food
Codman farm starts a meat CSA
Codman Community Farms is starting its own meat CSA (community-supported agriculture) network. Enjoy monthly pickups of 10 pounds of Codman Farm-raised beef and pork. CSA members get the finest meat and support Codman Community Farms in a new and meaningful way. If you love Codman-raised meat, so do others. By joining the CSA, you’ll get…
Lincoln Winter Carnival schedule is here!
The 2013 Lincoln Winter Carnival kicks off Friday, February 1 with community bingo and a concert by the U.S. Air Force band of LIberty Jazz Ensemble. Other events that weekend include: Girl Scout breakfast Groundhog Day at Drumlin Farm Snowshoe tours at deCordova Vermont PuppeTree performs “Caps for Sale” Community skating Lincoln Family Association Energy…
Getting pickled at Drumlin Farm
(This article originally appeared in the Lincoln Journal on August 2, 2012.)
Leslie Miller of Stow fishes a pickle out of the jar)
By Alice Waugh
Summer at Drumlin Farm means loads of fresh vegetables and herbs—and some of them got pickled on a Friday night.
About 20 visitors sampled all sorts of veggies that had been pickled over the past week or so by Drumlin farm and food educator Allison Chuang, who led “Fermentation Friday: A Pickled Pageant” on July 27. Pickling isn’t just for cucumbers, she explained, as she handed out tasty samples of pickled radishes, carrots, peppers, green beans and other foods.
Before the advent of refrigeration, pickling (submerging food in salt water and allowing it to ferment) was just one of several food preservation methods people used around the world for centuries. For example, many cultures pickle cabbage to make foods like sauerkraut or kimchi. Fermentation is also used to make thing including beer, bread and yogurt.