slow foods of se washington

Quarterly Newsletter

Activities and News
Spring 2011
In This Issue
Board Musings
Farm to School...An Investigation
Plant A Row Takes Root
Spring Recipes
Daven Lore Winery
Join our Chapter!


What is Slow Food?

Support good. clean and fair food.  Annual membership is now $25 annually.


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 From the Board

Spring is here in Southeast Washington. Our wildflowers may be fleeting, but geens and asparagus herald the bounty of produce we can enjoy in upcoming months. And of course, don't forget, Spring barrel tasting! We have some great events lined up. Join us in an advanced screening of "Truck Farms" at the Richland Library. View the movie then meet with local resources to figure out how you can grow you own "truck" farm. Spend a morning  learning how to build a raised bed garden to harvest fresh greens and vegetables. Puzzled about those greens? Join us in a cooking class to learn how easy they are to prepare. Interested about wine? Learn about wine in a relaxed, fun class with passionate, down to earth professionals. And of course, we have asparagus! Join us for our 2nd annual asparagus tasting. No where else in the world will you get a chance to taste the amazing variations in asparagus!

Yours in the pursuit of good, clean and fair food,
Stephanie Greene
Board Chair, SF Southeast Washington

veggies in basketFarm to School Investigation

By Angela Kora


Slow Food supporters Alan Schreiber, Nathan Finch, and Angela Kora toured Chiawana High School's school cafeteria courtesy of Mary Nowak, head of Pasco school district nutrition and food services. The goal of the tour was to find out more about how school cafeterias operate and look for opportunities to get more local foods in schools.


Informational and interesting, the tour highlighted some of the features of the new school's cafeteria, including the multiple salad bars and the many dedicated staff that support the food preparation efforts. Feeding the thousands of students daily is by no means a small task; logistics, cost, and time are some of the primary barriers to sourcing more local foods.  While receptive to new ideas (like testing asparagus on the salad bar), overcoming these barriers will require coordinated efforts, and likely will take many small steps before significant change is possible.


Plant A Row Taking Root in the Tri-Cities 

By Nathan Finch


The Tri-Cities have seen the demand for food assistance increase well over 30% this year with more than 50% of those in need being children and the elderly. The Plant-A-Row for the Hungry program encourages anyone who enjoys gardening to plant a little extra to donate to local food banks. Plant-a-Row is also working with Slow Food and other community members to develop school and community gardens to aid in the effort.


There has been a great deal of support over the past few months to help increase access to fresh, locally grown, nutritious produce and with your help we can make an impact in the community. Produce may be brought to Second Harvest at 810 E. Chemical Dr. in Kennewick from 8 a.m. to 4 p.m., Monday through Friday. You may also take your produce to the food bank nearest you. Your donation will be weighed and you will receive a Plant-A-Row receipt, allowing a $1.50-per-pound tax deduction. To learn more about Second Harvest and Plant-A-Row, please visit or contact Nathan Finch at (509) 585-3924 or


Slow down, feed yourself and help feed your neighbors.


 How you can help:

  • Plant an extra row in your garden for the hungry.
  • Volunteer to help plant or work in a school or community garden.
  • Help with gleaning from local farms.
  • Be part of the planning committee.
  • Donate vegetable seeds, tools or gloves.
  • Encourage your friends, church or business to participate.


Recipes:  Spring Green 

By Becky Cooper


A friend once pointed out to me that willows are the first trees to turn green in earliest Spring.  Ever since, I've noticed it seems to be true.  The pale, yellowish green of the willows is followed just a few weeks later with the darker greening of the countryside, until finally it is, undeniably, Spring.

As a Winter CSA box recipient, I find that green things show up a lot on my blog.  This year I discovered a recipe for mustard greens in ginger-garlic cream, and another for an amazing dish made with kale.  I came up with three different ways to use my CSA braising greens.

As a true vegetable fan, I'm ridiculously pleased every time I look into my CSA box.  It's fun to find or develop a recipe that showcases the wondrous flavors and colors of our fresh, local vegetables, or vegetables from the market.

But the crowning glory of the Winter CSA is the asparagus that arrives in our boxes in the Spring.  I'm looking forward to an asparagus, avocado and arugula salad, and to using my CG ranch chickens and CSA fennel and asparagus in my glorious Spring Chicken Pot Pie

Let your vegetables be your guides, and happy cooking!   






Upcoming Events


  • Truck Farm Viewing Party

    April 9, 2011, 2:30-4:30 pm (film lasts ~ 1 hour and will start at 3 pm). Richland Public Library, 955 Northgate Dr, Richland, WA 99352. Ph: (509) 942-7454 

    $ 3.00 donation or $2.00 + 1 can of food (proceeds to benefit 2nd Harvest and Slow Food Southeast Washington


    • Raised Bed Workshop and Spring Greens Cooking Class

    Saturday, April 16, 2011, 10 a.m. to 3 p.m., Heavenly Hills Harvest Farm, 762 South Emerald Road, Sunnyside, WA 98944, (509) 840-5600,, COST:  $40 per person for the entire event (includes a farm fresh lunch).  $15 for workshop only. RSVP to Merritt at A portion of the proceeds to benefit Slow Food SE Washington.

    • Asparagus Tasting

     Date TBD - Check Our Facebook Page for more information.



    Daven Lore Winery...Some Wineries are More Local Than Others  


    By Stephanie Greene

    Recently I found myself having a pleasant slow food lunch prepared by winemaker Gordon Taylor and his assistant Adrienne Mills at Daven Lore Winery. Chatting over spanikopita, freshly baked flat bread, and a salad of turnip greens from Heavenly Hills Harvest Farm, I was happy I volunteered for the task of writing this review.


    Daven Lore winery is owned by Gordon Taylor and his wife, Joan Davenport, a soil scientist at Washington State University. They've been making wines for their own enjoyment since 1984. Lucky for us, Daven lore Winery became a bonded wine facility in 2005. Talking to Gordon I was struck by the thought that some wineries are more local than others. Not only does Gordon source grapes from the Horse Heaven Hills and Snipes Mountain AVA, all within 30 miles of the winery, but they distribute their wines mainly on the East side. If you frequent the Richland or Prosser Farmer's market you've probably seen Gordon in his Australian outback hat selling wine. The winery produces 1000 cases a year, and focuses on blended red wines. Try their Recovery Red, available in a refillable bottle at the Farmer's market, Bonnie Vine and Gifts in Prosser, or Cheese Louise in Richland.


    Aridsol Red is named for the desert soils common to the 5 vineyards which produced the grapes. The blend includes merlot (32%), Cabernet Sauvignon (34%), Malbec (17%) and Petit Verdot (17%). You can expect berry jam flavors of blackberry and raspberry with caramelized cane sugar notes. Red pomegranate fruit complemented by the peppery note of nasturtium flowers also comes through. For a small winery they offer a number of varietals. Along with Merlot, Cabernet Sauvignon, and Syrah, they produce Cabarnet Franc, Mourvedre, Malbec, Durif (Petit Syrah) and Petit Vardot. They also make a wonderful Syrah Forte. Buy the less common varietals early. They're frequently sold out by June. Having Thai food or seafood? Try the Estate Rose, Dry Riesling or Sweet Riesling.


    Give Gord a call if you would like to visit the winery (509) 781-0557. You can also go to their web site and join their wine club or get on their mailing list to be notified of upcoming releases. After having a wonderful lunch and sampling Daven Lore wine, I can report back to you that not only is Daven Lore winery truly local, but Gord, Joan and all their helpers truly embody the values of the slow food movement. And of course, they make wonderful wine. Cheers!


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