Friday, September 30, 2011
Tuesday, August 23, 2011
Hello everyone! August is slowly coming to a close and so is the garden. Cate, Charlotte and I all met up at the garden last week to pick some produce and chat. There were SO MANY lemon cucumbers! We couldn't even pick them all! I went home with a huge bag full... not sure what to do with 20 pounds of cucumbers. Then Charlotte suggested making pickles. If you have ever cut into a lemon cucumber, you would see that it has more seeds than cucumber. So I decided to make and can cucumber salsa instead. This way all of our slow food members would be able to enjoy the vegetables from our garden in September. At the first meeting I plan to crack open a jar of salsa and serve them with chips. :) See recipe and canning instructions below.
Picture of Lemon Cucumbers
Recipe for Cucumber Salsa
7 quarts cored, chopped tomatoes (you can peel them if you want)
4 seeded, chopped green peppers
5 cups chopped onion
4 cups peeled, seeded, chopped lemon cucumbers (or use regular cucumbers)
1/2 cup finely chopped, seeded, jalapeños (optional)
3 tablespoons oregano leaves*
2 tablespoons fresh cilantro*
2 cups bottled lemon juice
6 cloves garlic, finely chopped
2 tablespoons salt
1 tablespoon black pepper
Combine all ingredients (oregano, and cilantro) in a large pot and bring to a boil, stirring frequently, then reduce heat and simmer 10 minutes.
Add spices and simmer for another 20 minutes, stirring occasionally.
Ladle hot salsa into pint jars, leaving 1/2-inch headspace.
Adjust lids and process in a boiling water canner: 15 minutes
See you in September!
Wednesday, August 10, 2011
Saturday, June 25, 2011
Hurray!!! We finally got a garden at URI! We all rounded up at the Watson House behind the library to get the garden started during exam week which was a great break from the studying. About 10 of us were there to turn the soil, add manure and plant seeds while cracking jokes and enjoying each others company. We planted tomatoes, peppers, summer squash, zucchini, winter squash from seed. While the started cantaloupe, carrots, radishes and heirloom speckled lettuce from the green house were planted right into the ground. A few weeks after planting, Cate and I went back to work on the garden and a few radishes were already ready for picking! Cate was so excited she ripped it out of the ground and sunk her teeth into it(see picture below). I took a few home and put them in a fresh salad. Can't wait for more veggies to come! Check back later for more updates! -Maria
Friday, April 15, 2011
Friday, April 8, 2011
On April 7th 2011, Slow Food Teamed up with The Campus Consciousness Tour. This tour was founded by Reverb, a non profit organization that provides outreach education on sustainability and fair trade. It was founded by environmentalists Lauren Sullivan and her husband Adam Gardner. Along with the Campus Consciousness Tour, Reverb also has other project called the Green Music Tour. Check out their website http://greenmusicgroup.org/ for a short clip on what they are all about.
The Campus Consciousness Tour follows bands and musicians promoting, and educating fans on protecting the environment by making small lifestyle changes. They came to the URI Ryan Center last night touring with Wiz Kalifia and Slow Food URI was lucky enough to volunteer with the tour! We set up shop in the Ben and Jerry's booth which was promoting Fair Trade products. Fair trade means the farmers who harvest the products are paid a fair price, and are treated with respect. Ben and Jerry's is currently working on making all of their products fair trade. Right now they buy Fair Trade vanilla, coffee, chocolate, and a small amount of sugar for their Fair Trade ice cream products. When purchasing Ben and Jerry's ice cream look for these flavors and the Fair Trade stamp on the carton: Vanilla, Chocolate, Chocolate Macadamia, Milk and Cookies, Coffee, and Heath Bar Crunch. Our job at the Ben and Jerry's booth was to educate students on fair trade and let them spin the wheel to win a free pint of Ben and Jerry's ice cream, some cool sunglasses, hats or a music download card. We had a great time and hope the tour comes to URI next year!
Eat some slow Ben and Jerry's!
Friday, March 25, 2011
If you can eat it, then you should be able to understand what it takes to get into your mouth. That's what we are all about here at Slow Food.
Thursday, February 24, 2011
These cookies are a fave amongst the Slow Food URI group. Who doesn't love pumpkin? Better yet, who doesn't love chocolate and pumpkin together in one delicious cookie? We served these bad boys during our meeting last night and I walked away with an empty container. We are providing the recipe so you can make them at home. If you wanna keep it as local as possible, you could substitute the 1 cup of canned pumpkin for 1 cup of (peeled and mashed) butternut squash. Butternut squash is available throughout the fall, winter and early spring at the farmer's markets.
- 1 cup canned pumpkin
- 1 cup white sugar
- 1/2 cup vegetable oil
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon milk
- 1 tablespoon vanilla extract
- 2 cups semisweet chocolate chips
- 1/2 cup chopped walnuts (optional)
- Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
- Add vanilla, chocolate chips and nuts.
- Drop by spoonful on greased cookie sheet and bake at 350 degrees F for approximately 10 minutes or until lightly brown and firm.
Friday, February 4, 2011
Peanut Butter Hummus
Okay, I know what you're thinking: has she lost her mind?
But honestly, I can't get enough of this stuff. It all started when I was listening to NPR one morning on my way to class. The program was about food cultures, and they were exploring the culinary uses of everyday foods. Naturally, peanuts (or more specifically, peanut butter), a staple food, was one of the things they discussed, and let me tell you; they ripped that poor little pb&j we all know and love to shreds!
Who knew that peanuts are used in stews, as creamy sauces, and even ground to make peanut porridge? That got me thinking (thinking about food is not hard for me). Tahini, a sesame seed paste with a similar consistency to peanut butter, usually lends body to pureed chickpeas in hummus. So, with no one around to convince me it was a bad idea... I had to try it & so should you. It's easy, economical (a lot cheaper than buying tahini), healthy, and quite flavorful.
Peanut Butter Hummus
1 15oz can of Organic (preferably) chickpeas/garbanzo beans with liquid reserved
2 heaping tbsp of Organic peanut butter (I like Woodstock Farms, unsalted smooth for this)
1/2 head of roasted garlic, about 4-7 cloves (local if possible)
OG Olive Oil
salt to taste
Preheat the oven to 400 degrees F
Wrap a head of garlic in aluminum foil and roast for 20 minuets.
Meanwhile, drain juices from chick peas and reserve 2-3 tbsp for later use.
Put chick peas in the food processor until smooth.
Add peanut butter. Mix until a ball-like form is made.
Add roasted garlic. Process again
Add olive oil and 2 tbsp of reserved liquid and mix until the hummus thins (be careful not to add too much, but just enough to separate the ball).
Once separated, add salt and more liquid to taste.
Ta-dah! Enjoy the hummus with roasted root vegetables and onions, scooped onto a salad, spread on warm pita bread with olives and feta, or plopped on some warm quinoa.
Let us know how you like it!
Wednesday, February 2, 2011
Welcome back for a semester of Slow Food URI fun! To get your mind thinking about the Spring Season, we want to tell you about our dream this semester. By the time URI celebrates Earth Day on April 21st, we want to have a truck farm. What is a truck farm?... It’s a garden, in the back of a truck! Slow Food URI has been asked to join in with a coalition of Farmers, the movement is called Truck Farming. The trucks are used for educating young children, families, and consumers about where their food comes from. We want to have our very own Slow Food URI truck, so if you have any ideas…EMAIL US! We would love to hear from you. Also, visit the truck farming link to get more information.
On another note, we want everyone to know we will be meeting at the coffee shop in the Memorial Union every other Thursday starting February 10, 2011 at 5:00pm. We also bring some free local food for everyone to enjoy and we will try to post the recipes on here.
Sunday, January 9, 2011
We will now be posting recipes to make eating locally even easier! For this time of year, apples and butternut squash are popular food items at the farmers market. We have posted a recipe allowing you to enjoy these two foods together in a soup! What could be better than a yummy and hot soup to keep you from freezing this winter?
Roasted Apple & Butternut Squash Soup
1 ½ lbs. (1 large) butternut squash, peeled & seeded
1 large granny smith apple, peeled & cored
½ large red onion
1 Tbl. mild curry powder
1 cup water
1 cup apple cider
salt & pepper
3 Tbsp. heavy cream
Preheat the oven 425 degrees. Dice the squash, apple and onion into 1 inch cubes. Evenly distribute the cubed ingredients onto a sheet pan. Toss with olive oil, salt and pepper. Roast at 425 degrees for 20 – 25 minutes or until tender.
Scoop the roasted mixture and any juices into a large stock pot with the curry powder, water and cider. Pulse the mixture with an immersion blender until desired texture is achieved. Try to avoid over blending. If it’s like baby food, then you’ve over blended. You might need to add more water if the mixture is too thick. Cook the soup over medium heat for 10 minutes to allow the flavors blend and is the desired temperature to serve. Season with salt and pepper and a small amount of heavy cream to taste. Makes roughly 4 cups of soup. Authors Note: If you don’t own an immersion blender, ladle the vegetables and water into a food processor in two batches. Pulse each batch until smooth and pour it into the stock pot. Continue with the rest of the directions.
*This recipe is from culinarycory.com