An Afternoon on Hutchins Farm

Curly Red Russian Kale

By Kyle Foley

Hutchins Farm is a family-owned and –operated organic produce farm less than 30 miles west of Boston in Concord, MA. Two brothers, Gordon and John Bemis, have been running the farm since 1973, and are now joined in the farm’s operations by Gordon’s daughter, Liza, and John’s son and daughter-in-law, Taylor and Andrea. When a Slow Food group drove out to visit the farm recently, we were given a tour by the farm manager, Brian Cramer, and Liza Bemis (also a Friedman student!) joined us, too. Hutchins grows a wide variety of certified organic vegetables, as well as a handful of fruit crops. They are particularly known for their greens (lettuce, kale, chard, arugula, escarole, collards, etc), but (full disclosure: I also work for the farm once a week, but no bias, I swear!) everything they grow is delicious. Currently, it’s apple season on the farm, and root crop season, and more greens as the weather cools. Apples (as well as some other crops that Hutchins grows, like sweet corn) are particularly tricky to grow organically in New England because of pest pressure and the humid climate here (which is ripe for fungus). Because of this (not to mention because of how crunchy and tasty they are), Hutchins apples are in high demand.

Hoeing the lettuce planting

Brian showed us around several of the fields, talking as we went about the different challenges and benefits of growing organically. We learned a lot about the incredible variety of bugs that like to make their homes in the fields of different crops, and were able to see up close some potato bugs and Mexican bean beetles, in addition to the beneficial insects that roam the fields. Weeding takes up a good portion of the farm crew’s time and energy, and we saw a handful of crew members at work hoeing a fresh lettuce planting. Brian also showed us some fallow fields planted in cover crops, and talked about the importance of good soil quality as a key component to the farm’s success. And on our way back to the farmstand, we were able to get a good look at some tractors and cool farm implements that make the work of planting, weeding, irrigating, and harvesting easier.

Farmstand produce

Walking through the fields was a perfect way to spend part of a beautiful fall afternoon, and I don’t think any of us left without picking up some vegetables (and apples) to bring home!

If you’re interested in purchasing Hutchins Farm produce, you can find them at the Central Square farmers’ market in Cambridge on Monday afternoons, the Belmont farmers’ market on Thursday afternoons, and the Union Square farmers’ market in Somerville on Saturday mornings. And if you get the chance, head out to Concord to visit the farmstand at 754 Monument Street!

First Potluck of the Year!

Members of Slow Food got together for our first potluck of the year. In the vein of Slow Food International's $5 meal challenge, all dishes brought had a budget limit of $5/4 people. Some recipes from our wonderful feast are attached!


Tri-Color Pasta with Kale and Sun-dried Tomatoes by Tina Galante

Ingredients
2 tablespoons olive oil
½ cup sundried tomatoes (not packed in oil)
1 medium yellow onion, diced
3 cloves garlic, sliced
1 bunch kale, thick stems removed and leaves chopped
8 ounces tri-color pasta
¼ cup parmesan cheese
Fresh basil to taste
Salt & pepper
Directions
Soak sundried tomatoes in hot water to cover for 15 minutes to soften them, then drain and thinly slice.

Bring a large pot of water to a boil for the pasta. In a separate large skillet, sauté the onions and garlic. Stir in kale and reduce heat to medium, cover and cook until tender.
Add pasta to the boiling water and cook according to the package instructions. Drain pasta and add kale, tomatoes, and remaining ingredients. Stir to combine.


Vegan Truffles by Geeta Bhasin

This was taught to me in India by Micah Stanek who used to work in a raw-vegan café. We managed to get the ingredients together and made these truffles in the kitchen at Navdanya farm!
I think it works for a $5 recipe because of the 4 ingredients, 3 can be purchased at CVS for low cost. Coconut oil is a low-cost import, readily available at ethnic grocery stores.
I already had oats and sugar at home. I went to Shaw’s and picked up a $4 container of cocoa powder and bought a large bottle of coconut oil from Patel Brothers for $7.99. I will be able to make these many times over with the ingredients that I now have in my pantry.
2/3 cup cocoa powder
1/3 cup sugar
½ cup oats
½ cup coconut oil
Thaw the coconut oil ahead of time so that it is easy to work with. Between solid and liquid is the easiest state for this recipe.
Mix dry ingredients. Add coconut oil and combine thoroughly. Roll into balls and place on floured baking sheet. Freeze for 1 hour or until serving time. Best if removed shortly before serving. Makes 16 bite size truffles.
Note: If mixture is too liquidy to roll into balls, add more oats or put it all in the fridge for 5-10 minutes.


Curried Cauliflower and Carrots by Kyle Foley

Ingredients
2 teaspoons curry powder
1 teaspoon cumin
Kosher salt and freshly ground pepper
1/3 cup olive oil, plus more for topping
1 medium head cauliflower, cut into florets
2 carrots, peeled and cut into 1-inch chunks
1 red onion, cut into eighths
1 tablespoon finely chopped fresh flat-leaf parsley
Directions
Preheat the oven to 425 degrees F.
Whisk together the curry powder, cumin, salt, pepper and olive oil in a medium bowl.
Spread the cauliflower, carrots, and onion in a single layer on a large baking sheet-lined with tin foil. Drizzle with the
dressing and toss so it is thoroughly coated.
Roast the vegetables in the oven until tender and browned, about 40 minutes, stirring halfway through cooking. Remove to
a serving bowl and sprinkle with parsley and a drizzle of olive oil on top. Serve hot or at room temperature.



Brownies Recipe by Ryan Kring

½ lb (2 sticks) sweet butter, 4 eggs, 4 oz unsweetened chocolate, 2 cups sugar, ¾ cups all-purpose flower, 1 tsp vanilla, 2/3 cup walnuts



Melt chocolate & butter together, cool to room temp. Mix sugar, eggs, & vanilla together. Add chocolate mixture to egg mixture in thin stream while beating. Add flower. Mix well. Add nuts. Bake in greased pan for 30 min at 350.

Bean Salad by Meghan Johnson


Ingredients

* 1 (15 ounce) can green beans
* 1 pound wax beans
* 1 (15 ounce) can kidney beans, drained and rinsed
* 1 onion, sliced into thin rings
* 3/4 cup white sugar
* 2/3 cup distilled white vinegar
* 1/3 cup vegetable oil
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon celery seed

Directions

1. Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.

Hello Slow Food Tufts!

Its a brand new academic year and we would like to welcome new and returning Tufts Slow Foodies. Your Slow Food Tufts board has a bunch of exciting events lined up to celebrate local, fair, and delicious food. Get excited for visits to a cranberry bog and local farm, potlucks and skill shares, and an end of the semester bake-off featuring Friedman's sweetest.

We will be holding our first meeting on Tuesday September 13 2:30-3:30, Location TBA

Join us for our first pot-luck of the semester where we reclaim the value meal. Bring a dish that costs under $5 to make and the recipe for the dish. Your Slow Food board will compile the recipes into a cookbook of cheap, delicious meals! This event is part of Slow Food USA's challenge to take back the value meal. More information can be found at https://secure3.convio.net/sfusa/site/SPageServer?pagename=5Challenge_Home

Welcome to Slow Food Tufts- we're excited you joined us!

Sharpening Up on Knife Skills

by Jessica McGovern

About a month ago Tufts University Slow Foods Student Organization approached me to host a skillshare at my apartment to discuss knives, I gladly obliged. The evening began with some basics that included an overview of knives and knife skills and ended by using all of those meticulously cut vegetables in a tasty vegetable and herb soup. Here are some of the topics that we discussed:

Overview of Knives
You don't have to be a trained chef to produce a great meal. Knife skills are one of the fundamental components to becoming an exceptional cook. Knives come in many shapes and sizes, each having its own specific purpose. Many people become discouraged by all of the different options that are available, but it really is not necessary to have more than the four basic types of knives.

* Chef's Knife
- The most versatile of all knives, with a wide blade that is 8" to 10" long. It is best to choose a knife that feels good and balanced in your hand. The knife should have a full tang (this means that the blade should go all the way through the handle for the best wear and stability).
* Paring Knife
- Paring knives are generally 2-1/2-4" in length. It is ideal for peeling and coring fruits and vegetables, cutting small objects, slicing, and other hand tasks.
* Boning Knife- 
This type of knife has a more flexible blade to curve around meat and bone. Generally 4-5" long.
* Bread Knife
- Bread knives are usually serrated (having teeth like a saw). Most experts recommend a serrated knife that has pointed serrations instead of wavy serrations for better control and longer knife life. You must use a sawing motion when using a serrated knife.

Knife Cuts
The main point I stressed when discussing knife cuts was uniformity. If all of the pieces are about the same size the vegetables will cook evenly. One of the best ways to learn, besides doing, is by seeing. Check out this video by Bobby Flay to see how to cut red peppers and garlic (his favorite).

Knife Safety Tips

1. Chop slowly and carefully.
2. Always cut away from your body.
3. Make sure your hands are dry.
4. Make sure that you curl your fingers under on the hand holding the food. This takes a while to get used to, but will become second nature with practice. If your fingers are curled under, the chances are good you will never cut yourself.
5. Watch what you're doing at all times.
6. Using your dominant hand, hold the knife firmly and using a rocking motion, cut through the food. The knife should not leave the surface you're working on. Move your hand (with the curled under fingers) along as the knife cuts the food.
7. Always make sure that your cutting board is secured and will not move while you are cutting. Try placing a wet paper towel or dishrag underneath your board.

Sharpening and Truing
A chef once told me "a sharp knife is a happy knife." It's a little sentimental for my taste. I prefer the saying "a sharp knife is a safe and efficient knife." Having a sharp knife ensures that you have even cuts. Dull knives can become dangerous when you apply extra pressure while pressing down on the knife, the extra pressure leads to less control. There are several ways to sharpen your knife such as using a wet stone, a handheld sharpener and an electric sharpener. Personally, I prefer the handheld sharpener because it is cheap, effective, light and safe to use.


Another tool used to keep your knife sharp, but it does not actually sharpen your knife, is called a truing steel. This long, round object keeps knives sharper by straightening out the edge. To use a steel hold the knife in your dominant hand and the steel in the other, with the steel point pressed into a solid waist-high surface. Hold the knife base at the top of the steel at a 20 degree angle. Slowly draw the knife down the length of the steel, pulling the knife back so the entire blade, from base to tip, moves against the steel, as if you were slicing off pieces of the steel. Repeat on the other side. Do this five or six times.

Simple Vegetable Soup Recipe

Ingredients:
5 medium red potatoes- cut into medium cubes
2 red onions- cut into a large dice
4 carrots- peeled and cut into a large dice
1 cup mushrooms- cleaned and roughly chopped
Slow Foods members cutting up vegetables.
1 large yellow squash- cut into a large dice
1 head of garlic- peeled and finely chopped
2 tablespoons olive oil
8 cups vegetable stock
5 sprigs fresh thyme
3 fresh sage leaves
4 sprigs fresh rosemary

Directions:
1. In a large saute pan heat the olive oil and add the onions, carrots, mushrooms and yellow squash.
2. Cook the vegetables on medium-high heat for 4 minutes, stirring often. Add the garlic and cook for an additional minute.
3. Transfer the cooked vegetables to a large sauce pan. Add the potatoes and cover with the vegetable stock.
4. Bring the soup to a boil, reduce the heat and simmer for 15 minutes.
5. Add the thyme, rosemary and sage and cook for an additional 5 minutes or until vegetables are tender.
6. Season with salt and pepper if necessary and serve hot.

Check out Jessica's blog: Great Eat-spectations!

Brew-off and “Beer Luck”: What More Could You Ask For?

by Nicole Tichenor





As a devoted beer drinker, I can safely say that yesterday’s Brew off and Beer Luck was my favorite SFT event of the year. A lot of other people probably agree, because those two rooms full of homebrewed beer were packed with people (over 100 members of the Tufts graduate community attended!) Here’s how the night went: everyone brought a glass, and we were able to choose 6 -7 beers of the 19 (!) to try, just to make sure everyone got enough tastes. Meanwhile, there was an esteemed panel of judges tasting each beer and scoring them. From Cambridge Brewing Company we had Will Meyers, Brewmaster and Megan Parisi, Head Brewer. The other judges were Dave Lytton, who works at the Modern Homebrew Emporium and James Nicholson, who runs Mystic Brewery.



The homebrewers were from several schools at Tufts: the medical, dental, urban and environmental policy and planning program, Fletcher school, and nutrition schools. The diversity of backgrounds matched the diversity of beers entered in the competition – everything from Black Saison and India Pale Ales to American Style Black Ale. It was really interesting to hear the brewers (fellow students) describe their beers like seasoned professionals. One of the pairs of brewers told me that their Oatmeal Stout was made with a real bowl of oatmeal with all the fixins in it. It’s my new favorite breakfast!




At the end of the night, the winners were announced. The students picked Kristin Irvin and Greg Saia’s Pale Ale as the 2nd place winner and gave the gold to Melissa Page’s “Vitamin Apri-Hop.” The judges’ pick was the Gluten Free Pale Ale brewed by Friedman student Alyssa Koomas. The judges also picked favorites in the different beer categories. For Classic Styles, 2nd place went to Sam Barber’s IBU-tiful, and 1st went to Scott Recksiedler for his California Common lager. Scott also took 2nd place in the specialty category for his Pumpkin Ale, which was like fall in a glass. 1st place specialty beer went to Alyssa’s Gluten Free Pale Ale. For darks/lagers, 1st place went to Kate Abowd Johnson, who brewed a powerful wood-aged beer, called Bourbon Trail Stout. 2nd place in that category went to Sarah Kasten’s American Style Black Ale, which was one of my favorites of the night.



Many thanks to our judges, donors, brewers and participants. Thanks also to our sponsors who donated wonderful prizes: Modern Homebrew Emporium, Redbones BBQ in Davis Square, Christopher's Restaurant, Cambridge Common, Mystic Brewery, and Cambridge Brewing Co.





We’re looking forward to Brew-off 2012 already!