Comments for Slow Food Triangle Convivium - North Carolina http://slowfoodtriangle.org/community Mon, 06 Sep 2010 06:52:38 +0000 http://wordpress.org/?v=2.0.2 Comment on Moving toward eating locally by cynthia http://slowfoodtriangle.org/community/?p=202#comment-26491 Tue, 03 Jun 2008 01:55:30 +0000 http://slowfoodtriangle.org/community/?p=202#comment-26491 We also have two young children and my husband is also theoretically interested in local/homecooked! (I laughed out loud at that description of yours...) My five and two year olds eat a great variety of foods in part because we don't have options. We kind of banished all the convenience foods from our pantry so they have to eat what we have...it makes my hubby nuts but it is nice. The youngest ones still doesn't eat many greens unless I chop them tiny and mix them into a marinara sauce which she will eat with a spoon like soup. I can hardly wait for the summer! So, we eat LOTS of steamed veggies. My kiddos like stuff that is not too complicated, so we lightly steam snowpeas from our garden and salt them (like edemame) and call them 'pea canoes' as you can pop them open and see all the peas lined up for their boat trip into your mouth. My older daughter likes broc and greens cooked with bacon and a bit of honey (recipe below!) and I guess you could skip the bacon if you don't do meat but we get fab local bacon at the farmers market-YUM! She'll also eat lettuce from our garden or CSA with jam dressing (recipe below!) Try cutting veggies up and steaming them not so crisp. I like a crunchy carrot but my two year old will eat a lot more of them when she doesn't have to work so hard. Slice things really thin, too, to make it easier. LOTS of fruit, right now strawberries morning, noon and night just washed and cut. I don't both with pies/cakes/smoothies with fruit as my girls eat it just fine plain, plain, plain. Noodles. Get King Arthur brand flour-all the flour they sell in NC is milled in SC...make egg noodles and cook them with butter and peas, or with bacon and carmelized onions, or with local sausage and basil and some chopped tomatoes this summer. Oh, now I am hungry. Anyway, egg noodles will please even the pickiest kiddos and they are good-all that protein! I don't have a recipe for these as I learned to make them at age four...yes, my daughters make them almost by themselves. We cut them with a table knife... Recipes (sorry, I don't measure much...these are approximate) Broccoli with Bacon Four slices of bacon, cut into small pieces One bunch broccoli, cut heads and stems into manageable pieces One half onion, chopped into small bits 1-2 tbsp local honey Saute bacon in hot skillet until almost crisp. Add onions and broccoli and cover with a lid. Cook until the broccoli is tender and then add the onion. Sometimes I have to add a bit of water mid-way if the lid gets lifted too much. For a more adult taste you can add a bit of chopped habanero pepper to spice it up, or add garlic if you like. Jam Dressing (it is sweet but not too sweet and keeps for weeks in the fridge, we serve it on greens, strawberries, etc.) Mix all this in an old jar with a tight, screw-on lid and give to your child to shake/shake/shake! They love it... 1 tbsp jam (I prefer blackberry but any kind will work-jam is the reason to learn to can!) 2tbsp balsamic vinegar (not local, but you could use apple cider vinegar if you have a source) 2 tbsp olive oil (also not local-oops, this entire recipe does not belong here!) pinch of sage pinch of salt So, good luck! We also have two young children and my husband is also theoretically interested in local/homecooked! (I laughed out loud at that description of yours…) My five and two year olds eat a great variety of foods in part because we don’t have options. We kind of banished all the convenience foods from our pantry so they have to eat what we have…it makes my hubby nuts but it is nice. The youngest ones still doesn’t eat many greens unless I chop them tiny and mix them into a marinara sauce which she will eat with a spoon like soup. I can hardly wait for the summer!

So, we eat LOTS of steamed veggies. My kiddos like stuff that is not too complicated, so we lightly steam snowpeas from our garden and salt them (like edemame) and call them ‘pea canoes’ as you can pop them open and see all the peas lined up for their boat trip into your mouth. My older daughter likes broc and greens cooked with bacon and a bit of honey (recipe below!) and I guess you could skip the bacon if you don’t do meat but we get fab local bacon at the farmers market-YUM! She’ll also eat lettuce from our garden or CSA with jam dressing (recipe below!)

Try cutting veggies up and steaming them not so crisp. I like a crunchy carrot but my two year old will eat a lot more of them when she doesn’t have to work so hard. Slice things really thin, too, to make it easier.

LOTS of fruit, right now strawberries morning, noon and night just washed and cut. I don’t both with pies/cakes/smoothies with fruit as my girls eat it just fine plain, plain, plain.

Noodles. Get King Arthur brand flour-all the flour they sell in NC is milled in SC…make egg noodles and cook them with butter and peas, or with bacon and carmelized onions, or with local sausage and basil and some chopped tomatoes this summer. Oh, now I am hungry. Anyway, egg noodles will please even the pickiest kiddos and they are good-all that protein! I don’t have a recipe for these as I learned to make them at age four…yes, my daughters make them almost by themselves. We cut them with a table knife…

Recipes (sorry, I don’t measure much…these are approximate)

Broccoli with Bacon
Four slices of bacon, cut into small pieces
One bunch broccoli, cut heads and stems into manageable pieces
One half onion, chopped into small bits
1-2 tbsp local honey

Saute bacon in hot skillet until almost crisp. Add onions and broccoli and cover with a lid. Cook until the broccoli is tender and then add the onion. Sometimes I have to add a bit of water mid-way if the lid gets lifted too much. For a more adult taste you can add a bit of chopped habanero pepper to spice it up, or add garlic if you like.

Jam Dressing (it is sweet but not too sweet and keeps for weeks in the fridge, we serve it on greens, strawberries, etc.)
Mix all this in an old jar with a tight, screw-on lid and give to your child to shake/shake/shake! They love it…
1 tbsp jam (I prefer blackberry but any kind will work-jam is the reason to learn to can!)
2tbsp balsamic vinegar (not local, but you could use apple cider vinegar if you have a source)
2 tbsp olive oil (also not local-oops, this entire recipe does not belong here!)
pinch of sage
pinch of salt

So, good luck!

]]> Comment on Does Slow Foods Triangle justify drinking coffee? by chsamw http://slowfoodtriangle.org/community/?p=205#comment-26082 Tue, 22 Apr 2008 14:06:24 +0000 http://slowfoodtriangle.org/community/?p=205#comment-26082 Hey Gordon- Thanks for thoughtful response. My name is Charles, by the way, and I apologize for adding that "s" on the end of "food." I'm relatively new to the Slow Food philosophy, so pardon my ignorance on a question like the coffee one- I come from New York City originally. You answered the question really well and with an understanding of Slow Food right on par with mine. The reason I asked, though, is because in my hometown, the Slow Food chapter emphasizes "good, clean, and fair" as its guiding principles. What I see here in the Triangle is a much more passive recognition of these principles with a dominant emphasis on "eating local." As you suggested, local is important where possible, but where it's not, stressing those ideas of "good, clean, and fair" is imperative. Thanks, Charles Hey Gordon- Thanks for thoughtful response. My name is Charles, by the way, and I apologize for adding that “s” on the end of “food.”

I’m relatively new to the Slow Food philosophy, so pardon my ignorance on a question like the coffee one- I come from New York City originally. You answered the question really well and with an understanding of Slow Food right on par with mine. The reason I asked, though, is because in my hometown, the Slow Food chapter emphasizes “good, clean, and fair” as its guiding principles. What I see here in the Triangle is a much more passive recognition of these principles with a dominant emphasis on “eating local.” As you suggested, local is important where possible, but where it’s not, stressing those ideas of “good, clean, and fair” is imperative.

Thanks,
Charles

]]> Comment on Does Slow Foods Triangle justify drinking coffee? by gordon http://slowfoodtriangle.org/community/?p=205#comment-26080 Tue, 22 Apr 2008 05:38:15 +0000 http://slowfoodtriangle.org/community/?p=205#comment-26080 Hey - it would be cool if you left your name! Slow Food (with no 's' on the end of 'food') has a philosophy of: "good, clean and fair food. We believe that the food we eat should taste good; that it should be produced in a clean way that does not harm the environment, animal welfare or our health; and that food producers should receive fair compensation for their work. " So, if that means supporting an importer and/or roaster and retailer that abides by fair-trade principles and nurtures growers who follow organic guidelines and promote sustainability both in respect to their commerce and land - by golly let's drink it up! We are taking a bite out of the harm some larger coffee retailers cause both here and in the field and growing communities. Yes, some fossil fuel burned...but let's fix what's in the cart before we kill the horse. Dig? -Gordon RIP Coffee Connection, Boston (my barista alma mater) Hey - it would be cool if you left your name! Slow Food (with no ’s’ on the end of ‘food’) has a philosophy of:

“good, clean and fair food. We believe that the food we eat should taste good; that it should be produced in a clean way that does not harm the environment, animal welfare or our health; and that food producers should receive fair compensation for their work. ”

So, if that means supporting an importer and/or roaster and retailer that abides by fair-trade principles and nurtures growers who follow organic guidelines and promote sustainability both in respect to their commerce and land - by golly let’s drink it up! We are taking a bite out of the harm some larger coffee retailers cause both here and in the field and growing communities. Yes, some fossil fuel burned…but let’s fix what’s in the cart before we kill the horse. Dig?
-Gordon
RIP Coffee Connection, Boston (my barista alma mater)

]]> Comment on Andrea’s Speech at Terra Madre by andrea http://slowfoodtriangle.org/community/?p=105#comment-26057 Tue, 08 Apr 2008 04:30:04 +0000 http://slowfoodtriangle.org/community/?p=105#comment-26057 I stand by my statement that concentrated confinement hog production is one of the most urgent health and environmental issues that we face in North Carolina today. This scale and concentration of industrial hog production in our state is not only causing unprecedented environmental damage, but it is also a nationally recognized public health crisis. ENVIRONMENT: One hog excretes up to 17.5 pounds of waste and urine each day, significantly more than humans. While human waste is treated, hog waste is not. It is stored in open lagoons that can be punctured or overflow. One study conducted by North Carolina State University estimated that as many as 55% of the manure lagoons on hog farms in NC were leaking enough to cause significant environmental damage (Huffman). When the lagoons leak, the high concentrations of nutrients in the waste upset the natural balance of the surrounding ecosystems. In some situations, this can lead to the death of many species of fish and other aquatic life. According to the EPA's 1998 National Water Quality Inventory, as much as 30 percent of our state's surveyed rivers, 44 percent of lakes and 23 percent of estuaries were contaminated with unsafe levels of nutrient pollution, meaning that they are no longer safe for recreational or any use. HEALTH: Many of the communities near industrial hog farming facilities use well water. High levels of nutrients, primarily nitrogen, can also leach into this water, making it unsafe to drink for pregnant and nursing mothers and infants. At the same time, the fumes released from concentrated hog waste during spraying and when stored in the lagoons have been proven to cause serious health problems for neighboring community members (Schmidt). As a result of industry consolidation, the rapid growth in production has taken place in a concentrated area and the result is that minority and poor populations in North Carolina disproportionately suffer from the compromised quality of life that comes with living near or working in a hog facility. The American Journal of Public Health dedicated its 2007 issue to the residents of Duplin County, stating that "this largely impoverished predominantly African-American region of eastern NC is inextricably linked to the environmental and occupational health hazards emanating from local industrial hog operations, lagoons and sprayfields." HOG POPULATION: Hogs actually do outnumber people in North Carolina. The North Carolina Department of Agriculture recorded the number of hogs in December of 2007 to be between 9.9 and 10 million (NASS). Some estimates, used by groups such as Sustainable Table and others, estimate the number to be as high as 11 million. The Census Bureau's Populations Estimate Program places total North Carolina population to be 8,856,505 as of December of 2006. FEED: Just as North Carolina does not grow enough food to support our human population, neither do we produce enough grain to feed the number of hogs raised here. My statement regarding the amount of feed on hand refers to an average throughout the state and should have been worded more specifically: a typical hog farm in North Carolina receives a delivery of a 7-day supply of grain once a week, thus at any given time there is an estimated 3-day average supply on individual farms throughout the state, similar to the estimated 7-day (or less) supply of food that grocery stores typically stock. Though mills and warehouses do give North Carolina a somewhat longer grain supply, industrial agriculture's low inventory policies ensure North Carolina's dependence on affordable transportation of out-of-state feed for our animals. Sources: Schmidt, Charles. Not Very Neighborly: The Injustice of Hog Farm Citing. Environmental Health Perspectives, Vol. 108, No. 3. (March 2000) pp. A134-A135. National Agriculture Statistics Service. U.S. and All States Data: Hogs and Pigs. United States Department of Agriculture. December 1, 2007. http://www.nass.usda.gov/QuickStats/PullData_US.jsp Huffman, R.L., and P.W. Westerman, "Estimated Seepage Losses from Established Swine Waste Lagoons in the Lower Coastal Plain in North Carolina ," transactions of the American Society of Agricultural Engineers 38(2), 1995: 449-453. North Carolina Cooperative Extension http://www.bae.ncsu.edu/programs/extension/publicat/wqwm/ag473_4.html Center for Disease Control http://www.cdc.gov/ncidod/dpd/healthywater/factsheets/nitrate.html North Carolina Department of Health and Human Services http://www.rabies.ncdhhs.gov/epi/mera/ilocontamination.html American Journal of Public Health http://www.ajph.org/cgi/content/full/97/3/394 I stand by my statement that concentrated confinement hog production is one of the most urgent health and environmental issues that we face in North Carolina today. This scale and concentration of industrial hog production in our state is not only causing unprecedented environmental damage, but it is also a nationally recognized public health crisis.

ENVIRONMENT: One hog excretes up to 17.5 pounds of waste and urine each day, significantly more than humans. While human waste is treated, hog waste is not. It is stored in open lagoons that can be punctured or overflow. One study conducted by North Carolina State University estimated that as many as 55% of the manure lagoons on hog farms in NC were leaking enough to cause significant environmental damage (Huffman). When the lagoons leak, the high concentrations of nutrients in the waste upset the natural balance of the surrounding ecosystems. In some situations, this can lead to the death of many species of fish and other aquatic life. According to the EPA’s 1998 National Water Quality Inventory, as much as 30 percent of our state’s surveyed rivers, 44 percent of lakes and 23 percent of estuaries were contaminated with unsafe levels of nutrient pollution, meaning that they are no longer safe for recreational or any use.

HEALTH: Many of the communities near industrial hog farming facilities use well water. High levels of nutrients, primarily nitrogen, can also leach into this water, making it unsafe to drink for pregnant and nursing mothers and infants. At the same time, the fumes released from concentrated hog waste during spraying and when stored in the lagoons have been proven to cause serious health problems for neighboring community members (Schmidt). As a result of industry consolidation, the rapid growth in production has taken place in a concentrated area and the result is that minority and poor populations in North Carolina disproportionately suffer from the compromised quality of life that comes with living near or working in a hog facility. The American Journal of Public Health dedicated its 2007 issue to the residents of Duplin County, stating that “this largely impoverished predominantly African-American region of eastern NC is inextricably linked to the environmental and occupational health hazards emanating from local industrial hog operations, lagoons and sprayfields.”

HOG POPULATION: Hogs actually do outnumber people in North Carolina. The North Carolina Department of Agriculture recorded the number of hogs in December of 2007 to be between 9.9 and 10 million (NASS). Some estimates, used by groups such as Sustainable Table and others, estimate the number to be as high as 11 million. The Census Bureau’s Populations Estimate Program places total North Carolina population to be 8,856,505 as of December of 2006.

FEED: Just as North Carolina does not grow enough food to support our human population, neither do we produce enough grain to feed the number of hogs raised here. My statement regarding the amount of feed on hand refers to an average throughout the state and should have been worded more specifically: a typical hog farm in North Carolina receives a delivery of a 7-day supply of grain once a week, thus at any given time there is an estimated 3-day average supply on individual farms throughout the state, similar to the estimated 7-day (or less) supply of food that grocery stores typically stock. Though mills and warehouses do give North Carolina a somewhat longer grain supply, industrial agriculture’s low inventory policies ensure North Carolina’s dependence on affordable transportation of out-of-state feed for our animals.

Sources:

Schmidt, Charles. Not Very Neighborly: The Injustice of Hog Farm Citing.
Environmental Health Perspectives, Vol. 108, No. 3. (March 2000) pp. A134-A135.

National Agriculture Statistics Service. U.S. and All States Data: Hogs and Pigs.
United States Department of Agriculture. December 1, 2007. http://www.nass.usda.gov/QuickStats/PullData_US.jsp

Huffman, R.L., and P.W. Westerman, “Estimated Seepage Losses from Established Swine Waste Lagoons in the Lower Coastal Plain in North Carolina ,” transactions of the American Society of Agricultural Engineers 38(2), 1995: 449-453.

North Carolina Cooperative Extension
http://www.bae.ncsu.edu/programs/extension/publicat/wqwm/ag473_4.html

Center for Disease Control
http://www.cdc.gov/ncidod/dpd/healthywater/factsheets/nitrate.html

North Carolina Department of Health and Human Services
http://www.rabies.ncdhhs.gov/epi/mera/ilocontamination.html

American Journal of Public Health
http://www.ajph.org/cgi/content/full/97/3/394

]]> Comment on Give Peas a Chance by April http://slowfoodtriangle.org/community/?p=26#comment-25741 Tue, 01 Apr 2008 17:49:53 +0000 http://slowfoodtriangle.org/community/?p=26#comment-25741 Lady Cream Peas can be found at http://rareseeds.com/seeds/Cowpeas An identical pea to the Lady Cream pea as far as a can tell is the White Acre Pea. This pea can be found for sale at the State Farmer's Market in Raleigh from around Aug-late September. They sell Sugar Crowders at the State Farmer's Market in Raleigh as well. Here's a link for seed for what is called a Sugar Cream Pea http://rareseeds.com/seeds/Cowpeas/Sugar-Cream. Cream is just referring to the pea color. The Southern Seed Legacy out of the University of Georgia has the largest collection of heirloom pea seeds that I know of. Check their seed bank and contact them if you see something you want. http://www.uga.edu/ebl/ssl/activities/pass/ Lady Cream Peas can be found at http://rareseeds.com/seeds/Cowpeas

An identical pea to the Lady Cream pea as far as a can tell is the White Acre Pea. This pea can be found for sale at the State Farmer’s Market in Raleigh from around Aug-late September.

They sell Sugar Crowders at the State Farmer’s Market in Raleigh as well. Here’s a link for seed for what is called a Sugar Cream Pea http://rareseeds.com/seeds/Cowpeas/Sugar-Cream. Cream is just referring to the pea color.

The Southern Seed Legacy out of the University of Georgia has the largest collection of heirloom pea seeds that I know of. Check their seed bank and contact them if you see something you want. http://www.uga.edu/ebl/ssl/activities/pass/

]]> Comment on Andrea’s Speech at Terra Madre by Deb Johnson http://slowfoodtriangle.org/community/?p=105#comment-25255 Sat, 22 Mar 2008 03:04:12 +0000 http://slowfoodtriangle.org/community/?p=105#comment-25255 In my role at the NC Pork Council, I am proud to support pork producers in our state and their individual choices to produce pork in ways/means suitable for their various markets. While you may not agree, there is a place for many types of production methods/processes. You have a market that is unique and commercial pork producers also have a market. And in both cases, I believe we should recognize that we must be truthful and factual in our marketing efforts. I do not believe that some of your remarks in the above speech are factual and I would like to understand them better. You say: "In North Carolina, one of the most urgent environmental and health issues today is confinement hog production. At any given time there are more pigs than people in North Carolina (11 million) and they only have a 3-day food supply." Will you provide me with the facts that support those statements? Thank you, Deborah Johnson NC Pork Council In my role at the NC Pork Council, I am proud to support pork producers in our state and their individual choices to produce pork in ways/means suitable for their various markets. While you may not agree, there is a place for many types of production methods/processes. You have a market that is unique and commercial pork producers also have a market. And in both cases, I believe we should recognize that we must be truthful and factual in our marketing efforts.

I do not believe that some of your remarks in the above speech are factual and I would like to understand them better. You say: “In North Carolina, one of the most urgent environmental and health issues today is confinement hog production. At any given time there are more pigs than people in North Carolina (11 million) and they only have a 3-day food supply.” Will you provide me with the facts that support those statements?

Thank you,
Deborah Johnson
NC Pork Council

]]> Comment on Give Peas a Chance by Kathy http://slowfoodtriangle.org/community/?p=26#comment-16420 Thu, 25 Oct 2007 21:08:43 +0000 http://slowfoodtriangle.org/community/?p=26#comment-16420 I am looking for Sugar Crowder Pea seed. Where can I find any? Kathy I am looking for Sugar Crowder Pea seed. Where can I find any?
Kathy

]]> Comment on Give Peas a Chance by Kim http://slowfoodtriangle.org/community/?p=26#comment-13464 Tue, 14 Aug 2007 02:59:36 +0000 http://slowfoodtriangle.org/community/?p=26#comment-13464 Can anyone PLEASE help me? I am looking for the heirloom pea, lady cream. In Texas they were called "little lady cream peas". So tiny yet so full of flavor! I have been looking for a company to buy seeds from but no one seems to carry them. If anyone happens to have any suggestions on how I can get my hands on some, I would greatly appreciate it! Kim Can anyone PLEASE help me? I am looking for the heirloom pea, lady cream. In Texas they were called “little lady cream peas”. So tiny yet so full of flavor! I have been looking for a company to buy seeds from but no one seems to carry them. If anyone happens to have any suggestions on how I can get my hands on some, I would greatly appreciate it!
Kim

]]> Comment on Local at Elaine’s this month by vera http://slowfoodtriangle.org/community/?p=198#comment-10604 Wed, 13 Jun 2007 17:15:12 +0000 http://slowfoodtriangle.org/community/?p=198#comment-10604 MORE ON EAT LOCAL at Elaine's: The current featured local dish is our soup: posole verde w/ local shredded pork, anson mills hominy, fresh crema & radish salad This rustic, savory and slightly spicy soup from Mexico features pork from Brinkley Farm, heirloom white hominy from Anson Mills in South Carolina, and even incorporates chicken stock made from local organically raised chickens. While our posole is entirely local, it is by no means the only menu item which features local ingredients. Local produce currently on the menu includes: english peas, squash, strawberries, radishes, garlic, rapini, beets, sugar snap peas, red potatoes, romaine, arugula, baby carrots, spinach, and collards. Local meats currently on the menu include pork, N.C. fluke, jumbo lump crab, tuna, shrimp, Georgia quail and local chicken. MORE ON EAT LOCAL at Elaine’s:

The current featured local dish is our soup:

posole verde w/ local shredded pork, anson mills hominy, fresh crema & radish salad

This rustic, savory and slightly spicy soup from Mexico features pork from Brinkley Farm, heirloom white hominy from Anson Mills in South Carolina, and even incorporates chicken stock made from local organically raised chickens. While our posole is entirely local, it is by no means the only menu item which features local ingredients. Local produce currently on the menu includes: english peas, squash, strawberries, radishes, garlic, rapini, beets, sugar snap peas, red potatoes, romaine, arugula, baby carrots, spinach, and collards. Local meats currently on the menu include pork, N.C. fluke, jumbo lump crab, tuna, shrimp, Georgia quail and local chicken.

]]> Comment on Eat Local Triangle by Vera Fabian http://slowfoodtriangle.org/community/?p=193#comment-8344 Fri, 01 Jun 2007 17:45:56 +0000 http://slowfoodtriangle.org/community/?p=193#comment-8344 and the details on another event from Jen Noble-Kelly.... WATTS GROCERY PREVIEW DINNER ELODIE FARM JUNE 16, 2007 Join Chef Amy Tornquist at Elodie Farm on Saturday, June 16th for a special preview dinner of Watts Grocery, her new restaurant opening in Durham this August. Chef Amy Tornquist will present her distinctive North Carolina cooking, featuring Elodie Farm’s goat’s milk cheeses throughout her 5-course menu. Elodie Farm invites guests to arrive at 6:30 for a tour of the farm; dinner begins promptly at 7:15. The $55.00 per person dinner includes a glass of wine; guests are welcome to bring wine as well. Seating is limited. For more information or to make reservations, contact Elodie Farm at 919-479-4606 or dinners@elodiefarms.com. Watts Grocery Preview Dinner Menu Chilled Creamy Cucumber Soup with NC Crab, Chilies and Queso Fresco Peregrine Farms’ Summer Crisp Lettuce with roasted Chioggia Beets, Little Tomatoes, House Stilton, Honeyed Walnuts and Green Goddess Dressing Grilled Mahi Mahi paired with a Chevre Grit Soufflé, Sauté of Market Greens and Sungold Tomato Vinaigrette NC Blueberry Cobbler with Ricotta Ice Cream and the details on another event from Jen Noble-Kelly….

WATTS GROCERY PREVIEW DINNER
ELODIE FARM
JUNE 16, 2007

Join Chef Amy Tornquist at Elodie Farm on Saturday, June 16th for a special
preview dinner of Watts Grocery, her new restaurant opening in Durham this
August. Chef Amy Tornquist will present her distinctive North Carolina
cooking, featuring Elodie Farm’s goat’s milk cheeses throughout her 5-course
menu. Elodie Farm invites guests to arrive at 6:30 for a tour of the farm;
dinner begins promptly at 7:15. The $55.00 per person dinner includes a
glass of wine; guests are welcome to bring wine as well. Seating is limited.
For more information or to make reservations, contact Elodie Farm at
919-479-4606 or dinners@elodiefarms.com.

Watts Grocery Preview Dinner Menu

Chilled Creamy Cucumber Soup
with NC Crab, Chilies and Queso Fresco

Peregrine Farms’ Summer Crisp Lettuce with roasted Chioggia Beets, Little
Tomatoes, House Stilton,
Honeyed Walnuts and Green Goddess Dressing

Grilled Mahi Mahi paired with a Chevre Grit Soufflé,
Sauté of Market Greens and Sungold Tomato Vinaigrette

NC Blueberry Cobbler with Ricotta Ice Cream

]]>