Learn to make fresh ricotta and mozzarella cheeses in our hands-on class. Work with a local chef or our cheese maker to get comfortable with these simple :in the kitchen” recipes. And take home a little fresh cheese of your own.
Visit Seed Savers Exchange for U.S. Ark of Taste varieties.
The US Ark of Taste is a catalog of over 200 delicious foods in danger of extinction. By promoting and eating Ark products we help ensure they remain in production and on our plates. Seed Savers Exchange proudly offers seeds for the following thirty-five Ark of Taste foods. via U.S. Ark of Taste Varieties | Seed Savers Exchange
We’ve teamed up with Slow Food USA to offer a seed packet collection of six rare varieties featured in Slow Food’s ‘Ark of Taste.’ We encourage you to participate in the preservation of these varieties by growing them, eating them, and sharing both the produce and seeds with your community.
Storied Vegetables: the Root of Quality
By: Renata Christen, Seed Savers Exchange | Published: NOVEMBER 26, 2013 | No
What if our relationship to food was like our relationship to storytelling; where mealtime, the end-product of a process, teems with meaning and soul? What if a carrot wasn’t just a carrot, but a beloved family heirloom of your elderly neighbor, used exclusively to make vegetable-based soup stocks rich with transcendentally meaty flavors? Food Diversity – mountains of tomato varieties and rainbow carrots, melons grown for roasting their tasty seeds, wacky kinds of hot pepper – defines the work happening at Seed Savers Exchange. Thankfully, we’re not alone: believing that foods of cultural value have inherent value also defines the work of Slow Food International, an organization founded “to counteract fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world.”
Slow Food has done more to identify and preserve beautiful food ways of life than any other globally recognized non-profit – that craft foods and their base products are worth preserving for the mere poetry of their existence, and the alternative, viable economies in which such poetry is a muse. Over the years, Seed Savers Exchange members have recovered crop varieties of historical importance that directly tie into the notion of terroir (“a taste of place” worth preserving) and the mission of Slow Food. While the scope of Slow Food encompasses all traditionally-made (typically craft) regionally significant food products, their work overlaps heavily with ours: uniting people whose passion is to save heirloom and heritage agricultural products from the brink of extinction.
Slow Food houses numerous umbrella projects, the Ark of Taste being its most substantial food recovery effort: a catalog of rare and endangered heritage foods whose lives we can save by eating them, thus ensuring they’ll continue to be valued and used (keeping sustainable harvesting practices always in mind). Steered by participatory nominations, an “Ark of Taste” committee gathers to determine through set evaluation criteria, a nominated product’s history, taste, whether it’s available in limited quantities, sustainably harvested or produced, and whether it’s endangered, at risk, or under appreciated. Like Seed Savers Exchange, the Ark exists because of average citizens offering up rare heirloom varieties for preservation. Seed Savers members have introduced 35 varieties to the Ark.
In an effort to clarify Seed Savers’ partnership with Slow Food’s Ark, we’ve curated six varieties showcasing the power of food with rich stories and unconventional uses: read more
It’s not too early to begin planning next year’s garden! Consider choosing some meaningful plants from the Slow Food Ark of Taste in the USA.
Ark of Taste in the USA
The Ark of Taste is a living catalog of delicious and distinctive foods facing extinction. By identifying and championing these foods we keep them in production and on our plates.
Since 1996, more than 1,100 products from over 50 countries have been added to the International Ark of Taste. Over 200 of these foods are from the USA, and we are always seeking more edible treasures to include.
The Ark of Taste is a tool for farmers, ranchers, fishers, chefs, grocers, educators and consumers to seek out and celebrate our country’s diverse biological, cultural an
Explore the Ark of Taste in the USA online catalogued culinary heritage.
See the full list of Ark of Taste products from the USA
Our Double-Header Cheesemaking Class!
“Had an awesome time at the cheesemaking class today! Nothing like a homemade fresh cheese! Great job girls!” – Ronnie from our October double-header class.
Saturday, November 30 (new class added!)
Saturday, December 14 (1 spot left!)
Saturday, December 21 (new class added!)
(Classes starts at noon.)
Make your own ricotta using our grass-fed raw milk. Participate in the process of “re-cooking” (the literal Italian translation of ricotta) milk to form this sweet, delicate cheese. Learn how to make it in your own at home, plus lots of information about how to use ricotta in new and interesting ways!
Curds & Whey
In this fun and informative class we show you how milk is transformed into curds and then guide you through the steps to stretch the curds into mozzarella.
Price: $65 per person per double header class.
Space is limited! Due to high demand, we request that full payment is made at time of reservation to hold your spot. Class price includes a Cherry Grove thermal bag as well as recipes to make the cheeses at home.
To register please call 609-895-1502 or email us at email@example.com.
- See more at: http://www.cherrygrovefarm.com/learn-local/#sthash.vvM6GVm5.dpuf
We hit the big time! Our classes made it into the New York Times!
Terra Madre Day
Now in its fifth year, Terra Madre Day – Slow Food’s annual worldwide celebration of local food held on December 10 – will take place in communities across the globe. We invite everybody, whether you are a member or not, to join this international day of celebration.
For one day, whoever and wherever you are, you can put local food in the spotlight through a myriad of different activities: From community picnics and food festivals, to film evenings, rallies and farmers’ markets, or even a simple dinner with friends.
The theme of Terra Madre Day 2013 is saving endangered foods. All around the world traditional foods are disappearing, including fruit and vegetable varieties, animal breeds and cheeses, as a result of an increasingly industrialized food system and fast modern life. Slow Food is working to list and protect these at-risk products on the Ark of Taste online catalog. This Terra Madre Day we want to use December 10 to raise awareness of these products, along with the knowledge, techniques, cultures and landscapes behind their production, and let everyone know that they are at risk of disappearing.
You are free to celebrate Terra Madre Day in any way you want, but if you wish to embrace the theme, you can do this in a number of ways – either by celebrating an existing Ark product; or hunting down local endangered foods, adding them to the Ark of Taste and putting them at the centre of your celebrations. Once your have your product, you could ask a local chef to cook it, put it on the menu at local restaurants, present it to the community or hold an amateur cooking competition using it as an ingredient, or anything you wish. If you are nominating a new product for the Ark, remember to nominate it using the online form.
Actions speak louder than words! There is no better way to highlight the foods in your area that risk disappearing than dedicating a day to them along with all the other products being celebrated around world on the same day. Together we’ll paint a picture of the incredible food biodiversity that surrounds us and by creating a symbolic map of these foods, we’ll send an even stronger message about its fragility.
So get involved this December 10! Find an event near you or create one of your own, as simple or complex, big or small as you wish. Get inspiration from past editions and download graphics on the Terra Madre Day website. And don’t forget to register your event – you will join the world map and be published alongside all the other initiatives happening at the same moment in a truly global celebration.
Find the event on Facebook or follow #TMD2013 on Twitter
VENDORS FOR THE FEBRUARY 8TH MARKET ARE:
Artisan Tree Natural Soaps
Birds and Bees Farm
Boblink Dairy Farmhouse
Cherry Grove Farm
Davidson’s Exotic Mushrooms
Donna & Co.
Fulper Family Farmstead
Happy Wanderer Bakery
Hopewell Valley Vineyards
Nice and Sharp Knife Sharpening
Rocky Brook Farm
Shibumi Mushroom Farm
Valley Shepherd Creamery
WoodsEdge Wools Farm
Musical Entertainment by A Little Bit Off
The Origins of Thanksgiving
Over the centuries, Thanksgiving has become a special day to share a home-cooked meal with loved ones and an offering of thanks for our blessings. In many ways, Thanksgiving is the quintessential “Slow Food” holiday. And yet, as many of us know, Thanksgiving has a complicated and controversial past. As we celebrate with family and friends, it’s worth remembering the complexity and suffering from which our modern holiday of love, food and family was born.
Many of us are familiar with the story of the first Thanksgiving: Pilgrims celebrated a successful harvest after a few years of starvation and struggle together with friends from the Wampanoag Nation. That harvest was made possible thanks to the knowledge, seeds and traditional farming practices that the Native Americans shared with the newly arrived settlers.
What many of us don’t know is the story that followed in the intervening years between that celebration and the holiday of family, food and giving that many of us are familiar with today. Following nearly two decades of peace, newly arrived Europeans began massacres of native peoples across the northeast over issues of land rights and ownership. (These killings were widely condemned by the original Pilgrims – many of whom were expelled from the society for voicing their opposition).
After one particularly successful massacre in what is now Connecticut, settlers gathered for a feast of “thanksgiving” – giving thanks for their victory over the native peoples. This is the tragic story of the second Thanksgiving. In subsequent years, as the killings across the northeast took on a frenzy, settlers held feasts of thanksgiving after each successful slaughter. By many accounts, George Washington brought order by declaring one day to be celebrated across the nation as “Thanksgiving Day.” Thanksgiving then became an official state holiday during the Civil War when Abraham Lincoln declared that it would fall on the fourth Thursday of every November.
Though none of us alive today took part in these atrocities, it is important to know the full context of the holiday in order to understand why some people find it difficult to celebrate. It is through this awareness that we bring thoughtfulness and true thanksgiving to our enjoyment.
Our food system is becoming increasingly industrialized. Every year, more family farms are disappearing and being replaced by factory farms.
More than 90% of crop varieties have disappeared from farmers’ fields. Half of the breeds of many domestic animals have been lost. Just 3 companies process more than 70% of all U.S. beef
More than 70% of large fish species have been over-fished in the past century, with many fish populations virtually becoming extinct. More than 80% of corn and 90% of soybean seeds are now patented by just one company. This approach to food is unhealthy for us and for the environment. It disconnects us from our cultural food traditions, and presents a serious threat to the future of our food supply. Rich biodiversity is crucial to our food security. Without it, just one new virus or pest could decimate an entire plant or animal species – leaving us vulnerable to famine and destroying our planet’s environmental stability.