This November Slow Food Urban San Diego’s Market Bucks program provided 30 local seniors with a farmer’s market tour, $10 worth of free produce and a cooking demonstration featuring a fall salad trio. Thirty members of Serving Seniors’ Feeling Fit Club joined Slow Food for a tour of the Little Italy Mercato and a bag of fresh produce from Suzie’s Farm, courtesy of our generous Market Bucks donors.
Following the tour, one of Slow Food’s resident chefs provided a cooking demonstration of nourishing and nutritious salads featuring the fresh produce each senior took home.
The participating seniors loved exploring the Mercato, and learning about the fresh, local food available in their neighborhood and how to easily prepare it at home. Thank you to everyone who purchased market bucks to help us provide fresh produce for this program and to our partners at the Little Italy Mercato, Serving Seniors and Suzie’s Farm. We look forward to hosting this event again in the future!
Baked Spiced Pumpkin Pudding
Serves 6 to 8 Pudding
- 1 ¾ cups Pumpkin puree*
- ½ cup Granulated sugar
- ¼ tsp Vietnamese cinnamon
- 1/8 tsp Kosher salt
- ¼ tsp Ground ginger
- 1/8 tsp Freshly grated nutmeg
- 1/8 tsp Ground clove
- 1 cup Whole milk
- ½ cup Heavy cream
- 2 large Eggs, lightly beaten
- 3 large Egg yolks
- ½ cup Chilled whipping cream
- 1 ½ tbsp Sugar
- ½ tsp Vietnamese cinnamon
Preheat oven to 350° Combine pumpkin, sugar, salt and spices in a food processor and blend for 30 seconds. Transfer to a double boiler. Cook for another 10 to 15 minutes, stirring frequently. The mixture will thicken and get a bit darker. Remove the bowl from the double boiler. In a separate bowl whisk together whole eggs, egg yolk, milk and heavy cream; slowly whisk in one cup of the warm pumpkin mixture to temper the eggs. Then with an electric mixer (or food processor) combine egg and milk mixture into the pumpkin puree.
Pour into ovenproof 6-ounce pudding cups or ramekins and place onto a baking sheet. Bake for 35 to 40 minutes, until puddings barely jiggle when shimmied and/or a knife tip inserted into the center of puddings comes out clean.
While they bake, combine whipping cream, sugar and cinnamon in the bowl of an electric mixer. Whip until peaks just begin to form.
When the puddings are cooked through, transfer to a cooling rack on the counter, then cool completely at room temperature, about 1 to 2 hours. Chill until ready to serve. Serve with gingersnap cookie.
Makes 2 to 2 ½ pounds
- 1 (4 to 6 lb) Pumpkin
- Kosher salt
Heat the oven to 400 degrees F.
Boil (or microwave) the pumpkin for 10 minutes (till just soft enough that you can easily indent the skin with your finger). Cut off the stem and cut in half. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop (reserve seeds for another use). Cut into 8 wedges and sprinkle the flesh with kosher salt; lay flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness. Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.
For more delicious recipes and classes visit Chef Jenn’s website!
Apply by November 7th to email@example.com
|Slow Food Urban San Diego is seeking qualified and passionate volunteers for our 2015/2016 term. Terms, unless otherwise noted, are two years with the option to re-apply for a second term. The following positions are up for re-elections:
Co-Chair, Adult Education
The Education Committee Co-Chair for Adult Education works with Education Co-Chair for Youth/Family to hold monthly Education Committee meetings, striving to engage and include Slow Food Urban San Diego’s Membership as much as possible. The Adult Education Committee Chair is expected to organize two classes annually geared towards adult taste and cooking education.
Chair, Food Justice
The Food Justice Chair holds monthly committee meetings and organizes Slow Bucks, a program which provides free local produce to low-income seniors. The Food Justice Chair is also the liaison to the Slow Food California Policy Committee, which meets monthly via conference call.
Good Food Community Fair Chair
The Good Food Community Fair Chair is responsible for producing our annual event, The Good Food Community Fair, in conjunction with Food Day in October. This position also leads other events as determined by the Board.
The secretary takes minutes during board meetings and administers annual elections.
The Communications Chair holds monthly committee meetings and oversees the newsletter, blog, website and social media.
The Treasurer maintains the books for the organization, handles expense reimbursements, accounts payable, and annual filings. The treasurer is responsible for leading the budgeting process and providing financial guidance to the Board. This position presents a Treasurer’s report at monthly board meetings. A working knowledge of Quickbooks is required but training by the outgoing treasurer will be provided if necessary.
The Membership Co-Chair maintains and updates the membership list and reports membership status at each board meeting. Membership co-chairs share the responsibility of organizing membership drives in accordance to Slow Food USA directives and take the lead in planning Slow Food Urban San Diego’s Annual Membership meeting. Membership Co-Chairs may develop and coordinate additional programs to build the Chapter membership.
The Volunteer Coordinator handles the volunteer database, organizes volunteers for Slow Food and partner events and organizes one volunteer appreciation event annually.
The Chair-elect works with the Co-Chair to administrate the Slow Food Urban San Diego Board of Directors and maintain chapter standing. Candidates must have served on the Slow Food Urban San Diego Board for a minimum of one year and agree to assume the Board Chair position in 2016 for a one-year term.
The Chair administrates the Slow Food Urban San Diego Board of Directors and maintains chapter standing. Candidates must have served on the Slow Food Urban San Diego Board for a minimum of one year. This is a one year term.
If you are interested in applying to the the Slow Food Urban San Diego Board of Directors, please email a brief bio and letter of interest indicating the position in which you are interested to firstname.lastname@example.org by November 7th. In-person interviews will be scheduled the second and third weekends in November.
Slow Food Urban San Diego Board of Directors