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We just had a great visit with Matt at the Brookline Teen Center. Brookline… here we come! Pending site is up and ready. Let's launch next week! HOMEbrooklineteencenter.orgThe Brookline Teen Center's mission is to provide a
Who's ready for another auction announcement? How about 2 Grand Tasting Tickets to the Boston Wine Expo 2014 on Sunday, February 16th? Whether you’re a fan of Pinot Noirs, Pinot Grigios, Chardonnays or Cabernets, you’ll find
Chris Douglass and the crew from @AshmontGrill just went up on the Hanover St. Side!
"take seriously everything you do, even a fried egg! Remember that peeling peas with children on a sofa means setting up their memory.." Fabio Picchi with #CarlinPetrini at UniSG – Università degli Studi di Scienze Gastronomiche
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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)…