Wednesday, May 30, 2012

Kitchen Table Talk 2: The Health of Eating and Gardening Organically

The second in our series of Kitchen Table Talks will take place June 27th.  Invitations have been sent out via email to all members of Slow Food Delta Diablo.  The spaces are filling fast!  Be sure to RSVP using the evite link you received and indicate what dish you will contribute.

Monday, May 28, 2012

The Value of Eating Local Food

The first Kitchen Table Talk was a success!  The next one is open and evites have been sent to all members.  So, if you are a member and have not seen it, check your spam.

Below are Matt and Lily of Shooting Star CSA after a delicious pot-luck dinner talking about how they got into farming.
Here are attendees listening intently to the challenges and rewards of farming organically. 

We had delicious grilled seasonal vegetables, noodles with peas, almonds and other yummy additions, spinach-lentil patties, fresh green salad, zucchini crescents, beet salad with ricotta and chives, cole slaw, warm garlic bread, freshly harvested strawberries from Shooting Star CSA, blueberry coconut mousse and a caramel apple.  Some of the members who attended agreed to share their recipes.  Here they are:

Perfect Cole Slaw (from Amy Erez)
½ head green cabbage, shredded
½ c. carrots, shredded
Dressing –
¾ c. mayonnaise
½ c. milk
3 Tbsp. lemon juice
1 ½ tsp. Dijon mustard
½ tsp. celery seeds or salt
½ tsp. garlic powder
2 tsp. honey
¼ tsp. cayenne
 Salt to taste
A dash of hot sauce

Whisk dressing in a large bowl. Mix vegetables together in the dressing. Serve chilled.

Blueberry Coconut Shake (from Jan Enderle)
This shake is not only delicious, but packed with nutrition. For a creamy mousse, refrigerate overnight and eat with a spoon the next day!
2 cups fresh or frozen blueberries
1 can  (14 oz.) coconut milk
5 T  almond butter
¼ cup hemp seed
¼ cup water
3 T  maple syrup
1 tsp  vanilla extract
Put all ingredients in blender and blend until smooth.
Serves  2 to 4 as a shake – up to 8 as a mousse in small pudding cups.

Vinaigrette (from Myra Hackett)
This was served over a delicious green salad with walnuts and cranberries.
2/3 C Olive Oil
1/3 C Sherry Vinegar
1 tsp Dijon mustard
1/4 tsp sugar
salt and pepper
Put all ingredients in jar and shake well.  Refrigerate and use as desired.  Bring to room temperature and shake to emulsify before use.

Zucchini Crescents (from Gail Wadsworth)
This recipe is from Meze by Diane Kochlias
3 large zucchini
1/4 C extra virgin olive oil
1/2 C grated kasseri cheese
1/2 C crumbled Greek feta cheese
1 large egg
salt and pepper
2 sheets of puff pastry dough
olive oil for brushing pastry

Wash, trim and shred zucchini.  Heat 2 TBS olive oil in a large skillet and saute the zucchini until totally wilted and until all the pan juices have cooked off.  Let the zucchini cool slightly, mix with remaining filling ingredients.  

Place the dough on a floured board and roll out so it is a bit thinner than when it comes out of the package.  Cut the first square of dough into quarters and then cut each quarter diagonally from corner to corner to create 8 equal triangles.  Repeat with second sheet of dough.

Preheat the oven to 350 and lightly oil 2 baking sheets.

Take a heaping tablespoon of filling and place it on the bottom of each triangle, at the widest edge.  Roll up each triangle to form a little crescent.  Place each one seam side down on the oiled baking sheets.  Brush with a little olive oil.  Bake for about 25 minutes or until golden brown and puffed. 

Saturday, May 12, 2012


We are in the process of organizing several more kitchen table talks.

In brief:

  • June 27th Amy Erez, cookbook author and co-owner of Sugi Health and Fitness  will host farmer Kristie Knoll of Brentwood's Knoll Farms in the healing environment of the Sugi Garden for a potluck and discussion of the health benefits of eating and gardening organically.
  • Then, July 12th author Yvonne Prinz and Chef Lesley Stiles will address the question:  You have produce from the farmers' market or CSA, now what do you do with it?  Simple solutions and favorite cookbooks will be discussed.
  • In August, Shelley Somersett will host an heirloom tomato propagator for a discussion of heirloom tomatoes.  

More details will follow here. In the meantime, keep on the lookout in your e-mailboxes for evites for this events.  Seating for all is limited.  The first potluck filled in less than 24 hours.  We expect to also host a Kitchen Table Talk on keeping chickens in suburban neighborhoods.  We are hoping that this particular talk will result in  campaigns to allow chickens in Pleasant Hill and Brentwood.  Again, if you are either interested in hosting a talk or being a speaker, let us know!

Monday, May 7, 2012

The Value of Eating Local

May 16th will be the first of our Kitchen Table Talks on the value of eating local food.  Guest speakers will be Matt McCue and Lily Schneider of Shooting Star CSA.

We have a few hosts and lots of ideas.  Contact us if you want to participate in some way.