Fall Supper Club

For Cloud 9 Rooftop Farm, September ushered in our Fall Supper Club.  Seasonal supper clubs are always a fun time for Cloud 9 as we get to prepare a meal and develop community, but this was a particularly special event as it was our first event where we got to bring people up onto the roof! With our fence finally up, we can now host events and workshops up in the clouds.

Fall Supper clubFall Supper Club started with pre-dinner drinks up on our roof where friends and strangers alike could mingle and get to know one another. After drinks, we all moved down into the garden, gathering around communal tables to watch a demonstration led by Arielle Friedlander.  Arielle is a Philly local, certified Holistic Health coach who taught us not only how to prepare a meal but the healthy benefits of the ingredients used.  Our supper consisted of raw zucchini “pasta” topped with a mixed green pesto filled with kale, arugula, and basil.  Zucchini is one of those veggies where people either like it or they don’t, but surprisingly everyone seemed to like zucchini–maybe because it was spiralized. Spiralizing zucchini is done by using a simple machine that holds the zucchini while a blade thinly cuts into the zucc as you crank a handle to twist the zucchini around the blade.

The finished product has the texture and look of al dente pasta–but the best part is that it is raw plant full of fiber and bioavailable vitamins and minerals.

spiralized zucchini pumpkin truffles Pesto and zucchini

Why does bioavailable and raw matter?  Well most fruits and vegetables are perfect just the way nature gives them to us. They do not necessarily need to be cooked or heated; they can be enjoyed as is–raw. Food is considered raw if it is kept below 104-118 degrees Fahrenheit as it is believed heating up food past these temperatures changes the enzyme formation. The alteration of enzymes changes how our bodies digest food–making vitamins and minerals less bioavailable. Or in other words, less able for our bodies to absorb and use the vitamins and minerals.

After learning the health benefits of our supper and some spiralizing, we placed the mixed green pesto on top the zucchini pasta and voila, our Fall meal was prepared. For dessert, Arielle made pumpkin truffles. These tasty little morsels were healthy enough to eat four and not feel weighed down by processed sugar, which are the best kind of desserts!

While the meal was delicious and we learned new recipes and health tips, the most tantalizing aspect of the whole evening was the fellowship that came together. As Cloud 9 continues to make new friends and partners, we aim to share them (and the gifts they bring) with our larger community to build a healthy Philadelphia.

If you are interested in joining us, here are some upcoming events: come brew beer with us on October 20th at 6:30! Not only will you learn to brew beer from start to bottle, but you will also learn the chemistry behind it. Space is limited so get your tickets fast!

November 13th we will be having a pot-luck style Thanks Feast. Feel free to practice your Thanksgiving dishes and bring them to the party!

Comments are closed.