It is September, nights are getting colder, and that means eating a lot of tomatoes as fast as we can! If you’re getting weary of Caprese salads and BLTs, try some Tomatoes a la Provencale. Here’s a classic version, adapted from Lulu’s Provencal Table, by Richard Olney.
8 medium-sized (about 3 pounds) regular-shaped, firm, garden-ripe tomatoes, stem pulled off but uncored, rinsed, and dried
6 garlic cloves, lightly crushed and peeled
large handful of Italian parsley
1 cup semidry bread crumbs (from good ciabatta or similar country white)
about 5 tablespoons olive oil
Featured in this issue:
- Fall Membership Potluck & Meeting: October 9, 2007, 6 pm, at the Campbell Senior Center, 155 High St. *PLEASE NOTE LOCATION CHANGE!*
- Slow Food Eugene Pig Roast
- New Look For The Slow Food Eugene Website
- Slow Food National Director Coming To Eugene To Talk About Cheese
- Upcoming Events
- Safer Food Handling
- Volunteers Welcome
Read the entire issue here (pdf version)
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.”
Don’t miss the current issue of the Slow Food Eugene Newsletter:
– Slow Sunday Pig Roast on August 26
– Dinner And A Movie To Be Rescheduled
– Upcoming Events
– Volunteer Opportunities
Congratulations to A to Z Wineworks for their high-profile mention in this week’s Splendid Table radio show. Sante!
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
Slow Food Eugene Invites You To A Slow Pig Roast Picnic On The Farm
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
School gardens are a major initiative for Slow Food USA, and Slow Food Eugene has a long-running partnership with the School Garden Project of Lane County. From the SGP website:
The School Garden Project provides the following services for local schools:
Teaching students in school gardens
Organizing garden work parties
Assisting with garden construction
Recruiting volunteers to help
Consulting on site choice and design
Organizing a garden committee
Advising on curriculum integration
Sponsoring teacher in-services and UO School Garden seminars
Obtaining donations of gardening materials from local businesses
Providing a lending library of gardening tools, books, and videos
Maintaining an email listserve and website
Slow Food Eugene is proud to add the Willamette Food & Farm Coalition’s Food On – Farm to Cafeteria program to our list of partner organizations. From the website:
……Food On – Farm to Cafeteria was created to promote locally produced foods in cafeterias of K-12 schools, colleges, universities, hospitals, nursing homes, businesses, and other institutions. We will offer schools and other institutions the tools to connect with farms though their own or other distributors, special event planning, promotional material, and community outreach. We help make the connections: helping communities, schools and private business understand that the bottom line involves more than just financial profits. The costs of tomorrow – long term health care costs, quality of life, food security and our local landscape must be accounted for in today’s bottom line.
… As a project of the Willamette Farm and Food Coalition, Food On wants to work in partnership with school districts, food service providers, parents, students, community members, farmers and food distributors to create the best possible Farm to Cafeteria program here in Lane County…. more >>