Seasonal recipe: Scallion and Kale Pancakes

Ever had savory pancakes? Oh, you’ve been missing out! This recipe comes from SFDC member, Kathryn Warnes — accomplished cook and founder of Taste of Place. Kathryn prepared these delicious pancakes at theBloomingdale Farmers’ Market earlier this month, and market shoppers eagerly asked for the recipe…. So get yourself to your nearest farmers’ market to pick up ingredients and wow your holiday guests with these soon!

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

Serves 6 as a side or appetizer

Ingredients

  • 1 1/2 cups flour, plus more for dusting
  • 1/2 cup warm water
  • sesame oil for frying
  • 4 scallions, thinly sliced
  • 6-8 large kale leaves, chopped

    (save kale stems for another use, like in a stirfry)

  • kosher salt

Directions

In a large bowl, mix flour and water together to form a smooth dough. Add flour as needed if the dough is sticky.

Knead dough for 5 minutes, then let rest for 30 minutes in an oiled bowl covered with a towel.

Divide the dough in half. On a floured surface, roll out one half into a 1-inch thick rope. Cut this dough rope into 2-inch sections, then use a rolling pin (or if you are at the farmers’ market and forget your rolling pin, the sesame oil bottle works pretty well, too) to roll each section into a small circle.

Lightly brush each circle with sesame oil. Sprinkle on the scallions, kale, and salt.

Roll up the topped circles and then coil them like a snail (how slow-food-like!). Use your rolling pin to roll each snail into a flat circle again. Stack your uncooked pancakes between sheets of parchment or wax paper. (You can freeze them for later cooking at this point, if you like.)

Heat 2 TBSP of oil in a skillet. Cook the pancakes over medium high heat until golden brown — about 3 minutes on each side — then serve warm with soy sauce for dipping.

Seasonal recipe: Fall Fig Chutney  

This recipe and history lesson come from SFDC board member/chef/food historian, Mark Haskell. (We try to feature a delicious new recipe in each newsletter If you would like to have one shared with the SFDC community, please send it to info@slowfooddc.org and we’ll see what we can do.)

Chutney, according to the dictionary, is a spicy condiment made of fruits or vegetables with vinegar, spices, and sugar, originating in south Asia or India. It became very popular among foreigners during the British Raj in Asia, and was then widely adopted in England, Europe and the United States.

Chutney is almost always used as accompaniment to a main dish to add a sweet and sour or pickled element to a dish, and may be cooked or uncooked in its preparation. There are hundreds of different chutneys, and may be used either to be soothing by using more coconut and yogurt, or more herbal with fresh coriander and mint, aromatic with cinnamon and cardamom, spicy with lime and chiles, or sweeter with mango, apples and raisins.

During the late summer and fall around DC and the Chesapeake we have lots of figs and chile peppers ready to harvest. My Virginia aunts always used seeded red cayennes for their fig and plum chutneys, I prefer green chiles, serranos or cayennes.

 

Fig Chutney 

Ingredients

  • 2 1/2 cups white vinegar
  • 1 cup of sugar or honey
  • 1 onion, roughly chopped
  • 3-4 cloves of garlic, peeled and crushed
  • 1/4 cup, peeled chopped fresh ginger
  • 2 teaspoons yellow mustard seeds
  • 1 lemon, zested
  • 1 cinnamon stick
  • 2 tablespoons salt
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • Chile peppers, fresh, chopped** you have to use your own judgement, amount of heat you can handle, or add later **
  • 2 pounds firm, underripe fresh figs, rinsed, stems removed and halved

Directions

Combine the vinegar, sugar/honey, onion, garlic, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, cloves and chiles and bring to a boil.

Reduce the heat to a simmer and cook until mixture is greatly reduced by more than half, forming a thick syrup.

Add the figs and simmer gently until the figs are soft and most of the fig liquid has evaporated, about 30-40 minutes.

Allow chutney to cool to room temperature before bottling or canning. The chutney may be stored in the refrigerator sealed in an airtight container for several weeks or months.

Oct 4: Volunteer at Common Good City Farm

    

Join Common Good City Farm and Slow Food DC for a day of Volunteering on the farm.  Common Good City Farm is a half-acre urban farm and education center growing food for low-income residents in Washington, D.C. and providing educational opportunities for all people to help increase food security, improve health, and contribute to environmental sustainability. Located in the LeDroit Park community, where one third of residents live in poverty, the farm grows over
5000 pounds of fresh, healthy produce to provide to the community.  But they need help do to so, so come join in in the harvest!
 

 When: Saturday October 4, 9:30am-12pm
Where: Common Good City Farm, V St NW between 2nd and 4th St NW, Washington, DC 20001 

Cost: Free, but space is limited so RSVP is requested, email shelu@slowfooddc.org

Find out more about Common Good on their website. We look forward to seeing you there!

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.

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.

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.

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.

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….

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)

 

 

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.