Planting Seeds of Change Mingle this Friday

The community Farm Alliance hosts the Planting Seeds of Change Fundraiser and Mingle this Friday, April 8th 2011 at the Artisan's Enterprise Center, 25 West 7th Street, Covington, KY. Cost is $10 per person and all proceeds go to the Community farm Alliance Seeds of Change project.

The $10 per person donation includes locally produced foods in scrumptious small bites served by Savor Catering and a variety of non-alcoholic beverages. A cash bar will include Kentucky liquor, wines and beer. Enjoy the art installation presently on the walls, as well as a special farm-related presentation on display for the evening, featuring photography, art, quilts, pottery and more from local farms and artisans. There will be a silent auction with a variety of wonderful items including a full sized, specially made farm-themed quilt. Tap your toes as local musicians fiddle, pluck and strum bluegrass and other selections. No RSVP is needed - just stop by and have a great time meeting local folks that all share the legacy of food.

More information about the Community Farm Alliance is available at their website, www.communityfarmalliance.org. A facebook page provides more information on the event.

Event - The Best Way to Buy Meat

I've bought sides of both pork and beef but honestly have never quite gotten my order just right and so am excited about this upcoming event.

The Weston Price Chapter is having a meet-up entitled "The Best Way to Buy Meat". It takes place Sunday, April 3, 2011 @ 2:00 PM at the Panera Bread Hyde Park, Community Room, 3806 Paxton Ave Cincinnati, OH.

One way to make food more affordable is buying in bulk and meat is no exception. It's possible to buy a whole side of quality meat from local farms but what does this mean when it comes to amount of meat, types of cuts, etc? This meeting will cover the topic in detail- what preparation do you need to buy in volume? what will you get with this type of purchase? what are the options in meat cuts? what do you need to ask for and what is standard procedure for the farmer/processor? how long will the meat last? who has had experience with buying in bulk? which farms offer this option? what can I do with the parts I am not used to buying?

Space is limited so please RSVP at http://www.meetup.com/realfood/

Cooking Class : April 16th

Turner Farm and Laura Robinson will hold a hands-on, farm-to-table cooking class in the Meshewa kitchen on April 16th, from 10AM – 1PM. This is the fourth in a series of classes that will focus on essential cooking techniques using seasonal ingredients picked fresh from the farm.

Risotto is one of very few dishes that is generally better prepared at home than in a restaurant. This is mainly due to the fact that world-class risotto has no effective shortcuts and is never prepared ahead of time. In this class you will learn proper risotto-making techniques and the science behind each indispensible step. As always, we will integrate food from the farm to create a few seasonal varieties of the dish.

The class will begin in the Meshewa kitchen, located at 7550 Given Road in Cincinnati. After we finish eating (and weather permitting), we will tour the Turner Farm gardens. Please dress appropriately.

To sign up, please visit the “cooking class” tab of Laura’s website: www.dandelionchef.com. The cost of the class is $35. Email Laura with any questions at laura@dandelionchef.com.