What's Happening at Slow Food Whidbey Island...
OCTOBER 20, 2018
CONTESTS & RAFFLES
Slow Food Whidbey Island needs a name for its new Newsletter. We are looking for suggestions from all of you. Please send your ideas to Kathy at firstname.lastname@example.org. The winner will receive one of our coveted Slow Food Whidbey Island aprons. Deadline for entry is Nov 13, 2018.
Raffle on Dec. 11th, 2018
Once again we will be having a raffle at our Holiday Party on December 11th at Comforts Winery. If you have some items related to food tucked away that you would like to donate to Slow Food to be used in the raffle, please let Amy Tuthill know. Her email address is email@example.com.
Wild Crow Perfect Pumpkin Pie Baking Class Oct. 27th 1-3pm
Liqueurs, soft cheese, syrups, cookie crusts and more!
They will cover them all and taste them too!
Then you will decide what your favorite is and learn how to make it.
Bring an apron, your favorite pie pan and rolling pin.
$50.00 registration fee. Call 360-969-3817 to register.
Wild Crow Boule Bread Baking Class Nov. 10th 1-3pm
Fabulous French Peasant Bread that you bake in a pot.
Once you taste this bread you’ll be making it weekly!
No kneading required!
Bring your apron and a pot (6 quarts. or larger) with lid.
$40.00 Registration fee. Call 360-969-3817 to register.
Mid November - PLANNING FOR 2019
The Slow Food Whidbey Island Board of Directors and the Events Committee will be having our annual planning meeting in mid-November. If you have some ideas about things you would like to see Slow Food Whidbey Island doing, or classes you would like to see us have, please send your ideas for next year to Kathy Floyd at firstname.lastname@example.org.
Give What You Can Day on November 27, 2018
If you missed the last “Give What You Can” day on September 15th, never fear. There will be one more chance on November 27th. Please keep an eye out for the email reminder as the date comes closer.
Benefits of Membership in Slow Food Whidbey Island
· Automatically makes you a member of Slow Food USA. Become part of an organization dedicated to Slow Food principles and bringing people back to the table.
· Lower member price for admission to our public events.
· Attendance at the “Members Only” events.
· Free Annual Membership-Appreciation party to thank members with food, wine & fun
· Slow Food USA now offers their “Give What You Can Days” which allows people to join for whatever amount they can afford
Slow Food Whidbey Island Member-Appreciation Party – December 11, 2018
Once again we will be having our “Member Appreciation” Party at Comforts winery on Tuesday, December 11, at 4:00 pm. The event will be free for our members and will include a Chili Dinner with Salad and dessert not to mention a wine ticket. Once again we will have our famous annual Raffle.
This is a MEMBERS ONLY event and is free for our members. If members have a significant other who is not a member, they can bring them as a guest for $10.00 but no other guests will be allowed. Comforts winery only has room for 90 people. Since we have 184 members, there will be a cut off when we reach the 90 total. Be sure to reserve early if you would like to attend. Send your RSVP to Kathy Floyd at email@example.com
WHIDBEY ISLAND ROCKS!
Slow Food Whidbey Island has received an email from Richard McCarthy who is the President of Slow Food USA. Our chapter reached #1 status during this year’s membership drive as being the best in the nation. A HUGE “Thank You” to all our members for making this possible! Here is his email.
We are tabulating our September Slow Food member campaign numbers. The Whidbey Island chapter rocked it out of the park. Thank you and congratulations! You signed up/renewed 73 people in September. You’re number one!!!!
Here’s to the verve of island communities!
Keep up the amazing work!
Richard McCarthy, President, Slow Food USA
FRESH ORGANIC FREE RANGE TURKEYS
Thanksgiving will be here before you know it. Some of the farmers on the island have wonderful fresh turkeys that are free range and organically raised. If you are interested in purchasing a fresh turkey, here are a few places that offer them. But don’t delay. These sell out quickly.
Beachview 360 Farm - Contact Cory Fakkema Email: firstname.lastname@example.org. Website: beachviewfarm.com. Phone: 360-672-4645.
Kevin Dunham Email: email@example.com Phone: 206-719-0093
Join the Slow Food Whidbey Island Events Committee!
Slow Food Whidbey Island has a very active Events Committee which helps plan for future events and classes. We have a lot of fun preparing for events by visiting potential venues, meeting the presenters, and making food for snacks for our events. At one event this year we had a Cinco de Mayo party and some of the committee dressed up in Mexican attire. Everyone on the committee looks forward to the monthly meetings and the camaraderie involved. We are always looking for new members. Please contact Mary Ann Stine at firstname.lastname@example.org if you would like to come to one of our Events Committee meetings and meet the gang.
Thank you for including our Greenbank Farm Harvest Faire. It’s a great newsletter, and we appreciate all you are doing to promote wonderful happenings on Whidbey!
Kellie Tormey, Community Programs & Grants
Port of Coupeville-Greenbank Farm
Editor’s Note: I found out they had over 1000 people come to the event. Quite the success!
Re: Sausage Event: I want to thank the Slow Food Group for putting on a quality... fun event. I don’t know many people on the island. We have lived on the island for 24 years but, my work took me away from home a lot. Now that I am retired I hope to participate in more events. As the winner of the grinder, book, casings and sausage magazine I’m excited about making sausage soon.
All the best,
I may not have much money, but I would be glad share some wisdom with those caught up in the fast food craze. As a regular of Good Cheer’s Food Bank, I learned how to budget my family’s monthly points. At first I would load my basket with canned food and sugary stuff, and we would go hungry the last week or so of the month. Now, I visit 3-4 times a month to select some of the abundant fresh food that comes in, with just one or two treats. Then, I make some great meals with many locally sourced ingredients and use spices I buy in bulk from the Goose. As a result my family is living much healthier, with meals that are fun to make and – gasp – have flavor.
This week we got a box of apples and made some Apple Butter with cardamom and cinnamon, in a slow cooker, and it is soooo gooood!
Thanks to Good Cheer and local farmers and other donors, even Whidbey’s low income families can thrive on Slow Food.
Anyway, love the posts and I look forward to connecting with the other Slow Food members here on Whidbey.
Here is Jeremiah’s recipe for the SLOW COOKER APPLE BUTTER:
6½ pounds apples, peeled, cored and sliced (combinations of varieties okay)
2 cups light brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon cardamom
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 teaspoon vanilla extract
Place apples in slow cooker. In a medium bowl, whisk together the sugars, cinnamon, nutmeg, cloves and salt. Sprinkle over the apples and stir gently to combine. Cook on low for 10 hours.
Stir in vanilla extract, breaking up any large chunks of apples that remain. Cover and cook for an additional 2 hours.
Remove cover and use an immersion blender to puree the apple butter until completely smooth. (Alternately, you could puree in batches in a food processor or regular blender.) If you want the apple butter thicker, you can continue to cook it on low with the lid of the slow cooker slightly ajar so that steam can escape.
Allow the mixture to cool, then spoon into jars and store in the refrigerator for up to 2 weeks, or freeze for up to 2 months.
SLOW FOOD EVENTS
The Langley Library partnered with Slow Food Whidbey Island to hold a Foraging Class in September led by Karen Achabel. Several people attended. The following day they went foraging at Saratoga Woods and found many wonderful edible foraged foods.
Sausage Demo Class
On another note, Slow Food Whidbey Island held a Sausage Making Demo in October to celebrate Whidbey Island Grown Week. There will be more about this in the November issue. Burk, the leader of Slow Food Skagit Valley, joined us for the event and made a Dragonstooth Stout Mustard to go with the Brats. Everyone raved about this so I asked him to share his recipe with us…and here it is!
DRAGONSTOOTH STOUT MUSTARD
1/2 cup black mustard seeds
1/2 cup yellow mustard seeds
3/4 cup cider vinegar
1 1/2 cups Elysian Dragonstooth Stout
1/2 cup brown sugar
2 teaspoons salt
2 teaspoons ground allspice
1 teaspoon turmeric
1/4 cup dry ground mustard
1. In a medium bowl, combine the black and yellow mustard seeds with vinegar, 1 cup of the ale, sugar, salt, allspice, and turmeric. Cover the bowl with plastic wrap and let the seeds soften at room temperature for at least 8 hours, and up to 2 days
2. Once the seeds have soaked, transfer them to a food processor. Add the dry ground mustard. Process to the desired consistency, adding a little more ale if needed. About a minute will get you mustard that is spreadable, but still has plenty of whole seeds that pop with flavor as you eat it.
3. Transfer the mustard to a glass container. You’ll have to wait for the mustard to “ripen” for a few days. Tasted right after mixing, the mustard might taste a little bitter; however, this will dissipate with age. Also, for spicier mustard, leave the mixture at room temperature to age. Refrigeration will halt the formation of the spicy compounds, so once the mustard is at your optimum heat level, transfer it to the fridge.
Fall is upon us and so are the wonderful fall vegetables. Arjai, one of members, has shared a couple of recipes that make good use of the fall bounty.
Squaffles – Squash Waffle Recipe
I suppose if you substituted pumpkin puree they would be called pumpaffles
4 teaspoons baking powde
1/8-1/4 teaspoon cinnamon
1/4 cup sugar
1 teaspoon sal
1 1/2 cup milk
2 tablespoons butter, melted
1/2 cup cooked squash puree, home prepared or canned
Preheat your waffle iron. You may want to oil it a bit, as the extra sugar and moisture from the squash makes these waffles a bit prone to sticking in the waffle iron.
Combine dry ingredients in a large bowl. In a medium sized bowl, whisk together wet ingredients. Pour wet ingredients into dry and whisk until just blended. Pour batter into waffle iron and cook until crisp. Do not overfill your iron, as the batter will fluff up a bit. Chicken and Dumplings
A favorite of Rebekah and Morgan’s to share with friends and family
CHICKEN AND DUMPLINGS
3 - 4 quarts Chicken stock
4 - 5 cups of large diced vegetables: carrots, celery, onions, rutabagas, turnips, pumpkin and parsnips
2 cups cooked chicken cut up in 1-inch pieces
Salt and pepper to taste
2 or 3 cloves Garlic, chopped
1 tsp fresh or dried rosemary
1 tsp fresh or dried sage
1 tsp fresh or dried thyme
1 ½ Cup flour
2 Tsp baking powder
¾ Tsp salt
3 Tbs Shortening
¾ Cup milk
1 Tbs fresh or 2 tsp dried herbs of choice
· Fill a 6-8 quart lidded stock pot with chicken stock and bring to boil.
· While waiting for chicken stock to come to a boil, make the dumplings:
· In a medium bowl, mix together flour, baking powder, herbs and salt.
· With fork or pastry cutter, cut shortening into flour mixture till it is the size of peas.
· Gently pour milk into flour and shortening mixture and stir gently till just combined. Do not over mix or dumplings will be tough and icky.
· Add chicken, veggies, spices, herbs, salt and pepper to pot of chicken stock after it boils.
· As soon as soup comes back to a rolling boil, gently drop dumpling onto top of soup by big spoonfuls. Take care to keep them floating on top of veggies and chicken. You don’t want them to sink! Try to spread out and cover the whole surface area of the pot with the dumplings.
· Cook 10 minutes uncovered then 10 minutes covered. If you cook the whole pot longer than 20 minutes, you’ll have squishy vegetables.
· Remove dumplings to a plate and serve up the soup in bowls. Top each bowl with one or two dumplings.
And as always, don’t forget to follow us on Facebook, Instagram plus check out our website at http://www.slowfoodwhidbeyisland.org/