Events on September 8

September 6, 2007

There’s one big day on our calendar for September, and it’s coming up on Saturday!  There will be a breakfast to raise funds for the Greensboro Farmers’ Curb Market at their annual Farmer’s Appreciation Day on Saturday, and Slow Food will have a table there.  After that, you can head out to Rising Meadow Farm for their fifth annual Farm Fest!  This event will be especially interesting for the knitters, crocheters, and weavers among you, but they will also have great music and local food!  Please check out the details below.

October and early November will be huge months for Slow Food and related organizations, so get ready for some big Slow Food fun next month!  Curious?  A few of these events are listed on the events page now, and more will be added in the next few days.  Please send me any food-related event announcements (non-commercial) to send to the list and put on our events web page.

Saturday, September 8, 2007
Farmer’s Appreciation Day
Greensboro Farmers’ Curb Market, corner of Yanceyville and Lindsay Sts., Greensboro
6 a.m. – noon

The Market celebrates its anniversary and salutes the local farmer. This event features live music, exhibitors, free food tastings, door prizes, and more! Slow Food Piedmont Triad will have an information table at this event.

Saturday, September 8, 2007
Farm Fest Five
Rising Meadow Farm, Randolph County
10 a.m.- 4 p.m.

A celebration of the Fiber Arts and “Good Living” featuring:

  • Great Local Food – see description below!
  • Fiber Animals
  • Fiber Artists and other Fine Artisans
  • Hands-On Demonstrations
  • Sheep Dog Demonstrations
  • Live Celtic Music- “Seamus Stout” from Fort Worth, Texas (www.seamusstout.com) including a couple of Pipers from the North Texas Caledonian Pipe Band

From Ann Fay: “We will have plenty of food to eat at Farm Fest as well as some things to buy and take home. On the menu will be two lamb offerings from Rising meadow Farm. Sliced leg of lamb and kefta (a Moroccan “burger”), both served in pita with homemade tzatziki sauce and homegrown tomatoes – hamburgers from TT Grassfed Beef, all beef hot dogs, and Middle Eastern fare from Zaytoon Restuarant in Greensboro. (hummus, spanokopita, felafel, Greek salad). For beverages there’ll be homemade apple cider (made right here by Windy Hill Orchards, Ararat, VA), homemade root beer (Three Waters Farm, Graham) and homemade lemonade by Girl Scout Troop #578, Grays Chapel. To top it all off there’ll be ice cream cones from Homeland Creamery and homemade coconut cake from “Sisters” (a couple of neighbors who bake wonderful goodies).

“As folks leave they can buy apples, jams and jellies from Windy Hill Orchard, honey and gourmet honey vinegar from Honeybee Harvest, Julian , grassfed beef from TT Grassfed Beef, Trinity and of course our Rising Meadow lamb.

“The whole idea about Farm Fest is that everything is homemade, handmade, homegrown, etc. The food goes right along with that!”

Directions at www.risingmeadow.com.

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Slow Times August 2007

July 31, 2007

Slow Food Piedmont Triad Events

Old Salem LogoSlow Food snail logo

Saturday, August 11, 2007
Slow Food Potluck and Heritage Cooking at Old Salem
Winston-Salem, NC
Cooking Classes begin at 10 a.m. (Reservation required)
Garden Tours 11 a.m. and 1:30 p.m.
Potluck 11:30 a.m. -1 p.m.
Single Brothers Workshop, Old Salem

Old Salem and Slow Food Piedmont Triad welcome you to spend a day exploring the rich food heritage of the Moravian settlers at the Single Brothers Workshop in Old Salem. Garden tours will be available at 11 a.m. and 1:30 p.m., and Slow Food will sponsor a splendid late-summer potluck from 11:30 – 1:00. Suggested donation to Slow Food for the potluck is $5 per person or $10 per family.

As an added feature, a limited number of Slow Food members will be able to spend a morning in the kitchen preparing a traditional recipe with heirloom ingredients to enjoy with lunch! Two cooking class sessions will be scheduled at 10-10:45 a.m. and 11:00-11:45 a.m.; cost for the class $10. You must reserve your space in the class. Call the Group Sales Office at 1-800-441-5305 to reserve your space in the kitchen!

Here is a link for directions: http://www.oldsalem.org/index.php?id=91.

Once at Old Salem, the best place to park is on the street around the square or along Main St. (near Main St. and Academy). The Single Brothers’ Workshop is the building directly behind the Single Brothers’ House (the timber-frame building facing Main St., at the corner of Main and Academy). The entrance is from a ramp on the south side of the building.


Movie and Market Events

“Black Gold: Wake Up and Smell The Coffee”

Saturday, August 4, 2007
Movie – Black Gold: Wake Up and Smell the Coffee
The Green Bean
341 South Elm St., Greensboro, NC
8 p.m., free admission

If you missed the showings of this documentary about Fair Trade certification in the spring, here’s your chance to see it again. What’s the real cost of coffee? Multinational coffee companies now rule our shopping malls and supermarkets and dominate the industry worth over $80 billion, making coffee the most valuable trading commodity in the world after oil. But while we continue to pay for our lattes and cappuccinos, the price paid to coffee farmers remains so low that many have been forced to abandon their coffee fields. Follow one Ethiopian farmer’s journey as he travels the world in an attempt to find buyers willing to pay a fair price. For more information, contact Shawn Wozniak, A&T Aggies for Fair Trade, at woznia17@riseup.net.

Friday, August 10, 2007
Watermelon Day
Piedmont Triad Farmers’ Market
Off Interstate 40, Exit #208 at Sandy Ridge Road
11 a.m. – 1 p.m.

Free samples of farm fresh North Carolina Watermelon for everyone.

Saturday, August 18, 2007
Watermelon Day
Greensboro Farmers’ Curb Market, corner of Yanceyville and Lindsay Sts., Greensboro
6 a.m. – noon

Enjoy free tastings of different types of melons. Everyone who comes to the Curb Market will have a chance to win a free watermelon.


Recipes from the Market

Slow Food Piedmont Triad sponsored, and co-hosted with partner Deep Roots Market, two tasting booths at the Greensboro Farmers’ Curb Market this summer. On June 23, Chef Bryan Dahlstrom introduced many market customers to the creamy goodness of grits from the Old Mill of Guilford. Many expressed surprise at how delicious the grit cakes were, topped with ratatouille made with donations from farmers at the market. This was an easy and flexible way to use the summer bounty from your garden, your local farmers, and your CSA bags!

Chef Bryan’s Grit Cakes

Start by following the package direction for grits. (The Old Mill of Guilford grits instruction was 3 parts water (salted) and 1 part grits.)

When the grits are cooked, add 1 part cream and 1 part softened butter. Adjust seasoning to taste. (It’s important to salt your water because it’s absorbed in to the grain for a fuller flavor. The end adjustment takes in account whether you’re using salted or unsalted butter.)

Pour the grits into a pan that has been lined with plastic or parchment paper, then lightly oiled or buttered.

Chill in refrigerator until set, preferably over night. Cut into desired shapes with a cookie cutter or knife. Pan-fry in skillet or on griddle.

You can also bread the grit cakes with just flour or a breading of seasoned flour, egg wash, and breadcrumbs. When they’re breaded like this, the cake can also be deep-fried.

Note from Laurie: I tried this with cheese grits, adding extra-sharp cheddar cheese instead of the cream and butter. Served with ratatouille or leftover pasta sauce (I used marinara meat sauce with hamburger from Rocking F Farm), it is an interesting and easy change from pasta and rice.

Ratatouille, aka Vegetable Ragout

This is an approximate copy of the ratatouille/vegetable ragout that Chef Bryan and Laurie served at the market. This makes a large batch, so that you can freeze some for later.

4 Tbsp butter
2 small onions, diced (1 1/2 cups)
4 cloves garlic, minced
rosemary, minced fine, about 1-2 Tbsp.
several sprigs of lemon thyme
2 medium long eggplants, diced (or 4 cups)
2 medium zucchini, diced (2 cups)
2 medium yellow squash, diced (2 cups)
8-10 plum tomatoes (egg-sized), chopped
big handful of basil leaves, shredded (about 1/2-3/4 cup)
parsley, chopped (about 1/4-1/2 cup)
salt and black pepper

Melt butter in a large skillet or dutch oven. Add garlic, lemon thyme, and rosemary for a minute. Add onions for another few minutes. Add the following in this order and stir: eggplant, tomatoes (with any juices), zucchini and squash, then basil and parsley and seasonings. The vegetables might seem dry at first but they will give off juices.

Cook until all vegetables are tender. A nice extra was a garnish of cheese from the Goat Lady Dairy.

Smoothie Recipes with Deep Roots Market

Volunteers from Slow Food and Deep Roots Market co-hosted the tasting booth July 28, where we played with fruit and blenders for about three hours! Deep Roots Market is Greensboro’s only community-owned grocery, and they stock food items from many local farmers, as well as other organic and sustainably grown products.

The recipes from our handout are provided at our Slow Food blog: slowfoodpiedmont.wordpress.org.


Volunteer Opportunities

Please let Laurie know if you can commit to helping with the following events:

Slow Food Piedmont Triad often needs volunteers to help with staffing information tables and helping with events such as the Open House at Goat Lady Dairy. If you’re interested in becoming more involved with Slow Food Piedmont Triad events, please contact lponeill@slowfoodpiedmont.org and she’ll put your name in the pool of those willing to help out.


More Events for 2007

We keep an updated list of events on our events page, but you can get the latest announcements delivered to you by email if you join our listserv. Our listserv is a free way that we can communicate with our members and other interested members of the community. It is secure and we don’t share your email with anyone! (We don’t like that, either.) You can join by emailing us at info@slowfoodpiedmont.org and entering “subscribe” on the subject line.


Smoothies and Cool Summer Beverages

July 28, 2007

Slow Food Piedmont Triad and Deep Roots Market co-hosted the Chef’s Showcase at Greensboro Farmer’s Curb Market this morning. Volunteers played with fruit and blenders and served up tasting samples to market customers and vendors.

Here are some smoothie combos that we gleaned from cookbooks and all over the web – sorry that I don’t have sources but these are pretty basic. Do a search (use Goodsearch and put in Slow Food USA as the beneficiary please) for “smoothie” and whatever fruits you have on hand. You’ll find lots of ideas!

If you don’t like what you get, play with adding different ingredients or more sweetener. Bananas are often good choices, and strawberries are great, but they’re not in season at this time.

Cantaloupe Smoothies:

Peel, seed, and cube all fruits as necessary. Blend ingredients until smooth. Chill if you don’t use ice or frozen fruit. Makes about four cups.

6 lemongrass, green, or mint tea ice cubes
1/2 cantaloupe
honey (or sweeten tea with honey)
fresh mint leaves

Note: Emily played around with this one to get a very light refreshing drink. We’re not sure what she did exactly, BUT she did use green tea ice cubes.

1/2 cantaloupe
1 cup milk
1 cup vanilla yogurt
1 cup crushed ice
2 Tbsp honey

Note: Mixed reviews on this one!

1/2 cantaloupe
1/2 cup orange juice
honey
1/2 cup ice

1/2 cantaloupe
1/2 cup plain yogurt
1 cup blueberries
3 Tbsp honey

1/4 cantaloupe
1/4 honeydew melon
1 lime, juiced
1 Tbsp sugar

We played around a lot with the cantaloupes and made many adjustments and experiments.

Other Smoothies and Beverages:

Peel, seed, and cube all fruits as necessary. Blend ingredients until smooth. Chill if you don’t use ice or frozen fruit.

CHAI SMOOTHIE
1 c soy, whole, or rice milk
1 banana
1/2 t cinnamon
1/8 t cardamom
1/8 t ground coriander
1/8 t ground cloves
1/8 t black pepper
1 Tbsp honey
6 ice cubes or 6 frozen chai tea cubes

Note: Emily made the spice mixture in bulk ahead of time, and used rice milk and plain ice cubes. This was a nice surprise to those who weren’t so sure, like me!

WATERMELON YOGURT MINT SMOOTHIE
1-2 cups seeded watermelon chunks
1 Tbsp honey
1 Tbsp fresh mint leaves
1 cup yogurt
Dash cinnamon

Note: Everyone thought that this one hit the spot on a hot muggy morning. The recipe called for lemon yogurt, which we didn’t have. I think that someone added a bit of lime juice.

BANANA BERRY APPLE SMOOTHIE
2 bananas
1 cup blueberries
1 apple
1 1/4 cup apple juice
1 tsp vanilla
3 ice cubes

Note: A colorful hit with the kids!

PEACH SMOOTHIE
4 peaches
8 oz. plain yogurt
2 Tbsp. honey
1/3 cup apple juice

Note: If you like peach yogurt, this is a drinkable version.

SOURCES:
Bananas, limes, green tea, spices, rice milk, apple juice, orange juice, yogurt: Deep Roots Market
Cantaloupes: Fawcett Farm, Gann Farm
Blueberries, watermelon, and cantaloupe: Gann Farm
Peaches, apples: Dodge Lodge Farm
Peaches: Kalawi Farm
Honey: Quaker Acres Apiaries
Mint: Slow Turn Farm

~ Laurie O’Neill


Late June Events

June 19, 2007

Slow Food snail logo

Saturday, June 23, 2007
VeggieFest – Slow Food Booth
Greensboro Farmers’ Curb Market, corner of Yanceyville and Lindsay Sts., Greensboro
7:30 – 11 a.m.

The Market celebrates the start of the fresh produce season with door prizes, music, and fun for the whole family. Chef Bryan and Slow Food members Pat Bush and Laurie O’Neill will host the Slow Food Booth with tasty samples from local produce.

spinach at Sanders Ridge FarmSlow Food snail logo

Saturday, June 30, 2007
Farm Tour and Slow Food Potluck
Sanders Ridge Farm
1501 Nebo Road, Boonville, NC

Come enjoy a day in the country at Sanders Ridge, a 350 acre farm consisting of old growth forest, marshlands, creeks, lakes, and open fields. Explore 159 years of local history with 5th generation farmer Neil Sanders and organic grower/CSA manager Cindy Hinshaw. Sample and take home farm fresh produce, watch birds, take a long walk, rub an old horse’s soft nose, or just sit and relax.

The “official” farm visit hours run from 10:00 – 2:00 Saturday June 30; Slow Food is sponsoring a covered dish potluck from 11:30 – 1:00. Located in the Yadkin County community of Boonville, NC, Sanders Ridge is 30 minutes west of Winston-Salem, and lies within the boundary of the Yadkin Valley Wine Appellation. (See their web site for Directions.)

Sanders Ridge: Where tree hugging, fern fondling, wine sipping, and cat napping are encouraged!


Upcoming Slow Food Events

May 22, 2007

Foggy Ridge Cider LabelSlow Food snail logo

Saturday, May 26, 2007
Spring Festival at Foggy Ridge Cider (Slow Food Excursion!)
11 a.m. – 5 p.m.
1328 Pineview Road, Dugspur, VA 24325
276.398.2337, cidermaker@foggyridgecider.com

Let’s visit Diane Flynt, Slow Food Piedmont Triad convivium member and heirloom apple farmer, for a picnic and cider tasting on Foggy Ridge Cider’s grand opening day!

Foggy Ridge Cider opens for visitors on Saturday May 26 with a Spring Festival. See Ashmead’s Kernel, Black Limbertwig, Cox’s Orange Pippin and over 30 apple varieties in bloom. Taste Foggy Ridge hard ciders paired with artisan cheese while listening to local musicians.

We’ll carpool from Greensboro and Winston Salem. Foggy Ridge Cider is about one hour from W-S and one hour forty-five minutes from Greensboro, just off the Blue Ridge Parkway in southwest Virginia. Bring a blanket and a picnic lunch. The tasting is free and served with a pairing of cheeses, and guests can also purchase a glass (or two) of cider to enjoy on the grounds or in the orchard. There will be bottled water for those who can’t drink alcohol, but do plan to bring your own non-alcoholic drinks.

Please RSVP if possible to lponeill@slowfoodpiedmont.org by May 23 so that I can give Diane a sense of how much cheese to buy. However, if you decide to come at the last minute without RSVPing, she welcomes you! When you RSVP, I’ll let you know where the carpools will meet.

From Diane: “This first year we offer three blends of hard cider, along with tours of the Cider House and orchard tours in the fall. We are open to the public on Saturdays and Sundays through the fall but available at other times if you call ahead. Our web site is: www.foggyridgecider.com.”

Slow Food snail logo

Monday, June 4, 2007
Slow Food Movie
The Werehouse, 211 E. Third St. Winston-Salem
7:00 p.m. for coffee and socializing, movie starts at 7:30 p.m.

Sorry! Due to the Easter Freeze, the June cherry picking at Levering Orchard has been postponed to 2008!


 To Our East:

Wednesday, May 23, 2007
‘Farm-to-Fork’ Exploration
A Carlo Petrini Lecture NCSU McKimmon Center
1101 Gorman Street, Raleigh
7:00 p.m.

Presented by: The Center for Environmental Farming Systems

Carlo Petrini will lead a discussion on the meaning and value of preserving food traditions, defending biodiversity, and protecting food that is good, clean, and fair.

The lecture is FREE and open to the public. Reserved seating is available. For reserved seating information, visit on-line at http://www.cefs.ncsu.edu or contact Lisa Forehand at 513-0954.

Wednesday, May 23, 2007
‘Farm-to-Fork’ Reception with Carlo Petrini
NCSU Visitors Center
1210 Varsity Drive, Raleigh
5:00 p.m. to 7:00 p.m.

Join Carlo Petrini at a private reception to support CEFS. CEFS develops and promotes food and farming systems that protect the environment, strengthen local communities and provide economic opportunities in North Carolina and beyond through research, education, outreach, and marketing innovations.

Join ‘Friends of CEFS’ at the $250 level and receive two reception tickets plus reserved lecture seating.

Visit on-line at http://www.cefs.ncsu.edu or contact Lisa Forehand at 513-0954.


Farmer’s Market Events

Saturday, June 16, 2007
Crawfish Day
Piedmont Triad Farmers’ Market
Off Interstate 40, Exit #208 at Sandy Ridge Road
10 a.m. – until

Sample one of North Carolina’s newest aquatic commodities. Growers will have them for sale. Prices are $4.00/lb for live crawfish (40lb. max) and $5.00/lb cooked with Cajun Seasonings.

Slow Food snail logo

Saturday, June 23, 2007
VeggieFest – Slow Food Booth
Greensboro Farmers’ Curb Market, corner of Yanceyville and Lindsay Sts., Greensboro
7:30 – 11 a.m.

The Market celebrates the start of the fresh produce season with door prizes, music, and fun for the whole family. Slow Food members Pat Bush and Laurie O’Neill will host the Slow Food Booth with tasty samples from local produce.

Saturday, June 30, 2007
Dairy Day
Piedmont Triad Farmers’ Market
Off Interstate 40, Exit #208 at Sandy Ridge Road
10 a.m. – 2 p.m.

In celebration of June Dairy Month, the Piedmont Triad Farmers Market, Guilford County Extension Service, and the 4-H Club will host “Dairy Day”. There will be an ice cream churn-off contest, educational exhibits, dairy cows, games and lots of goodies from SUDIA and ice cream to the first 300 to participate in a dairy/4-H quiz. Come on out and learn how important milk and milk products play in the health and quality of our life.


More Events for 2007

We keep an updated list of events on our events page, but you can get the latest announcements delivered to you by email if you join our listserv. Our listserv is a free way that we can communicate with our members and other interested members of the community. It is secure and we don’t share your email with anyone! (We don’t like that, either.) You can join by emailing us at info@slowfoodpiedmont.org and entering “subscribe” on the subject line.


Farmers’ Market Events May 12

May 11, 2007

Saturday, May 12, 2007
Strawberry Day
Greensboro Farmers’ Curb Market
Corner of Yanceyville and Lindsay Sts., Greensboro
6 a.m. – noon

Pancake breakfast with strawberries prepared by Alex Amoroso of Cheesecakes by Alex (proceeds to benefit projects of the Greensboro Farmers’ Curb Market). The breakfast begins around 7 a.m. and lasts until 10:30-11 or until the strawberries run out!

Saturday, May 12, 2007
Triad Chili Cook-Off
Piedmont Triad Farmers’ Market
Off Interstate 40, Exit #208 at Sandy Ridge Road
10 a.m. – 3 p.m.

Sponsored by the NC Epilepsy Medication Fund Association including State C.A.S.I. (Chili Appreciation Society Incorporated). Championship Chili Contest includes arts, crafts, and silent auction. For more information please call Pat Gibson at 1-800-642-0500.


School Kids at the Market

September 21, 2006

Greensboro Montessori Students at the Farmers' Market

Greensboro Montessori Students at the Farmers' MarketMiddle school kids from Greensboro Montessori (on Horsepen Creek Road, 688-0119) harvested, prepared and served food from their school garden last Saturday, September 16 at the Greensboro Curb Market. Chef Brian Dahlstrom, head chef at the Greensboro coliseum, along with Mary Ellen Smith, their kitchen and catering manager volunteered their time and equipment to conduct a tasting of autumn food. Angie Thompson and Jon McLean of the Montessori school came along for support and picture taking.

Everyone got there early at 7am, heated the grill, sliced and diced, and eventually offered a delicious vegetable hash of potatoes, butternut squash, onion, peppers and basil served on a toasted tortilla to hundreds of marketers.

Greensboro Montessori Students at the Farmers' MarketEveryone had a good time and enjoyed the food. It is part of Slow Food’s presence at the Saturday market as well as a demonstration of the fruits of a school garden. We hope to do it again soon.

Charlie Headington