Locally-Grown Garden Dinner

Twenty Slow Foodies spent a lazy Sunday afternoon in the Forbes College Organic Garden preparing a (very) local dinner with cooking instructor Liz Yvon of Aubergines, etc.

After harvesting heirloom tomatoes, swiss chard, eggplant, beets, turnips, basil, mint, rosemary, and parsley, all grown by Princeton students under the leadership of Ruthie Schwab ‘09, the Slow Foodies worked with Liz to prepare a delicious 5-course dinner.

On the menu was a chilled tomato bisque, rotini with pesto, Provencal-style swiss chard pie, eggplant, pepper, and tomato stacks, braised turnips, roasted beets with blue cheese pâté, a fresh herb omelette, and mint tea.  Dinner was eaten al fresco under the starry, summer night sky.

More details can be found in the Princeton Alumni Weekly magazine and The Daily Princetonian student newspaper.  Delicious!

Arianna Gianola ‘09 and Sierra Schlegele ‘11 prepare the tomato bisque

Instructor Liz Yvon helps students prepare the swiss chard pie

Slow Food Princeton President Joseph Vellone ‘10 and Carolyn Edelstein ‘10 harvest tomatoes from the campus garden

Steve Marcus ‘10 makes sure the peppers are just right for the strata

Mary Marshall ‘10 prepares the blue cheese pâté

Slow Foodies enjoy a candle-lit, organic, and locally-sourced dinner under the stars. A perfect summer night!