Event: May 3 Learn to garden in the drought + lunch!

Learning and Eating in the Garden 

Growing a vegetable garden that flourishes in the drought 

When: Saturday, May 3, 10:30 - 1:00

Tickets: $18 for Slow Food Members and Friends (Limited Seating) 

To purchase tickets for this event, click here.

  
Join us to learn how to create a bountiful garden in a drought and enjoy
a  gourmet lunch in Marcia’s and Chuck's Garden in Sebastopol. 
Proceeds will benefit the Slow Food Russian River 3 Sisters Garden Project.

Some topics we will be demonstrating and discussing:

• Best vegetables to plant in the drought: Heirloom/Ark/Hybrid seeds
• Water saving practices: presented by Sonoma Co. Master Gardeners
• Drip irrigation & mulching
• How to make compost in quick 6 weeks
• Vermicomposting - composting with worms  (demonstration)        
• Planting in raised beds and containers (demonstration)
• Handouts will be included.

 Followed by lunch in the Garden

Menu:

• Coffe Cake, coffee & tea (prior to discussion)
• Torta Rustica
• Spring Salad
• Please bring a dessert or fruit for 6, plus a beverage of your choice (juice, wine, champagne) to share. Plates etc. will be provided.

Share A Slow Meal: Tapas!

Let's Cook and Share A Slow Meal: Tapas!

By Peg Champion 

A beautiful Russian River spring green landscape fairly glowed outside the kitchen windows, as eight SFRRchapter members gathered on a Sunday afternoon to prepare a Slow tapas meal at the home of Marcia and Chuck Lavine.

The convivial guests, who chatted and sipped Spanish wines while they chopped, sautéed, roasted and bakedincluded: Peg Champion, Kate Hendricks, Ken and Liz Meyerhoff, Linda Peterson and Brad Whitworth.

The abundant alfresco menu began with tapas "appetizers" of seasoned olives, Manchego cheese with quince preserves, roasted asparagus with Serrano ham,and a spinach and mushroom tortilla, both paired withAlbarino wine.

While enjoying the Sebastopol sunset, diners sampled patates bravas with a tomato aioli dip, meatballs in almond sauce, fennel and orange salad, grilled Monterey sardines in lemon and herbs, chickpea and chorizo, and steamed mussels with a crusty bread for dipping, all paired with Rioja and Tempranillo wines. Dinner concluded at a table indoors, with a traditional flan and Fino Sherry wine.

Everyone joined in for a quick and easy cleanup, then the grateful guests thanked their hosts for a wonderful evening, calling "Buenas noches!" as they strolled into the night.

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If you would like to host a Slow Meal in your home, contact the SFRR Cook-In Team:

sfrrcookinteam@gmail.com