St. Pat’s on the East End Goes Better with Local Porter
photo from NYT Cooking
WATCH: Roll Out the Red Carpet! We Dropped a New Video
We Are Slow Food was created by Bfantastic, directed by Bill Mouton and produced by SFEE board member Maria McBride.
We are so proud of the people on the East End who grow, fish, harvest, process and cook the delicious food our end of the island provides. And we’re proud of the work we do with them. So we made a video!
Watch to learn about us and about the people we recognize and those we were able to help during the pandemic in order for their business to survive. Read more about them below.
See Who Is Slow Food
We feature 12 producers, oyster farmers, organic farmers, gardeners, winemakers and chefs in “We Are Slow Food.” See who they are and read their bios.
Check Out Who’s Featured in our Video “We Are Slow Food”
RECIPES: Latkepalooza
We’ve got the recipes from our Latkepalooza Slow Food East End Live. Chef Noah Schwartz and his mom Pennie, our own chair of the SFEE board, demonstrated how to cook the latkes and how to break down the argument of the choice between baked or fried.
Noah’s Local Cheese Pumpkin Latke Recipe
- 2 lb. local cheese pumpkin (or other hard winter squash like butternut)
- 1 yellow onion
- 1 egg
- ½ cup flour
- ¼ cup thinly sliced scallions (greens or tops)
- 1 Tbl. Garam Masala
- Chives for garnish
- Canola oil for frying
- Salt and pepper
Peel, seed and scrape pumpkin. Grate pumpkin and onions on largest side of a box grater. Ring out all excess liquid through a towel, squeezing hard. Mix in eggs, flour and scallions. Fold in with your hands to incorporate ingredients. Form lose ¼-cup cakes and pan fry for approximately two minutes on each side until golden brown. Garnish with thinly sliced chives. Serve warm with applesauce and sour cream.
Noah’s Potato Latke Recipe
- 3 large white potatoes
- 1 yellow onion
- 2 eggs
- ½ cup flour
- ¼ cup thinly sliced chili peppers (optional)
- Chives for garnish
- Canola oil for frying
- Salt and pepper
Peel potatoes and cover with cold water. Boil for ten minutes or until just tender with a fork but not soft. Let chill in refrigerator until fully cooled. Grate potatoes and onions on largest side of a box grater. Ring out all excess liquid through a towel, squeezing hard. Mix in eggs flour and chili’s if using. Fold in with your hands to incorporate ingredients. Form lose ¼ cup cakes and pan fry for approximately 2 minutes on each side until golden brown. Garnish with thinly sliced chives. Serve warm with apple sauce and sour cream.
Noah’s Local Sweet Potato Latke Recipe
- 2 medium sweet potatoes
- 1/2 yellow onion
- 1 egg
- ½ cup flour
- ¼ cup thinly sliced scallions (bottoms)
- Chives for garnish
- Canola oil for frying
- Salt and pepper
Grate potatoes and onions on largest side of a box grater. Ring out all excess liquid through a towel, squeezing hard. Mix in eggs, flour and scallions. Fold in with your hands to incorporate ingredients. Form lose ¼ cup cakes and pan fry for approximately 2 minutes on each side until golden brown. Garnish with thinly sliced chives. Serve warm with applesauce and sour cream.
Vegan Sour Cream
- 1 cup raw cashews, soaked for at least 4 hours if you do not have a high-powered blender
- ½ cup water
- 1 tablespoon lemon juice, or more if needed • 1 teaspoon apple cider vinegar
- Heaping ¼ teaspoon fine sea salt
- ¼ teaspoon Dijon mustard
- If you soaked your cashews, drain and rinse them until the water runs clear.
- In a blender, combine the cashews, water, lemon juice, vinegar, salt and mustard. Blend until the mixture is smooth and creamy, stopping to scrape down the sides as necessary. If you’re having trouble blending the mixture, or would prefer a thinner consistency, slowly blend in up to ½-cup additional water, as needed.
- Taste and add an additional teaspoon of lemon juice if you would like more tang, or add more salt for a more intense flavor. Serve immediately or chill the sour cream for later.
- Leftovers keep well, chilled, for about 5 days. The sour cream will thicken the more it rests, thin by whisking in a small amount of water.
2020 Wrap Up: COVID Relief; Food Pantry, Restaurant and Grower Donations
Every year we like to look back to see what we accomplished to fulfil our mission of working towards good, clean and fair food for all. This year started out like any other. We spent the first three months planning our 11th Movable Feast. The auction and walkaround tasting of local food and beverages is entirely donated by restaurants, producers and local merchants. The proceeds fund grants to establish and maintain school gardens and provide stipends for young “master farmers.”
As we all know, plans had to change and quickly. Many people who bought tickets gave as donations. The auction switched to entirely online and, you know, things turned out pretty good!
What we were able to do with that money was provide a quick response to the local food community hit hard by the virus. We donated $ 15,000 to food pantries, gave $9,000 in grants to oyster farmers, winemakers, farmers and producers. And $5,000 to our Snail of Approval restaurants and farm stands. With the help of many, we provided Community Action Southold Town with 400 chickens.
In the meantime, we moved online and started Slow Food East End LIVE, Zoom events where local chefs and a distiller gave demonstrations and recipes.
In 2021 we’re looking forward to round two when we can resume and expand our Chefs to Schools program, run by board member Jay Lippen (thanks Jay!) with the generosity of local chefs who taught cooking classes to students at Oysterponds. And, of course our most successful program, the school gardens. The stories of students getting excited about vegetables are so satisfying.
And we’re looking forward to seeing more of our supporters, members and sponsor. Here’s to a slow 2021.
The Slow Food East End Gift Box
photos by Kate Fullam
Slow Food East End is proud to offer a gift box filled with locally grown and artisanal products from our region. The ingredients feature heritage ingredients from the Slow Food Ark of Taste. The finished products have been lovingly processed and packaged by the East End Food Institute at Stony Brook Southampton. Producers include: Amber Waves Farm, Amagansett ; I and Me Farm, Orient; and honey from the Happy Herbalist, Southold. Box includes two bonus Slow Food East End wine glasses.
The Slow Food East End Gift Box is $75. Shipping via USPS is included.
Your purchase and donations support Slow Food East End’s programming and our ongoing work with all local farmers (land, livestock and marine), chefs, producers, students and food pantries on the East End of Long Island. Slow Food East End is all-volunteer chapter of Slow Food USA located on the East End of Long Island, SFEE is a non-profit, tax exempt organization and one of the largest Slow Food chapters in the USA. Join Us!
Slow Food East End works to inspire our community and to partner with like-minded organizations to create a food web that is environmentally sustainable, preserves cultural traditions, is healthy and delicious, and celebrates the joys and justice around food that is good, clean and fair for all.
Amber Honey
Pure Southold gold made by Pennie Schwartz’s bees that keep the Happy Herbalist’s plants pollinated. Use to sweeten your favorite tea or enjoy drizzled over sliced fruit and cheeses.
Spicy Sea Salt
Heirloom varietal Jimmy Nardello Peppers and African Fish Peppers grown and harvested at I & Me Farm, Orient, mix with sea salt combine for a spicy, smokey coarse finishing salt. Delicious on grilled vegetables and meats.
Citrus Pumpkin Butter
Heirloom varietal Long Island Cheese Pumpkin pulp, grown and harvested at Amber Waves Farm, Amagansett, is balanced with orange and warm spices for a mellow spread. Perfect slathered on scones, toast or as a topping for vanilla ice cream.
Pumpkin Seeds
Heirloom varietal Long Island Cheese Pumpkin seeds grown and harvested at Amber Waves Farm, Amagansett, are spiced just enough to create a delicious snack, a crunchy topping for oatmeal or to add holiday spice flavor to your favorite crumb pie topping.
