Blog with Us at Slow Food Boston!
Search Our Site
No upcoming events scheduled...
Calling all Slow Food youth! The Slow Food USA Youth Network is sponsoring a workshop and retreat in New Orleans next month. Check out their event page for more details!
CLA is leaving the nest. We wish them well! Press Release: Cambodian Living Arts Launches Off From The Marion Institute To Become An…us1.campaign-archive2.com
the first of our own cut flowers are now brightening up the store!
- Allandale Farm (280 posts)
- Boston Public Market (288 posts)
- Edible Boston (460 posts)
- Farmers To You (461 posts)
- Food Sol Facebook (255 posts)
- Marion Institute (477 posts)
- Round the Bend Farm (136 posts)
- SEMAP Facebook (226 posts)
- Slow Food Ark of Taste (380 posts)
- Slow Food Boston Facebook (329 posts)
- Slow Food International Facebook (585 posts)
- Slow Food New England (77 posts)
- Slow Food USA (758 posts)
- South Shore Organics (240 posts)
- Sustainable Business Network of MA (411 posts)
Slow Food Archives
- April 2014
- March 2014
- February 2014
- January 2014
- December 2013
- November 2013
- October 2013
- September 2013
- August 2013
- July 2013
- June 2013
- May 2013
- April 2013
- March 2013
- February 2013
- January 2013
- December 2012
- November 2012
- October 2012
- August 2012
- June 2012
- May 2012
- April 2012
- March 2012
- February 2012
Happy Terra Madre day! How did you celebrate today? Do you know that we have a l…
Happy Terra Madre day! How did you celebrate today? Do you know that we have a local root vegetable on the Slow Food Ark of Taste called Gilfeather Turnip? See below fore more info and suggestions for a recipe.
An unusually mild tasting, egg-shaped, rough-skinned native turnip.It is best eaten after a frost when it creamy white flesh sweetens. Though suitable to be grown in most climates, a frost adds to it's taste and texture. Guarded during Mr. Gilfeather's life to prevent wide spread propagation, we are happy to report that some seeds were saved and the Gilfeather turnip continues to be grown.
Local Source: Whitebarn Farm
Location: 458 South Street, Wrentham, Ma.
Contact Information: Christy & Chris Kantlehner, (774) 210-0359
Recipe for Cider Scalloped Gilfeather Turnips
2 T flour
1 c apple cider
1/2 t salt
1/8 t nutmeg
1/2 c Jarlsberg Cheese
1 c milk
1/2 c chicken broth
1/4 t ground black pepper
1/2 c Vermont Cheddar Cheese
2 lbs Gilfeather Turnip, peeled & thinly sliced
Preheat oven to 425 degrees, position rack in center position and grease a 8×10 rectangular baking dish.
Place flour in med. sauce pan and gradually add milk whisking until smooth, whisk in cider, broth, salt, pepper,& nutmeg. Over high heat, bring to a boil, whisking constantly and cook 1 minute-set aside. Combine cheeses. Arrange 1/2 sliced turnip slices overlapping in the baking dish, sprinkle with 1/2 the cheese and add a second layer. Pour cider mixture over turnips. Bake 25 m, remove from oven and press down turnips, add remaining cheese and return to oven. Bake until fork tender, about 20m. Let stand 20 m before serving. Reprinted from The Heart From New England.
White Barn Farm | Eat Different
White Barn Farm is a small family-run farm growing fresh vegetables and flowers for the local community in Wrentham, Massachusetts. Farmers Chris and Christy run a 100-member CSA and have a Roadside Stand at the farm, open five days a week. Each spring the farmers grow extra seedlings in their…