Evento

Slow Food Eugene One Field Meal - Barbacoa

We are fortunate to have Brendan Mahaney from Belly as the chef. He looked over what the Decks produce and realized he had the ingredients for cooking a traditional barbacoa. So a group of volunteers will go to the farm on Saturday to dig two cooking pits where the goat, lamb and cabezza will be cooked on embers and hot rocks over a cauldron of carrots, celery and onions. The meat is then covered in cornstalks and buried. When folks show up for dinner, we'll be getting ready to dig it back up. Brendan is also cooking a special mole` for a whole bunch of beef short ribs.

The event is kid friendly and we want the kids to know that food grows from the dirt. We'll take all of the kids on a walk through the garden and they'll get to see all of the animals before dinner. The music is by Kelly Thibodeaux and Acoustic Etoufee. He will bring his kid fiddles and ask them to join in. Please bring your kids and grandkids and encourage your friends to do the same. But please know that this is a working farm and you will have to supervise the kids you bring.

Also, remember this is a farm picnic. So please bring your own place settings. We will supply all of the tables and chairs. Finally, we've been able to keep the price low. Actually we're lowering it to $25 this year. This is not a fundraiser. We offer the event at cost to make the event available to as many people as possible. But if we get lucky and make some money, we give it away to the School Garden Project.