Give What You Can - Giving Tuesday
Nov 28
|
|
|
|
Giving Tuesday on Nov 28 is Give What You Can Day, when a donation of any amount will make you a member of Slow Food USA. We are raising money for Slow Food International to support projects around the globe, so today, every gift will be passed on to Slow Food International. Plus, Facebook is matching donations made on Giving Tuesday – so yet another great reason to give!
|
|
Tasty Reads - Life From Scratch
Dec 12, 6:30pm
|
|
Witty, warm, and poignant, food blogger Sasha Martin’s memoir about cooking her way to happiness and self-acceptance is a culinary journey like no other.
Over the course of 195 weeks, food writer and blogger Sasha Martin set out to cook—and eat—a meal from every country in the world. As cooking unlocked the memories of her rough-and-tumble childhood and the loss and heartbreak that came with it, Martin became more determined than ever to find peace and elevate her life through the prism of food and world cultures.
|
|
|
The Hotchkiss Library has several copies - check there and a Library close to you. The book is available for sale online as well.
The book has a number of recipes you can choose from for our potluck!
|
|
Offerings from The Living Farm
|
|
|
With the holiday season just a few days away, The Living Farm still has organic local meat available for your family dinners! Give Lynn Gillespie a call at 970-270-3338 to reserve your organic and local pork, lamb, beef, or chicken.
Also, Lynn would like to share the Thrive Workshop with you!
Have you ever imagined a lifestyle where you eat the best tasting, most nutritious food, affordably?
Take the ultimate control of your health and stop compromising on your organic diet. This free online workshop will teach you how to conquer these roadblocks and thrive.
|
|
Alfred Eames Cellars Barrel Tasting
Dec 2 & 3
|
|
|
Colorado Pastured Pork Hams and Loin Roasts
|
|
|
Free Farmer Workshops
Dec 8 & 9
Farm Runners is very excited to announce that they have been awarded grant funding to host a 2-day workshop for farmers this December.
|
|
Wine, Chocolate & Cheese
Dec 9, Ouray
The festival features all Colorado wine, chocolate, cheese and arts and crafts. Festival goers get to sample and purchase everything. They have live music. It is a fun festive event! Several hotels are offering packages for those who want to come for the weekend. They are also having a 5 course Wine Dinner Friday December 8th at 7pm at Secret Garden with Garrett Estate Cellars.
|
|
|
Kale and Brussels Sprout Salad
Recipe by Susan Spungen, Bon Appetit
|
|
|
|
Photo by Bon Appetit
|
|
- 1/4 cup fresh lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon minced shallot
- 1 small garlic clove, finely grated
- 1/4 teaspoon kosher salt plus more for seasoning
- Freshly ground black pepper
- 2 large bunches of Tuscan kale (about 1 1/2 pounds total), center stem discarded, leaves thinly sliced
- 12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife
- 1/2 cup extra-virgin olive oil, divided
- 1/3 cup almonds with skins, coarsely chopped
- 1 cup finely grated Pecorino
- Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
- Measure 1/2 cup oil into a cup. Spoon 1 tablespoon oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.
- Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. DO AHEAD: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.
- Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.
8-10 servings
|
|
Jim Brett
Slow Food Western Slope
Contact and Follow Us:
|
|
|
