Blog with Us at Slow Food Boston!
Search Our Site
No upcoming events scheduled...
Calling all Partners! Give us a quick review on LocalHarvest! Thanks! Simeon Farmers To You – LocalHarvestwww.localharvest.orgFarmers To You is a partnership of Vermont area farmers and Boston area families committed to rebuilding a trustworthy and
Amy Kalafa, Serendipity Project Leader of Two Angry Moms will be speaking in Chestertown, MD on 3/29! Locavore Lit Fest returns March 27-30www.myeasternshoremd.comCHESTERTOWN — The annual Locavore Lit Fest returns to Chestertown, March 27-30, with talks
Exciting update for our #SpringEquinoxTastingEvent on Thursday, March 20th! Banner Beer Company has just signed on to offer their newly launched spring edition beer, "Run to Equinox!" We are so psyched to welcome them aboard for
A real time visualisation of food waste: incredible World Food Clockworldfoodclock.com…
- Allandale Farm (263 posts)
- Boston Public Market (281 posts)
- Edible Boston (441 posts)
- Farmers To You (419 posts)
- Food Sol Facebook (242 posts)
- Marion Institute (440 posts)
- Round the Bend Farm (122 posts)
- SEMAP Facebook (222 posts)
- Slow Food Ark of Taste (353 posts)
- Slow Food Boston Facebook (313 posts)
- Slow Food International Facebook (514 posts)
- Slow Food New England (77 posts)
- Slow Food USA (688 posts)
- South Shore Organics (235 posts)
- Sustainable Business Network of MA (380 posts)
Slow Food Archives
Here's a cushaw recipe via Poppy Tooker No cushaw? Use pumpkin, butternut or aco…
Yields one 10-inch pie
1 cushaw, seeded and cut into large chunks
¾ cup sugar
pinch of salt
1 tablespoon pumpkin pie spice
1 tablespoon melted butter
¼ teaspoon cinnamon
1-½ cups heavy whipping cream
1 unbaked deep dish 10-inch pie crust
Bake the cushaw pieces at 350 degrees for 1-½ hours until fork tender.in microwave for 20 to 30 minutes, until fork tender. Cool slightly and peel.
Puree squash in food processor. Measure into a mixing bowl 1 heaping cup of the cushaw meat. Reserve and/or freeze remainder of cushaw for another use.
With an electric mixer, cream together sugar and butter. Add cushaw puree, salt, pumpkin pie spice and cinnamon. Stir thoroughly. Beat in the eggs one at a time. Add the cream, and continue to beat mixture until smooth. Pour into unbaked 10 inch pie crust.
Place in a 350-degree pre-heated oven and bake for 60 to 90 minutes until mixture is set and toothpick inserted in the center comes out clean.
Yields three 10 inch pie crusts
2 ½ level cups all-purpose flour
1 teaspoon salt
1 cup Butter-flavor Crisco shortening
¾ cup ice water
Sift flour and salt into a mixing bowl. With a pastry cutter, cut half of shortening into the mixture. Then cut in the rest of the shortening until it has a few marble-sized chunks. Add the ice water all at once. Do not stir. Instead, pick at the mixture with a fork until it forms a big glob. Gather into a big ball. Wrap in plastic wrap and refrigerate for at least 30 minutes. Divide the pastry into three and use one ball for the pie crust. The other two may be frozen until needed.
Dust rolling surface and pin with flour. Pat the dough lightly into a 5-inch circle about ½ inch thick. Roll out to approximately 10 inches and place in the pie pan. Crimp edges and prick dough all over with a fork. Fill and bake.
Slow Food USA: Green-striped Cushaw
a.k.a Tennessee Sweet Potato Squash – a rare, valuable heirloom of Tennessee, Louisiana and Mississippi The green-striped cushaw (cucurbita mixta)…