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Join Us for the July 11 Farm Tour 

Find out where your food comes from on this kid-friendly day-trip in an air conditioned bus to three EatGreenDFW.com farmers.  More info here.

 

A Sweet Sensation 

Check out the new sweet salsas and chips from Dread Head Chef.

We've Got Coffee

Oak Cliff Coffee Roasters are now selling their fair trade coffee here. Try It

We're Spicing Things Up!

Check out our newest offering of delicious, specially blended spices from Good Spice Specialty Foods.

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Friday
03Jul

Slow Food Teams up with Renaissance Hotel Chef for Locavore Dinner

DateFriday, July 3, 2009 at 09:46AM

Slow Food member and chef, Claudine Martyn, and Renaissance Hotel Chef Rob Richards, have developed a locavore dinner for the annual meeting of the American Guernsey Association, and the Association has opened up attendance to the public.

Tickets are $42 to this once-in-a-lifetime event and can be purchased through EatGreenDFW.com. The dinner begins at 6 p.m., Saturday, July 11 at the Renaissance Dallas Richardson Hotel, 900 Lookout Drive, Richardson, TX 75082. 

See the menu and buy tickets here. 

AuthorBrian | CommentPost a Comment |
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Wednesday
01Jul

Time's Running Short to Sign Up For Tour 

DateWednesday, July 1, 2009 at 01:44PM

If you’re interested in getting better connected with local farmers, you might be interested in our day-tour of three local farms on Saturday July 11. The culinary bus tour will take you (in air conditioned splendor) to JuHaRanch, Oak Grove Farms and Garden Harvests where you'll discover how three farmers bring sustainably grown produce, meat and dairy products to our community using organic and natural methods. And bring the kids. It’s a great way for them to learn where their food comes from.

The trip, which includes lunch at the Brown Street Cafe andKolacheDepot in Ennis, is $89 but there's a discount for Slow Food members. Just drop a line to brian@eatgreendfw and I'll send you the coupon code that's good for 10% off.

Mary Kimbrough of Food Roots has lined up three great places to visit and learn about local agriculture. And it even looks like there will be a wine tasting with wines from Calais Wineryduring our stop at Oak Grove Farms. You can find out more and sign up here.

You don't want to miss it. You will have an opportunity to buy pick of the season at all of our stops.

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Monday
29Jun

Know Any Local Grain Mills?

DateMonday, June 29, 2009 at 03:50PM

One of our members is looking for a source for locally milled flours and grains (wheat flours, steel cut oats, barley, corn grits etc). She's ok with 25-50 lb bags.  If you can be of help, email Michelle at howarth@byu.net.

Hope someone can help. 

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Friday
26Jun

Polo Anyone

DateFriday, June 26, 2009 at 04:48PM

Come on out to the Prestonwood Polo & Country Club in Oak Point tomorrow at 5 p.m. for a green event dubbed "Polo For The Planet" which will feature a mini EatGreenDFW Farmers Market, along with several green vendors like Green Mountain Energy, energy IQ, Diet Gourmet and EarthPeople. 

It's in Oak Point at 525 Yacht Club Road.  Quickest (though not the most direct) way there is to take the Tollway north until it ends. Go west on 380 for about 10 miles then head south on Naylor Road, which turns into Yacht Club road in Oak Point and look for the signs. Dominion Farms, Moss Gathers, Dread Head Chef and Good Spice Sesonings will be there.  

And there will be a polo match beginning at 6 p.m.  I've never seen one.  This will be my first.  Hope to see you there.  

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Friday
26Jun

Calling All Recipes

DateFriday, June 26, 2009 at 12:28PM

We put out a call for recipes in our latest issue of our newsletter for a cookbook we plan on putting together over the next several months and we already have two!  Justin was first with his recipe for Jackies's Sizzling Summer Squash followed quickly by Michelle and her Medditeranean Simple Dinner.  Now comes the fun part, we get to test them.  

And you can too.  Just make sure you leave a comment so we can include those as well.  Be sure your recipes contain ingredients we can get locally (for the most part, that is) like pasture-raised meat and poultry and seasonable organic vegetables.

Let's get cooking. 

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