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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.
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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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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