Thursday September 22nd we had a full house at the Marcellus Library where we enjoyed a Locavore Challenge Friendly tasting and demo.
There is still time to sign up for NOFA- NY’s BITE SIZED CHALLENGE
Challenge yourself to eat everything from a 250 mile radius for one day!
Dont forget that this month we are accepting members at any dontation amount! Sign up to become a member today- get involved, be part of the Slow Food Crew!
We also talked about a fun new way to locate local food by using the farmshed application- download it now- it will put you in the right direction
Thank you Marcellus Library for hosting a Slow Food CNY event!
Recipes from the demo below:
Kale Salad
kale salad:
2 bunches of Kale
Grape Tomatoes
Fine Sea Salt
1 Lemon, juiced
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Dressing
2 Cloves of garlic, minced
2 tablespoons White Wine Vinegar
1/8 Cayenne Pepper
1 tsp Black Pepper
1/3 cup Olive Oil
Hand tear kale off main stem into bite sized pieces, sprinkle lightly with sea salt. Massage the salt into the leaves for one minute and allow to sit for 5. Pour lemon juice onto leaves, enough to coat all leaves. Message again for another minute or two, let rest for 10 minutes. Meanwhile, mince garlic. In separate bowl add garlic, vinegar, cayenne, black pepper. While whisking these items together, drizzle in olive oil. Pour over kale and toss to coat evenly. Grape tomatoes optional, add as many as you’d like for a pop of color.
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Warm Wheat Berry Cruciferous Salad
Ingredients
2 Cups Soft Wheat Berries (Gianforte Farms)
½ Head Cauliflower, roughly chopped into medium bite sized pieces
½ Head Broccoli, roughly chopped into medium bite sized pieces
½ lemon
2 tablespoons Stony Brook Butternut Squash Oil
1 tsp. Sea salt
Pepper
2 tablespoons Olive Oil
Procedure
Preheat oven to 375 F
In medium pot bring water to a boil, add sea salt, add 2 cups of wheat berry. Boil for about 30 minutes and drain- should be soft but still have resistance to chew. Strain, add Butternut Squash Oil.
In a medium bowl toss cauliflower and broccoli with olive oil salt and pepper. Transfer to roasting pan, roast until florets begin to appear golden brown, approximately 35-40 minutes. Take out of oven and let cool slightly.
Transfer roasted vegetables to food processor. Squeeze half lemon, and zest ¼-1/2 teaspoon lemon peel on microplane into food processor. Pulse 4 or 5 times until florets combined and almost resemble crumbles.
Combine with wheat berries.
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ABC Juice
2 carrots
2 small beets
3 apples
Procedure
Cut into small enough size to fit into opening of juicer. Juice to combine flavors.
Butternut-Vanilla Rooibos Warm Tea Smoothie
Ingredients
Water
6 Numi Rooibos Tea Bags
1 butternut squash
2 cups almond, soy, or coconut milk
¼ cup silken tofu
1 tsp cinnamon
3 tablespoons maple syrup
1 table spoon honey
2 teaspoons vanilla
Procedure
Preheat oven to 375.
Bring 3 cups of water to a boil, turn off flame, insert tea bags. Steep for 8 minutes. Extract and dispose of tea bags. Set aside
Cut butternut squash in ½ . Place flesh side down on baking tray, bake until you can easily make indent on skin with finger- about 35-45 minutes. Take out, let cool slightly. Scrape out seeds with a spoon, then spoon the flesh out into a bowl.
Place tea back on medium heat. Add squash, tofu, honey, maple syrup, cinnamon, vanilla and almond milk. Place in blender by batches, blend each batch for at least 3 minutes and return to separate pot to keep warm on stove. Consistency should be thin enough to drink but thick enough to provide substance. Serve warm with drop of coconut milk and dash of cinnamon.
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