What's Happening at Slow Food Whidbey Island...
CONVIVIYUM. March 2019 Issue
Wed. April 10, 2019 5:15 - 7:30 pm - School Garden Presentation by Zvi Bar-Chaim
Slow Food Whidbey Island is doing a special presentation 0n April 10th at the Nordic Lodge in Coupeville. Our presenter, Zvi Bar-Chaim, is the School Garden Coordinator for the Coupeville Farm to School Program. His success has been phenomenal and Slow Food Whidbey Island has supported this program since its inception. Zvi has offered to do a presentation to tell how they have progressed over the years. He is a graduate of the Organic Farm School and an annual speaker at Cook of a Cause each July. We are very excited to have Zvi joining us to talk about the exciting developments in their program. Cost will be $15 for members, $20 for non-members and Elementary students are free. Please contact Kathy Floyd at firstname.lastname@example.org to RSVP.
Save the Date: Whidbey Island Grown (WIG) Week. - September 27 to October 6, 2019
Many events will be taking place during the third annual WIG Week. They will be added as the event gets closer. For more information go to www.whidbeyislandgrown.com. Below are a few of the events being planned
Annual Cider Festival September 28, 2019
Pacific Rim Institute
Slow Food Whidbey Island is planning an event during WIG Week. More details to follow.
3 Day Festival, Oct. 4, 5, and 6, 2019
Whidbey Island Grown plans to host a major event at the Island County Fairgrounds in Langley. This will take place for 3 days beginning Oct. 4 and finishing on Oct. 6. There will be workshops, food and wine tastings, arts and crafts vendors and a Farmers Feast dinner at end of day on October 5th.
SNEAK PEAK AT SLOW FOOD WHIDBEY ISLAND UPCOMING EVENTS
APRIL 10 - Coupeville Farm to School - see above
MAY 21 - Oyster and Wine tasting at Farmer and the Vine in Langley
JUNE - Two-part Foraging Class with presentation Sat evening followed by actual foraging on Sunday.
JULY/AUGUST - BBQ and Smoked meat and salmon event being presented by George Petrich (who did theSausage event last fall) and Joe Whiserand from Living by Design in Langley. It will be held at the Learning Lab in the new Langley Community Center
SEPT/OCT - Special event for WIG (Whidbey Island Grown) Week, hopefully in partnership with Roamin’ Radish and the Organic Farm School
DEC - Annual Holiday Party.
SEED SWAP ON FEB. 23, 2019
Clinton Library, Joe Italiano and Slow Food Whidbey Island partnered to present a Seed Swap at the Clinton Community Hall. Over 100 people attended and took home many seed treasures for their garden. Slow Food brought packets of Ark of Taste Sugar Hubbard Squash donated by Sherman’s Pioneer Farm in Coupeville plus the famous Rockwell Beans. If you would like a seed packet of either of these please contact Kathy Floyd at email@example.com.
Other cooking classes being offered on Whidbey Islan
Learning Lab - Langley Community Center in Langley
March 23, 5 -7:30 pm: Cooking Fresh Vegetables with David Kolosta $35
March 24, 1:00 to 3:00 pm: From the Farmers: Winter Vegetables with Liz David $55
March 28, 11:00 to 2:00 pm: How to Make Breakfast with B&B Owners. $40.00
March 30, 5:00 to 8:00 pm: How to make Pasta Ravioli with David Kolosta $35.00
March 31, 1:00 to 3:00 pm : Middle Eastern Salads and Spreads - Liz David $55
April 6, 5:00 to 7:30 pm: Cook Perfect Rice and Quinoa with David Kolosta. $35
April 11th - 11:to 2:00 pm: How to Make Breakfast with Becky Bribers. $40
April 13th, 5:00 to 8:00 pm: How to cook Gluten Free with David Kolosta $35
For more info go to www.livingdesignfoundation.com/kitchen-one
Cultus Bay Gardens in Clinton
April 27, 1-3 pm. Hands-On Pie making with Mary Fisher $65.00. Take home the pie you bake
To register go to www.cultusbaygardens.com
Orchard Kitchen in Langley
March 23 - Seasoning: Salt and Spices. $108.70
March 30 - How to handle a chicken in the Kitchen $108.70
April 13 - Cooking with Herbs. $108.70
April 20 - Spring Egg Class $108.70
For more info go to www.orchardkitchen.com/cooking-classes
Educational “Farmer’s Shadow” food growing series 2019
“The best fertilizer is always the farmer’s shadow”
The Farmer’s Shadow series will be a class and discussion session on the first Tuesday of every month from 6-7:30 in the Sears House in Bayview. The cost will be by donation, suggesting $5-10. The class will be from 6 to 7:30pm. And will be taught by Anza Muenchow. Class will be limited to 25 participants and no registration is required.
Apr. 2 Timing your sowing (early season and late season)
May 7 Growing, harvesting and eating greensMEET THE NEW BOARD OF DIRECTOR MEMBERS
Roland Prochaska is leaving for India shortly and is willing to purchase Indian spices for those who are interested. Let him know if you would like to have him buy some and bring them back for you. He will return at the end August. Contact him directly if you are interested. His email is firstname.lastname@example.org.
MEET THE SLOW FOOD BOARD MEMBERS
Each month we will highlight one of the members of our board
“AT LARGE” MEMBER AND PNW REGIONAL SNAIL OF APPROVAL COMMITTEE
Lynn is a retired executive who has found pure joy and creative expression in preparing, eating and learning about food.
Lynn loves to travel and an important part of every international and intrastate adventure is to explore the cuisine and culture of food everywhere she goes. Here, in her profile photograph, Lynn is exploring Turkish spices in Stall #51 at the Grand Bazaar in Istanbul, Turkey.
Lynn joined Slow Food Whidbey Island in January 2016 and served as co-chair on the Cooking Class and Events Committee.
With a strong love for good, clean and fair food, community engagement and support, and educational events, Lynn is excited to spread the mission of Slow Food to Whidbey Island and beyond.
IN THE NEWS
Winter Patience by Deep Harvest Farm
If you’re like us, you’ve recently read loads of gardening newsletters and farming blogs telling you it’s high time to get your garden up and running. Don’t lose your cool and give in! It’s still the middle of winter, good people. Winter! I know it’s hard to resist planting urges out of fear of falling behind schedule or not keeping up with the impressive garden over at the Jones’ place. However, after 9 years of farming we’ve found our vegetable rearing efforts are more successful when we imitate the tortoise rather than the hare. Our April successions of greens and roots often catch up with our March plantings, due to increased day length and soil temps. Most seeds feel terribly uncomfortable in 40 degree, heavy, soggy soil. Wouldn’t you? At best, they do nothing and just sit in the ground all cold and pitiful, refusing to grow until things warm up. At worst, they rot and die. Sad. Instead of forcing seeds into the ground this chilly season, why not spend a few extra weeks making a solid gardening game plan? We’d recommend creating a planting calendar for yourself (peruse our very own NW planting calendar) and drawing yourself up a map of where everything’s going to go. Hold off on planting until your soils reach at least 45 degrees for your peas and poppies and 50+ degrees for your carrots, beets, radishes. Patience will result in better germination rates, faster growing plants, less impact on your soil (working wet ground can quickly result in smearing, clodding, crusting and other damage to your soil's tilth), and a better gardening experience all-around. For now, cuddle up with a hot beverage by a fire with your planning notebook. A far more reasonable time to start your garden will be here in no time.
The Korean Meatball recipe sounds great, but I have some issues with it. Your article on the USDA’s school food programs discusses sugar. Another issue is salt. I calculated the mgs of sodium from the soy sauce ONLY in the recipe. My calculations were for using LIGHT soy sauce. Each meatball has 329 mgs. of sodium. This does not include the sodium found in the other ingredients. As a long time Chinese food cook, I have learned that you don’t really need 1 cup of soy to make the dish taste wonderful. As our society ages it needs more and more flavor in its foods as the tastebuds ability to taste diminishes, thus the craving for sweets and salt, two flavors that come through for them. This dish could be made with a whole lot less soy and still taste great. Maybe looking at the nutritional values before publishing (to support healthy consumption) would be a good idea.
Recently the Meals on Wheels program distributed emergency food packages to their recipients to carry them over if the meals could not be delivered for some reason. These were suitable for long term storage. Unfortunately we discovered that most of the main courses exceeded the daily allotment of sodium in just one dish. This did not consider the accompanying foods for the meal. Some meals were twice the daily allotment of sodium per person per meal. Seniors, in particular, need to be conscious of how much sodium and sugar they are consuming, particularly when it is what they crave. (by the way, my friends who got the emergency food packages returned them to Meals on Wheels.). — Just a comment. I really enjoy the newsletter and hearing about all you do. Sounds delicious and wonderful. Deon Matinee
Hope you survived the crazy weather! Just wanted to say -- great news letter! It's always fun to read. Keep up the good work. Kim Marshall, Exec Dir, Slow Food of Seattle
I found an article in the latest issue of “Bake” magazine about Pump Street Bakery in England that uses “SLOW FOOD” methods to make their baked goods and chocolate. You can buy their chocolate on amazon.com. The following is a recipe that uses some of the chocolate that is made at the Pump Street Bakery. The recipe comes from a famous English chef named Ed Kimber.
“Ultimate Chocolate Chip Cookies” by Ed Kimber Website: theboywhobakes.co.uk
Is there anything better than a still warm from the oven chocolate chip cookie? Maybe it’s nostalgia but this simple recipe is one of those dishes that almost always makes feel like a little kid again. Childish, though, these cookies are not. You might notice there is a nice amount of sea salt used in this recipe, both in the dough itself and sprinkled on the cookie after it bakes. By now we all Know that sweet and salty play together very nicely, chocolate and salt especially so in my opinion.
Whilst the recipe is fairly straight forward there is a couple things important things to remember. Firstly is the resting of the dough in the fridge. The cookies will brown more, giving more of those toasty caramelized notes we all love in cookies.
The second thing is the chocolate used. Use a chocolate that you love - at least that way you know you will love the cookies. It is all about quality. When you look at the packaging of chocolate there really should only be a small handful of ingredients. Cocoa in one of its forms (labeled variously as solids, mass, liquor, beans, butter etc) sugar, and then two optional ingredients, some sort of emulsifier, most commonly soya or sunflower lecithin, and finally vanilla (and of course some type of milk for milk chocolate). If there is anything else listed, any vegetable oils, or ingredients you just simply don't understand, then don't buy it. Chocolate like that is masquerading as the real deal and you’ll notice the difference. Also a quick note to American bakers. I have been noticing a lot of American websites listing chocolate as an ingredient and then seeing ‘candy melts’ used in the imagery. I cant say this strongly enough, that stuff bears no relation at all to chocolate and should never be used in replacement of chocolate. The format of the chocolate can also make an interesting difference to the cookies. Of course the easiest form for most people is buying a bar of chocolate and chopping it up. My preferred method is to use callets, small (often oval shaped) discs of chocolate. I use these as they don’t need chopping but as a byproduct of their shape they form big layers of chocolate in the cookies, so that the finished cookie is interlacing layers of dough and chocolate, the perfect format of a cookie. Valrhona are of course the pioneers of the form but most of the professional companies produce something similar now. Guittard, a family run San Francisco based company, who recently launched in the UK have chocolate in button form called wafers and in a unique shape called ‘super cookie chips’ which are somewhere between an old fashioned chocolate chip and a callet (I believe Guittard are currently available from Ocado, Amazon and Whole Foods).
The chocolate I used in these however was from the British bakery, Pump St Bakery in Orford. For such a small village their bakery sure is producing incredibly high quality chocolate. I decided to use a mix of milk and dark chocolate (mainly because it was what I had left) and trust me these were the best chocolate chip cookies ever!
My Ultimate Chocolate Chip Cookies
500g plain flour
1 tsp baking powder
1 tsp baking soda
1 tsp flaked sea salt
225g unsalted butter, diced and at room temperature
220g light brown sugar
220g caster sugar
2 large eggs
1 tsp vanilla extract
500g chocolate (I used a 50/50 mix of 60% dark milk and 70% dark from Pump St Bakery)
To make the cookie dough mix together the flour, baking powder, baking soda and salt together with a whisk.
Add the butter and sugars into a large bowl and using an electric mixer, beat together until smooth and starting to lighten, about 3 minutes. Add the eggs one at a time, beating until fully combined, then mix in the vanilla.
Add the flour mixture, mixing until just combined. Add in the chocolate and mix for a few seconds until evenly distributed. Chill the dough anywhere from 24-48 hours to help the dough to caramelize more as it bakes.
Preheat the oven to 180ºC (160ºC fan oven) and line two baking trays with baking parchment. Use your hand or a mechanical ice cream scoop to form balls of dough, about 60/70g per cookie.
Bake six per tray for about 16-18 minutes or until golden around the edges but still a tad pale in the middle. Allow to cool for a few minutes before transferring to a wire rack to cool completely.
Kept in a sealed container these cookies will keep for up to four days. The balls of dough can also be frozen for a few months. Simply place the dough balls onto a parchment lined tray and pop in the freezer for an hour or so, until hardened. Once frozen you can throw the balls into a Tupperware box or ziplock bag. Freezing on the tray first just means the dough balls wont stick to each other. When you fancy baking a cookie or two simply bake as above adding a minute or so onto the baking time
And as always, don’t forget to follow us on Facebook, Instagram plus check out our website at http://www.slowfoodwhidbeyisland.org/