Let's Go to the Farm - Terk's Acres!
Post Date: February 2, 2010
Dear Snails,
Let's take another Trip to the Farm! Sharon TerKeurst has kindly invited Slow Food First Coast to come out and see her beautiful herd of Alpine dairy goats on Sat, February 20th. She is expecting us at 2:00 p.m. Latest update: Nine kids were born this past weekend, so we will get to see them when they are only a couple weeks old. Baby goats are the cutest ever! Sharon will show us around the farm and then treat us to a cheese tasting. Yummy! She will have milk and cheese available to purchase.
We can meet in the parking lot of the new Publix on SR 16 at 1:15 p.m. to carpool. Those of you who are coming from a different direction can meet us there. Terk's Acres address is:
3000 Joe Ashton Road
St Augustine
904.824.4871
Go ahead and visit their website - www.terksacres.com. There are some great pictures of their prize-winning goats. Also, under Contact is a link with a map to their place.
Please rsvp to me at dafambly@hotmail.com, so I can let her know how many of us to expect. Hope to see you goat lovers there!
Joan Kramer
SFFC Steering Committee
Griffin Farms Diamond Bar Ranch Field Trip!
Post Date: January 25, 2010
Slow Food First Coast's recent field trip to Griffin Farms Diamond Bar Ranch was a huge success! The weather was perfect, and we had a great turnout. Mr Griffin first explained a bit about his commercial herd of Brahma-Angus grassfed cattle, and then took us all on a hayride around his 1800-acre ranch. We even got to see a newborn calf! The cows and their babies are so contented, and Mr Griffin takes great pride in his registered Angus bulls.
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The ranch is involved in a research project with the UF/IFAS extension to establish feeding methods for successfully raising grass-fed beef. The cattle are put on rotating fields of rye and purpletop turnips, which are surprisingly high in protein. Mr Griffin grows all of his own forage, and has put in wells to provide clean water for the animals. He explained to us the typical cycle each animal goes through during the year, and how much goes into maintaining a ranch. His standards are quite high, so you know the beef he raises is of the best quality. The nutritional value of grassfed beef is superior to that of cornfed beef - check out www.grassfedbeef.com.
After our tour of the ranch, Mr. and Mrs. Griffin treated everyone to primo charcoal-grilled Angus burgers for lunch. This was the highlight of our gatronomic adventure, and the potluck salads we brought rounded out our meal. We were then pleased to award the Griffins our own Slow Food First Coast Snail of Approval for the quality, authenticity and sustainability of the fine beef they provide to the First Coast. We all had a wonderful time, and the Griffins were the most gracious hosts.
If you would like to purchase some beef for yourself, and I suggest you do, please contact the ranch directly. Currently steers are available whole, in halves or in quarters, wrapped and labeled, pricing is by weight of each animal. Custom cuts can be ordered, and if your household is small you can share an order with others. The phone number to call is 386.659.2732, and Mr Griffins email address is HAGriff@aol.com. More information is also available at the ranch's website: www.flagrassfedbeef.com
Joan Kramer
SFFC Steering Commitee
Winterfest 2010 - January 14, 15, & 16, 2010
Post Date: January 07, 2010
Join the chefs and students of the First Coast Technical College as we heat up our kitchens with a bevy of competitions. This is our 15th annual competition! It is hard to believe we’ve been at it so long, so come join us and help make this the best round of competitions ever!
As in years past we begin with an ice-breaker reception on the evening of Thursday the 14th. Then on the 15th the Junior Member teams will do their Skills Salon and heat up the kitchens. On Saturday the 16th both students and professionals get to compete. Professional chefs will do the Pro-Chef Signature Hot Food Challenge – Category K and students have the opportunity to show their skills by doing the SK-1 competition. This is the first year we’ve done the SK category and it should be a lot of fun. While the pros and students work in the kitchens the Salon participants will wow us with their incredible creations.
Awards receptions will be held on Friday the 15th for the Junior Member teams. At noon on Saturday the 16th the Salon awards will be presented. The Pro-Chef Signature Hot Food Challenge and SK-1 awards will be presented as soon as the judging of this event is finished.
As in past years we will roll out the southern hospitality and make sure participants and quests alike will be well fed. We plan to make this the best event we’ve ever done so please get your reservations in. Space may be limited and is based on a first come, first entered basis.
We can’t wait to see you again!
David S. Bearl, CCC, CCE
Program Director
FCTC School of Culinary Arts
2980 Collins Avenue
St. Augustine, Florida 32084
904-547-3460
Fax: 904-547-3459
E-mails: david.bearl@fctc.edu; rotachef@yahoo.com