Farm Open House - August 7

Join us on Saturday, August 7, 2010, for an openhouse event at our farm.  I am excited to announce that we will be joined by Daven Lore Winery for a tasting.
In addition, as this is also a Slow Food event we will conduct a raised bed workshop.  Activites will begin at 3 p.m. at the farm.
We so look forward to having your join us for food, merriment and information on the farm!

Merritt Mitchell Wajeeh
Owner/Farmer

Heavenly Hills Harvest
762 S. Emerald Road
Sunnyside, WA 98944
(509) 840-5600 (cell)

Planning Meeting- June 14

Interested in promoting the values of good, clean and fair food?

Come to our local meeting at Bookwalter Winery, 5:00 pm June 14. Enjoy a glass of wine (1/2 off), sparkling water or coffee and an array of artisan cheese and meats.

On the Agenda:

* Planning our summer activities
* Identifying warm bodies to head up membership, publicity and community project efforts
* Overview of various community projects we can partner with 
* Getting the next newsletter out

Get involved! Not only are you supporting a great cause, but our local chapter needs more active members to become a vital organization in southeast Washington

Farm Spring Asparagus Tasting - May 23

How many kinds of asparagus can you name?  Most people may have a hard time coming up with anything other than “green.”   Some may come up with “white” and the sharpest can name a third kind “purple.”  Did you know that there are over a hundred varieties of asparagus? In the Western Hemisphere, we rarely can buy more than five different varieties.  What’s intriguing is that different varieties of asparagus have different flavors.  The differences are nuanced and require some thought and consideration for detection, but once you turn on your asparagus taste buds, you too can become an asparagus connoisseur.

Southeast Washington Slow Food will hold an asparagus tasting with 15 different kinds of asparagus, including purple and green varieties.

The tasting will be at 5:00 pm, Sunday, May 23 at Schreiber & Sons Farm, 15 miles north of Pasco.
The tasting will cost $5 to cover event expenses.
Information on asparagus production, culture, and food will be part of the event.
We’ll even have a competition among local wineries to see whose white wine pairs best.

For more information contact (509) 266 4348 or( 509) 366-2906

Winery Bike Tour - May 16

Cancelled due to lack of interest.

Coffee Cupping - May 1

When: May 1, Saturday
Where: Richland Public Library, meeting room (room number will be posted at Steve's Expresso shop in the Library lobby)
Time: 1:00 -3:00 pm

What:
Join Steve Stoneking, of Buzz Joy Coffee Roasting Company for an exclusive SF coffee cupping class.
One of the Tri-Cities few local roasters, Steve sources only specialty-grade, directly-traded coffees, roasted to order to ensure
the freshest product possible. Learn how to taste coffee like a pro! The tasting event is free and is sure to fill up fast so reserve your space soon!

RSVP- email slg00ngs@yahoo.com or call 366-2906

Bread Making 101 - April 17 Recap

On Saturday, the first ever Slow Food Breadmaking Class got rolling at 9:00 a.m. with six students and three presenters. We learned breadmaking techniques, and shaped and baked personal artisan boules from dough Angela brought. Tracy showed us how to mix and knead molasses-wheat bread, and we shaped little loaves of it to take home and bake.

We also ate a lot of bread! We tasted limpa, molasses-wheat, Ashland bread, chai bread (Angela wants to try it with rye so she can call it chai rye), rosemary sourdough, and 100% whole wheat rolls made from fresh-ground wheat.

As everyone knows, homemade bread is all good, but FRESH homemade bread is ethereal. Using the methods they've been experimenting with from Artisan Bread in Five Minutes a Day, Tracy and Angela showed us how to keep a bowl of fresh bread dough in the fridge for two weeks, during which time a hunk of it can be shaped and baked anytime you wish. Who isn't for saving work but getting great bread at the same time? Wonderful stuff. And no kneading! Just mix, refrigerate, and the dough is there when you have a hankering for a fresh, crusty loaf.

As always, successful breadmaking results in the desire to experiment further, and try new things. Angela and Tracy are thinking about Healthy Bread in Five Minutes a Day for their next area of exploration.

Becky talked about her sourdough and wheat-grinding experiences and handed out little containers of sourdough starter for interested bakers. This starter's life began in Becky's parents grape vineyard ... the yeast was obtained from grapes submerged in flour and water according to the method used in Nancy Silverton's Breads from LaBrea Bakery.

It's an amazing experience to share three hours in a kitchen with eight enthusiastic people who love food, bread, and baking. Hosting a Slow Food class is highly recommended!

We look forward to sharing our recipes, experiences and skills with you.

Events at Slow Food Southeast Washington