from there we can start looking at producers // suppliers * Sylvie: Research on what is seasonal & local in this time. * AJ goes to Utrecht & talks to uxa about trial at the Dining Hall (e-mail sourced) * AJ asks if we can organize it at the Gliding Club / Volleyball Club

To do for when we have an okay: * Start preparing the sauces // drinks // ferments - Chili oil - Make mixes for peanut sauce - Start making sprouts??? - Pine infusion? https://msshiandmrhe.com/pine-needle-soda/ (all year round!!) -Drink from Jeneverbes? (can’t be picked, bc endangered (lol) species, but we can buy it) * Flyer? Ask Thomas for graphic design?

MENU DAY 1 NOMADS (O) amuse-bouche Rujak with crab apple, broccoli raab, radish, cucumber (I) Peasoup with chili oil, crispy garlic and shallots (pickled & then fried??) & homemade roasted ryebread * Recipe ryebread: https://heelgezondemama.blogspot.com/2013/10/recept-fries-roggebrood.html (If this works well, we can make some extra and sell them on the side? Stays good for 5 days) * Soup base: Recipe of my mum: (1) Trek bouillion van krabbetjes met splitewrten, laat net zo lang staan tot de splitewarten kapot zijn gekookt. Je kunt hier zuurkoolspek aan toevoegen. (2) Voeg prij, knolcelderij (wortel optional) en aardappel (om te binden) toe. * Optional: microgreens topping (pea shoots) * Chili oil * Topping: smoked, roasted, salted almonds (or chestnuts?) Recipe1 Ingredients and measurements (here I used a 700ml jar): * Dried Calabrian pepper (30 - 50g) You can still choose to use convenient store regular red pepper flakes it will be delicious as well * Olive oil (300 ml) * Peppercorns (4–5) * Rosemary (I don’t know how to measure herbs but 1 tablespoon ?) Thyme (1 tablespoon) Dried tomatoes (40g) * Garlic (5-6 cloves) * Salt (1 teaspoon)
Step 1:
In a large jar, add the chili flakes, the rosemary, the thyme, the salt and the peppercorns. Add the garlic and the dried tomatoes, previously chopped.
Step 2:
Heat olive oil on high.
Dip a wooden chopstick into the oil—if small bubbles form, it’s hot enough! Step 3: (Warning: do this outdoors because of the chili fumes):
Pour the hot oil into the jar while stirring continuously so the mixture doesn’t burn, for about 10–20 seconds. Let it rest with a cloth on top until the chili oil has cooled and put the lid on. Recipe2 Ingredients and measurements (here I used a 700ml jar): * Red pepper flakes (30–50 g) * Deodorized sunflower oil (300 ml) * Garlic (3–4 cloves) * Ginger (1 good-sized piece) * Small cinnamon stick (x1) * Peppercorns (4–5) * Cardamom pods (3–4) * Soy sauce (100 ml) * Sesame oil (1 tablespoon) * Rice vinegar (1 teaspoon)
Step 1:
In a large jar, add the chili flakes, the cinnamon stick, the cardamom, a pinch of salt, and the peppercorns. Add the garlic and ginger, previously chopped
Step 2:
Heat the deodorized sunflower oil on high.
Dip a wooden chopstick into the oil—if small bubbles form, it’s hot enough!
Step 3 (Warning: do this outdoors because of the chili fumes I prefer reckless abandonment):
Pour the hot oil into the jar while stirring continuously so the mixture doesn’t burn, for about 10–20 seconds.
Step 4:
Add the soy sauce (gluten-free so everyone can enjoy it), the sesame oil, mix well, and that’s it!!! Milena S. (<3 <3 <3 Merciiiii MIlé)

2. Kupat tahu: Kedu-style dish of fried tofu, compressed rice cake (kupat), cabbage, mung bean sprouts, served with a thick roasted peanut sauce. * Recipe reference (in ID) https://www.idntimes.com/food/recipe/resep-kupat-tahu-batoar-khas-temanggung-sajian-gurih-01-mtn6k-78krd2 * 5-6 days prior: grow sprouts https://www.maangchi.com/recipe/sukju-namul * Microgreens: alfalfa, broccoli, * Recipe kupat: https://cookpad.com/id/resep/24705581?ref=search&search_term=ketupat+plastik * Where to harvest banana leaf (optional)

3. Chestnut tarte tatin (dessert); chestnut mashed filling, with some oven roasted chestnut on the side & caramalized apple with lemon. Needs a creamy or ice cream side no? Yes I agree! Something light & flavorless. Can we make something basic? Probably, let’s try. Otherwise, a custard would be possible too, maybe simpler, but make sure it’s hot/cold) * https://lesgourmandisesdeya.fr/creme-de-marrons/ We can probably still get chestnuts at the market, but end of season is kind of now.

MENU DAY 2: (II) Soup of soesterknollen Inspiration https://www.francescakookt.nl/basisrecept-voor-romige-knolselderijsoep/

Publication: Draft up the publication in tandem with the with the pop-ups, each month?? Result into a seasonal calender; 12 months, every page is linked to a month. What you can get but also things you can forage out in the wild, depends on what we have recipe wise and what we find on our research. >Birch syrup >Spring garlic pesto >Elderflower cordial >Rosehip jelly >Bosbessen >Hortas >Pinus sylvestris syrup or soda (green/redish pines to be picked from May/early July) https://www.instagram.com/p/DLAXpY1iK4G/ > Tamme Kastanjes (septemeber till mid november) > Crab apples!!! https://thekitchenknowhow.com/can-i-eat-crab-apples/ Plus research

Different venues ideas and places to ask? 1. ACVZ (Gliding Club) 2. Odessa in Amsterdam 3. UCU (test kitchen) 4. Tears in Amsterdam East

1. Seasonal produce calendar (oceanic )<3 (I’ll add more, sorting through sources) Winter: Apple, pears, kale, carrot, leek, cabbage Spring: Beetroot, spinach, asparagus, leek, carrot, radish, celeriac, spring onions Summer: Tomato, aubergine, cucumber, courgette, radish, asparagus, pea, sweetcorn Fall: Beetroot, carrot, pumpkin, kales, broccoli, cauliflower
2. Seasonal produce calendar (temperate ) Winter: Apple, pears, kale, carrot, leek, cabbage, brussels sprouts Spring: Beetroot, spinach, asparagus, leek, carrot, radish, celeriac, spring onions Summer: Tomato, aubergine, cucumber, courgette, radish, asparagus, pea, sweetcorn Fall: Beetroot, carrot, pumpkin, kales, broccoli, cauliflower
3. Seasonal produce calendar (DUTCH!!) https://www.voedingscentrum.nl/Assets/Uploads/voedingscentrum/Documents/Consumenten/Veelgestelde%20vragen/Voedingscentrum%20seizoengroente-%20en%20fruitkalender.pdf Jan: aardpeer boerenkool groene selderij knolselderij koolraap meiraap paddenstoelen pastinaak pompoen prei rammenas rode biet rodekool savooikool schorseneer spruiten ui veldsla waterkers winterpostelein witlof witte kool wortel appel peer Feb: boerenkool groene selderij knolselderij meiraap paddenstoelen pastinaak pompoen prei rammenas rode biet rodekool savooikool schorseneer spruiten ui veldsla winterpostelein witlof witte kool wortel appel peer Mar: bloemkool boerenkool groene selderij knolselderij meiraap paddenstoelen pastinaak pompoen prei raapsteel rabarber radijs rammenas rode biet rodekool roodlof savooikool schorseneer snijbiet spinazie spruiten ui veldsla winterpostelein witlof witte kool wortel appel peer Apr: andijvie asperge bloemkool groene selderij meiraap paddenstoelen paksoi pompoen prei raapsteel rabarber radijs rode biet roodlof snijbiet spinazie ui waterkers wortel witlof aardbei appel peer May: andijvie asperge bloemkool doperwt groene selderij koolrabi kropsla meiraap paddenstoelen paksoi peultjes prei raapsteel rabarber radijs rode biet roodlof snijbiet spinazie spitskool ui waterkers wortel aardbei appel peer Jun: andijvie artisjok asperge bloemkool broccoli doperwt groene selderij koolrabi kropsla meiraap paddenstoelen paksoi peultjes prei sperzieboon rabarber radijs rode biet savooikool snijbiet spinazie spitskool tomaat tuinboon ui venkel waterkers wortel aardbei abrikoos blauwe bes framboos kers nectarine perzik rode bes zwarte bes Jul: andijvie artisjok aubergine bleekselderij bloemkool broccoli Chinese kool courgette doperwt groene selderij komkommer koolrabi kropsla paddenstoelen paksoi paprika peultjes prei sperzieboon rabarber radijs rode biet rodekool savooikool snijbiet snijboon spinazie spitskool tomaat tuinboon ui venkel waterkers witte kool wortel aardbei abrikoos blauwe bes braam framboos kers nectarine perzik rode bes zwarte bes Aug: andijvie artisjok aubergine bleekselderij bloemkool broccoli Chinese kool courgette groene selderij knolselderij komkommer koolrabi kropsla mais paddenstoelen paksoi paprika pompoen prei sperzieboon raapsteel radijs rode biet rodekool savooikool snijbiet snijboon spinazie spitskool tomaat ui venkel waterkers witte kool wortel aardbei abrikoos appel blauwe bes braam druif framboos kers meloen nectarine peer perzik pruim vijg zwarte bes Sep: andijvie artisjok aubergine bleekselderij bloemkool broccoli Chinese kool courgette groene selderij knolselderij komkommer koolrabi kropsla mais paddenstoelen paksoi paprika pompoen prei schorseneer sperzieboon raap(steel) radijs rammenas rode biet rodekool savooikool snijbiet snijboon spinazie spitskool tomaat ui venkel waterkers witte kool wortel appel blauwe bes braam druif framboos kiwibes kweepeer meloen nectarine peer perzik pruim vijg Oct: andijvie artisjok aubergine bleekselderij boerenkool bloemkool broccoli Chinese kool courgette groene selderij knolselderij komkommer koolrabi kropsla paddenstoelen paksoi paprika pastinaak pompoen prei sperzieboon raap(steel) radijs rammenas rode biet rodekool roodlof savooikool schorseneer snijbiet snijboon spinazie spitskool spruiten tomaat ui veldsla venkel waterkers winterpostelein witlof witte kool wortel appel braam druif framboos kiwibes kweepeer meloen peer Nov: aardpeer andijvie bleekselderij bloemkool boerenkool broccoli Chinese kool courgette groene selderij knolselderij koolraap paddenstoelen pastinaak pompoen prei raap rammenas rode biet rodekool savooikool schorseneer snijbiet spruiten ui veldsla venkel waterkers winterpostelein witlof witte kool wortel appel druif meloen peer Dec: aardpeer andijvie boerenkool groene selderij knolselderij koolraap paddenstoelen pastinaak pompoen prei raap rammenas rode biet rodekool savooikool schorseneer spruiten ui veldsla waterkers winterpostelein witlof witte kool wortel appel peer —> What I don’t like about these calenders is that I get so confused about the difference between when it is grown and when it is edible. You see what I mean? Something about it isn’t mathing for me. Yes! I think the monthly ones are a production/market calendar of the producers, so it’s always about when you can eat and buy these things that are produced here with little intervention. The foraged kinds aren’t even listed if they’re not being grown by farmers.

Other references:

https://oogstenzonderzaaien.nl/wiki/Hoofdpagina#december

https://yeast.computer/works/server-tempeh I got tipped about this, apparently they sell the tempeh, it’s made from this endagered dutch bean, fermented using the heat of a server….

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such as de Vrolijkheid that organizes art workshops for different demographics in AZCs throughout the Netherlands. Sylvie has worked with them before and heard they are raising funds for art kits for AZCs.

subheading 2 (do you miss meat?)

Regardless of your dietary style, a plate is a plate, and it doesn’t always have to feature a beef steak. I think there’s something wonderful with being able to compose a dish outside of the meat-carb-veggie and have it be a complete meal, in a nutritional and satiation sense. ## subheading 3

I think dinner should be everyone’s favorite meal.

subheading 4

I think dinner should be everyone’s favorite meal.

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