Exploring and Hard Working by Christina Wolf

Last minute decisions are always the best.  Annie (Steeves) and I had planned to go the world famous "Frasassi Caves" on Friday. Check out their website:  http://www.frasassi.com/
  The night before, we got a response email from a WWOOF member farm (World Wide Opportunities on Organic Farms) who said we could stay for a weekend to work whenever we wanted. We had contacted them prior in the week.  After looking up the farm's location it clicked.  Pergola is only 30 minutes from the caves! There was no way we couldn't go.  After receiving this e-mail at 9 PM on Thursday night, we quickly called back the farm, made plans and packed our bags.

This is a sign.. but it actually looks like that inside!

More mountains across from cave entrance

We left Ascoli on the 6 AM train to Genga Friday morning.  We arrived to the caves at 9:30 AM and had about 30 minutes to explore before the tour of the Frasassi Caves.  The cave tour was 1.5 miles long and took about an hour.  It was incredible to be inside of the caves, as they are a natural wonder of the world.  

Unfortunately you can't take pictures inside the caves for whatever reason, but I snapped a few before entering.

After the tour was complete, we were picked up in the parking lot by the oldest son on the farm, Pietro. We were instantly welcomed and although we weren't even to the farm yet, I knew it was going to be a great weekend.  

Case Bottaro is a small, organic, family-run farm in the Apennines mountains of the Marche Region. They have 50 acres of land divided half and half (agricultural terrain and woodland/shrubbery).  This is their 26th year on the farm.  They grow a variety of vegetables, fruits, and grains, and raise animals.

Their main products include: 

Barley, wheat, spelt and an ancient variety of corn for making cornmeal.

Borlotti beans, Mexican and white eyed beans, chick peas and lentils.

Garlic, onions, pumpkins, carrots, and winter greens.

Spring lamb, Pork. 

That afternoon we picked beans for a few hours and called it a day. Then we got to explore the farm.  

We got some quality sleep that night (no sounds, no lights.. it felt like NH).  The next morning we picked and cleaned grapes, and got a personal grape tasting tour.  Paolo introduced us to his many varieties of grapes.  My favorite ones were called strawberry white and blue.  After the grapes, we had figs and apples to munch on.

Next we started the big job for the weekend: splitting and stacking wood for the winter.   (Not my favorite thing to do...)

It went by really fast and I felt accomplished after.  We cut and stacked for about 7 hours on Saturday, then finished the remaining wood Sunday morning.  It was about a 10 hour project.

We did 3 trailer loads.

All the hard work was made up for by delicious food.  Case Bottaro is part of a Co-Op called "La Terra e il Cielo".  95% of the growers and producers in this co-op are located in the Marche Region of Italy, whereas the remaining 5% are from other regions of Italy.  We had the most amazing dinner on Saturday night.. and everything on the plate was from the farm (minus the olive oil, which was from their neighbors farm...)

Chopped Fennel Salad, Heirloom Tomato Salad, Sheep Cheese, Salami from the piggies, and home bread made with their own flour

Sheep

I had never eaten nor heard of sheep cheese in my life. It was actually quite delicious and tasted like a strong parmesan. 

Between exploring the Frasassi Caves and getting my hands dirty at Case Bottaro, my third weekend in Italy was amazing.  It was tough to get back to school yesterday after being back in the countryside all weekend long.

Next weekend... Amalfi Coast, Capri and Pompeii!

THANKS FOR SHARING, CHRISTINA!

Sarah Jamieson, 2011, in Montana with No Kid Hungry

After graduating from the University of New Hampshire with a BS in Environmental and Resource Economics and EcoGastronomy this May, I had the opportunity to serve as an AmeriCorps VISTA Summer Associate with Montana No Kid Hungry.  For ten weeks, I worked on increasing outreach, participation, benefits, and education regarding the Supplemental Nutrition Assistance Program (SNAP), the Child and Adult Care Food Program (CACFP), and the Women, Infants, and Children (WIC) program.

This summer I:

• surveyed clients at the Helena Food Share,
• provided nutrition education and a smoothie presentation for foster teenagers,
• reviewed the online SNAP application process,
• conducted phone interviews with SNAP participants,
• designed a “Welcome to SNAP” brochure to be dispersed upon benefit approval,
• solicited farmer’s market managers across the state to encourage EBT-program implementation,
• gave suggestions for improvement to SNAP management,
• created and handed out a flyer at the farmer’s market featuring a specific product and recipe with other food assistance information,
• visited a Boys and Girls Club Afterschool Meals site,
• compiled and analyzed lists to locate eligible Afterschool Meals sites,
• developed postcards, a flyer, and a sample menu for CACFP site recruitment,
• brainstormed events/activities for Food Day,
• planned the implementation of Shopping Matters for WIC agencies across Montana,
• expanded positive working relationships with groups such as the Montana Food Bank Network, MSU Extension, and the Montana Department of Agriculture,
• trained the incoming full-term VISTA

This wide array of projects and research contributed to reaching the goals of the MT NKH work plan and ending childhood hunger in the state. The summer position was a truly rewarding experience and thank you so much to Share Our Strength, MT NKH, and AmeriCorps for making it possible!

Guy Crosby, Science Editor for America's Test Kitchen, to Speak on Campus

EcoGastronomy Students Change Their Facebook Status

Changing their status!  Studying and Living in Ascoli Piceno, Italy, EcoGastronomy Dual Major students say "Arrivederch America, Ciao Italy"

24 hours from now I'll be boarding a flight I've been looking forward to since before I even left high school..so surreal! Pretty soon I will be in a whole new part of the world with a great group of ladies enjoying everything Italy and the rest of Europe has to offer! Arrivederchi America!

  Hannah Hoban has already started an awesome blog to check out and follow.  The Jewish Foodie  eating since 1991  http://thejewishfoodie.wordpress.com/2012/09/12/addio-america-ciao-italy/

"Addio America, Ciao Italy

 
I leave tomorrow to embark on one of the most unique experiences of my life. I don’t think it will hit me until I am breathing the Italian air. My plane takes off at 10 PM from Logan I arrive in Zurich, Switzerland where I then take about an hour flight to Venice, Italy. My school and apartment are located in Ascoli Piceno circled on the map below."

More Cake!

And Annie Steeves is already in Italy WWOOFing.  All in a day's work. Galbusera Bianca has over 30 varieties of figs!  More details to follow in our next blog.

Safe travels everyone and keep us up to date!

EcoGastronomy Alumni Help Out with This Fall's Department of Hospitality Management Gourmet Dinner

The Hospitality Management Department at the Whittemore School of Business and Economics would like to invite you to our upcoming Gourmet Dinner. The events have taught our students hands-on industry experience over the past five decades.

Once again this fall we are hosting a barn dinner on September 14 & 15, 2012 to be held rain or shine at Woodman Farm in the beautiful and historic white post and beam barn. Attire is trendy casual and walking shoes without heels are highly recommended. Dress in layers as New England weather can quickly change. Prepare to relax, take in the scenery, take a farm tour if interested and share a night out with old friends and new. Expect high-end food in a dramatic, yet informal setting. 

Local foods and whole ingredients will be spotlighted. And we are fortunate to have three well-respected and talented alumni—2011 graduates—teaming to produce a beautiful evening.

The Crew

Emily Goldman, Ryan Millian and Kayla Oteri are 2011 University of New Hampshire graduates with a bachelor’s degree in Hospitality Management and EcoGastronomy. The three were part of the first group of students to graduate with a degree from the new EcoGastronomy program, as well as being a part of the abroad experience at the University of Gastronomic Sciences in Bra, Italy.  Through the EcoG capstone, the three were able to explore their passions in hospitality and sustainability—Emily in social dining, Ryan in sustainable corking, Kayla in organic and conventional beef.

The three have been involved with the Gourmet Dinners since their freshman year, hosting their own in the spring of 2010 including Sinful Indulgence and Tutto Toscana. During their senior year, they were teaching assistants for the class.

Food memories, as broad as a single ingredient or the atmosphere of which it is consumed, are an essential part of living. Fresh, local products coupled with good company and travels around the world have turned into some of their fondest memories. In coming together again for Twilight Dinner at Woodman Farm to put to the test some real-world experiences, Emily, Ryan, and Kayla hope to create those food memories for guests.

Front of the House Guru

Emily Goldman, Assistant Manager at The Country Club in Chestnut Hill, Massachusetts, the oldest country club in the United States, runs the banquet department as well as oversees all food and beverage operations. Her greatest passion is to work with high quality food and wine. She works closely with the Club’s Certified Master Chef and beverage department to plan and execute the club’s food and wine focused events. They share the same values for local food and fresh products, to create events similar to the Twilight Dinner at Woodman Farm. Emily is also an active member of Club Managers Association of America and serves on the New England board as a member of the International Wine Society. She is pursuing her Certified Club Manager designation.

Wine Expert

Originally from the Maine seacoast in Wells, Ryan Millian now resides at Fort Point in Boston. He works in the North End at a wine shop, The Wine Bottega. The shop specializes in all-natural, organic and biodynamic wines. He runs their Farm-to-Glass program, similar to a CSA concept, as well as organizing the weekly tastings and events. Ryan hopes to continue to increase his knowledge in the wine industry. Prior to working at The Wine Bottega, he worked for Gelato Fiasco in Brunswick, Maine. At Gelato Fiasco, they create artisanal gelato using local milk and the freshest ingredients from scratch daily. Through these experiences, Ryan continues to thrive in the food and beverage industry. 

Executive Chef

Kayla Oteri’s passion for cooking and event planning was a result of her time as executive chef for Sinful Indulgence Gourmet Dinner in 2010. The following year, after graduation, she returned to Nantucket for another summer where much of her foodie lifestyle is fueled. There, a fellow “Nantucketer” pushed her to pursue a back of the house position doing what she really loves—cooking. In 2011 under the Chef and Owner Michael Leviton, at Lumiere in West Newton, MA, she lived the glamorous life as the Garde Manger cook, learning more about high-end food service. Like Michael, she has an appreciation for good quality and fresh ingredients, not to be disguised or altered. Kayla has also worked at sister restaurants The Pearl and Boarding House on Nantucket. She currently works at Millies in the front of the house, enjoying island life.

A farm tour will be offered during the cocktail hour.

Tickets are selling fast as there are only 60 seats available per night. Last fall the dinner sold out within two weeks. For more information about the dinner and to purchase tickets, visit www.wsbe.unh.edu/gourmetdinner.

We hope to see you!

What to Do With All That Beautiful Calendula

calendula officianalis

Use calendula petals to color:
• Sugar. Combine 1 cup of sugar with ½ cup (loosely packed) calendula petals. Pulse in a food processor (or spice grinder, using small batches) to make a golden-flecked sugar for cakes, cookies, breads, muffins or scones.

• Infusions. Add petals to milk or cream, then use the liquid in baked goods, frostings, puddings, pie fillings, sauces and gravies.

• Salad. Sprinkle a handful of whole or chopped fresh petals over most any salad—egg salad, tuna, chicken, pasta, rice, couscous, bean, green, even fruit salad.

• Other Golds. Intensify the color of golden or yellow foods, such as cornbread, egg salad, deviled eggs and cheeses, as well as herb and flower butters.

Golden Garlic Mashed Potatoes. When heating milk and butter for mashed potatoes, add a handful of chopped calendula petals along with four to six cloves of minced garlic. Drain cooked potatoes, then mash them with the warm, flavored liquid.

Carotene Connection. Play up calendula’s pumpkin/squash-like flavor by adding petals to pumpkin/squash soup, puree, bread and cookies, as well as carrot cake.

Great with Grains. Add a handful of coarsely chopped petals to a pot of rice, risotto, millet, bulgur or couscous.

Pot Marigold. Add calendula to stocks, soups or stews. It will turn chicken and dumplings or cream of mushroom soup a rich golden color.

Zucchini Cake with Calendula. This delectable cake is moist and tender. Do not use nonfat sour cream or cream cheese in this recipe.  Although you could just dust the cake with confectioner’s sugar, the Maple Cream Cheese Frosting is luscious and easy to make.
• ⅔ cup sour cream
• ¼ cup dried OR ½ cup fresh calendula petals
• 2 cups unbleached flour
• ½ cup whole-wheat flour
• ½ teaspoon salt
• ¾ teaspoon baking soda
• Scant ¼ teaspoon mace
• 12 tablespoons unsalted butter (1½ sticks), softened
• 1 cup sugar
• ⅔ cup light brown sugar
• 3 extra-large eggs
• ½ teaspoon vanilla extract
• 1-3/4 cup zucchini, grated
In a small bowl, combine sour cream with calendula, stir well, and let stand for at least 30 minutes. Preheat oven to 350 degrees. Butter a 9 × 13-inch baking dish.
In another bowl, sift together unbleached flour, whole-wheat flour, salt, baking soda and mace.
Put butter in a mixing bowl and beat until fluffy. Add sugars and beat until blended, scraping down sides of bowl as necessary. Add eggs and vanilla and beat until combined.
Combine sour cream and zucchini. Add about one-third of this mixture to mixing bowl and beat on low speed. Continue beating on low speed while adding about half of dry ingredients, then another third of sour cream-zucchini mixture, scraping sides of bowl as necessary. Add remaining dry ingredients, followed by the sour cream-zucchini mixture and beat until just blended.
Turn batter into prepared baking dish and smooth out surface. Bake in preheated oven for 40 to 45 minutes, until a toothpick comes out clean. The cake should be golden brown and sides should pull away slightly from the pan. Cool on a baking rack and frost when completely cool.

Maple Cream Cheese Frosting
• ⅓ cup pure maple syrup
• ¼ cup dried or fresh calendula petals, minced (minced petals measure about 2 tablespoons)
• 8 ounces cream cheese, softened and cut into chunks
• 2 tablespoons unsalted butter, softened
• 1 cup confectioner’s sugar
• ½ teaspoon pure vanilla extract
Heat maple syrup, then add calendula and let stand for at least 30 minutes; be sure syrup is completely cool before adding it to other ingredients.
Meanwhile, in a mixing bowl, beat cream cheese and butter on medium speed until fluffy. Add cool maple syrup and calendula and mix to combine; scrape down sides of bowl as needed. On low speed, add about half of the confectioner’s sugar. Add remaining sugar and vanilla and beat until fluffy; then beat at least a minute or two on high speed.
Test frosting for consistency—it should be spreadable but soft. If too soft, beat in a bit more sugar.

October: National Fair of the White Truffle, Alba, Italy

Coincidentally, 2012 Fall EcoGastronomy students in Itlay will be 1-1/2 hours away by bus (from Turin) at this time.

Fiera Nazionale del Tartufo Bianco d’Alba

06 October, 2012 - 18 November, 2012
Alba, Piedmont, Italy

October is the height of the white truffle season, with the highest prices and the fiercest competition among both hunters and buyers.
Alba, in Piedmont, is Italy's truffle capital and main market as well as home to the Associazione Nazionale 'Città del Tartufo', representing nearly 20 truffle-producing towns in central Italy. Crowds of thousands converge on the town to sample local food and wine - including roast pork, salami, polenta, almond and chocolate cake, apricot cake, Gianduja chocolate, hazelnuts, and Moscato d'Alba wine.
There is the White Truffle World Auction and the Truffle-of-the-Year prize. There is also an associated wine festival.
But the event is not just about the elusive truffle; the town goes into festival mode, with many related events: the Alba Art Show, the Città d'Alba Art Prize, the Literature Festival and various traditional races.
The Donkey Race, now in its 52nd year, is a light-hearted celebration of the rivalry between Alba districts. It traces its origins to 1275, when the neighbouring town of Asti conquered Alba. The citizens of Alba decided to mock the triumphant people of Asti by creating their own palio - but instead of racing the finest horses, they chose the humble donkey. The trappings of the palio - parades, musical bands and medieval costumes - are all retained.
The Festival takes place on Saturdays and Sundays between 6 October and 18 November.
http://www.fieradeltartufo.org
Reposted from http://www.debretts.com/home.aspx