About Slow Food USA
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Slow Food is an idea, a way of living and a way of eating. It is a
global, grassroots movement links the pleasure of food with a commitment to community and the
environment. Click these links to find more information about the International Movement, Slow Food USA and our local Chapter
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The Conscious Cook by Tal Ronnen
Review by Ellie Ittner
I first heard of this book when the author demonstrated one of his recipes using celery root (Celery Root Soup with Granny Smith Apples)
on Oprah. At first, I was more interested in figuring out what to do
with the celeriac from the CSA. Then I saw the other recipes in the
book and decided it was a keeper. More
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| Chapter Leadership |
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Treasurer and Founding Member, Donna Zuba
Founding Member,
Paul Sinclair
Founding Member,
Alan Schreiber
Website, John Ittner
Newsletter Editor, Merritt Mitchell Wajeeh
Contributing Editor, Becky Cooper
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Welcome to our Newsletter!
For
your winter pleasure we bring to your attention a new local face- an
heirloom apple cider producer in Mesa, Sheffield Cider. Paul Sinclair
provides expert commentary on Badger Mountain Winery and our recipe
maven, Becky Cooper provides some terrific recipes. We have also
organized some great local Slow Food events, a potluck focused on
comfort foods, a wine tasting at Bella, an Italian Deli, and a road
trip in February to Scheffield Cider and the Country Merchantile. With
this issue we are trying a new newsletter format and on-line ticket
purchasing system. Tell us what you think.
As always, eat Slow!
Your Chapter Leaders
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Spotlight on Local Producers
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Sheffield Cider
By Stephanie Greene
At the turn of the century, the United States had hundreds
of apple varieties. There were varieties grown for immediate eating,
varieties good for storing, cooking pies, apple butter, apple sauce and of course, varieties for making apple cider, a traditional drink in early America.
Look around the grocery store today and you'll see only a handful of apple varieties. Today's apple cider is now a kid's drink, ma de
with apple juice concentrate from apples grown all over the globe, and
usually with a big dollop of sugar or high fructose corn syrup added.
The vast majority of our old apple varieties have disappeared or are
now heirlooms, saved in gene banks or grown by enthusiasts if they're lucky.
The Empey family has been growing apples north of Pasco since 1954. What sets them apart is that they preserve the American
tradition of making apple cider, using heirloom varieties bred
especially for crafting fine cider. Sheffield Cider prides itself on
producing non-alcoholic, no sugar added, 100% pure apple cider blended
from many different varieties of apples, each of which brings its own
complex flavor and characteristics to the final product.
All
blends are hand crafted and individual batches are filtered and lightly
carbonated. Classic Sweet is a blend of sweet and bittersweet varieties
that provide a full-bodied flavor. Harvest Crush is produced only one
time a year, during grape harvest. Several different wine grape
varieties are infused into an apple blend, resulting in a cider that is
faintly purple, and redolent of ripe grapes. Vintage Dry is a blend of
semi-sweet apples with an extra measure of tannins to give a slightly
astringent taste. The blend is perfect to serve with meals, enhancing
flavors the way a good wine does. Cherry is a delicious blend of sweet
heirloom apple varieties combined with tart cherries. If you like
cherry pie, you'll love this blend!
Interested in learning
more about apple cider? Join us in February for a tour of Sheffield
Cider when they'll be pressing apples. You can buy cider for your
Christmas or New Year's Eve celebrations at the following locations:
Yokes (West Richland), Ranch and Home, Red Apple, Templemen's Meat
Market, and Cheese Louise (at the ParkWay, Richland). You can contact
Sheffield Cider at 509-269-4610, sheffieldcider@gmail.com
Back to Top
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Badger Mountain Vineyards and Powers Winery
By Paul Sinclair 
Talk about your fair, clean, local produce, you can't do better than Badger Mountain Vineyards.
Their
commitment to organic viticulture and wine production begins with their
responsibility to the environment, and extends to producing a
completely natural product for their customers. They use only
organically approved and naturally occurring substances for all
vineyard applications ~ this means no chemical insecticides,
herbicides, fungicides or synthetic fertilizers. Like farmers for
centuries before them, they rely on their experience and the
advantageous use of their location, climate, volcanic soil, and organic
techniques.
In
1988 Badger Mountain vineyard converted to 100% organic viticulture,
and in 1990 became the first Certified Organic wine grape vineyard in
Washington State. Their vineyard has also been certified Salmon Safe, a
Northwest eco-label that recognizes sustainable growing practices
determined to protect biodiversity, water quality, and habitat for fish
and wildlife. Progressive, natural farming techniques are at the
heart of all of their wines and they constantly pursue new and
innovative organic farming methods - they've even come up with several
on their own.
And for premium wines, you can't beat the Powers Wine label.
Deeply
rooted in long term relationships with premium Washington state
growers, Powers sources a variety of the highest quality fruit to
consistently produce compelling wines of uncommon depth, complexity and
harmony. Powers Winery has been recognized as a "rising star" by Wine
Spectator, and as one of the "50 Great U.S. Cabernet Producers" by Wine
Enthusiast.
Located high upon the southern slope of Badger
Mountain, their tasting room offers organic and NSA (no sulfites added)
Badger Mountain wines and the delicious Powers portfolio.
A few of my "not to be missed" favorites include:
BMV NSA Port - $17
BMV VSE Seve - $9
Powers Cougar Vineyard Reserve Syrah - $25
Powers Coyote Vineyard Reserve Cabernet - $25
Salud!
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Recipes for the Season
By Becky Cooper
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BRAISED LENTILS WITH SAFFRON
This
recipe is adapted from several I found online. Red lentils give a
lovely final presentation, but brown lentils work, too. The
important thing is not to overcook the lentils. They should not
break down, but remain whole, swimming in just a bit of broth.
1-3/4 cup lentils
1 tablespoon olive oil or butter
1/4 cup white wine
1 teaspoon saffron threads
2-4 cups chicken stock, preferably homemade
salt
Sort and rinse the lentils. Place them in a bowl and soak for about 6 hours, then rinse again and drain.
Heat chicken stock in a separate pan. The amount of stock needed will vary depending on the lentils.
Heat
the olive oil or butter in a skillet over medium heat, and add the
drained lentils, stirring to coat. Heat for a few minutes,
stirring occasionally, then stir in the wine and saffron. After
the wine has mostly evaporated, add hot chicken stock to just cover the
lentils.
Cover and simmer gently for 12 to 20 minutes,
checking texture to make sure lentils are not disintegrating. Add
broth if the lentils become dry. The lentils should retain their
shape and be slightly chewy, but not hard. Taste for salt.
The lentils should be swimming in just a bit of broth. Serve
immediately in individual ramekins.
CAULIFLOWER PUREE WITH DRIED TOMATO PESTO
This
dish makes a wonderful alternative to mashed potatoes as a side
dish. The cauliflower loses lots of volume when cooked and
pureed, so if you're serving several people, use more
cauliflower. One head of cauliflower serves about three people as
a side.
1 or 2 heads cauliflower
Sun-dried tomatoes in olive oil
Fresh garlic
Capers
Salt
Wash
and separate the cauliflower florets, and place them in a large pot
with about 1 inch of water in the bottom. Sprinkle in a little
salt. Bring to boil, then cover and simmer for 15 to 20 minutes,
stirring the florets around occasionally, until the cauliflower is
undeniably soft. Add water now and then if necessary to keep
cauliflower from sticking to pan. Remove from heat. Add a
splash of olive oil if you wish.
Mash the florets with a potato
masher, then switch to an immersion blender. Your aim is to get
all the florets incorporated into one puree, but the puree can be as
chunky or as smooth as you wish.
Alternatively, you can cook the cauliflower in chicken broth.
Serve
the cauliflower with an appropriate amount of the pesto swirled or
dotted across it attractively (don't mix it in). Or pass the
pesto at the table.
To make the pesto:
Place about
1-1/2 cups dried tomatoes packed in olive oil into a small food
processor. Add 1 clove garlic. Blend until desired texture
is reached, and taste for salt.
Stir in 2 teaspoons drained capers.
Makes about 1 cup of pesto, enough for several heads of caulflower.
If
you have pesto left over, it is wonderful stirred into roasted green
beans, or even spread on bread and topped with cheeses for a quick
grilled sandwich. |
January 10. Quarterly Potluck
Craig
and Becky Cooper have graciously offered to host our quarterly potluck.
Considering the cold and bleak weather, our theme will be Comfort
Foods. To avoid having 10 dishes of macaroni and cheese, if your last
name begins with A-F bring an appetizer, G-L, bring a main entree, M-Q,
bring a side dish and R-Z- bring dessert. Beer and wine to share is
nice, and as always, bring your own place settings. If you have friends
interested in joining Slow Food, invite them too.
Time and
Place: 6:00 p.m., 3807 Santa Ana Loop, Pasco, WA. Online
maps only respond to "Santa Anna" but the street sign says "Santa Ana."
(RSVP: 509-542-9166)
January 27. Chianti versus new world Sangiovese
Come
join us at Bella, an Italian Deli to compare and contrast two
interesting red wines, chianti and sangiovese. Valerie Brown, co-owner
of Bella, and a certified sommelier will give a presentation about the
wines and their characteristics, then lead us in a blind tasting of the
two wines. We'll then be served a small antipasta plate, followed by a
second plate of pasta in bolognese sauce. We'll have a second sample
pour of each wine to try with each dish. Additional wine can be
purchased. Note: this event is limited to 22 people, so sign up early!
Cost: $35.00
Time and Place: 6:30- 10:00 pm; Bella, an Italian Deli, 502 9th St. Benton City, WA (509-588-3354)
BUY TICKETS ONLINE
February 7 or 21. (date to be determined in Jan.)
Field Trip to Sheffield Cider and Country Mercantile
Up
for a road trip? We're going to rent a van and visit Sheffield Cider
located in Mesa. They'll tell us about the process of pressing apples
for cider and lead us through a tasting of their various blends. On the
way back to Pasco we'll stop at Country Mercantile, a farm stand on
steroids, that has the best selection of locally produced foods in our
region. Note: this event is limited to 15 people, so sign up
early!
Cost: $10.00
Time and Place: 12:00 pm, Lobby of the Red Lion, Pasco. We'll leave in the van from there, and return around 5:30 pm
RESERVE YOUR SEAT NOW!
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