Saturday, August 08, 2009
Third Annual One Field Meal: Mexican Barbacoa at Deck Family Farm!
Wednesday, September 12, 2007
What A Great Day For A Pig Roast
Ed Durkee wrote the following report on the Sunday, August 26, Slow Food Eugene Pig Roast.
To see Tom Barkin's slide show of the event, click here.
What a great day we had at the pig roast! And in so many ways. Slow Food believes that food should be good, clean and fair--we succeeded on all counts on Sunday. The food sure tasted good. It was grown right here at one of Eugene's organic farms. And our farmer host joined us for the meal with his family and his entire crew.
We got to do some other things too. We got to show some kids that food grows out of the dirt. In fact, this particular food was grown in that dirt right there. And the pig was raised right over there. Indeed you could stand in one place on Sunday and behold the entire landscape where the dinner was grown. A rare and wonderful thing.
We also wanted to bring together the people who grow the food with the people who eat it. So there we city folk were sharing dinner with David and Laurie Hoyle, their extended families and the entire crew. We should do this kind of thing more often.
Because we wanted families to attend we had to make it affordable. That meant lots of volunteer labor to make a special event. The thank yous must start with our hosts--David and Laurie Hoyle. David really went the extra mile for us. Actually it was close to 200 extra miles. Even though the pig was raised about 50 yards from where it was cooked and eaten, David had to drive it to McMinnville for slaughter. There simply aren't any USDA processing plants any closer. (This would be a good topic for your next letter to your Congressman. We spend billions a year to subsidize food in this country--yet David has to drive 200 miles to a meat processor.). David and the crew also did lots of extra work to prepare a working farm for 125 paying guests. Even though we paid full price for all of the food (that's a Slow Food Eugene principle) David was still the event's greatest benefactor.
Melissa and Adam (from Adam's Place Restaurant) provided the experience and talent to cook a five-star, on-site meal for 150, including the farm crews. Melissa started prepping veggies on Friday night and was at the farm at 5:00 am Sunday to start slow roasting the meat. By the way, she helped David build the cinder block oven on Thursday night. (We told you this was a lot of work.) My favorite thing about Melissa was how fun she made the entire day. She was there to enjoy the day and she made it fun for the volunteers who were there to help.
The Slow Food team showed up in a big way too. Dani Emrick and Bev Mazzola were the reasons why the event was beautiful and affordable. They schemed for months on how to get tables, chairs, flowers and everything else we needed for a comfortable and beautiful setting without spending a lot of money. They had help from Erin Walkenshaw, Daphne Dervin and Terri Chrones in setting up on Sunday. In total we probably had 20 people spend the whole afternoon setting up and having a ball. My boy Shelby is still tired from running around with Hilde the dog!
Some others who deserve thanks include Greg Heath who loaned us the oven and grate to cook the Pig. Mike Wooley and Rick Baylor from Long's Meat Market who butchered the pig and helped out all day long on Sunday. Victoria Charles-Wilson brought her wines from Territorial Winery and helped us serve the Ninkasi beer. And Scott Sherwood who played his guitar during dinner.
Finally, Tom Barkin will try to edit this out, but I won't let him. Tom is the steady, encouraging hand behind all of the Slow Food events. His enthusiasm and constant encouragement are what brings everyone's efforts together.
The event came together for me when I greeted some late arriving friends at the top of the drive to the farm. As I turned to walk back down with them I beheld this wonderful thing. Music and laughter in the air. Children playing. People at flower-filled tables shaded from the sunset by a majestic oak tree. My friend saw the same scene and said, "This is beautiful."
Sunday, September 02, 2007
Oregon Rose featured on Splendid Table
Wine wizard Josh Wesson goes after those much maligned and overlooked pink beauties: roses. Here are some of his recommendations to try:
- A to Z Oregon Rose of Pinot Noir. About $14
- Yalumba Y Series Limited Release Sangiovese Rose. About $10
- Domaine Sorin Cotes de Provence Rose. About $10
Labels: Local Farmers and Producers
Wednesday, August 08, 2007
Slow Sunday Pig Roast 8/26/07; August Newsletter
This is the event that we have all been waiting for--A Pig Roast at one of Lane County's premier organic farms. David Hoyle of Creative Growers Farm is opening his gate to Slow Food Eugene and friends. We will have an afternoon to explore Oregon's wonderful bounty of farm raised pork, produce from the field, and our own conviviality. There to prepare this magnificent repast will be Adam Bernstein of Adam's Place Restaurant in Eugene.
Make It Family Style
The menu includes one of David's farm raised pigs, grilled, fresh vegetables right from the field, and an Bernstein special, zabaglione for dessert. Beer from Ninkasi will be on sale. We will have wine from Territorial Vineyards for $5 to $6 per glass. Soft drinks will be provided with the dinner ticket.
This is a family-style picnic, so bring your own table cloth and place settings. We'll have the tables, chairs, and lots to eat and drink. Come at 4:30pm and join David for a tour of the farm. The heirloom tomato appetizers hit the table around 5pm.
Because this is a family-style event, we would like everyone to chip in and help clean up at the end. The Creative Growers Farm is a working farm. We should be good guests, by helping pick up after ourselves before we leave.
Ticket Prices And Information
To make our event affordable, we are keeping our prices as low as we can. Tickets for adults are $25. Tickets for kids from 5 to 12 are $5. Little, bitty kids 4 and under are free.
Tickets are available at Newman's Fish Market, Long's Meat Market, and Pepperberries in Sheldon Plaza.
We also want to raise some much needed money for our friends at the School Garden Project. We are requesting that attendees bring an additional, voluntary, sliding scale contribution of $5 to $20 per person.
If you can help out or have questions about the event, contact Ed Durkee at 501-1208.
Click here for more details and directions to the farm.
Other items this month:
- Upcoming events
- volunteer opportunities
Wednesday, January 31, 2007
Sweet Briar Farms on Martha Stewart
Congrats to local farmer Keith Cooper (Sweet Briar Farms), who got a call in December asking for a rush shipment of his Duroc heritage-breed premium leaf lard for a lard rendering demonstration on the Martha Stewart show!
Labels: Local Farmers and Producers
Thursday, January 18, 2007
Small Farms Conference at OSU, Feb 17
The 7th annual Extension Small Farms Conference is scheduled for Saturday, February 17, 2007, from 9:30 AM to 5:00 PM. The one-day conference will be held on the Corvallis campus of Oregon State University at the LaSells Stewart Center. The keynote speaker, Dr. Marion Nestle of New York University, will examine what individuals, agribusiness, and the government can do to build a better food system Lucy Norris, of the Hartman Group, Inc. is the capnote speaker and will focus on understanding consumers. Find registration materials on-line at: <http://smallfarms.oregonstate.edu/> or call the Benton County Extension Office at 541-766-3556 or toll free at 1-800-365-0201.
The conference includes 9 concurrent sessions, covering a range of topics of interest to growers who market their production directly to the public, for farmers’ markets managers, and for community food advocates.
· Novel Crops for Niche Marketing
· Women and Small Farms: Exploring an Oregon Women’s Agriculture Network
· Soil Fertility Management
· Farm to Cafeteria: How Small Farms Can Sell to Big Institutions
· Farmers’ Markets: Finding Your Best Fit
· Explore Diverse Direct Marketing Opportunities
· Conversation with Marion Nestle
· Organizing Community Support for Local Agriculture
· Debit and Food Stamp Electronic Programs: What You Should Know
Pre-registration is $30 or $50 for two registering together, and includes lunch; $40 at the door.
This event is sponsored by Oregon State University Extension Service; Oregon Department of Agriculture; Wait and Lois Rising Lectureship Fund and Department of Horticulture, OSU College of Agricultural Sciences; Western SARE; Extension Family and Community Development Program, OSU College of Health and Human Sciences.
Linda J. Brewer
Faculty Research Assistant
Extension Small Farms Program
Oregon State University
203 Ballard Hall
Corvallis, OR 97331-3549
Tuesday, September 19, 2006
Oregon To Terra Madre -- A Slow Sunday Dinner
October 15, 2006, 7:00 pm, at Provisions in the Newly Remodeled 5th Street Public Market.
Tickets are $100 per person.
Savor the best of our fabulous food scene. Five superb courses prepared by four of Eugene's best chefs. Each course will be paired with a wine specifically selected by the chef. Where else will you have your dinner prepared by Adam Bernstein of Adam's Place, Mark Zolun of Iraila, Kevin Hyland of Koho Bistro, and Rocky Maselli of Marche? This is truly an all-star cast of chefs committed to wonderfully tasting, locally produced, sustainable foods. Here's the menu (as of October 1):
HORS D'OEUVRES (Marche and Iraila)
Salt Cured Foie Gras on Brioche with Quiche Confit
Laughing Stock Pork Terrine with Pistachios and Grape Must Mostarda
Grilled Peaches, Red Bell Peppers and Red Onion with a Pomegranate Reduction
(Sparkling wine to be determined)
FIRST COURSE (Koho Bistro)
Dungeness Crab and Smoked Salmon Dolmas with Roasted Pear and Ponzu Puree
(Pinot Gris to be determined)
SECOND COURSE (Iraila)
Potato and Ricotta Gnocchi with Hazelnut Butter and Grilled Wild Mushroom
(Griffin Creek, Merlot 2002)
THIRD COURSE (Adam's Place)
Cattail Creek Lamb Osso Bucco with Pinot Noir Reduction, Creamy Polenta, Wilted Greens, and Delicata Squash
(Oregon Pinot Noir to be determined)
Tart Tatin with Creme Fraiche Ice Cream
(Capitello, Dolcino 2004)
Slow Sunday Dinner is Slow Food Eugene's annual fund raising event. Proceeds will support the School Garden Project and our local delegates to Terra Madre. The ticket price is $100 per person. The price includes wine and gratuity. Tickets are available at Newman's Seafood, Long's Meat Market, Marche Restaurant, and Pepperberries. Slow Food Eugene is an affiliate of Slow Food USA, which is a 501(c)(3) organization. $40 of the ticket price is a tax deductible donation.
Friday, July 21, 2006
An Afternoon At Sweetwater Farm, August 13
Sunday, August 13 from 4 to 7 pm
Wander through rows of organic vegetables, peek into greenhouses filled with John Karlik's wondrous inventions, and visit Lynn Crosby's hens. It's all there as John and Lynn host an afternoon at Sweetwater Farm and Nursery.
For our repast, John and Lynn will roast vegetables picked minutes before and serve pizzas fired in their wood burning oven.
Iris Hill winery will serve a glass of wine (included in the price). Additional beverages will also be available, including Lynn's ginger soda made from fresh ginger.
This is a kid-friendly event, so bring yours along. We'll have activities to help them get to know the plants and animals. IMPORTANT FOR PARENTS: Sweetwater is a working farm, so parents need to supervise and keep track their children.
The farm is located west of Creswell. (From Eugene, go south on I-5 to the Creswell exit (6.7 miles from the 30th Street on-ramp), turn right (west) on Oregon Ave. which becomes Camas Swale Road at the edge of town. Continue 7 miles. Just as the road starts going uphill, turn left on Weiss Rd. Sweetwater is the first driveway on the right.) DO NOT USE COMPUTER GENERATED MAPS!!! They will get you lost.
Sweetwater's phone number is 541-895-3431.
Buy your tickets at Long's Meat Market, Newman's Fish Market, and Pepperberries. There are only 30 tickets available, so don't wait until the last minute.
Tickets are $15 for anyone 12 and older. Kids under 12 are free. The price includes a glass of Iris Hill wine. Beverages and really great tasting food will be provided.
When you buy your tickets, there will be a sign up sheet so you can tell us the number and ages of children who will be attending. This information will help us plan appropriate activiities.
If you have questions or would like to help, call Sally Mann: 541-344-4607. If you have questions about the kids activities, call Ed Durkee: (541) 501-1208.
Slow Food Eugene
Thursday, April 13, 2006
Slow Food Event: Hideaway Bakery
Hideaway Bakery & Slow Foods
Wood Fired Ovens & Food
Thursday April 27th
6:30 pm - 9:00 pm
Come and hear about wood fired ovens and the foods that can be prepared in them.
Create your own pizza and bake it in the wood fired oven.
Only 25 tickets available
for Slow Food Members!
$15 (includes a glass of wine & pizza)
3377 E Amazon Ph: 968-3062