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Our 10 annual foraged-foods dinner
was also our second at York Farm

Sunday, May 21, 11 a.m. to 4 p.m.
York Farm, Hutchinson, Minn.

After a cool, rainy week, a sold-out crowd (mittens and all) gathered at York farm for a Slow foraged meal and a host of informational tours.

The dinner was a fusion of global and local cuisine. Yia Vang of Union Kitchen cooked a Hmong-inspired meal built around Minnesota foraged foods. Foraging was a way of life for the Hmong in Southeast Asia, and when they came to Minnesota, they adapted the dishes of their homeland to the wild plants they found here.

Our family-farmer hosts, Andy Cotter and Irene Genelin, grow organic strawberries, currants, gooseberries, pears, apples and table grapes for many of our favorite Slow restaurants in the Twin Cities. These fruits flourish in an environment benefiting from 65 acres of permanent wetland planted with native grasses and flowers for pollinators.

The menu

The menu:
• Hmong Sausage Lettuce Wraps dressed with cattail shoots and mint Piri Piri Sauce (tofu option)
• Grilled Pork Char Siu with Yia’s Spring Pepper Sauce
• Vermicelli Rice Noodles with pickled ferns and burdock
• Roasted Bok Choy and wild greens
• Fried Rice in a giant wok, with smoked wild mushrooms and Hakurei white turnip
• Yia’s American Dream (shortcake, rhubarb compote, York Farm strawberries)

Beverages:
Beer, Fair State Brewing Cooperative
Hard cider, Keepsake Cidery
Fresh beet kavass, Topos Ferments
Foraged herbal iced tea


The farm and farmers

All photos by Arianna Skoog.


An Ibex from a stencil by Broken Crow, a collaboration between Mike Fitzsimmons and John Grider, two Minneapolis artists.

A rooster stencil from Broken Crow on the York Farm chicken coop.


Andy Cotter and daughter.

Irene Genelin and daughter.

Picking strawberries in the hoop house.

The young grape arbor.




Guests around the farm

The check-in table.







Tours and talks



Andy Cotter leading a farm tour.



The hoop house, with strawberry plants.


The start of a foraging walk led by Katharine Ostrowski of Urban Nettle, third from right.


A discussion of Slow Meat. led by Jack and Besty McCann of TC Farm



TC Farm talk on sustainable meat.

The Farmer Gone Wild talk, led by Nate Watter of Keepsake Cidery


In the barn


Tomas Simpson and Drew Stinson

Fashions fusing traditional Hmong elements and contemporary design presented by CHAT (Center for Hmong Arts and Talent).

The CHAT representatives.




The foraged foods display


Deer Tongue lettuce is a Slow Food Ark of Taste food. Not foraged, but grown by Loon Organics.

Burdock, used in the rice-noodle stirfry.

Chickweed, a salad green.

Catnip for the tea.

Cleavers for the tea.

Nettles for the tea.



The food and beverages

The summer kitchen at the farm.

Yia Vang at the grill.

Bok choy.

Nettles.













The committee

Hannah Germaine with Andy Cotter.

Mary Beeson and Marianne Juaryj.

Kelli Johnson.


SLOW FOOD MN THANKS THESE PARTNERS, VOLUNTEERS AND PRODUCERS FOR MAKING OUR FORAGED FOODS DINNER WILDLY POSSIBLE!

PARTNERS
York Farm, Hutchinson; Yia Vang, Union Kitchen MN, St. Paul; Urban Nettle, Hutchinson;

VOLUNTEERS
Gabe Aderhold; Alison Bettin; Sarah Black; Halen Bower; Marta Brown; Janelle Fuchs; Bob Germaine; Karla Germaine; Avery Katz; Claire Kingstad; Audrey Matson; Aidan McCoy; Iglika Petrova; Jessica Teselle; Kara VerHage; Stephanie West; Eric West

FARMS & PRODUCERS
American Hmong Farmers Association, Hastings; Common Harvest Farm, Osceola; Dawn2Dusk Farm, Cambridge; Dragsmith Farms, Barren, Wis.; Fair State Brewery Cooperative, Minneapolis; Future Farm Grown, Baldwin, Wis.; Gentleman Forager, Minneapolis; Keepsake Cidery, Dundas; Loon Organics, Hutchinson; Mississippi Mushrooms, Minneapolis; TC Farm, Montrose; Topos Ferments, Minneapolis; Sun Street Breads, Minneapolis

COMMUNITY ORGANIZATION GUEST PARTNER
Center for Hmong Arts and Talent (CHAT)

MUSICIANS
Tomas SimpsonDrew Stinson

PHOTOGRAPHY
Arianna Skoog

EVENT ORGANIZERS
Mary Beeson; Hannah Germaine; Kelli Johnson; Marianne Jurayj; Jane Rosemarin; Kim Werst

SLOW FOOD BOARD
Tamara Downs Schwei, co-chair; Kishori Koch, co-chair; Doug Engen, treasurer; Ann Kirby McGill, secretary; Mary Beeson; Russ Henry; Anna Metcalfe; Mose Momanyi Danielle Shelton Walczak



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© 2017 Jane Rosemarin

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