Saturday, January 23, 2016

Feb. 7, 2016 - Winter Market Vendors



Please join us for the next

Sponsored by:



Slow Food Northern New Jersey




Vendors:

Apple Ridge Farm -- breads, pretzels, gnocchi, pies, granola, mustards, dips

Bobolink -- breads, grass-fed cows’ milk cheeses, butter, grass-fed beef, pork, veal, pasta, pesto, grass-fed cows’ milk, cream, yogurt smoothies

Bone-In -- bone broths, pastured meats, poultry, pork, prepared foods, stews
Cherry Grove Farm -- cheese and pastured beef, lamb, pork, chicken

Cherry Grove Farm -- cheese and pastured beef, lamb, pork, chicken
 

Chickadee Creek Farm -- vegetables

Churutabis Farm -- pastured poultry

DéGagé Gardens -- aromatherapy products, including eye pillows and body wraps

◆ DiningWild -- mushrooms

Edible Jersey -- magazine

Ester’s Treats -- organic baked goods

Ev Eleon olive oils -- organic Greek olive oils and tapenades

Flavor Your Health -- health bars

Frank’s Pickled Peppers -- pickled vegetables

Jams by Kim -- jams, chutneys

Lazy Susan’s Granola  -- granola

Lickt Gelato -- gelato

Nicola’s Pasta Fresca -- fresh pasta

Purely Farm -- pastured meats including pork, sausages, bacon, turkey

Rogowski Farm -- vegetables

Stryker Farm -- pastured pork, goat, lamb

Tassot Apiaries -- honey and honey products

The Spotted Egg -- quail and quail eggs

Vita Organic Foods -- organic raw chocolate

Wild Honey Catering -- organic chili

Tuesday, December 15, 2015

Latest Winter Market

December 2015 Market

 Next MarketFeb. 7, 2016 @ The Woodland, 12-4 p.m.

Thanks to everyone who joined us this past weekend at The Woodland in Maplewood, NJ. 

-- The public who graciously donated at the door in support of our school and community garden fund.  There were all kinds of treats on site and to take home.

-- The vendors with their bountiful winter offerings.

-- The volunteers who helped wherever it was needed.




Slow Food Northern New Jersey


A sampling...

Rogowski Farm
Purely Farm




Chickadee Creek Farm



modcup

Tassot Apiaries

Nicola's Pasta Fresca
Krunch Kitchen
DiningWild Food & Grocery

Bone In

Josie Porter Farm
Apple Ridge Farm
Churutabis Farm
Vita Organic Foods
Cherry Grove Farm and Ev Eleon Olive Oils

Lickt Gelato
School Lunch Farm
Bobolink Dairy & Bakehouse

Edible Jersey

The Spotted Egg




Sunday, November 8, 2015

A memorable meal ...



















Thank you to Chef Todd Villani and the staff at Terre à Terre in Carlstadt for hosting the four-course fall farm-to-table dinner on Oct. 8 to benefit Slow Food Northern NJ's School and Community Garden Fund.  


It was a beautiful setting.
And a great example of the variety, freshness and flavor of locally-sourced, seasonal fare.

Please check back soon for upcoming events!


Monday, October 19, 2015

Sept. Foraging Hike Wrap-Up

== Spring Foraging event set for May 22, 2016 ==


Thanks to everyone who made it out to South Mountain Reservation on Sept. 13 for what turned out to be a wonderfully sunny hike.



And hats off to Dan Lipow of DiningWild LLC.  With careful guidance, he showed us some of the bounty in our own back yard.



We came away with sassafras seedlings for tea (or homemade root beer) ...



... and filled the basket with ringless honey mushrooms.  How did your spore print turn out?



We look forward to seeing you at a future event.  We’ve already put a spring foraging hike on the schedule with DiningWild LLC for May 22, 2016.  Details/location info. will be distributed closer to the event, but mark your calendars now!


Wednesday, September 9, 2015

Book Early -- Seating is limited!

Four-Course Fall Farm to Table Dinner

to Benefit Slow Food Northern NJ’s School and Community Garden Fund
Tickets must be purchased online in advance.
The deadline for this event has been extended.
Buy tickets by Sat. Oct. 3, 2015.

Thurs. Oct. 8, 2015  - 7 p.m.



 Chef Todd Villani

312 Hackensack Street, Carlstadt, NJ 07072

Slow Food members: $80 per person
non-members: $85 per person

Prices include tax and gratuity.
BYO wine or beer.


MENU 
AMUSE 
Shibumi Farm deviled mushroom stuffed with truffle/duck/thyme 
FIRST COURSE 
Fire-roasted butternut squash soup/crispy farro/sage 
SECOND COURSE 
Sockeye salmon/cauliflower purée/bacon-roasted brussels sprouts/charred chive and caper vinaigrette 
THIRD COURSE 
Slow and low-braised short ribs/goat cheese potato gratin/sautéed greens/Cipollini onions 
DESSERT 
Apple croissant bread pudding/cinnamon gelato 
Meat and/or fish can be removed from dishes to accommodate vegetarians