2014 Snail of Approval Nominations Open

Are you a producer of good, clean, and fair food in the greater DC area? Know someone who is? Consider nominating your favorite local purveyor for a Snail of Approval award — Slow Food DC’s “stamp of approval,” as it were.

Learn more about the criteria for SOA here and for a little inspiration, check out our directory of prior Snail winners here.

Nominate your favorite restaurant, bar, market, or artisan today!

The deadline for 2014 nominations is December 1, 2014.

FacebookTwitterEmail

Seasonal recipe: Zucchini Chocolate Chip Muffins

It’s summer, and that means if you garden or shop at farmers’ markets you probably have zucchini coming out of your ears. We’ve got a solution for some of your zucchini riches, and it involves chocolate.

You only need to heat up the kitchen for a little while to have snacks/breakfast for the week with this tasty and relatively healthy recipe from SFDC board member and food educator, Ibti Vincent.

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.

 

CHOCOLATE CHIP ZUCCHINI MUFFINS
Makes 18 muffins (because you will suddenly find that you need more than a dozen once friends start tasting these)


Ingredients

  • 2 ¼ cups flour (all-purpose, whole wheat pastry, or all-purpose gluten-free)
  • ½ cup sugar
  • 1 ½ tsp baking soda
  • 1 ½ tsp ground cinnamon
  • ¾ tsp salt
  • 2 eggs, lightly beaten
  • ½ cup apple sauce
  • ¼ cup vegetable or olive oil
  • ¼ cup milk
  • juice from 1 lemon
  • 1 ½ tsp vanilla extract
  • 1 ½ cups shredded zucchini
  • ¾ cup chocolate chips
  • handful of nuts (optional)

Directions

  1. Preheat oven to 350F.
  2. Generously grease 18 muffin cups (or use paper cup liners).
  3. In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. These are your “dry” ingredients.
  4. In a separate bowl, combine eggs, apple sauce, vegetable oil, milk, lemon juice and vanilla. These are your “wet” ingredients.
  5. Stir wet ingredients into dry ingredients.
  6. Gently stir in zucchini, chocolate chips, and nuts (if using).
  7. Fill prepared muffin cups, splitting batter evenly between them.
  8. Bake 20-25 minutes, until a toothpick comes out clean.
  9. Loosen muffins then turn out onto a wire rack to cool.
FacebookTwitterEmail

Food for Thought: A Local Food Dinner and Discussion

with The Piedmont Environmental Council and Slow Food DC

When: Saturday, August 23rd, 1:00 – 7:00pm

Where: Sperryvlle, VA

Cost: $50, including dinner, tours, and discussion. There are only a limited number of tickets available, so be sure to register by August 15!

Strengthening the community’s awareness and involvement in supporting local agriculture is key to having a sustainable local food economy.

At the regional scale, there is a very important link between the rural landscape where most farms are located and the urban landscape where the majority of the population is located and majority of food is consumed. Many of the farms in the Virginia Piedmont have a huge consumer base in the Washington DC metro area, so it is critical that a strong connection exists between the two.

Join PEC and Slow Food DC as we delve into some of the unique challenges that local food producers face, hear about some of the innovations being used by a new generation of farmers, and the important role of consumers in promoting and sustaining agriculture and local businesses.

We hope this is unlike any farm tour and dinner you’ve been to! The whole group will be asked to engage in meaningful discussions, while we all enjoy the beautiful countryside of Rappahannock County. This event includes a stop at both Waterpenny Farm, which specializes in organically grown vegetables and Heritage Hollow Farms which raises grass finished beef and pastured pork. Our day finishes with a delicious meal that will feature locally grown veggies and meat dishes.

Tentative Schedule of Events:

1:00PM                Meet at Waterpenny Farm

1:30 – 2:30PM                Waterpenny Farm Tour and Discussion

2:30PM                Depart for Heritage Hollow Farm

3:00 – 4:00PM                Heritage Hollow Farm Tour and Discussion

4:30PM                Free time to walk around Sperryville

5:00 – 5:30PM                  Meet at Heritage Hollow Farm Market for light refreshments. Relax, mingle and visit the Heritage Hollow Farm Store.

5:30PM                Dinner and discussion. Food served family style.

6:30PM                Wrap-up conversation

What to wear and bring:

  • Event is rain or shine, so please plan accordingly — feel free to pack your wellies, an extra pair of socks and shoes, an umbrella, a rain jacket.
  • Sun hat
  • Sunscreen and bug spray
  • Extra bottles of water. There will be opportunities to refill.

There are limited spots (40) so don’t miss out! If you have any questions, please contact Marco Sanchez at msanchez@pecva.org.

FacebookTwitterEmail

Seasonal recipe: Summer Veggie Tacos!

This recipe is from SFDC board member and food educator, Ibti Vincent. It was recently taste-tested and approved by 3rd, 4th, and 5th graders at a summer camp cooking session. This is a great, infinitely adaptable recipe that uses the best summer goodies at your local farmers’ market (or school garden, if you happen to manage one over the summer).

Be warned: the tacos have a tendency to be so popular you will probably want to make a double batch so that you can have one yourself after your kids and the neighbors’ kids eat the first dozen….

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

  • Olive oil
  • 2 cups fresh white or yellow corn kernels (cut from 3-4 ears of corn)
  • 1 cup chopped onion
  • 3 cloves garlic, peeled and finely chopped
  • 4 medium tomatoes, roughly chopped
  • 3 medium zucchini, diced small
  • 1 cup canned black beans, rinsed and drained
  • 1 tsp fresh oregano
  • 1 cup fresh spinach or swiss chard, washed and chopped
  • Salt and freshly ground black pepper, to taste
  • 8 warm corn tortillas
  • ¼ cup fresh tomato or tomatillo salsa
  • 8 tsp grated Monterey Jack cheese (or queso fresco)

DIRECTIONS

Heat 2 TBSP oil in a large skillet over high heat. Toast corn 5 minutes, stirring; season with salt. Remove corn; set aside.

Heat 2-3 tsp oil in skillet. Cook onion, stirring, until it caramelizes, 5 minutes.

Add garlic; cook 1-2 minutes.

Add tomatoes; cook 10 minutes.

Add zucchini; cook until tender, 10 to 12 minutes; season with salt and pepper to taste.

Add corn, beans, oregano, and chard/spinach. Cook 3 minutes.

Split filling among tortillas; top each with salsa and 1 tsp cheese.

FacebookTwitterEmail

Get mashed

Many thanks to Brooklyn Brewery for bringing their beer-food-arts awesomeness back to DC for the summer 2014 edition of the MASH tour!

This past Friday, I had the good fortune to secure a seat at the Slow Supper, featuring four delicious courses cooked up by the ingenious Chefs Andrew and Jacob, and perfectly paired with limited edition Brooklyn Brewery beers. (In retrospect, it was tough to pick a favorite course, as they were all so good, but I’ve a feeling I’m going to be seeking out Brooklyn’s cuvee noire — the delectable, chocolaty brew we enjoyed with dessert and which I’ve been daydreaming about ever since.) Set in an airy warehouse space in the up-and-coming Union Market area of NoMa, more than a hundred other foodies joined me and fellow SFDC board members Amanda and Rob at the dinner that benefited our local Slow Food chapter.

The dinner marked nearly the end of a week packed with fun, mostly beer-themed events, ranging from farm tours to tastings to homebrew tip sharing all around our nation’s capital. See more photos from various MASH DC events on our facebook page. And keep your eyes peeled for the next time Brooklyn Brewery comes through town, ’cause it’s sure to be delicious….

FacebookTwitterEmail

Brooklyn Brewery Brings Mash Tour to DC

Starting tomorrow, Brooklyn Brewery’s Mash tour comes to DC for the second time in a year!  This week-long traveling festival celebrates what’s new and exciting in food, film, comedy, music, books and beer. Throughout the week, Brooklyn Brewery will be collaborating with local chefs, artists and craft brewers to offer unique dinners, entertainment experiences, beer tastings and general fun. And the best part is: a portion of all proceeds go to Slow Food DC!

This time around, events include a farm dinner, a Slow Supper, a film festival, a night of standup comedy, a craft brewing discussion, a concert, and a number of demonstrations and tastings all around town.  Brooklyn Brewery guest chefs Hiyaw Gebreyohannes and Andrew Gerson, along with others will be working throughout the week with local partners such as Georges Mill Farm, City Tap House, Atlas Brew Works, Whole Foods P Street, The Coupe, Red Rocks Bistro, E Street Cinema, and the Rock & Roll Hotel.

Visit the Brooklyn Brewery Mash DC website to find out more about each event and buy your tickets.   A full listing is also provided below.

D.C. Mash Tour Schedule

Saturday, May 31, 2014:

Eat, Drink & Learn at Whole Foods P Street

  • What and Who: Chefs Hiyaw Gebreyohannes & Andrew Gerson pair Hiyaw’s Taste Of Ethiopia line of prepared foods with a full array of Brooklyn beers. They’ll have a full stock of the Brooklyn Brewery portfolio so you can bring your favorite pairings home with you.
  • Where: Whole Foods P Street, 1440 P St NW, Washington, DC
  • When: Starts at 4:00 PM

Sunday, June 1, 2014: 

Dinner on the Farm with Chef Andrew Gerson

  • What and Who:  Our week of cultural happenings gets off and running with this agrarian dining experience. Through roaming culinary events, Dinner on the Farm works to connect people back to the land and to the farmers and artisans who are making our communities a better place to live. There will be a tour of Georges Mill Farm, a feast prepared in collaboration with Chef Hiyaw Gebreyohannes and Chef Patrick Dinh, live music by Jake & the Burtones, local artisans Craft Kombucha, Lulu’s Ice Cream & Radius Pizza, and beer for all.
  • Where:  Georges Mill Farm, 11873 Georges Mill Rd, Lovettsville, VA
  • When:  Starts at 3:00 PM (Tickets: $55)

Monday, June 2, 2014:

Tap Attack

  • What and Who:  All week during The Brooklyn Brewery Mash we’ll be taking over taps around the city, pouring our favorite, rarest and newest beers. In D.C., we’re planning an all-out assault on City Tap House’s tap system. We’ll be pouring Perennial, Seasonal & rare beers at the bar, including vintage Monster Ale, Mary’s Maple Porter, and more. Check back for the full line-up and be sure to show up early.
  • Where: City Tap House, 901 9th Street NW, Washington, D.C. 
  • When:  Starts at 7:00 PM

Tuesday, June 3, 2014:

Craft Beer Revolution with Atlas Brew Works, DC Brau & Brooklyn Brewery  

  • What and Who:  Twenty-five years into running one of the top craft breweries in America, Brooklyn Brewery co-founder Steve Hindy looks back with his fellow craft beer comrades to discuss the circumstances and ambitions that allowed a handful of individuals across the country to challenge one of the largest corporate dynasties in American history. Steve joins us on The Mash, discussing his book and the beer scenes of each city we visit with the people who helped create it. Joining Steve will be Justin Cox and Will Durgin of Atlas Brew Works, Brandon Skall and Jeff Hancock of DC Brau, and Chris Van Orden of DC Beer.
  • Where: Atlas Brew Works, 2052 West Virginia Ave NE #102, Washington, D.C.
  • When:  Starts at 7:00 PM (Tickets: $6)

Brooklyn Ha Ha: NYC Stand-up with Josh Gondelman, Jeff Maurer & Rahmein Mostafavi

  • What and Who:  In true Brooklyn style, Brooklyn Ha Ha introduces some of the NYC standup scene’s best under-the-radar talent and brings their act to the Red Rocks Bistro.
  • Where:  Red Rocks Bistro, 1348 H St NE, Washington, D.C.
  • When:  Doors at 9:00 PM (Tickets: $6)

Wednesday, June 4, 2014: 

MASH EDU: Beer & Spice, Making Nice

  • What and Who: Perhaps you’ve just been turned on to the art of pairing beer and food. Perhaps you’re an old hand at joining together the world’s most versatile beverage and your favorite dish. Either way, Brooklyn Brewery Chef Andrew Gerson will impart some of the knowledge he’s picked up while touring and collaborating with some of the most exciting chefs in the U.S.
  • Where:  The Coupe, 3415 11th St NW, Washington, D.C.
  • When:  Starts at 6:00 PM (Tickets: Free with RSVP)

Thursday, June 5, 2014:

Found Footage Festival

  • What and Who: The Found Footage Festival celebrates its tenth anniversary with a brand-new show and DVD (Volume 7). Hosts Nick Prueher and Joe Pickett, whose credits include The Onion and the Late Show with David Letterman, are excited to show off their new lineup of found video clips and live comedy.
  • Where:  E Street Cinema, 555 11th St NW #2, Washington, D.C.
  • When:  Starts at 8:00 PM (Tickets: $12)

Friday, June 6, 2014: 

Slow Supper with Dinner Lab

  • What and Who: This pop-up dinner party, hosted in a unique, non-traditional location, embodies The Mash. In each city we visit, we bring together some of our favorite people around a common table to share cuisine crafted by Brooklyn Brewery Chef Andrew Gerson & Dinner Lab Chef Jacob Cureton, paired with Brooklyn beer styles both familiar and rare.
  • Where:  Surprise location, announced day-of
  • When:  Starts at 7:00 PM (Tickets: $65)

Saturday, June 7, 2014: 

MASH EDU: Homebrewer Edition

  • What and Who: Most brewers get their start with a humble homebrew they concocted in a small kitchen or garage. Hobbyists across the globe have been pushing the boundaries on the methodology and science of what it means to brew a beer. In every city the Mash stops in, we are partnering with the home brew shops and collectives that are doing their best to spread the good word of beer. We’ll be having seminars and walkthroughs by experienced professional amateurs on all the trials and tribulations of home-brewing.
  • Where: 3 Stars Brewing Company, 6400 Chillum Place NW, Washington, D.C.
  • When: Starts at 2:00 PM (Tickets: TBA)

Mash Bash with The Men, Passing Phases & Heavy Breathing

  • What and Who: We’re bringing everything we find exciting about the Brooklyn music and arts scene out for one night in an explosion of sound and color. There will be a local food truck on hand to fill our bellies and plenty of Brooklyn cans at the bar to throw at the acts we find lackluster. On stage in D.C. we’re bringing together Brooklynite punk rockers The Men, as well as hometown favorites Passing Phases & Heavy Breathing. Expect to sweat. A lot.
  • Where: Rock & Roll Hotel, 1353 H Street N.E, Washington, D.C.
  • When: Doors at 8:00 PM (Tickets: $5)

 

 

FacebookTwitterEmail

Seasonal recipe: (Almost Summertime) Asparagus Salad 

This recipe is from SFDC board member and farmers’ market maven, Ibti Vincent. It was recently taste-tested (and approved) at the 14&U farmers’ market chef table. This is a great, infinitely adaptable recipe that is a lovely picnic or potluck item….

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

Salad:

  • 2 bunches asparagus, stems removed, thinly sliced on a diagonal
  • 2 scallions, ½ small red onion, or 1 shallot, finely chopped
  • 1 small yellow squash or 1 fennel bulb, finely sliced (optional)
  • freshly grated Parmesan cheese, crumbled feta, or chevre (optional)
  • handful of hazelnuts, chopped (optional)

Vinaigrette:

  • ½ cup extra virgin olive oil
  • juice of 1-2 lemons, to taste
  • 1 garlic clove, peeled and minced
  • pinch of sugar
  • a handful of fresh herbs (parsley, mint, chives, etc), minced
  • salt & freshly ground black pepper, to taste

DIRECTIONS

Whisk together the olive oil, lemon, garlic, sugar, and herbs, seasoning with salt and pepper to taste.

Stir in the salad ingredients and toss gently to combine.

 

FacebookTwitterEmail

All in a Days Work at Wangari Gardens

On Sunday, April 27 Slow Foods DC spent a beautiful spring afternoon at Wangari Gardens working to expand their communal herb garden. Located near the McMilliam Reservoir and the Washington Hospital Center, Wangari Gardens is a 2.7 acre educational community garden park that offers free garden workshops, private and shared garden plots, and youth programing alongside a pollinator hive and a fruit orchard. A group of over 14 volunteers from Slow Food DC and Wangari gardens worked together to build a 12 foot L-shaped garden bed for cooking and medicinal herbs that can be harvested and shared by the whole community. Guided by master gardeners and SFDC board members, Mark Haskell and Ibti Vincent, volunteers also planted a few Ark of Taste 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.

Displaying IMG_0686.jpg

The group wrapped up their afternoon of hard work in the sun with an al fresco pot luck, sharing some of their favorite homemade dishes gathered around Wangari’s home-made garden benches under the trees. It was the perfect way to pass a gorgeous day outdoors, learning new planting skills and getting to know our neighbors.

Displaying IMG_0687.jpg

Slow Food DC’s new community garden plot at Wangari is accessible to all who want to work in the garden, learn more about one of our regional foods and how to grow food locally, or just sample some hearty herbs of the season. So be sure to head on over to check out the garden and enjoy the fruits of our labor throughout the summer!

You can also check out Wangari’s free Sunday workshops throughout the month of May, including:

  • May 4th & May 11th – Gardening 101: Everything you need to know about starting a garden from soil prep, garden designs, plant types and more.
  • May 18th – Soils and Composting: Learn about soil, soil biology, and different systems for creating compost.
  • May 25th – Container Gardening and Companion Planting: Learn how to garden with limited space and how companion plants can enhance your garden’s production and repel pests.

Hope to see you there!

FacebookTwitterEmail

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!

Displaying cache_4087807706.jpg

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.

Displaying cache_2597475804.jpg

 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!

 

 

FacebookTwitterEmail

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!

 

FacebookTwitterEmail