup maple syrup
  • 2 apples grated (use a cheese grater)
  • 1 tablespoon of cinnamon
  • pinch of salt
DIRECTIONS

Preheat oven to 325F.

Mix all ingredients into a large bowl.

Spread a thin layer on a baking sheet.

Cook the granola for 20-25 minutes until the oats are golden brown.

Store in an airtight container and enjoy!

 

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Taking in the Sights and Smells of Union Kitchen

Last Sunday, March 30, Slow Food DC joined former Board Chair Kathryn Warnes of Taste of Place for a tour and demo of the behind-the-scenes activity at Union Kitchen food incubator.  Located in a 7,300 square foot warehouse in NE DC, Union Kitchen offers a space for over 50 small local food businesses to grow and thrive while limiting startup costs by providing shared space, equipment, amenities, and administrative services.  General Manager Mike Darman welcomed our group in to the building on a cold, rainy day, inviting us to enjoy the warmth and good smells of active cooks in the kitchen!  In the communal meeting area, Mike gave us a thorough introduction to the incubator, answering all of our questions about the application and vetting process and telling us all about the many supportive programs that they offer to their members – benefits of being part of a sharing community of food entrepreneurs.  He then led us on a tour of the warehouse where we could smell kombucha fermenting, watch chickpeas being roasted in garlic and rosemary, listen to the whir of mixers whipping up cupcake batter, see juice pulp being squeeze, and bask in the damp mustiness of a hand-made sausage curing closet.

From there were met up with Chris Johnson and James Brosch, owners of Cured DC, and their assistant Nick for an in depth one-on-one demonstration of how they make their Toscana sausage.  They walked us through the whole process from selecting the best cut of meat, then cutting, prepping, and grinding it to adding the right amount of fat, spices, and wine, encasing the mixture and preparing it to be cured slowly for many months before being ready to slice, eat and simply enjoy.  Which is what we did to round out our afternoon – slicing thin samples of spicy boar sausage and herbaceous pork Toscana.

We left eager to come back soon – perhaps a taste of Union Kitchen later this year with a sampling from each of our favorite Made in DC foods!

Post contributed by SFDC board co-chair, Sarah McKinley

 

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April 27: SFDC spices up Wangari Gardens

Join Slow Food DC and local community members at Wangari Gardens on Sunday, April 27 to expand the communal herb garden at one of our favorite local community gardens. Planting and garden work will go from 12-2pm, followed by a potluck. We’ll supply the plants, tools, water, and plates/utensils!

We’ll be planting a variety of herbs, along with some Ark of Taste hot peppers, including Fish Chili Peppers — an African American heirloom variety brought to this country from either the Caribbean or Africa by enslaved peoples to the many plantations that surrounded the early Chesapeake Bay settlements. The name Fish Pepper refers to its common use with seafood through the Chesapeake region. The plant has beautiful variegated leaves and seemingly no two fish chiles have the same coloration or variegation in their stripes. (Pretty cool, no? Learn more about these unique, heirloom peppers and the Ark of Taste project from master gardeners and SFDC board members, Mark Haskell and Ibti Vincent.)

WHEN: Sunday, April 27 from 12-3pm.

WHERE: Wangari Gardens (Kenyon Street, Irving Street, and Park Place NW) — just north of Washington Hospital and the McMillan Reservoir.

WHAT TO BRING: Yourself, a water bottle, and a potluck item to share (salad, appetizer, baked good, etc).

 

 

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