Saturday, December 3, 2011

Red Fife Wheat Crostini with Creamed Chanterelle Mushrooms, Leeks and Fresh Sage


This comforting version of “Creamed Mushrooms on Toast” combines the earthy flavours of wild chanterelle mushrooms and hearth baked, heritage wheat bread.
Red Fife Wheat is a heritage Canadian wheat that was grown on small farms across Canada in the 1800’s and enjoyed for its excellent flavor. With the large-scale commercialization of wheat in Canada, Red Fife fell by the wayside and by the 1990’s there was less than a pound. The wheat was saved and planted at a heritage mill museum site and eventually distributed to a handful of organic farmers. In 2004 it became a Slow Food Canadian Ark project and, with the support of artisan bakers, millers, and organic farmers, it has been successfully re-commercialized on a small scale with a harvest of over 250 tons in 2005.

Chanterelle mushrooms grow abundantly in the forests of the Pacific Northwest between August and November and can be found seasonally in fine grocery stores and specialty food shops.

Directions:
  • 4 (1/2-inch thick) slices of Red Fife Wheat bread or a comparable whole wheat artisan loaf
  • 1/2 pound fresh chanterelle mushrooms
  • 1 medium leek
  • 1 clove garlic, finely chopped
  • 1 cup of heavy cream (for a lower calorie version substitute half of the cream with chicken or vegetable stock)
  • 1 teaspoon butter
  • 6 fresh sage leaves, with extra leaves for garnish optional
  • Salt and freshly ground pepper

-Remove the crust from the bread slices and cut into triangles. Set aside.

-Clean the mushrooms using a dry pastry brush or the corner of a slightly damp tea towel to remove any dirt, moss, or pine needles.

-Rip the larger mushrooms in half or quarters to match the size of the smallest mushrooms.

-Cut off and discard the dark green of the leek. Slice the white and light green portion of the leek lengthwise, first in half and then into quarters. Cut the leek quarters into 1/4-inch thick slices. Wash the leek slices in a strainer under cold running water to ensure that any sand is removed.

-Stack the 6 sage leaves on top of each other and roll them up, then chop them finely but not until they become black and bruised.

-Place the bread on a tray in a 400°F oven to toast, or toast on a grill or in a toaster.

-In a 9-inch sauté pan, melt the butter and sauté the leeks and garlic on medium high heat with a pinch of salt until they turn translucent. Add the mushrooms and another pinch of salt and continue to cook until the mushrooms become soft and render their liquid.

-Add the cream, sage, and a few twists of freshly ground pepper from a pepper mill and cook a few more minutes until the cream coats the back of a spoon.

-Place the toasted bread on pre-warmed plates and spoon on the creamed mushrooms. Garnish with sage leaves and serve immediately.

-- Mara Jernigan 2006

Friday, December 2, 2011

Ragley Farm Market | Terra Madre Day



Join us at Ragley Farm, next to East Sooke Park, from 11am – 3pm on December 10 and meet past Terra Madre delegate Josephine Hill at her heritage farm. Josephine will give us a farm tour to meet the cows, ducks and chickens they raise and see the cultivation of organic produce and flowers. Learn what is growing in winter; taste the wood-fired breads and pastries; warm up with hot soup and coffee!

Family fun event!

Coordinator: Brooke Fader
Contact: brooklyn.f@gmail.com

Location of Terra Madre Day event: Ragley Farm
5717 East Sooke Road
EAST SOOKE
Canada

Wednesday, November 16, 2011

Carnivore | Culinary Book Exchange | Sunday November 27th

 


Celebrate the season with your local Slow Food Convivium

Artisan Charcuterie & Salumi made with local heritage meat, featuring a specially designed family style menu-celebrating the philosophy of nose to tail cooking.

Join Cory Pelan, owner of The Whole Beast in Oak Bay and the team from The Village Butcher.

Enjoy two rare breed pigs … the Ossabaw from Edward Tusons farm in Sooke and the Mulefoot from Elderberry Lane Farm on Lasqueti Island.

5:00 pm sparkling welcome to the Whole Beast

5:30 pm dinner

7:00 pm book exchange and remarks

7:30 pm dessert

8:30 pm event concludes

RSVP by Wednesday November 23rd: with credit card
Email: cured@thewholebeast.ca or call: 250.590.PORK (7675)

$35.00 for members or $45.00 for non-members, those interested may join Slow Food at the event

Please bring a wrapped cherished (used) or new culinary book to exchange in holiday fashion.

*Dietary requests will be attempted with advance notice, please note that this event is being held in a butcher shop – and may not be amenable to vegetarians.

Tuesday, November 1, 2011

Fungi Foraging, Mushroom Hunting, and Mycology Demystified | Round Two | November 5th 2011



Our last event was beyond a sell-out with over 65 participants, we're pleased to announce a second date for a mushroom adventure with Sinclair Philip and other fungi followers.


Details! 
Fungi Foraging, Mushroom Hunting, and Mycology Demystified - November 5th 2011

Join us for a fabulous free day of mushroom foraging with Dr. Sinclair Philip from Sooke Harbour House. Learn about sustainable harvesting, mushroom identification, edibility, ideal environments & fungi lore. The day will start at 11 am with a meet and greet at Sooke Harbour House, car pooling and basic plans will be organized together. A presentation with images and mushroom examples may be shown for a quick discussion of basic types, key attributes & mycology 101. Please RSVP for this event – it’s free to Slow Food members and by donation from non-members. Bring your own lunch & beverages, a car may be required for this activity.

RSVP by Thursday November 3rd, Please email: slowfoodvi@gmail.com to rsvp for the foray (space is limited)

Time: 11 am to dusk, followed by group discussion at Sooke Harbour House

Location: starting place – Sooke Harbour House

Cost: Free for members – by donation for non members**





Dinner! 
After the foray Sooke Harbour House is hosting an optional mushroom dinner, and mushrooms from the outing may find their way onto your plate. Four amazing courses inspired by the edible mushrooms found on Vancouver Island. Reservations must be made in advance, please call Sooke Harbour House 250.642.3421

Arrive early and take part in the foray show & tell, fungi power point presentation ... a chance to learn about what will be on your dinner plate - approx. 4:00 pm

Rates $60.00 for four courses – member rate, $70.00 non member rate**

Time: Dinner – 7 pm

Location: Sooke Harbour House

RSVP by Thursday November 3rd, Please call: 250.642.3421 to rsvp with credit card number for dinner



**Please note you may join or renew on the 5th of November, rates for membership have not risen in 10 years. $90.00 individual or $110.00 for a couple (special youth memberships also available)

Accommodation: Special rates for an overnight stay are also available

$135 for members – $150 for non members** (breakfast may be added on request at an additional charge)
RSVP, Please call: 250.642.3421 to rsvp for accommodation







Friday, October 21, 2011

Fungi Foraging, Mushroom Hunting, and Mycology Demystified | Sunday October 23rd | SOLD OUT

Thank you to everyone who has signed up for this event on Sunday! We had an amazing response and the event is now SOLD OUT! Due to popular demand we will be holding another mushroom foraging event sometime in November.  Updates to follow soon!

Monday, October 17, 2011

Fungi Foraging, Mushroom Hunting, and Mycology Demystified | Sunday October 23rd

Join us for a fabulous free day of mushroom foraging with Dr. Sinclair Philip from Sooke Harbour House. Learn about sustainable harvesting, mushroom identification, edibility, ideal environments & fungi lore. The day will start at 10 am with a meet and greet at Sooke Harbour House, car pooling and basic plans will be organized together. A presentation with images and mushroom examples may be shown for a quick discussion of basic types, key attributes & mycology 101. Please RSVP for this event – it’s free to Slow Food members and by donation from non-members. Bring your own lunch & beverages, a car may be required for this activity.


RSVP by Friday October 21st, Please email: slowfoodvi@gmail.com to rsvp for the foray (space is limited)
Time: 10 am to dusk
Location: starting place – Sooke Harbour House
Cost: Free for members – by donation for non members**



Mushroom Dinner
Sunday October 23rd
After the foray Sooke Harbour House is hosting an optional mushroom dinner, and mushrooms from the outing may find their way onto your plate. Four amazing courses inspired by the edible mushrooms found on Vancouver Island. Reservations must be made in advance, please call Sooke Harbour House 250.642.3421
Time: Dinner – 7 pm
Location: Sooke Harbour House
RSVP by Thursday October 20th, Please call: 250.642.3421to rsvp for dinner



Accommodation
Rates $50.00 for four courses – member rate, $60.00 non member rate**
Accommodation: Special rates for an overnight stay are also available
$135 for members – includes breakfast for two $150 for non members**
RSVP, Please call: 250.642.3421to rsvp for accommodation
**Please note you may join or renew on the 23rd of October, rates for membership have not risen in 10 years. $90.00 individual or $110.00 for a couple (special youth memberships also available)



Wednesday, October 12, 2011

Slow Food International | Voices of a Thousand Gardens in Africa


An explorative look into one of Slow Food International projects that Slow Food Vancouver Island and Gulf Islands is proud to support! 


Friday, September 30, 2011

Chard and Cauliflower Soup


(6-8 servings)

Ingredients:

  • 3 tablespoons oil or melted butter
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 1/4 cup diced carrot
  • Chopped stems from chard leaves (below)
  • 1 medium cauliflower (3-4 cups, chopped)
  • 2 cups lightly packed, coarsely chopped Swiss chard leaves
  • 1/2 teaspoon fresh marjoram (or 1/4 tsp dried)
  • 1/8 tsp cayenne
  • 4 cups vegetable broth
  • 1 cup light cream
  • Salt to taste
  • Swiss chard, shredded, for garnish


Method:
In a large saucepan, cook onion, celery, carrot and chard stems in oil or melted butter, stirring occasionally, until soft but not browned.
Stir in cauliflower, chard leaves, marjoram and cayenne; add broth.
Bring to a boil, reduce heat, cover, and simmer until cauliflower is very tender (about 10 minutes).
Process mixture in blender or food processor until smooth.
Return to saucepan, add cream and reheat to serving temperature. Do not boil.
Season to taste. Serve hot, garnished with shredded chard if desired.

-- Rhona McAdam

Friday, September 23, 2011

Feast of Fields | Another Great Year

Thank you to everyone who came by to say hello at our booth this year at Feast of Fields, it was lovely to see you all and have some great conversations!

Thanks to Farm Folk City Folk, Melanie Banas, the farmers, producers, chefs, organizations and all the amazing volunteers that helped out!







Photo Credit: Melody Wey

Tuesday, September 20, 2011

Sooke Slow Food Cycle | Upcoming Events

Ride. Learn. Discover. And give fresh-air thanks for the season’s bounty.

Slow Food VI & Gulf Islands are very excited to announce our support and partnership with the first annual "Sooke Slow Food Cycle" on October 9th 2011! 

Tickets will be available online and at regional bike shops ($21 per person/$42 for family groups). Any profits will be donated to nutrition-based cancer research on behalf of three local farmers battling the disease.


Tickets also available at Sooke Harbour House 

Visit www.sookeslowfoodcycle.com for more info!