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?
Here’s a little something from SFDC board member, Mark Haskell, who led a tamale making class near Eastern Market this past Saturday:
“Aside from Mexico, many other countries in the western hemisphere have a tradition of preparing and cooking tamales during the winter holiday season. At our cooking class at the Hill Center on Capitol Hill this past Saturday, we prepared and ate a few of these types of tamales and accompanying sauces. New Mexico chicken tamales with red chile sauce, Mississippi Delta barbecued pork tamales, and Caribbean tamales, or pasteles which are made with a dough of pureed yucca, calabaza squash and plantains steamed in banana leaves. Tamales, and pasteles are a wonderful “community food”, that are economical, best prepared and cooked by a group, and when eaten like opening a present whether wrapped in corn husk, banana leaf or parchment paper.”
Those who braved the winter weather were rewarded with a plethora of tasty tamales and went home with full bellies (and the recipes). For more information on tamales and other foods of the Mississippi Delta region, check out the Southern Foodways Alliance website and interactive map.
Say Happy Birthday to Open Kitchen, and help raise funds for Slow Food DC! Open Kitchen is a 2012 and 2013 Snail of Approval Winner, and is known for its contemporary American cuisine and passion for making, eating, and sharing good food with the community. Open Kitchen celebrates their four-year anniversary by giving back to its community that has made it so popular
What better way to wrap up an early autumn weekend than with a pig roast and handmade ice cream sandwiches? Add the company of good folks and you’ve got yourself the third annual SFDC Snail of Approval awards party.
Sometimes in the midst of planning and advocating and organizing, some of us forget to take a breath and remember what Slow Food is all about, so Sunday was a nice opportunity to kick back for a change and just enjoy exceptional food and people.
This weekend’s Snail awards party was once again a stellar affair. The beautiful weather and courtyard set the perfect scene for a delightful and laid back afternoon. Sure, there were the official words of appreciation and handing out of awards and group photo taking, but the bulk of our time was spent milling about, chatting with new and returning Snail awardees while sipping on specialty cocktails and Brooklyn brews, and nibbling on a delectable assortment of seasonal treats prepared by the culinary geniuses at Jackson 20. I myself had a lovely time hanging out with area foodies and the folks who run some of my favorite eateries, farms, and farmers’ markets around town. It was awesome.
Even so, I thought to myself as I went back for a second helping of lamb and winter squash tacos, there have been a few places I have discovered since Snail nominations closed this year — folks who have been bringing good, clean, and fair food (and drink) to the DC area that have only recently appeared on my radar. I hope to see some of their faces here *next* year for the annual gala. I do love to celebrate…. When do the 2014 nominations start??
What’s better than really good food? Really good food and beer prepared by two ingenious chefs, shared over the course of four hours, in a beautiful space with good people, and benefiting our local Slow Food chapter. Yep, it’s hard to get better than the latest Slow Supper….