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Slow Food Spring

Cooking Classes and Lunch at the Trading Post

June 22 - July 13; 15495 Black Bridge Rd, Paonia

Summer Cooking Classes
Register for Cooking Class
At the Trading Post, June 22 will be an Indian affair (open to the public), 12-2pm:
Fresh Local Salad
Sweet Pea Pilaf
Saag with Kale and Dandelion Greens
Glazed Beets with Mustard Seeds
Potatoes Smothered with Shallots
Mint Chutney
Raita
Parfaits

As always featuring the Valley's finest produce, farm products and organic ingredients.

Suggested donation $10. Work trade always available.

Pam's Jammin' Brunch

June 24, 9am-1pm, Alfred Eames Cellars

Reservations: Call 970-527-6290 or 970-250-7630. Email Pam.

5th Annual Rocky Mountain Regatta

June 24, 4-8pm, Azura Cellars

Regatta
You have until Friday, June 23, to get your tickets! Only 35 left as of Tuesday, June 20.

Culturing Dairy Class

June 24, 1-4pm, Sustainable Settings

Culturing Dairy

Hot Compost Workshop

June 25, 4-6pm

Hot Compost Workshop

Families on Farms

June 27

Families on Farms

Wine and Dine in the Vine

July 1, Olathe

Buy your tickets at The Vine Market and Bistro or online at Brown Paper Tickets
General admission is $55
General admission with Shuttle Pass is $60
This is an adults 21 or over event. 

VOGA's Know Your Farmer Series

Open to All

Know Your Farmer

The Living Farm Tours

Friday through Sunday, 1-6pm

The Living Farm Tour
The Living Farm is a very popular destination for those who want to see how an organic sustainable farm works. The self guided interactive tour takes their “parade route” through the very heart of their farm. You begin with our pigs and continue leisurely visiting their turkeys, chickens and our dairy sheep.

The greenhouses and gardens are always flourishing and they are wonderful to explore. They will take you behind the scenes of a thriving organic farm where you will be able to see firsthand how creating a sustainable “eco-system” is key to a successful farm. Here are some of the things you can experience on your tour:  
  • Appreciate the integrated system of their plants and animals – the ultimate in sustainability practices
  • Meet and pet their farm animals. Chickens, turkeys, geese, ducks, cows, goats and sheep are all available to be held and petted in your tour.
  • Learn about alternative heating methods for year-round growing
  • Admire their strawberry towers – their specialized system for growing strawberries from spring until frost with hardly any weeds
  • Meet their heritage turkeys and understand the importance of heritage breeds
  • Learn how they boost the nutrient density in their produce and how you can do the same
  • Find out about the perpetual greens harvest (their eternal salad bar) and learn how to create the same in your backyard
  • Visit their patented Abundance Garden demonstration gardens
Learn More

Slow Food Nations

July 14-16, Denver

Slow Food Nations
Slow Food Nations is closing down the streets of downtown Denver in celebration of good, clean and fair food for all! Meet us at the Taste Marketplace in Larimer Square for a free culinary adventure that will engage all your senses.

With local Denver food producers, live music, culinary demonstrations and international exhibitor tastings, you’ll want to bring your friends & family to this party in the street!

The exhibitor space will be open from 10AM – 6PM on Saturday, July 15 and 10AM – 4PM on Sunday, July 16

Special treat: Carlo Petrini, the founder of Slow Food, and Jack Johnson will present at the event!
Learn More

Pork Chops With Radishes And Charred Scallions

Recipe by Bon Appetit

Pork Chops with Radishes and Scallions
Photo by Alex Lau
Pair rich, smoky charred meats with crisp, acidic vegetables. This helps refresh the palate between bites. Buy local!
  • 1 tablespoon aniseed or fennel seeds
  • 4 1-inch-thick bone-in pork chops (about 4 pounds total), patted dry
  • Kosher salt, freshly ground pepper
  • 1 teaspoon crushed red pepper flakes
  • 3 tablespoons olive oil, divided; plus more for grill
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely chopped rinsed salt-packed anchovy fillet
  • 3 radishes, trimmed, thinly sliced on a mandoline
  • ¼ cup parsley leaves with tender stems
  • 2 bunches scallions, roots trimmed
  1. Toast aniseed in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool; coarsely grind in spice mill or with mortar and pestle. Season pork chops all over with salt and pepper; sprinkle with aniseed and red pepper flakes. Let sit at room temperature 30 minutes.
  2. Prepare a grill for medium-high heat; brush grate with oil. Grill chops, moving around on grate to avoid flare-ups, until deep golden brown on both sides and an instant-read thermometer inserted into the thickest part registers 140°, 8–10 minutes. Transfer chops to a plate and let rest 10 minutes.
  3. Meanwhile, whisk lemon juice, anchovy, and 2 Tbsp. oil in a medium bowl to combine. Add radishes and parsley and toss to coat.
  4. Toss scallions on a rimmed baking sheet with remaining 1 Tbsp. oil; season with salt and pepper. Grill scallions directly on grate, turning once, until lightly charred, about 2 minutes. Transfer scallions to a platter, set pork chops on top, and scatter radish salad over.
4 servings
Jim Brett
Slow Food Western Slope

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