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Location: Boston, MA
Members: 44
Latest Activity: Nov 5
Discussion Forum
Free Kefir Grains (Inman Square) 11 Replies
Started by Lisa. Last reply by Lisa Aug 23.
2-Day Urban Permaculture Workshop with Andrew Faust in Cambridge, MA
Started by Lisa Aug 23.
ONCE Again... Back yard locavore BBQ extraordinaire
Started by Cornelia Jul 17.
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Comment by Cornelia on October 30, 2009 at 1:56pm -
Novella Carpenter is coming to Boston!!!
'Farm City' Author Novella Carpenter
Location: Fort Point Artists Community store, 12 Farnsworth St, Boston
Cost: $10
When: Friday, 11/13/2009 5:30PM
Click here to reserve your spaces! http://www.slowfoodboston.com/reserve.cfm?eno=480
Details:
Novella Carpenter lives in Oakland. I mean, really IN Oakland. As in downtown. But that certainly hasn't stopped her from farming - and she has now written a memoir chronicling the transformation of her backyard from bare land to full-blown animal & veggie paradise!
The book, Farm City: The Education of an Urban Farmer, is newly released, and we've coaxed Novella out of sunny California to cool New England to read from it and talk more about her experiences. By doing so, we hope to be inspired to make a little more out of our available space on rooftops, outside windowsills or in yards.
In order to tie Novella's work back to local issues, we've invited Belmont resident (& resident chicken expert) Joan Teebagy to join us. More people are opting to raise their own hens for eggs, and Joan teaches classes on the subject at Codman Farms in Lincoln. But be sure to check your town laws! As many of you may have read, there is an on-going battle in Arlington about residents rights to keep backyard chickens.
So join us right after work on Friday, November 13th at 5:30pm. We'll have some light nibbles, a little cider, and enjoy the reading & discussions that commence. RSVPs and a $10 donation to the Slow Food fund that supports local agriculture are duly requested.
Directions:
Made in Fort Point, the FPAC Store is located at 12 Farnsworth St, just off Congress Street and next to the new Flour Bakery.
The gallery space is a 5 to 10 minute walk from the South Station Red Line T, or the Court House stop on the Silver Line. There is also street parking in the area.
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Comment by Cornelia on June 17, 2009 at 2:00pm
- NOFA Mass has a list of terrific Practical Skills Workshops here. Composting toilets! Medicinal herbs! Canning! Advanced cheesemaking!
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Comment by Lisa on June 16, 2009 at 3:40pm - Hi Everyone! The Urban Homesteaders Meet-up group I started (http://www.meetup.com/Urban-Homesteaders/) has exploded! We have 55 members and 22-32 planning to come to our first meeting on Saturday. I hope some of you will consider joining!
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Comment by Cornelia on April 14, 2009 at 11:17am
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Cool story about local grower-entrepreneurs "Green City Growers" in the Somerville News
Ten Reasons to Own a Backyard Farm:
1. Locally grown food tastes better
2. Fresh produce is better for you
3. Backyard farms can cost up to 20 percent less than the local market
4. You know exactly where your food is coming from
5. Reduces energy use
6. Local foods have more variety
7. Guaranteed 100 percent natural
8. Support your local farmer!
9. Backyard farms build community
10. It is in investment in your future
Source: Green City Growers
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Comment by Cornelia on February 27, 2009 at 4:02pm
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d'oh! The dates are wrong on the web site - sorry folks! It's now the next weekend. Thanks to Ryan for the update!
Somerville Maple Syrup Project - The Boil Down
Kicking off the 2008 season at the Somerville Community Growing Center…
The Somerville Maple Syrup Project will fire their sap into syrup at The Boil Down on Friday March 13 and Saturday March 14 from 9 a.m. – 4 p.m.
Everyone is welcome to stop by to learn about and taste the sap & syrup collected from Somerville trees.
For more information contact Aviva at 617-628-9988 or email aviva.asher@gmail.com.
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Comment by Arthur on February 18, 2009 at 4:18pm - For our MA friends, they are trying to start up MA affinity plates for your car that support MA Agricultural Trust Fund.
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Comment by Pam on February 18, 2009 at 3:56pm -
There's an Assistant Director job opening at the Natick Community Organic Farm:
http://www.idealist.org/if/i/en/av/Job/324735-28/c
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Comment by Cornelia on February 17, 2009 at 11:37am
- Garden Coordinator job at City Sprouts in Cambridge http://www.citysprouts.org/
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Comment by Meg on January 29, 2009 at 4:48pm - future_reference, I'm about to start outdoor gardening for the first time & need to buy myself a whole variety of seeds -- want to coordinate? I haven't got anything yet, but I'd be happy to share whatever I buy, especially if you've got heirloom seeds to trade!!
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Comment by Cornelia on January 15, 2009 at 11:09am
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Is anyone else going to the NOFA/Mass conference this weekend? There are some great workshops on organic gardening planning, community farms, animals and bees, nutrient dense crops, winter crops, pest control...SO MUCH good stuff for growers and dreamers alike. I'll be there with my friend Brendon and I'd love to meet you.
NOFA Mass Conference
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Latest from FARM AID
Staff Recipes: Roasted Heritage Breed Turkey
Even though my Thanksgiving will be a party of two, I like to prepare for the possibility of ten! When I heard Wendy was getting a Lilac turkey from Wells Tavern Farm in Shelburne, Massachusetts I jumped on board for a bird.Wells Tavern has raised about 30 of their turkeys for fresh Thanksgiving birds. They are selling heritage breed birds that have had access to pasture throughout the spring and summer, eating natural Vermont grain and scratch feeds – with no antibiotics or added hormones. The turkeys are kept in large fenced pastures, which allows them to naturally scratch and forage, and provides them with protection from predators.
Wendy has been talking about her delicious turkey for a while now, and I am excited to see if I can find success with my first attempt at making Thanksgiving dinner.
Here is her recipe from last year:
Whether fresh or frozen, bring the bird to room temperature before cooking.
Cover the breast with a piece of brown paper cut from a shopping bag, rub it with cooking oil, and tie it in place with cotton string. Alternatively, soak a piece of cotton cloth in unsalted oil, such as corn oil. Remove the covering about 30 minutes before the turkey is done so the breast will brown.Roast heritage turkeys in a hot oven pre-heated to 425F-450F and cook until an internal thigh temperature of 140F-150F is reached. Don't let the tip of the thermometer touch the bone. (Note: The USDA recommends turkeys be cooked to 160F-180F, but these temperature will dry out a heritage turkey. Heritage birds are much more free of disease and bacteria, unlike commercially-raised birds, and do not need extreme temperatures to make them safe for consumption).
Truly the thought of cooking at such a high heat terrified me but it worked out great. We had a 17lb turkey that cooked in 1 1/2 hours.
Cook any stuffing first and put inside the heritage turkey before roasting. Due to the reduced cooking time, stuffing won't become fully cooked. Alternatively, try adding a quartered orange, apple and/or pear inside the cavity instead of stuffing.
Let the roasted bird rest 10-15 minutes before carving.
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