An Afternoon at the Princeton Bakeshop

This week Slow Food Princeton members spent a lazy Friday afternoon at the Princeton Bakeshop with Chef Rob Harbison learning how to make apple turnovers. With local apples, organic cranberries, and a pinch of cinnamon sugar, participants practiced making different pastry shapes and snacked on chocolate-covered strawberries while their creations baked. Thanks to Chef Rob and Dining Services for making this possible.

Breadmaking Workshop: Croissant, Brioche, and Puff Pastry

Slow Food Princeton members spent their Thursday afternoons with Witherspoon Bread Company’s master baker Denis Granarolo learning the art of making croissant, brioche, and puff pastry dough. Armed with flour, sugar, and lots of butter, the slow foodies took to work and created delicious chocolate croissant, raisin-walnut brioche, and palmier from scratch. Pictures of our finished products are below. Delicious!

Greening Princeton Farmers’ Market Returns!

The Greening Princeton Farmers’ Market is a grower/producer market where all of the vendors make or grow what they sell, including farm fresh seasonal produce, naturally raised meats, and other artisanal goods.

Every item sold at the Market was grown, raised or produced locally. That’s why you’ll find tasty strawberries in the spring, but will have to wait for juicy tomatoes in the early fall and pumpkins even later. What you will find is wonderfully fresh produce picked at the height of freshness.

The Market features weekly live music from 11.00 am to 3.00 pm, as well as tables with nutrition information, sustainability initiatives at Princeton, and dedicated volunteers from Slow Food to keep the operation running smoothly. The market will run every Tuesday from April 15 through May 20.

Slow Food Princeton members Emma Hare and Yuanbo Liu help manage the market.