Join us for a morning at Miss Scarlett’s Blue Ribbon Farm. Take a tour of a working farm, visit with all the animals and get your hands dirty as we transplant vegetable seedlings.

Where: Miss Scarlett’s Blue Ribbon Farm, 555 Route 6A, Yarmouth Port (Please use 6A entrance only)

When: Saturday, April 27, 9:00 AM – Noon

Activity: Farm Tour, Vegetable Seedling Transplanting (real hands-on, in the dirt work), and a reward for your help!

Please RSVP to moc.liamgnull@docepacdoofwols. Farmer Jim needs an accurate count of attendees to make he has enough coffee, snacks and tools for all)

We look forward to connecting with you again and having you participate in our “Morning on the Farm” event!

Please join Kim, Tom and Beth in Brewster for the 3rd Annual Cape Cod Collaborative Friendship Garden Pizza Fundraiser at 5 pm on Sunday, March 24th. Chase away the March blues with us and enjoy homemade pizza, salad and other goodies including Cape Cod Beer. Last year’s Fiendship Garden at the Cape Cod Collaborative in Osterville was a thriving success and provided educational, nutritional and outdoor benefits to a host of lucky students. There will be a raffle of frozen homemade pizzas to go and other items. Don’t get the blues and miss out! Suggested donation $25 per person. RSVP moc.liamgnull@10yeniagt

Where: Harwich Community Center – 100 Oak Street

Time: 2:00 PM to 4:00 PM

This annual event provides a great opportunity to meet and greet your farmer. Admission is free.

SEMAP 2012 Winter Networking Meeting!  – Monday Jan. 9th 6PM Until 8PM

Topic – Farm to Institution Program

(registration starts at 5:30)

WHERE:

Mattapoisett Free Public Library
7 Barstow Street
Mattpoisett, MA 02739

To Register:

www.semaponline.org

Questions? Contact –

Sarah Cogswell, Program Director
SEMAP
508-542-0434
gro.enilnopamesnull@llewsgocs

This year’s meeting will focus on SEMAP’s most recent project:  Farm to Institution

This past fall SEMAP began work with UMass Dartmouth’s food service provider Chartwells and local growers on a pilot program selling local fruits and vegetables to UMass Dartmouth through a delivery service, FoodEx.

Attend the Annual Winter Networking Meeting to…

Find out more about SEMAP’s Farm to Institution program, its partners and how your local farm or food business can benefit.

Network with local growers and buyers.

Stay in touch with university chefs for future sales.

Share samples of your local food!

Truro Center for the Arts at Castle Hill is coordinating a Slow Food dinner with Ruth Reichl at the Truro Vineyards of Cape Cod on Monday August 15th at 6:00PM. Ruth is America’s most discerning food critic and former editor of Gourmet Magazine, author of 7 books and winner of 6 James Beard Awards.

The meal is being prepared by chefs Eric Jansen and Guillermo Yingling of Blackfish Restaurant in Truro. The meal will be sourced locally and paired with wines from Truro Vineyards. Seating will be in a very intimate setting “The Barrel Room” at Truro Vineyards – which seats 40.

This is a once in a lifetime experience, one not to be missed.

Details:

• Date: Monday August 15th
• Time: 6:00 PM – Truro Vineyards
• Price: $200 per ticket for members of Castle Hill $225 for non-members
• Reservations: Call 508-349-7511 or go online to Castle Hill at www.castlehill.org

Pizza Bash to Support Cape Cod Collaborative – School Garden

Join us for a pizza party at the Campbell/Gainey home to raise funds to support “Real Food In Schools”

When: Sunday March 27th

Where: Campbell Gainey Home in Brewster – will send you directions (Route 137/124 intersection)

Price: $15 per adult / $7.00 per child plus any additional contribution you would like to make to support our cause

Time: 4:00 PM till we end…

Menu: Kim’s Famous Pan Pizza, Caesar Salad, Homemade Desserts, Cape Cod Beer (on tap), Wine and Non – Alcoholic Drinks

Reservations to Mary at moc.liamgnull@docepacdoofwols

We have teamed up with SHIFT and The Island Merchant to present Slow Food /Slow Fashion

Food and fashion-What’s the connection? Would you believe consciousness?

It’s true. To live a sustainable lifestyle, you have to start somewhere be it with the appreciation of the food you eat or how your clothes got to you. The more conscious you are of living a slower, more quality lifestyle, the healthier your life becomes.

With that, we’d like to share dinner with you as we all support local food artisans and business, engage in flavor filled dinners and have fun learning about stylish clothing made with organic materials as models strut their stuff as you eat.

Details:

What:  Slow Food / Slow Fashion Community Supper with SHIFT

Showcasing SHIFT  clothing – SHIFT is a conscious clothing boutique geared towards women of all ages who consciously want to enjoy purchasing qualify wardrobe staples

When: Thursday February 17th

Time: 6:30 PM

Location: The Island Merchant – 302 Main Street Hyannis MA (508) 771-1337

Ticket Price: $45, includes tax, gratuity and a portion donated to Slow Food In Schools, a community-based youth food education project

RSVP: With The Island Merchant at 508-364-6063 or email Bev Dunn at moc.LOAnull@nnuDveBeoJ 0r Amy DuFault at moc.liamgnull@siloportyma

THE MENU

E&T Farms Spring Mix with Roasted Candied Pecans, Goat Cheese, and Grapes tossed in a vinaigrette

Local Barnstable Seafarms Oysters, Stuffed with local Red Fish, Baby Spinach, Jamaican Chayote Squash, Pimento and Roasted Shallots

Fisherman’s Stew of Local Cod, Barnstable Seafarms Oysters and Littlenecks, Portuguese Linguica and Salty Lou’s Lobster

Cape Cod Beer Porter Rich Chocolate Cake

Farm Produce

Join us for the 2nd Slow Food Cape Cod “Farm to Table” as part of CLASH – Cape Land and Sea Harvest. Spend an afternoon at Coonamessett Farm in Falmouth and enjoy a sampling of freshly shucked oysters, listen to live jazz music, take in a farm tour and sit down to an elegant five course community meal.

A little bit of a twist, we plan to feature recipes from the cookbook Edible, A Celebration of Local Foods, as our inspiration for the meal. Tracey Ryder and Carole Topalian, Cofounders of Edible Communities Publications and creators of the book will be joining us. Edible Ojai was their first publication, Edible Cape Cod the second, thanks to Doug and Dianne Langeland, who also started CLASH.

Farmer Ron Smolowitz, is one of the local heroes showcased in the book. “Coonamessett Days, Jamaican Nights”, elegantly written by Tom Dott, “What Ron Smolowitz has done with Coonamessett Farm is like what the Swiss Army did to a knife”. I agree, Farmer Ron and his wife Roxanna were  ahead of their time, in that they created a breathtaking space, complete with a dance floor, to host farm to table dinners, long before they became the rage. You just can’t get any stronger of a link to our food, our farmers, and our community.

The Details

Date: Sunday, September 26th 3:00 PM

Location: Coonamessett Farm – 277 Hatchville Road, East Falmouth, MA 508-563-2560

What to Bring: BYOP – bring your own plate, this is your chance to add to our table (we will have some on hand if you forget)

Price: $95.00 per person, includes wine & beer, does not include gratuity

To Purchase Online Tickets Go to the CLASH Web Site: CLASH (ediblecommunities.com/clash/farm-to-table)

Here is the scoop on the food:

Chef-owner Teddie Churchill of Cucina d’Amore is catering, and bringing along his authentic wood-fired brick oven. We are securing produce from Coonamessett farm, fish from Cape Cod Commercial Hook Fishermen’s Association, oysters from Barnstable Sea Farms, dessert from pB Boulangerie, bread from Pain D’Avignon, beverages from Truro Vineyards, Orleans Wine and Spirit, Cape Cod Beer, and Beanstock Coffee. Music by Robertchez Jazz Trio

All Proceeds to Support Slow Food Cape Cod’s “Real Food In School Campaign“. To date we have made $2,200 in donations to Orleans Elementary, Wellfleet Elementary and Nauset High School in support of their efforts to get real food into the school lunch program.

Post Created By: Mary DeBartolo – Slow Food Cape Cod Convivium Leader

Slow Food Members – here is a great event to support the Wellfleet Sanctuary – take a peak at the local food and the chefs who are creating what looks like an amazing meal – Hope to see you all there in support. Here is a link to the event: www.massaudubon.org/wildwildwellfleet

An evening celebration at the Sanctuary, overlooking beautiful Wellfleet Bay

• Sumptuous, wild-inspired tastings prepared by Cape Cod’s top chefs
• Quality wines and handcrafted beers
• Cast your vote for the first annualEdible Cape Cod Chef Challenge award
• Live auction – Live music – Dessert – Dancing and more!

Tickets at $100 per person, Patron tickets at $250 per person, Sponsor tickets at $500 per person.

Sway to the early evening sounds of Crabgrass Bluegrass, while enjoying sumptuous creations inspired by local ingredients and sustainable practices, and prepared by many of Cape Cod’s most talented chefs. Quality wines and handcrafted beers will complement your experience!

Cast your vote during the Edible Cape Cod Chef Challenge, before taking part in the exciting live auction of “priceless” items, adventures and experiences. Then put on your dancing shoes for the down-home sounds of Randy and the Oak Trees.

Please don’t miss this very special wild-inspired event to benefit Mass Audubon’s Wellfleet Bay Wildlife Sanctuary and its important conservation and education programs.

To purchase tickets, please call Roberta Longley 508-349-2615 x109 to pay by credit card or mail your check to:

Wellfleet Bay Wildlife Sanctuary
Attn: Roberta Longley
PO Box 236

Special thanks to the following businesses for participating in the Chefs Tasting:

Beanstock Coffee Roasters, Eastham

Blackfish, Truro

Cape Cod Beer, Hyannis

Carr Wines, Sonoma

Chef Paul’s Truffles and Catering, Brewster

Cucina D’Amore, Brewster

Feast Catering, Wellfleet

Hot Chocolate Sparrow, Orleans

Iona Seafarms, Wellfleet

Mac’s Shack, Wellfleet

Nantucket Wild Gourmet and Smokehouse

PB Boulangerie, Wellfleet

Sol, Wellfleet

Terra Luna Organic Catering, Truro

Town Center Wine and Spirits, Eastham

Twenty-eight Atlantic, Chatham

Underground Bakery, Dennis

Winslow’s Tavern, Wellfleet

Volunteers Fueled by: Burrito Bistro, Hyannis

Chefs Challenge sponsored by Edible Cape Cod Magazine

Chefs Challenge awards by: Frying Pan Gallery, Wellfleet

Logo design by: Cape Cod Public relations

Posted by Mary DeBartolo – Slow Food Cape Cod Convivium Leader