Impress your friends with homemade salad dressings and dips at your next gathering! Join The Boston Natural Areas Network and Tastes of the Garden in making creative dips and dressings with the herbs and veggies in your garden on Saturday, September 27, from 9:30 – 11:30 in the Future Chefs Office and Teaching Kitchen at 560 Albany Street in Boston. Pre-registration required: contact BNAN at 617-542-7696 or info@bostonnatural.org.
Fall has officially begun; cooler temps, the kids back to school — and definite, if subtle, changes at the farmers markets. Alongside the later tomatoes and peaches, apples & root vegetables have arrived, and the winter greens are making a re-appearance, too.
So what’s next in Slow Food’s Preserving the Harvest series? Fermentation! The staff at Slow Food tempted chef Didi Emmons and her trusty assistants into teaching two kimchi preparations: a chunky, traditional-style kimchi and a more delicately cut local Macomber turnip version.
Kimchi is simple to learn and incredible delicious (especially when homemade). Plus, it’s good for you! Fermented foods have topped the headlines over the past few years for their nutritional and healing properties.
You’ll start class discussing the nutrition side of things, with Didi highlighting the importance of incorporating live macrobiotic foods into our diets, and then use veggies fresh from local farms to prepare the kimchis to take home and ferment.
And you’ll get to taste some previously made kimchis at the end of class, too! Fee is $40, advance registration required. Click on to www.slowfoodboston.com to register.
Directions:
Haley House Cafe is located at 12 Dade Street (immediately off Washington Street) in Roxbury. Directions can be found on their website.
