WellesleyWeston Magazine


Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

Issue link: https://wellesleywestonmagazine.epubxp.com/i/936516

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Page 197 of 227

We're so proud of the selection of cheeses we sell from many of New England's best cheesemakers, and this is a terrific and hands-on way to educate people about the extremely high quality of what's being made right nearby." A similar farm-to-table ethos is embraced at Powisset Farm in Dover. Owned and run by the nonprofit Trustees of the Reservations, which preserves land of historic and ecological value for public use all over the state, Powisset Farm rolls out all kinds of events and courses that pro- mote an appreciation of land and agriculture, including those focused on food and cooking. There they offer a slew of year-long classes for kids and grown-ups in their professional kitchen that holds up to 40 people. "We just did one custom birthday party with a group of kids," says D.A. Hayden, who joined the Trustees as its general manager six months ago. "They came to the farm and collected eggs and then went to the kitchen to make cookies, mini-quiches, and cakes. Then we do so many others — like ones that use our strawberries to make shortcakes — everything using the bounty of the farm." For adults, classes run the gamut, from how to prepare comfort food in chilly months to a hugely popular one titled 'Hugs and Knishes.' Courses are also taught by local experts — like one headed by the re- nowned Eva Sommaripa of Eva's Garden in Dartmouth, Massachusetts, on turning wasted food into plenty (meaning how to use ingredients we would normally toss — fruit skins, and soup broths, and such — to whip up delicious dishes). "We have a lot of fun getting creative with the themes," says Hayden. "But the main emphasis is on bringing people to our beautiful farm to give them a hands-on experience in creating something from local ingredients. It's educational, but also just fun and engaging — and it brings the community together." Which aside from yielding some delicious food and teaching new skills, may just be the classes' most compelling point. At a cultural moment where parents are wrestling with how to limit screen time, and even adults are struggling to tear ourselves away from the isolation of our myriad technologies, there's a solid argument to be made for some- thing like learning to cook together. "Food is the great unifier," says Lipton. "It's universal, and everyone is working and interacting to make it." And then, she adds, "You also get the reward at the end, of eating something delicious you've created together." n JOYFUL KITCHEN COOKING SCHOOL, 12 Greenwood Road, Wellesley, 781.416.3696, www.joyfulkitchen.net. n VOLANTE FARMS, 292 Forest Street, Needham, 781.444.2351, www.volantefarms.com. n POWISSET FARM, 37 Powisset Street, Dover, 508.785.0339,www.thetrustees.org n CREATE A COOK, 53 Winchester Street, Newton Highlands, 617.795.2223, www.createacook.com ROASTED BEET HUMMUS Courtesy of Volante Farms Executive Chef Todd Heberlein, from the The Volante Farms Cookbook: A Century of Growing 2 beets (about 1 lb), rinsed and greens removed 3 Tbsp. extra virgin olive oil, divided 2 tsp za'atar, divided Kosher salt, to taste Black pepper, to taste 1 14-oz can garbanzo beans, drained and rinsed ¼ cup tahini paste 2 Tbsp. chopped garlic 2 Tbsp. lemon juice 1 tsp cumin n Preheat oven to 400 degrees. n Toss beets with 1 Tbsp olive oil, 1 tsp za'atar, and a pinch of salt and pepper. Place on a sheet pan and cook until tender, about 45 to 60 minutes depending on their size. Remove from oven and let cool for 10 to 15 minutes. n Put garbanzo beans, tahini paste, and garlic into a food processor. Purée for 30 seconds. Add lemon juice, 1 Tbsp water, cumin, remaining za'atar, remaining olive oil, and a pinch of salt and pepper. Pulse until well combined, about 30 seconds, and scoop into a bowl. n Using a paper towel, wipe the skin off of the beets, cut them in half, and place into the food processor. Pulse until smooth, about 30 seconds. If the mixture gets too thick, add a tablespoon of water. n Combine beet purée with hummus. n Season to taste with salt and pepper. Serve with pita chips, crudité, or enjoy as a sandwich spread. Makes 3 cups 196 W e l l e s l e y W e s t o n M a g a z i n e | s p r i n g 2 0 1 8 food & wine "it brings the community together"

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