Learn online, attend workshops on site, buy fresh clean produce, grow garlic, grow vegetables all year round in a cool climate, raise farm animals, apply animal husbandry.
The art of cooking and eating seasonally was showcased with an "Aperitivo" on Tuesday in the early evening at Wynlen House slow food farm, Braidwood. We invited local chefs and restaurateurs for drinks (Aperol spritzers of course), a garden tour and canapes made from our garden produce.
The idea was to help local chefs connect with local, seasonal food and understand what is growing now and what will be ready In the next few weeks as the Autumn season deepens into Winter. We also needed to understand how chefs work out menus and decide what vegetables to use so we can adjust planting and plant selection. Gathering such mutual understanding makes working together a real possibility.
We served garlic bread with three different garlic varieties - and yes, people could taste the difference between the varieties. We also served spanakopita with our greens of nettle, sorrel and silverbeet. We added kohlrabi slaw, parsnip puff, and skewered pumpkins (3 varieties) which went down well too.
Representatives from Slow Food Canberra (4C's), Caroline and Cindy came along to help which we really appreciated. They are real drivers of the slow food movement in our region and work endlessly towards creating an understanding among consumers (co-producers) and growers of clean, local and fair food.
Feedback has been terrific and we have already had produce orders from the chefs who attended. Couldn't have asked for a better result. The best part was spending time getting to know the people who serve us such great food all year around and sharing with them the joys of growing the best vegetables we can for them to serve to the local community.