we're still here...

We're just really busy!

Please check out our facebook page for the latest updates and photos :) Recent events include:

Field trip to Sugarmomma's Maple Farm

Pasta-Making Workshop!!!

Earth Day Food Basket Fundraiser

Happy Spring, more to come soon!

potluck #2

Our vegetable-themed potluck was this past weekend, and it was a delicious success. Though it was a snowy one, a lot of folks were able to make it. We had an awesome variety of salads, home-baked breads, homemade mozzarella, the infamous Cheesy Kale bake, and local maple and beans, with a veggie calzone for dessert.

local beans and maple syrup

local squash salad with organic beets, spinach, shallot, and walnuts

ben made bread!

spencer cutting the cake

cheeeesy kaaaaaaaaaale

The Slow Food Regional meeting also took place last weekend in Dover, and a few of our members had a chance to connect with other Slow Food groups in the New England region. We met up with Slow Food UVM and are hoping to work together and collaborate on future potlucks and other projects!

We hope you had a chance to catch the screening of "Forks Over Knives" in the MUB tonight! Join us for our next meeting tomorrow, Wednesday Feb. 27, in the MUB Entertainment Center at 6pm. Cooking for this Friday's The Grind will also be held 5pm at Waysmeet on Thursday! We will be preparing treats in the spirit of St. Patrick's Day for this month's open mic. Hope to see you there!

snowstorm eats

Natural disasters (such as our snowstorm friend Nemo) are the perfect excuse to dive back into the kitchen. You're stuck in your house anyway, (heck, they might even incarcerate you if you try driving) so why not take the time to make that eight-hour pizza dough or begin tackling your promising 30-recipe deep stack of "the BEST chocolate chip cookies EVER!!"? Here's what our members treated themselves to during the storm, including our first recipe of the year from Kelsey!

homemade pizza on homemade multigrain flatbread, fresh basil and local mozzarella (garlande beckett)

homemade sourdough bread (daniel eltringham)

homemade veggie pizza with sesame-orange dressed mesclun, carrot, and slivered almond salad (caroline robb)

nemo (salmon) chowder (kelsey swalwell)

My grandmother used to advise that every recipe could be improved substantially by simply doubling the required vegetables. But I've already done that here! This chowder is chock full of veggies with a nice rounded salmony finish. If you can only buy a few organic items, be sure the bell pepper is one of them (it seriously brightens the dish :)

Nemo Chowdah

2 tbs. oil or butter

2 large leeks, white parts only, halved and sliced > 1/4 inch

2 small white onions, small dice

1 large red bell pepper, chopped

2 medium carrots, diced

5 stalks celery, sliced about 1/8 inch thick

2 1/2 tbs. crushed garlic (amounts to about 5 or 6 large cloves)

lots of fresh black pepper

2 medium (about 12 oz each) Yukon gold potatoes, scrubbed and cut into 1/2 inch cubes

2 tbs. fresh thyme, chopped 

1 can Bar Harbor fish stock

1/2 c. white wine (here I used 2 tbs. mirin and 3 tbs. tarragon vinegar)

1 cup water as needed

3 tbs. flour

2 1/2 cups milk (at room temp!)

2 small cans 2% evaporated milk

12 oz. smoked salmon, crumbled in small chunks and rubbed down with…

healthy pinches of alder wood Salish!

2 tbs. fresh dill, chopped

shredded parmesan for topping

1. Sweat leeks, onions, pepper, celery, carrots, and garlic in large pot with oil until soft, season with pepper.

2. Add thyme, potatoes, fish stock, wine, and water (make sure everything is adequately submerged, but don't add too much liquid!), bring to boil and then reduce heat, simmer 15-20 minutes until potatoes reach desired doneness.

3. In a separate bowl, whisk flour with 1/2 milk to thicken, then add to pot while stirring, simmer 1 to minutes until thickening is observed

4. Slowly incorporate remaining milks while stirring, heat thoroughly.

5. Stir in dill and salmon. optional: top with parm

6. nom nom nom

Email us at slowfoodunh@gmail.com for the latest updates on events, meetings, and more!

first meeting success!

photo by spencer montgomery

What an AWESOME turnout for our first meeting!!! Thanks so much to everyone who came. We hope to see you again this Wednesday at 6pm in the MUB Entertainment Center for our next meeting. Check out Slow Food UNH's Facebook page for the latest updates and scrumptious pictures from Sunday's potluck. Get ready for an awesome semester!

winter break eats

Welcome back to UNH! I hope winter break was full of nothing for all of you, and if it was something, that it was related to warmer places than the Northeast, or to good food. Preferably both.

There were no posts over break and it should be pretty clear why: we were too busy eating! Check out these photos for an idea of what our members have been up to since December:

hot-fudge sundae brownies with a scoop of whipped cream buttercream; candy cane m&m cookies (caroline robb)

left: escargot on risotto in dijon, france (dan winans)

right: blood sausage and bone marrow, brasstacks supper club, boston (andre ho)

zingerman's deli, ann arbor, mi

reuben at zingerman's deli, ann arbor, mi 

omelet and fruit salad at mellow yellow, hyde park, chicago

dimanche sausage; mochi; house-made doughnut w/confiture du lait (andre ho)

something tasty somewhere in france (theresa conn)

poached salmon; ribs; roasted chicken (george tilton)

Thanks to everyone who contributed their delicious photos. Our first meeting of the semester is this Wednesday, Jan. 30th, 6-7pm in the MUB entertainment center. We have lots of exciting news regarding the Dining Hall Cookbook project, the upcoming Grind, and planning semester events. See you there!

the grind, the up-and-coming

Behold: The delicious treats of the November Grind, brought to you by Slow Food!

Vegan mocha cookies, pumpkin marshmallow fudge goop, spicy chocolate graham cracker bark, meringues, samoa brownies and carrot fries all made the menu this month.

Our next event is this Sunday, November 11th at the Waysmeet center. We will be tackling the Waysmeet Community Kitchen as a huge cleaning and organizing project from 2:30pm onward, with a pancake intermission around 5pm. Bring your favorite pancake toppings and an eager cleaning spirit for a fun afternoon of giving back to the place that gives us so much.

Hope to see you there!

meeting tonight!

Howdy y'all. Hope you enjoyed a safe and dry long weekend. We will be meeting tonight (6-7pm in the MUB Entertainment Center) to discuss ideas for a Cornucopia Benefit/Food Drive, get ready to prepare our Grind offerings, and get pumped for Sunday's French themed potluck! :)

See you there!