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Bid on delicious treats & experiences at the Slow Market! |
Check out all auction items from across the country and internationally that would make wonderful holiday gifts. Don't feel limited to Philadelphia, though the Philadelphia Slow Food Chapter will receive 50% of the sales of locally donated items. Thank you to our donors! The market will be open November 15-30, 2023.
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This holiday season, think outside the box |
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The holiday season is upon us. Thinking about what to give that person who already has everything? Consider sending them a curated gift basket or food item from a local PA farm! Many farms now have online stores, making it easy to visit their websites instead of opting for Amazon or other big box retailers. You can purchase gift boxes and gift cards, and some even offer classes - what a great idea to give an experience! Below are some suggestions, but let us know your favorite farm that you have ordered from. Email us at Karen@slowfoodphilly.org. Fruit Ruth Rodale Spira, a botanist, diversified the Asian Pear into an American Asian variety, which evolved into the Subarashii Kudamono Asian Pear. This pear now flourishes on countless acreage in Eastern PA.Frecon Farms has been growing some of Pennsylvania's finest tree fruits and berries since 1944. Cherries, peaches, plums, blueberries, nectarines, raspberries, apples, and pears. For 3 generations, they provided greater Philadelphia and communities east of the Mississippi with the best fruit, local produce, specialty food items, and ciders through their retail store, bakery, kitchen, and farmers' markets. A small family dairy farm with an on-site creamery in northern Chester County, Pennsylvania. The Miller family has been making cheese since 2006 to secure a sustainable future for the dairy farm.Caputo Brothers CreameryCaputo Brothers Creamery has artisan cheeses in the traditional Italian style, developed through years of study and training with master cheesemakers in Italy. They are located in Spring Grove, PA. Fish
otolith sustainable seafood Otolith's Delivery Service has scheduled distribution routes throughout PA, NJ, DE, and NYC. For delivery to your door or to send a gift of wild fish, Email sales@otolithonline.com or call 215-426-4266. Your order request will be returned within 72 hours. Wild for SalmonSince 2004, from the waters of Bristol Bay, Alaska. Wild For Salmon provides premium quality direct from their boat to your table. CSA Year-long Subscription
Many farms are now taking subscriptions for 2024. Give a family a box of fresh food. Call the farm you want to gift from and ask them what steps to take to give the gift of CSA this holiday season.
Remember to shop at your local farmer’s markets for jams, jelly, maple syrup, bread, honey, homemade pasta, and many other shelf-stable items. Make a basket with your personal touch. You can always include a recipe that you love. Just make sure you pack it well to ensure safe shipping.
Restaurants
Slow Food Philadelphia wishes you a fruitful shopping experience and a happy holiday season!
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Despite the closing of Primal Supply Meats, customers still have ample options for buying ethical and sustainable meat in the Greater Philadelphia Area.
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Looking Back - Slow Food Philadelphia's Dinner at Helm |
Slow Food members enjoyed a multi-course tasting menu at the Snail of Approval restaurant, Helm, earlier this month. Photos by Colette Marie
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Natural Wine & Local Cheese Tasting at Airy KitchensCollective Creamery's Alexandra Jones and wine expert Etinosa Emokpae will guide you through 4 local cheeses paired with 4 incredible natural wines from Skurnik Wine's portfolio in the gorgeous Airy Kitchens showroom in Mt. Airy. You'll learn about these complex and delicious artisan products, get tips on choosing the perfect bottles and wedges for seasonal entertaining, and watch a cheese board building demo to get your presentation on point. - Wednesday, November 15th, 6 - 8:30 pm
- Tickets are $35
Simplified Simple Syrups at Bartram's GardenLearn to create and customize simple syrups with flowers, herbs, and spices in this hands-on make + take workshop. Then use these multi-taskers for soothing coughs, adding flavor to your meals & baked goods, or creating cocktails & mocktails. Rain or shine! - November 18 @ 10:00 am - 12:00 pm
- Tickets are $15 for members, $20 general admission
Giving TuesdaySupport Slow Food USA and our local chapter this Giving Tuesday. Help us contribute to our goal of good, clean, fair food for all!
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With Thanksgiving right around the corner, there is still time to opt for a heritage turkey as the centerpiece to your meal. Canter Hill Farm, Jaindl Farms and Koch’s Turkey Farm are just a few local options you can check out to select your bird and support Slow Meat.
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Ingredients
- 1 free-range turkey, 10 to 14 pounds
- 8 tablespoons cultured, salted butter at room temperature
- Small handful thyme sprigs
- 1 lemon, zested and halved
- 1 onion, halved or quartered if large
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 350°F with the top rack in the lower third of the oven.
- Remove the neck and the bag of innards and giblets from inside the cavities. Sometimes they’re both in the large main cavity, but sometimes the bag is in the smaller neck cavity around the other side.
- If there are any pin feathers still on the bird, pluck them out.
- Place the turkey breast-side up into a large roasting pan. No racks or fancy positions necessary.
- Place butter into a small bowl. Strip one teaspoon of leaves from the thyme and add it to the bowl, reserving the rest. Add the salt, pepper, and lemon zest, and mix it all together thoroughly with a fork.
- Use your fingers to carefully separate the turkey skin from the breast meat to create pockets. Tuck some of the compound butter into the pockets and distribute it between the skin and the breast meat by wriggling it in as best as possible. Spread the remaining compound butter all over the outside of the turkey.
- Place the lemon and onion pieces into the large cavity of the bird along with a the remaining thyme sprigs.
- To truss, tuck the tip of each wing under the bird and tie the tips of the drumsticks together with a small piece of twine if this isn’t already done.
- Place turkey into oven and roast to your desired level of doneness. For me this means that an instant read thermometer inserted into the deepest part of the breast should read 155-160°F. Refer to the notes section below to learn more. A 10 pound turkey will probably need between 2 and 2 ½ hours. A 14 pound turkey will probably need between 2 ½ and 3 hours.
- Remove turkey from oven and let rest for at least 30 minutes before carving.
How to make gravy from pan drippings
- Set the roasting pan with the drippings over medium heat on the stovetop. Depending on your stove and the size of the pan, sometimes it's best to do this over two burners, sometimes one.
- Estimate the amount of drippings in the pan. If it seems vaguely like ½ cup, you're all set. If it seems like a lot more, spoon some out. If it seems like a lot less, add some butter and let it melt.
- Sprinkle in ½ cup flour and stir vigorously with a sturdy whisk or a wooden spoon, scraping up browned bits from the bottom of the pan and incorporating the flour into the fat to form a roux. Cook for a minute or so, stirring constantly.
- Pour in 8 cups chicken broth or turkey stock (or seven cups stock and one cup dry white wine). Bring to a boil, stirring constantly.
- Reduce heat and simmer, stirring frequently, until thickened to your liking.
- Taste for seasoning and then ladle into a gravy boat to serve.
Recipe courtesy of Carolyn Gratzer Cope
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We remain inspired to rekindle the Slow Food Philadelphia Chapter and are looking for additional volunteers. Specifically, we need a secretary and working group members. Working groups in need of support are: - Social Media Manager
- Grant writers
- Fundraisers
- Snail of Approval Applicant reviewer
- Content creators for both the newsletter and website (e.g., book reviewers, food artisans, chefs)
- Event planners
If you have questions about the above positions or you would like to nominate someone you know (or yourself) for one of the positions, please contact Jennifer Dolan at jennifer@slowfoodphilly.org
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