Last Saturday FLP teamed up with the Harvard Community Garden for the second annual Harvest Festival, a great opportunity for students, faculty, and community members to come together to celebrate local and sustainable food practice while enjoy good company.
FLP put on a number of cooking demonstrations at the event including:
* Freshly popped Popcorn with paprika
*Stone ground Pesto made with crisp basil from the garden
*Butternut Squash Raviolis in a brown butter sauce, highlighting sage from the garden
* Sauteed Kale cooked in freshly pressed apple cider (both picked and pressed that day)
The process of cooking the popcorn was as fun as eating it as FLP members popped heirloom corn over the stove. The corn ranged in vibrant coloring from bright crimson to deep purple. FLP students demonstrated how to use a kernel cutting tool, heat the popcorn gently until it stops popping, and then remove the freshly made popcorn and sprinkle with salt and paprika.
For the pesto, both a cheese and non-cheese version were offered. Chopped basil, garlic, olive oil and salt were then ground together with a mortal and pestle to make a raw sauce that was delicious spread on crackers or alone.
The last sampling cooked up was a sautéed kale. Onions and garlic were sauteed on low with olive oil until slightly caramelized. Bit by bit, torn kale leaves (stems removed) were added to the pan adding a touch of freshly pressed apple cider, as well as apple cider vinegar, until the kale leaves were dark green and wilted. The dish was warm and tasty and best of all, highly nutritious!