Boston Flora

Tag: chickpeas

  • Sunday, March 18, 11:00 am – 12:30 pm – Veggie Garden Remix

    Come to Berkshire Botanical Garden on Sunday, March 18 for a lecture and book signing beginning at 11 am. There is a world of diversity available to food gardeners, if we just take the time to look. Best- selling author Niki Jabbour invites you to shake up your vegetable garden with an intriguing array of food plants from around the world; Cucamelons, Indian cucumbers, chickpeas, Italian leaf broccoli, Chinese artichokes, zaatar, and wonderful greens like Tokyo bekana, amaranth, magenta spreen, and molokhia. She’ll showcase a wide selection of flavorful and easy-to-grow global vegetables, and offer tips on how to grow and eat them. A book sale and signing will follow this talk. $5 for BBG members, $15 for nonmembers. Advance registration is highly recommended, but walk-ins are always welcome, space permitting. Register at www.berkshirebotanical.org.

    Niki Jabbour is the award-winning author of Niki Jabbour’s Veggie Garden Remix, The Year-Round Vegetable Gardener, and Groundbreaking Food Gardens. Her work is found in Fine Gardening, Garden Making, Birds & Blooms, Horticulture, and other publications, and she speaks widely on food gardening at events and shows across North America. She is the host and creator of The Weekend Gardener radio show. She lives in Halifax, Nova Scotia, and is online at SavvyGardening.com.

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  • Monday, January 19, 6:30 pm – Whole Grains and the Mighty Chickpea

    Sofra Bakery will present Whole Grains and the Mighty Chickpea on Monday, January 19 beginning at 6:30 pm at their store located at 1 Belmont Street in Cambridge. Whole grains are currently popular on the American culinary scene and in the vocabulary of home chefs. They have long been a staple in the cuisines of the Eastern Mediterranean. Hailed for their nutritional value, fiber, and protein content, whole grains provide rich sustenance and can stand on their own in entrée dishes. We add to the mix one of our favorite legumes – the chickpea. Chickpeas can make appearances in so many formats: whole, ground into flour, or pureed into dips. In this class, Chef Ana Sortun will demonstrate Cauliflower Gratin with Fried Quinoa & Nigella Seeds and Pork Belly with Ribolitta & Grano. She will also feature a dish created by Sofra’s new Chef de Cuisine, Didem Hosgel: Potato Kofte with Chopped Radish Salad. To finish off the evening, Chef Ana will conclude with three different styles of Hummus – with bread, Syrian-style & “Taverna-style” with lamb. Please note that this class may end slightly later than 9:00 PM. Place your name on the waitlist at https://www.eventbrite.com/e/whole-grains-and-the-mighty-chickpea-tickets-14609771219. Fee: $110.