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:

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

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:

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 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 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
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.

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!

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.

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!

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.

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

Chef Bryan Dahlstrom’s Amazing Market Bruschetta

July 16, 2006

This Saturday’s Slow Food booth at the Greensboro Farmers’ Curb Market was a great deal of fun. Chef Bryan Dahlstrom, the Executive Chef for Centerplate at the Greensboro Coliseum, volunteered his time to serve up a wonderful combination of market ingredients. Bryan’s recipe for Farmhouse Bruschetta calls for using sourdough bread from Simple Kneads and heirloom tomatoes as a base to build on, then letting your imagination run wild with all of the great choices for toppings available at the market.

Donations of sourdough bread from Simple Kneads, feta cheese from Goat Lady Dairy, baba ganoush and hummus from Zaytoon, as well as purchases of heirloom tomatoes from Handance Farm, butter from the Amish farmstead, and lots of little extras from other market vendors gave us the very best ingredients to work with. The crowds were thick as Bryan and Mary Ellen (a dedicated Slow Food enthusiast and head of food service for the entire coliseum) cooked and served up a delightful array of bruschettas. Bryan’s daughter Monique was on hand too, and chopped greens, drizzled olive oil, and added the final touches to the taste treats. Over and over we gave directions to the vendors responsible for such amazing bread, tomatoes, butter and cheese. Lots of mini lessons on the value of heirlooms throughout the day too! People could not believe the taste!

Not sure how many people we served that day, but we stopped counting mid-morning at around 250 so it was many more than that. The primary recipe we served (sourdough bread, butter, soft cheese, heirloom tomatoes, mesculin greens, basil olive oil and sea salt) appears below and was touted by many as the best bruschetta they’d ever had. I agree wholeheartedly. In addition to the basic recipe, we served bruschetta topped with an ever varying array of baba ganoush, hummus, cheddar cheese, feta, arugula and porcini oil. Lots of double tasters assured us that all the selections were crowd pleasers.

As Executive Chef for the Greensboro Coliseum, Bryan is responsible for a wide range of culinary events including luncheon meetings for groups such as the Greensboro Sports’ Council, the Piedmont Triad Council of Governments and other local civic groups’ formal business meetings, conventions such as the Southern Baptist National Convention, backstage catering for concerts, and VIP hospitality areas at large scale sporting events such as the ACC and NCAA basketball tournaments. Bryan and his family are newcomers to the Greensboro area having recently relocated from Jacksonville Florida where Bryan was the head pastry chef at the Jacksonville Jaguars Stadium. His delightful recipe follows:

Grilled Farmhouse Bruschetta

One loaf of crusty artisan bread, sliced thin, preferably sourdough
1 pound of farmhouse cheddar, soft fromage or goat cheese
Approx 8 -10 cups tender leafy salad greens (like frisee, arugula, dandelions, squash blossoms, etc…)
2 pounds vine-ripe heirloom tomatoes, fairly thinly sliced
1 pound butter, organic preferred
Extra virgin olive oil, to taste, use basil or porcini olive oil for extra flavor
Kosher or sea Salt
Fresh ground black pepper

Butter both sides of bread, lightly toast both sides on grill or in skillet. Assemble open-face sandwich on baking sheet starting with sliced, spread or crumbled cheese on top, followed by the sliced tomatoes. Season with salt and pepper. Place in 350 degree oven for about 3 – 5 minutes. Sprinkle with chopped fresh greens, drizzle with your choice of olive oil, and season with salt and pepper. Serve whole slices or cut into strips for a slightly messy but smaller serving. Enjoy!

Chef Chris Mckinley Wows Farmers’ Market Crowd

June 21, 2006

Slow Food Piedmont Triad booth at the Greensboro Farmers' Curb Market June 17, 2006

This past Saturday, Chef Chris Mckinley and his lovely wife Samantha volunteered their time to the SF booth at the Greensboro Farmers’ Curb Market. Chef Chris puts on the Dinners at the Dairy for Goat Lady Dairy and is the chef for the Nasher Museum Cafe at Duke University. He and his wife, a cheese maker, are enthusiastic supporters of eating local foods.

This weekend they took the lead for SF, hosting a wonderful cooking and tasting session focused on the bountiful array of summer squashes available this time of year. Mary Ellen Smith was there too, providing the original inspiration for focusing on smells and sizzling at the booth, as well as bringing us the cooking gear and helping serve.

Slow Food Piedmont Triad booth at the Greensboro Farmers' Curb Market June 17, 2006Chef Chris whipped up a delicious smelling batch of Zephyr Squash Fritters and Tomato Feta Topping (Chris’s recipes below) and the crowds soon followed; more than 250 tasters! The recipe was an excellent example of taking a plentiful and inexpensive produce item and adding a few additional local ingredients for an amazing outcome. The fritters were pretty, smelled great and had outstanding flavor. Our group purchased beautiful produce, eggs and cheese from Cornerstone Garlic Farm, Inspiration Farm, Goat Lady Dairy, Weatherhand Farm, market manager Larry Smith and a few others.

SF gathered lots of names and email addresses of interested market goers and we can’t wait to host our next chef demonstration on July 15th from 7:30am-11am. Ideas for that day and a volunteer or two are welcome. We are still looking for a chef for that day as well. We hope to see you there. Here is the recipe for the fritters and topping:

Zephyr Squash Fritters

1 pound (about 2 medium) zucchini
1 tsp salt
1 medium clove garlic, peeled, chopped
1/4 tsp freshly ground pepper
2 large eggs, lightly beaten
2 TBL chopped thyme
1/2 cup flour
2 to 4 TBL olive oil

Using the large holes of a box grater, grate zucchini into a medium bowl. Add the salt, thyme, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form. Heat 2 Tablespoons olive oil in a large sauté pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 Tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart. Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters and continue cooking until golden, 2 to 3 minutes more.

Tomato and Goat Feta Topping

3 medium tomato-diced
6 oz goat feta cheese
2 cloves garlic-minced
1 TBL tarragon
1/4 cup balsamic
2 tsp salt

Place diced tomato in bowl. Sprinkle with salt and mix. Allow to stand approximately 15-20 min. Add tarragon, garlic, balsamic, feta and spoon onto hot fritters. Enjoy!

broccoli leek soup

February 3, 2006

This soup is a great marriage of flavors and it won’t weigh you down. I’ll expect heaven to smell like thyme in butter.

2 T butter
2 c chopped leeks, white and light green parts
1 1/2 t green garlic (see notes)
1 1/2 t basil
1 t thyme
4 c chopped broccoli
1 c broccoli florets (reserved)
1 c diced peeled red potatoes
3 c chicken stock
2 c lowfat milk
1-2 t salt, to taste
1 T cornstarch
Extra-sharp cheddar cheese

Saute the leeks, garlic, basil and thyme in butter for about five minutes. Add the chopped broccoli, potatoes, and stock, bring up to a boil, then lower the heat and simmer for ten minutes. Steam the broccoli florets in a steamer basket on top of the pot. Take off the heat, add the milk and salt, and blend. Dissolve the cornstarch in a little cold water, add to the soup, and bring it back up to a slow boil for one minute. The soup will thicken slightly. Add freshly ground black pepper and steamed broccoli florets. Garnish with shredded extra-sharp cheddar.


Leeks usually have a little dirt between the layers. Chop them and let them soak in some water while you chop the other ingredients. You can substitute onions, but the delicate flavor of the leek is wonderful. Try it!

I used green garlic because I had two bulbs that had sprouted for a couple of weeks. I wanted a little garlic flavor but I didn’t want to overwhelm the leeks. So I chopped off the sprouts, chopped them up, and put them in the soup. They were perfect. Don’t throw out that sprouted garlic. If you can’t cook with it, plant the cloves!

I chop my basil in a food processor with a little olive oil each fall and freeze it in small ice cube trays, such as those sold for dorm refrigerators. Then I pop them out into a plastic bag and I have the taste of fresh basil all winter. All I have to do is toss a cube in the sauce or soup, or defrost in the microwave to mix into meatballs.

My favorite potatoes are Yukon Gold, but red was on sale.

You can steam more broccoli florets to put in the soup to make it heartier. If you want it thicker, use cream, substitute another cup of potatoes for a cup of broccoli, or use one cup less stock.

Leeks, broccoli, potatoes, garlic, and thyme – Deep Roots Market
Butter and milk – Homeland Creamery
Basil – my back yard, then my freezer
Chicken stock – my freezer, chicken originally from Back Woods Farm
Cornstarch – Harris Teeter
Extra-sharp cheddar cheese – the Molners

Cross-posted from The Mock Turtle’s Song.

good ole beef stew in the crockpot

February 3, 2006

Nothing fancy here. It’s one of those staples on a cold weekend.

1-2 lbs. grass-fed beef stew meat
3 T flour
1 t salt
1 3/4 c beef stock or water
3 medium potatoes, cubed
4-5 carrots, sliced
1 c chopped onion
2 cloves garlic, minced
1 T tomato paste
1 T worchestershire sauce
2 bay leaves
1 t paprika
Black pepper
fresh parsley
fresh rosemary
Splash of red wine

Put the beef in the crock pot and mix with the flour and salt. Add the rest of the ingredients through the black pepper and mix. Cook on high for 4-6 hours or on low for 8-10 hours. Go have fun somewhere. About 30 minutes or so before you’re ready to turn it off, add the herbs and wine.

This is a very forgiving recipe for substitutions and additions. If you have room and you have mushrooms, by all means, add them. You can add them with the wine.

A few words about the beef – We don’t eat a lot of red meat, for budgetary and cholesterol reasons. But when I do, I now buy my beef from Rocking F Farms at the Greensboro Farmers’ Curb Market. They sell their local farm-grown, pasture-raised beef from a cooler, which they replenish from a freezer that they haul on a trailer. Their prices are competitive with the industrial beef you find at the grocery store.

The friendly vendor is more than happy to discuss what they feed their cows and how they are raised. They raise most of their own feed, and do not use growth hormones. The cows are pasture fed until the last six weeks or so when they are switched to a grain mix on site so there’s no need for unnecessary antibiotics.

The thought of eating industrial “confined animal feeding operation” beef makes me queasy since I read Power Steer by Michael Pollan (must reading if you care about what you and your family eat), so if I can’t afford better quality, I just do without.

I didn’t have beef stock, but I added 2 T of Vogue Cuisine Instant Beef Flavored Base to the water, and I thought that it was good. I also use their vegetarian chicken-flavored base. It contains mostly organic ingredients, but no organic seal.

beef stew meat: Rocking F Farms at Greensboro Farmers’ Curb Market
flour, beef-flavored base, vegetables, spices: Deep Roots Market
tomato paste, worchestershire sauce: Harris Teeter
parsley, rosemary: My back yard
red wine: A neighbor’s gift

Cross-posted from The Mock Turtle’s Song.

slow tomato sandwiches

October 2, 2005

Sliced French bread from Simple Kneads, drizzled with olive oil from Deep Roots, topped with sliced Radiator Charlie’s Mortgage Lifter tomatoes from out back, “Sandy Creek” goat cheese from Goat Lady Dairy, shredded fresh basil from my garden, a little salt and pepper, and placed under the broiler for one minute.