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Edible Boston eNews: Maple Sugaring, Openings Around Town, and Buttermilk Pancakes Edible Boston eNews: Maple Sugaring, Openings Around Town, and Buttermilk Pancakesus6.campaign-archive2.com
JENNY! Babson Dining Service superstar Jenny Aguayo, the heart of Babson F.W. Olin Graduate School of Business, featured in 'Coffee Break' in Babson Magazine.
Do you have an idea for a convening, project or campaigns? The New Economy Coalition is awarding grants up to $5,000 to youth & students! Submit a letter of interest | New Economy Coalitionneweconomy.netThe New Economy
Thanks for all the coffee suggestions – now we've got a great list to work through. We've been drinking Los Pinos from @barringtoncoffe all week.
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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…