Working for Good, Clean, Fair Food for All - Slow Food Urban San Diego Convivium of Slow Food International


Craft Your Own Wood-Fired Pizza at Suzie’s Farm

Chef Jenn, local cooking school teacher (and Slow Food Urban San Diego board member) is joining forces with yet another local farm for a series of cooking classes.

This summer, Chef Jenn will be teaching wood fired oven pizza cooking at Suzie’s Farm. Suzie’s Farm is a 140-acre USDA-certified organic farm located 13 miles south of downtown San Diego. It grows more than 100 varieties of seasonal vegetables, herbs, flowers, and fruits year-round. Classes take place in the farm’s beautiful outdoor event space.

These totally hands-on culinary adventures with Chef Jenn are a blast. You’ll get a tour of the farm, one-on-one instruction from a professional culinary instructor, and the opportunity to sit with new friends and enjoy the meal you created together. In this particularly class, you’ll handcraft your own whole wheat pizza dough made with local beer and top it with fresh meat and produce straight from Suzie’s Farm. By the time you depart, you’ll know a number of new and creative ways to incorporate delicious, wholesome ingredients into pizza recipes!

Space is limited, so sign up now! https://www.sidetour.com/experiences/pizza-making-chef-jenn-felmley-san-ysidro

Join Slow Food Urban San Diego at the first annual Good Food Community Fair!

When: Sunday October 27th, 10am-2pm

Location: San Diego Public Market, 1735 National Avenue, San Diego, California 92113

As a celebration of Food Day, San Diego organizations in the Good, Clean & Fair Food communities are gathering for a day of learning, sharing & fun!

Join us at the San Diego Public Market to meet and mingle with San Diegans working towards a sustainable & delicious San Diego.

This is a free community event open to the public. There will be prizes a schnazzy Slow-photobooth and of course…food!

Participating Good Food Community Fair partners include: The 1:1 Movement,Alchemy, California Rare Fruit Growers, San Diego Chapter, Catalina Offshore Products, Edible San Diego, Feeding America San Diego, Jack Ford, Front Burner FundGolden Coast MeadSan Diego Food BankJeanne’s Garden Program for Children, Leah’s Pantry & EatFresh.org, Meals4Hunger, Olivewood Gardens and Learning Center, Peace Garden, Project New Village, San Diego Community Garden Network, San Diego County Farm Bureau, San Diego Hunger Coalition, San Diego Public Market, San Diego Unified School District’s Farm to School Program, Seeds@City Urban Farm, Slow Money SoCal, Specialty Produce, Starlite, Totes Upcycled, UC San Diego Pediatrics – School Wellness Program, Susie’s Farm, Veg-Appeal, Whole Foods Market Hillcrest, Wild Willow Farm & Education Center

Looking forward to seeing you there!!

Apple Days are here!

Apple season is here, hurrah!! Like many people we are super excited for all things appley. Apple picking, hot apple cider (once this weather cools down!) and of course apple recipes!

A big THANK YOU to Chef Jenn for sharing this delicious recipe with us!

Apple Galette
Serves 8 to 10

Galette Dough
1 ½ cups All-purpose flour
¼ cup Cornmeal
½ tsp Kosher salt
1 tbsp Sugar
½ cup + 2 tbsp Unsalted butter, cut into small pieces and chilled
4 to 5 tbsp Ice water
1 tsp Lemon juice

Filling

5 or 6 Apples, peeled and sliced (approximately 5 cups); I like a combinataion of Braeburns, Golden Delicous and Empire
3 tbsp Unsalted butter
1 tbsp Lemon juice
¼ cup Sugar
½ tsp Vanilla Extract
Pinch Kosher salt
1 Egg yolk
1tbsp Water
2 tbsp Sugar

In a mixer, with the paddle attachment, combine flour, kosher salt, corn meal and sugar. Paddle to combine.

Add cold butter, all at once. Mix on low speed till the mixture resembles cornmeal with some large chunks.
Using a fork, stir in lemon juice and 1 tablespoon of ice water at a time. After the fourth tablespoon test the dough. Squeeze dough in your hand, if the dough does not hold together or looks dry add the additional 1 tablespoon of water (or more if needed).

Turn out dough onto a piece of plastic wrap, gather together to form a disk. Wrap well in plastic wrap and refrigerate for at least 1 hour.

For the filling- in a sauté pan melt butter over medium low heat. Add apples and cook they start to become tender.

In a bowl combine apples, lemon juice, sugar, ginger, vanilla and salt.

Preheat oven to 400° F.

Line a cookie sheet with parchment paper.

On a lightly floured surface, roll out the dough into a 14 to 5 inch circle.

Transfer the dough to the parchment lined cookie sheet.

With a slotted spoon ladle the filling into the center of the dough, leaving a 2 inch dough boarder around the filling.

Fold the dough over the edge of the fruit filling, toward the center, pleating and overlapping as necessary.
In a bowl stir together egg yolks and water. Brush onto the edges of the dough and sprinkle with 2 tablespoons sugar.

Bake for 45 to 50 minutes, or until golden brown.

Let rest for at least 10 minutes before serving.

 

For a full list of upcoming classes with Chef Jenn, including Vegan and Urban Farm classes go to http://www.chefjenncooks.com/