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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!
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The first local endangered food we found on the Slow Food Ark of Taste is Boston…
The first local endangered food we found on the Slow Food Ark of Taste is Boston Marrow Squash.
Introduced to the settlers by local Native Americans, Boston Marrow Squash is one of the earliest squashes on record. It grows well in Massachusetts where the seasons are relatively short and cool. The average weight of the fruit is 8 or 9 lbs, with a thin skin and finely textured flesh. It has a deep rich taste and is more nutritious than pumpkin.
Local Source: Moon In The Pond Farm
Location: 816 Barnum Street, Sheffield, Ma
Contact Information: Dominic Palumbo, (413) 229-3092
Recipe for Boston Marrow Squash Bread Pudding with Ginger Cream
Prepare a 9inch square pan and preheat oven to 350 degrees
1 1/4 c sugar
1 1/2 t cinnamon
1 t nutmeg
1/4 c melted butter
1 1/2 t vanilla
1 3/4 c bread of choice , crumbed (may use gluten free options)
2 c milk
1 c Marrow Squash
1/2 c raisins
In a large bowl: whisk eggs and sugar, add cinnamon, nutmeg, butter and vanilla.
Blend in bread crumbs, milk and squash, when combined add raisins.
Bake approx. 40m, remove and let cool 30 min. Serve with ginger cream: 1 c whipping cream, 3 T sugar, 1/2 t ground ginger whipped and garnish pudding servings with freshly grated ginger or finely chopped crystalized ginger.
Happy hunting, cooking and eating! @cristianobonino