On Monday, August 22 from 11 – 2, a panel of judges will choose the top tomatoes from Massachusetts farmers. Tomato samples for the public will be available. The event is held in conjunction with the City Hall Plaza Farmers’ Market. Sponsored by the Massachusetts Department of Agricultural Resources, the New England Vegetable and Berry Growers Association, and Mass Farmers Markets. Log on to www.mass.gov/agr/markets/tomato_contest.htm for more information. Image from www.simplemom.net.
Rich, juicy summer tomatoes are perfect in entrees, sandwiches, and side dishes alike. Take advantage of the bounty of summer with terrific seasonal recipes using beefsteak, Roma, and cherry tomatoes. Prepare homemade marinara sauce, Provencal tomato tart, oven-roasted tomatoes, fresh Italian salsa cruda, Mexican salsa, and tomato-basil vinaigrette, while enjoying wines that go with the meals. Also, make several sandwiches, including marinated tomatoes and feta cheese on a French baguette. The $38 tuition ($20 for BCAE members) is in addition to a $16 materials fee for food. The class will take place at the Boston Center for Adult Education, 122 Arlington Street, and is scheduled for Friday, August 13, from 6 – 9 pm. To register on line, log on to www.bcae.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.
