MAGNOLIA FARMERS’ MARKET
June 18, 2011
Start your summer by joining Tamara and the creative team of TENDER: farmers, cooks, eaters at Dish-it-up in Magnolia from 11:00 – 1:00. Tamara will prepare dishes from TENDER with ingredients that are available right now from our farmers. She will also be signing your book copies and sharing tips for enjoying fresh, local foods. Portions of the proceeds from the sale of TENDER will be donated to support the growth the Magnolia Farmers’ Market.
Come by and join the celebration.
METROPOLITAN MARKETS 4OTH BIRTHDAY CELEBRATION
June 24, 2011
We are celebrating 40 Years of Local Flavor at Metropolitan Markets at the Queen Anne location from 4:00 – 6:00.
Tamara will prepare and share dishes from TENDER: farmers,cooks,eaters.
It’s time to party!
PCC FARMLAND TRUST
June 27, 2011
Local Chefs for Local Farms and PCC Farmland Trust will be gathering at The Reading Room from 6:00 – 9:00, hosted by Tamara Murphy. A 4-course dinner and panel presentation with Tamara and George and Eiki Vojkovich of Skagit River Ranch. A portion of the proceeds from the sale of TENDER: farmers, cooks, eaters will be donated to PCC Farmland Trust.
Continue to learn about our connection to the source of our food – our farms and farmers.
My husband is originally from Los Angeles and loves to grill out, rain, shine and even snow. He believes every dish can benefit some way from coals (he’s a purest) or wood, be it savory or sweet. Two weeks ago we were lazing around the house on a weekend, trying to decide what to serve some friends who had responded to a last minute dinner and “come watch the game” invite at our place. Pizza came to the forefront, but neither of us felt like going out to the store and none of the places that deliver had a pie that sounded the least bit appetizing.
We decided it’s never too early in the season to light up the Weber and, inspired by a recipe in Tamara Murphy’s new cookbook, “Tender: farmers, cooks, eaters” thought we’d let the barbecue recreate a taste akin to a wood fired pizza oven. We also rationalized that it would be fun to let everyone choose their favorite toppings and pile them on in whatever manner or quantity seemed appropriate. I whipped up a salad and when our guests arrived, we got cooking. The overwhelming consensus was that this group were thin crust lovers, so we rolled out the dough into a free form shape (how do those pizza makers get that perfect circle?), vaguely round and about a foot in diameter.
For the whole story http://galtime.com/article/food/42242/11760/crafting-homemade-pizzas-seattle
Tender: A Cookbook Review
What do you get when you combine fresh farm-grown food, a commitment to supporting that food, and women with passion? You get Tender: Farmers, Cooks, Eaters, a newly-published cookbook alive with stories, full-color photos, and thoughtful recipes that express the joys of eating locally.
Amber Stott of Awake at the Whisk shares her experience with TENDER -http://awakeatthewhisk.blogspot.com/2011/03/tender-cookbook-review.html
I am grateful to be living in a time when I must pay attention. We have all become more sensitive and knowledgeable about the fact that food plays a major role when it comes to our own health and well-being. The choices that we make affect our communities and the planet where we play and live. TENDER is the result of my own growing awareness through the years of how I can meet the challenges of making better choices.
Please Join us Saturday, April 16th, 2011 for the 8th Annual Breast Cancer Fund dinner & silent auction in support of Cancer Prevention.
Tamara will prepare our multi-course dinner using ingredients from local farms and recipes inspired from her new book, TENDER: farmer, cooks, eaters. Proceeds from this event directly benefit & support the Breast Cancer Fund’s ground breaking work to identify and eliminate environmental and other preventable causes of cancer.
For reservations go to http://www.brownpapertickets.com/e/168009
“Sometimes we forget how good simple things can be.”
What could be more sustainable than cooking a meal at home using fresh, local and organic products? A friend recently sent me the new cookbook, TENDER farmers, cooks, eaters by Tamara Murphy, and what a treat it turned out to be. From the scrumptious photos to the mouth-watering recipes and sprinkled liberally with quotes for quiet reflection and simplicity at its finest, this turned out to be too lovely a book to hide on the shelf. TENDER has earned a spot on my living room table, where I can refer to it often in planning for the next gathering with family and friends.
We wanted to share these comments from Jill Sughrue. Jill was a recipe tester and is founder of Sustain NW whose mission is to promote and advance sustainable practices in the Pacific Northwest by educating, connecting and inspiring. FOONOTES is Jill’s newsletter and is truely worth following. We are grateful for the work Jill is doing on behalf of all of us.
“If you want local food, you have to grow it.”
– Andrew Stout, Full Circle Farm
We have an exciting February fast approaching so time to plan a few fun activities. Tamara and TENDER are out and about in February so why not stop by and say “hi” –
Here is what’s going on -
Fun Friday out of the rain -
2/11 Metropolitan Market
Queen Anne location
Book Signing and tastes
4 – 6 pm
Gardens aren’t just for flowers –
What are people saying about TENDER?
“TENDER is a tribute to the relationship forged between a farmer and a chef and the resulting magic of a great meal. All farms should have a Tamara Murphy as a friend.”
- Mas Masumoto, organic peach farmer and author
Epitaph for a Peach and Wisdom of the Last Farmer
“Tamara has just given the world the ultimate chef’s cookbook. This is how we eat, think, and love if we care about our world, our ingredients, and what we take to the table and give to our families, ourselves, and our friends. This book feels like home. A must-have book in any foodie’s library!”
- Holly Smith, chef/owner
Café Juanita and Poco Carretto Gelato
“Tamara Murphy has been my hero for a long time. I’m so glad to see her passion, sensibilities, energy, vision, and sense of community bundled so compellingly in this book. Many of the photos show Tamara’s hands in or near the soil, and that is what she is all about. This high priestess of farm-to-table cooking shows us that a simple, honest, know-and-be-true-to-your-ingredients-and-the-seasons meal is ultimately the most satisfying.”
- Jon Rowley
Saturday evening with Michael Pollan and an auditorium filled with interested, listening, and active people was a truly inspiring. Pollan reminded us that with all the confusion on the packaging of ‘edible food-like substances’ we can continue to ask ourselves why and how we arrived at this place and reframe our thinking. Real food, food our grandmothers cooked with, doesn’t have writing on it.
Listening and questioning – what are my choices?
For an overview of the preentation from last Saturday’s talk you may enjoy this piece by GoodFood World. We did!
Being on Ninety Farms walking the fields, feeding animals, taking pictures created one level of awareness. Being able to help pick up and put back together a farm and home after flooding was much more. This is the gift of understanding where our food comes from and the importance of committed farmers like Linda.