Friday, April 11, 2014

NOCINO? No way! A one-of-a-kind opportunity to support City Fruit

Don’t miss this chance to support City Fruit and join a one-of-a-kind class on: 

The Art of Making Nocino, a walnut liqueur from fresh-harvested Seattle walnuts 

Nocino is a dark brown alcoholic beverage, traditionally brewed by Northern Italian monks as far back as the late middle ages. Now you don’t have to do any time- or space-travel to learn how to identify the tree, harvest and make nocino from the unripe green walnuts growing right here in Seattle. In this class, two of Seattle’s celebrated food experts, chef Becky Selengut and food writer Jill Lightner, will take you through the process from harvest to preparation to the sweet earthy walnut liqueur. You and five lucky others will collect backyard walnuts, learn a traditional recipe, and prepare a bottle of nocino to take home. 

Here’s how to jump on this opportunity. The first 6 people to donate to City Fruit at the $50 level or higher through Melissa Poe’s Razoo campaign will secure a spot. The class will be scheduled during the green walnut season in late July/early August.

To donate to the City Fruit razoo campaign and secure your spot, follow this link:

About City Fruit:
City Fruit is a 501(c)(3) nonprofit that promotes the cultivation of urban fruit in order to nourish people, build community and protect the climate. We help tree owners grow healthy fruit, provide assistance in harvesting and preserving fruit, promote the sharing of extra fruit, and work to protect urban fruit trees.

About the instructors:
Jill Lightner is a veteran Seattle food writer, committed to telling the stories about the people, places, and products that make up our region’s sustainable food system. Jill served as the editor of Edible Seattle for its first 6 years; she wrote the cookbook by the same name, along with the Edible Communities Recipe App. Jill is currently a staff writer for PCC Natural Markets and serves on the board of the Northwest Cider Association. City Fruit supporters will want to check out Jill’s story on the history of hard apple cider.

Becky Selengut. When she’s not squid jigging, fishing, or cavorting through the woods picking wild things for her next meal, Becky Selengut is a private chef, an author, a humorist, and a cooking teacher. A regular instructor for PCC Natural Markets since 2004, Selengut is also an adjunct professor in the culinary/nutrition department at Bastyr University. Selengut is the author of Good Fish: Sustainable Seafood Recipes from the Pacific Coast and Shroom (September 2014). Her wife, sommelier April Pogue, contributed the wine pairings. In the near future, Selengut hopes to clone herself so she can find the time to do more fun things that other people call “work.”

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