Last Monday night’s meeting was a huge success with over 150 Fort Greeners learning and sharing over what draws people together - FOOD.
The pot luck was outstanding and all the dishes were great. But because it was a contest only one could be chosen to win our prize.
Congratulations to Janet Lindgren, a new Fort Greene resident, for her winning dish of Roasted Red Pepper Salad.
Here is the winning recipe:
ROASTED PEPPER SALAD by Janet Lindren
This dish started with Delia Smith’s recipe for Piedmont Roasted Peppers in her SUMMER COLLECTION. I made the roasted pepper pieces smaller and put them on a bed of peppery watercress to make what could be an appetizer into a salad. The aroma as this dish bakes is quite wonderful.
4 red bell peppers
6 plum tomatoes
8 anchovy fillets (or more)
2-4 cloves chopped garlic (or more)
½ cup olive oil (or less)
freshly ground black pepper
a bed of watercress tops
fresh basil
Preheat the oven to 350 degrees F.
Cut the peppers, following the indentations that run from base to stem. You’ll get either thirds or fourths depending on each pepper’s shape. Try to slice through the stem so that some stem remains on each piece. This isn’t essential, but it helps the pepper pieces keep their shape as they bake. Remove the seeds. Arrange the pepper pieces on a lightly oiled, heavy, shallow, baking sheet. According to Delia, “if the sides are too deep, the roasted vegetables won’t get those lovely nutty, toasted edges.” They also brown better if they aren’t crowded on the baking sheet. Put the tomatoes into boiling water for one minute, then into ice water. Peel the tomatoes, cut into quarters, and remove seeds. Fit tomato pieces into each pepper piece, trimming the tomato pieces as necessary.
Chop the anchovy fillets and sprinkle onto the tomatoes. Peel and chop the garlic cloves and sprinkle onto the tomatoes and anchovies. Spoon some olive oil over each pepper piece. Season with freshly ground pepper (but no salt because of the anchovies.)
Place the baking sheet on a high shelf in the oven. Roast for 50 minutes to 1 hour.
Make a bed of watercress tops on a large, flat serving dish. Arrange the roasted pepper pieces on the watercress, pouring any juices in the pan over it all. Add some chopped fresh basil, if you have it.
For her effort Janet won: A $50 gift certificate to Olea, 2 House Tour tickets, and an autographed copy of the book Images of America: Fort Greene by former FGA Chair, Howard Pitsch.
Neighborhood Meeting- Open to All
Hungry ? Feeding Fort Greene
Fresh Solutions for Healthy Eating in the Neighborhood
LAPC – The Town Hall of Fort Greene, 85 So. Oxford Street- Monday, April 19th, 2010 – 7:30 P.M.
7:00 Healthy and Affordable Pot Luck Contest - Judging by Dan DeMarti of Olea Mediterranean Taverna
Fill out entry form at registration table and be sure to set aside a portion for our judge
Tonight’s prize will be a $50 gift certificate to Olea, 2 House Tour tickets, and an autographed copy of the book Images of America: Fort Greene by former FGA Chair, Howard Pitsch.
7:30 Welcome - Paul Palazzo ([email protected])
7:40 May I Have the Envelope Please (We hope you Win!)
7:45 Fort Greene Goings-On
- Public Safety Task Force – Paul Palazzo ([email protected])
Update on proposal to enhance street safety with improved lighting
- House Tour 2010 – Live-Work-Play Fort Greene [email protected]
House Tour is the biggest and best ever Advance Tickets at
- Images of America – Fort Greene Howard Pitsch [email protected]
- Schools - Bridget Babel
P.S. 20 Spring Fling ([email protected])
8:00 Hungry? Feeding Fort Greene - Fresh Solutions for Healthy Eating in the Neighborhood
Fort Greene has changed but our choices for healthy food seem to be stuck in the past. We’ll explore the Food Solutions coming to our neighborhood
Green Hill Food Co-op (www.greenehillfoodcoop.com)
DK Holland, Kathryn Zarczynski
For information visit www.greenehillfoodcoop.com and sign up for the email newsletter
or call 718-208-4778
MARP’s ‘Myrtle Eats Fresh’ Initiative (www.myrtleavenue.org)
Meredith Phillips Almeida, Director of Community Development ([email protected])
Sam Lipschultz, Food Access Coordinator
MARP will discuss new food access initiatives including a community-run farm stand, community garden expansion, the Fort Greene FRESH Teens program, and a local healthy food task force
GrowNYC- Fort Greene Farmer’s Market update
Liz Carollo ([email protected])
Food Pantry Update
Mary Priebe ([email protected])
Vokashi - Kitchen Waste Solution
Vandra Thorburn ([email protected])
9:00 Community Forum Open Mic
The floor is yours for two minutes.
Use it to announce an upcoming event or raise an issue.
Speaking slots are limited, sign up at the door.
9:15 Final Announcements and Adjournment
Next FGA Neighborhood Meeting, Tuesday, June 29, 2010
We’ll see you next time but we’re always available online or by email at [email protected]
And don’t forget the 30th Fort Greene Association House Tour, Sunday, May 2, 2010
