Boston Flora

Tag: Root Vegetables

  • Tuesday, October 13, 6:00 pm – 7:15 pm – Advanced Techniques for Vegetarians: Root Vegetables, Online

    With cooler temperatures comes a whole new world of vegetables to play with, from your everyday potatoes and carrots to knobby celery root and big bunches of beets. It’s all too easy to fall into a same-old roasting routine with root vegetables, though. In this class, we’ll teach you two techniques that make the most of the flavors and textures of colder-weather produce—and neither one demands turning on the oven. First, we’ll use a stovetop low-liquid boil technique to transform the humble parsnip into an addictive side dish that marries its earthiness with floral honey, spicy caraway and fruity cider vinegar. Then, we’ll put a grater to good use as we transform fennel and celery root into a salad that is crunchy, bright and shockingly quick to throw together. The best part? These two techniques are easy to apply to other hardy vegetables. Join us for a class that will change the way you look at root vegetables.

    Bonus: All attendees of this class will receive a one-time $15 coupon to the Milk Street Store after class. This event has limited spots, and you must register in advance via Eventbrite. One sign-up covers one device. Closed Captioning is available for this event.

    Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. One week prior to class (or within 48 hours of registering, if you sign up less than a week in advance), you will receive an email with the ingredients, equipment and prep you’ll need to cook along with us, if you choose.

    After class, you will receive a recording of the event, as well as a packet with recipes and resources that we discuss during the event. If you have any questions about this class, please don’t hesitate to get in touch via cookingschool@177milkstreet.com.

    Payments for Milk Street live stream classes are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final.

    Proceeds from live stream cooking classes support Milk Street’s non-profit work with The Big Sisters Association. Fee is $24.95. Register at www.177milkstreet.com

  • Sunday, September 20, 3 pm – Preserving the Harvest: Kimchi

    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.