Date: May 27th 2010

FridayMornings@SELMA invites you to pull up a chair and share your vision for the future of food.

Dan Vernia has been over at the Royal Park Hotel lately helping out with all manner of events.  He has come back to us this time with long-time collaborator, Mind Body and Spirits sous chef Patrick Mazur.  The two of them, along with a posse of other MBS pals will be treating us to:

·        Braised pork and polenta napoleon with rhubarb chutney. 

·        Tempeh benedict with or without an egg for veg/vegan options)

Both are served with a poached egg, asparagus and hoop greens.

Don't forget our "fruit seasonal" (sometimes freeze-onal) regular breakfast choices: Waffles with gingered apples or first-of-the-season strawberries and Lisa’s bread pudding (also strawberry this week, and sweetened with honey until Michigan figures out how to grow some non-GMO sugar!)

A few of the local farms and other suppliers we are featuring this week:

·        Garden Works – sunflower sprouts (garnish)

·        Kapnick Orchard - asparagus

·        Black Oak Farm – bacon

·        Goetz Farm (and Tessmer) – hoop greens

·        Simmons Family Farm – corn meal (polenta)

·        Ferris Farm – flour (waffles)

·        Gonzalo and Lucy Silverio’s garden – a bunch of rhubarb!

Some News:

Our current round of hoop builds from breakfast proceeds wraps up with –

o       June 5^th – We are crossing our fingers for less mud (check out this little mud-fest for example) for Beverly Ruesink of Needlelane Farm. We will be building a 30x96 gothic also with steel/polycarb end walls (similar to the one we put up over at Tessmer Farm).  Beverly has a big camp site, so a Saturday overnight celebration party is planned.  Please go here to sign up for the 5^th.

Hard work, lots of learning, tons of fun and a feast.  We have had a huge response for volunteers here already.  Thank you!  

And if you haven't read the Repasts blog for a bit, you are in for a treat.  Lisa has been doing a knock-out job documenting the exploits of this amazing community as it builds a new local food infrastructure.

Harvest Kitchen is looking for a couple more summer members -
Harvest Kitchen is a prepared food CSA (Community Supported Agriculture) program--every week from June to November members get fresh, local, organic vegetables prepared into ready-to-go dishes including soups, salads, quiche, pasta sauce, and more.  Omnivore shares (with local, humanely-raised meat) and vegan shares are also available.

And then we have:

Nate Ayers would like to bring your attention to:
"HB 5837 was introduced by State Representative Pam Byrnes
(D-Chelsea). The bill would amend the Food Law of 2000 to define a
“cottage food operation” as “a person who produces or packages
non-potentially hazardous food in a kitchen of that person’s primary
domestic residence.”   Check out the facebook  page.

So what the heck is this FM@SELMA thing anyway?

FridayMornings@SELMA is your local-foods breakfast salon.  The suggested donation for breakfast is $12 - $15.  All proceeds go to the farmers and producers of your food and our small farms-small farmers initiative.  FM@SELMA is here for you every week 6:30 to 10:00 am - 722 Soule - check out: Repasts, Present and Future for more information.  Early arrival is suggested for those on the go (we get wait-listed around 8:30).  FM@SELMA is all-volunteer.  We need your help to sustain this local-foods breakfast salon.  Please reply to this email or click here to let us know what you are thinking, and how you would like to participate.