Achoo, I mean, Greetings!
This newsletter will be shorter than usual since I have been struck by the cold that has been taking our crew down one by one. (Thankfully only one person has been sick at a time!) I found some new recipes to share and only wish that I could actually taste some of them. Last night I made a delicious potato leek soup and was gratefully able to enjoy it before my sense of taste totally left me. Tonight? Maybe oatmeal….
There is an exciting event happening this Friday evening in downtown Olympia that is the kick-off of the first annual Food Summit for the South Puget Sound. The purpose of the food summit is to “bring the community together to celebrate, network, and develop an action plan for a just, sustainable, and resilient local food system.” The Friday night event is a huge community potluck. They will be closing down Washington street in front of the Washington Center and erecting a giant tent. The community is invited to attend a potluck and explore the informational expo both inside and outside the Washington Center and also hear some dynamic speakers inside the center. Here is a more detailed blurb about it I got from the Slow Food Olympia facebook page:
“Do you eat food, or know someone who does?
As part of Come to the Table: The Food Summit, we are hosting a potluck in the streets of downtown Olympia. Building on the tradition of Table for Olympia, we are inviting people from all over the South Sound to have a seat. Following the meal, we invite you to join us inside the Washington Center to be inspired by the words of Mark Winne, author of ‘Closing the Food Gap: Resetting the Table in the Land of Plenty’ and ‘Food Rebels, Guerilla Gardeners, and Smart Cookin’ Mamas: Fighting Back in an Age of Industrial Agriculture.’
Throughout this event there will be an Environmental and Agricultural Expo in the lobby areas of the Washington Center, with local organizations sharing their work and contribution to our food system.
The potluck begins at 5:00p. We will have a large tent, along with tables and chairs. Bring some food to share from our local bounty, a serving utensil, and a note that will describe your dish (including possible allergens: nuts, gluten, dairy, etc.). We ask that you bring your own plate and utensils to limit waste.
At 7:00p, the speaking event will begin inside the Washington Center with an opening statement from the Mayor, followed by keynote speaker Mark Winne.
So, come to the table, make some friends, and get inspired to participate in our local food system!
This event is free and open to all.
For more information on the Food Summit, check out:
For more information on Mark Winne:
I would encourage you all to attend.
turnips: scarlet and gold ball
russet potatoes (these make FABULOUS mashed potatoes!)
Candy onions-kinda sweet, kinda pungent
butter cup squash
Notes about things in your box:
-Remember, turnips are delicious cooked or raw. Their flavor is sweet and mild, don’t be afraid of them. They are easy to incorporate into a lot of different dishes: soups, stews, pot roasts, root veggies oven roasts.
-The candy onions will store for a few weeks out of the fridge.
-Winter squash will keep for weeks, if not months. Enjoy it as fall decor until you get around to eating it.
-Buttercup squash is like kubocha squash. The flesh is dark orange, rich, sweet, and somewhere in the middle of the flaky-creamy scale. It is perfect for squash soup, stuffed squash, or enjoyed on its own, with perhaps a dollop of butter.
winter vegetable chowder
sweet and sour borscht
potato leek soup
Arabian squash casserole
turnip gratin (can also add to or replace with potatoes, rutabaga, kohlrabi, broccoli, and/or cauliflower)