Members to Enjoy Harvest Meal at Chert Hollow Farm

THE EVENT
Slow Food Katy Trail invites you to explore a diversified Missouri organic farm through a special tour and dinner. Participants will tour the farm with the owners, learning about its integrated organic methods, then enjoy a light meal inspired by Southern cuisine and prepared primarily from ingredients grown and produced on-farm.

Eric and Joanna Reuter founded Chert Hollow Farm in 2006 as a diversified homestead farm raising fresh produce for market while feeding its owners year-round. The farm earned Organic Certification for produce in 2009. Eric and Joanna strive to live by the principles they market: a dedication to local foods through self-sufficiency and avoidance of processed foods. They are working to integrate vegetables, fruit, grains, livestock, poultry, dairy, and more into a self-sufficient farm that respects the traditions of their ancestors while making use of appropriate innovations. Maintenance of diversity is one of their basic principles of farming, as evidenced by their focus on heirloom vegetables and heritage breeds, including a number of Slow Food Ark of Taste varieties. They intend to earn a decent living while feeding themselves and visitors with the freshest and best food possible, sourced on-farm as most farms once did.

THE MEAL
The proposed menu reflects a time when farms still supported themselves, and visitors could be assured that any food offered was sourced from the farm with pride. All but a few basic ingredients such as oil, vinegar, and spices will be harvested and/or produced on-farm for this meal, which will be prepared by Eric & Joanna. They chose a Southern theme this year to reflect Missouri’s heritage and as an American cuisine traditionally rooted in fresh ingredients and local flavors. Food will be served in a tasting format, one item at a time as it is prepared, to ensure that each is enjoyed fresh. This meal will be vegetarian-friendly, as meat on Chert Hollow Farm is seasonally available and butchering does not happen until later in the fall.

THE PROPOSED MENU
(Menu items subject to change based on availability.)

Hoppin’ John
Our take on a classic bean dish prepared with heirloom cowpeas, onions, garlic, hot peppers, tomatoes, mixed greens, and more; topped with fresh cheese from the farm’s goats.
Mixed beans
A simple tasting of heirloom dried beans, allowing their excellent flavor to be enjoyed.
Nothin’ but cornbread
Southern-style cornbread, using only fresh-ground farm-grown cornmeal, leaveners, farm-made yogurt, farm-fresh eggs, and salt. Served with Missouri honey, sorghum, or farm-made jams. Baked in cast-iron.
Mess of greens
Mix of collards, mustard, kale, beet, and more, sautéed with garlic and vinegar.
Fried green tomatoes and okra
Fresh heirloom green tomatoes and okra breaded with freshly ground farm-grown cornmeal and lightly pan-fried in a cast-iron skillet.
Mint iced tea
Freshly brewed iced tea made with three varieties of mint.

Seasonal dessert
To be determined.

TAKING PART
This event is a trial of a new initiative by Slow Food Katy Trail to help support membership for farmers who uphold the principles of Slow Food. The suggested $15 donation will pay for an annual membership for Chert Hollow Farm, and additional funds will go toward SFKT’s other work. 16 slots are available; contact Bernadette Dryden to reserve yours at slowfoodkatytrail@yahoo.com.

LOGISTICS
This event will be held Wednesday evening, September 16. The tour will start at 6 p.m., with the first food becoming available at 7 p.m. Please RSVP by Tuesday, September 8 . Beverages other than water and fresh tea will be on a BYOB basis. Chert Hollow Farm is located 12 miles/20 minutes north of Columbia, and carpooling is encouraged. Directions will be provided to confirmed attendees.

SFKT Labor Day event to shed light on country's school lunch program

Slow Food Katy Trail—the mid-Missouri chapter of Slow Food USA—will show the movie, "Fresh" (see movie synopsis below), on Labor Day, Sept. 7 at 4 p.m. at Ragtag Cinema in Columbia. It will be one facet of the 4 to 7 p.m. event that will help shed light on the state of our nation's school lunch program.

This event is being held in conjunction with Slow Food USA 's national campaign, "Time for Lunch," to garner support for the federal Child Nutrition Act reauthorization. We want Congress to make the act a stronger mandate for real foods in schools. The act dictates all the regulations for public school food, including the money the federal government provides for school lunches. The "Time for Lunch" campaign is about showing Congress that Americans throughout the country care about providing real food to our school children.

We also will be showing a film short from the Appleton, Wisconsin school system that highlights its success with real food in schools. A panel discussion, led by local food activists, will follow the films.

Afterward, we'll socialize in the Uprise cafe and patio with fresh watermelon, sweet and savory crepes, heirloom-tomato bruschette and bratwurst bites—all local, of course. We also will have a variety of food-related activities for young children, supervised by adults, while the movies are being shown. We will get the children to write letters to legislators, and have information for adults to use to contact their legislators about the Child Nutrition Act.

Please join us for great local food, provocative documentary films and stimulating discussions. Use this opportunity to become part of the grassroots campaign that we hope will change forever the food being served in our nation's schools.

Only 75 tickets are available, and will be sold in advance at the Ragtag Cinema box office beginning Aug. 12. They are $10 each for adults and children older than 12; admission is free for children under 12, but movie is not included. Even if you aren't able to attend, you can effect change by writing your legislators. Please see the Slow Food USA Web site to sign the REAL FOOD AT SCHOOL petition and to learn more about how you can help:

www.slowfoodusa.org/index.php/campaign/time_for_lunch/

For additional information on Slow Food Katy Trail activities, please visit us at: slowfoodkatytrail.blogspot.com

About "Fresh," the movie:
FRESH celebrates the farmers, thinkers and business people across America who are re-inventing our food system. Among several main characters, FRESH features urban farmer and activist, Will Allen, a 2008 MacArthur’s “Genius Award” fellow; sustainable farmer and entrepreneur, Joel Salatin, made famous by Michael Pollan’s book, "The Omnivore’s Dilemma"; and supermarket owner, David Ball, who is creating a new market model for our family farmers. FRESH’s focus on these inspiring individuals and their initiatives throughout the country provides the audience with actionable solutions. FRESH is a call to action.

Greystone Farm to host fifth annual quarry party

Slow Food members Julie and Tim Walker of Greystone Farm invite SFKT members (and other faithful customers of their eggs, chickens, turkeys, sausage and beef) to their wonderful farm on August 2 for a potluck and swimming party. Please see the invitation details below.

This is one of our favorite Slow Food events. We are always treated to wonderful food, camaraderie, a beautiful quarry to swim in and an all-around great way to spend a summer Sunday. Last but not least, it's always a pleasure to experience a farm from which so many wonderful local products emanate!

Please join us!

GREYSTONE FARM'S 5th QUARRY PARTY

Back By Popular Demand!
Sunday, AUGUST 2
Swimming, hiking, boating, volleyball, birding, appetizers & beverages
begin at 2:00 pm
followed by barbeque & potluck at around 4:30 pm

Please bring a homemade dish to share (preferably made with mostly local ingredients),
plates and silverware for you and your family members, chairs and swimming gear including
floating devices. We'll supply the boat, cups, napkins, beverages and various grilled meats.

Please RSVP if coming so that we have
enough beer, brats, ribs and burgers!
660-248-3949 or greystonefarm@netscape.com

From Fayette, Glasgow & Harrisburg--Get on Hwy. 5 going south out of Fayette. Turn left onto Hwy. DD and go to CR 425. Go right onto CR 425 and drive 2 miles until you see the "Greystone Farm" sign on your left.

From Columbia & places east of Columbia--Take I-70 west to exit 121 (Midway/Hwy. 40). Go right (west) onto Hwy. 40 to Hwy. 240. Go right (north) onto Hwy. 240 to Hwy. P. Go left (west) onto Hwy. P to Hwy. DD. Go right (north) onto Hwy. DD to CR 425 (first gravel road). Go left (west) onto CR 425 and drive 2 miles until you see the "Greystone Farm" sign on your left.

From Boonville & places west of Boonville--Take I-70 to Boonville exit 101 (Hwy. 5). Go north on Hwy. 5 through Boonville & over the Boonslick Bridge. Stay on Hwy. 5 through New Franklin (jog left at the stop sign next to the caboose). Continue north on Hwy. 5 to CR 426. Go right (east) onto CR 426. At the "T" in the road, go right onto CR 425 and continue 1/8th of a mile to the "Greystone Farm" sign straight ahead.

Once all visitors see the "Greystone Farm" Sign: Go between the two stone posts & down the lane watching for signs to the quarry. The road is bumpy & our pets, livestock & wildlife abound so please drive slowly!

Dinner-in-the-Vineyard Fundraiser a Splendid Event

Mike Odette of Sycamore puts the finishing touch on the evening's dessert trio: chocolate tart with crème anglaise, crème caramel and macerated fresh fruits.


Slow Food Katy Trail hosted its first Farm-to-Table "dinner in the vineyard" on June 14 in a century-old tobacco barn set among the beautiful vineyards at Les Bourgeois near Rocheport. The 100 attendees celebrated local food, the farmers and artisans who raise and produce it, and the chefs who cook with it. Proceeds from the dinner help fund Slow Food Katy Trail's "Slow Food-in-Schools" projects with local school children.

Donating their time, creativity and precious day off from the restaurant business was a "dream team" of the area's best chefs. Cooking together for the first time were: Craig Cyr of The Wine Cellar & Bistro, Mike Odette of Sycamore, Ben Clay of Les Bourgeois Blufftop Bistro and Brook Harlan of the Columbia Area Career Center Culinary Arts program.

All the farmers/artisans/chefs took brief turns at the mic to talk about how they raised and produced their food and how the dishes were created.

Les Bourgeois staff conducted a winery tour and a trip through the vineyards via hay wagons before dinner, while the John G. Stewart trio filled the air with jazz favorites.

In attendance and donating food and drink to the dinner were:
Dennis and Merritt Van Landuyt of Troutdale Farm (trout for the trout ceviche)
Susie Everhart of Susie's Grass Fed Meats (lamb for the main dish)
Walker Claridge and Kimberly Griffin of the Root Cellar (salad greens, vegetables and fruits for several dishes)
Alan McClure of Patric Chocolate (chocolate for the chocolate tart)
Cory Bomgaars of Les Bourgeois Vineyards and staff (wine which accompanied each course)
Julie Walker of Greystone Farm (eggs for the salad and desserts)
Jenn and Ken Muno of Goatsbeard Farm (variety of goat cheeses for the cheese course)
Lee Eckel of Lakota Coffee Co. (coffee)

Mark and Rita Newman of Newman Farm in Myrtle couldn't attend, but donated Berkshire pork for the main dish. Ron and Courtney Rottinghaus of Uprise Bakery also couldn't attend, but made special loaves of Epi bread for the occasion.
Flat Branch Pub and Brewing donated beer.

Please see more photos from the event at:
http://www.flickr.com/photos/slowfoodkatytrail/sets/72157620517967915/

Dinner in the Vineyard on June 14

The tables are set in the bucolic tobacco barn at Les Bourgeois vineyards for the glorious local feast on Sunday! A more stunning setting in mid-Missouri you would be hard pressed to find. Come hungry for delicious edibles, a glorious view and wonderful music and camaraderie.

Only a tornado would alter our plans now!

See all you lucky ticket holders on Sunday,

Cheers,
The snails at Slow Food Katy Trail