Here's the Dish

healthy ANDI licious

Last Tufts Farmer’s Market of the Season October 26, 2010

Tomorrow is the last on-campus Tufts Farmer’s Market of this season! Stop by tomorrow to enjoy fresh local produce and baked goods on the lower patio of the Campus Center around lunch time. Tufts Dining will be serving free local apple and honey samples!


Pumpkin Bread & Plusquamperfectos October 21, 2010

Tufts Dining gave out free pumpkin bread samples baked that morning in Tufts Dining Bake Shop using fresh, local pumpkins.

If you happened to walk by the campus center yesterday around lunch time you were in for a real treat. In addition to the UTEC-run farm stand with fresh local produce and the Danish Pastry House selling its treats, you could enjoy free pumpkin bread samples from Tufts Dining and be serenaded by the fresh, fun sounds of new student band The Pluscquamperfectos.

My camera sound quality hardly does them justice but you can catch a few seconds of them playing here and here.

The student band The Plusquamperfectos played at the market yesterday, attracting a crowd and receiving a warm response from their audience.


A Twist on Spinach Dip October 18, 2010


Spinach Artichoke Dip with Swiss Chard


Featured Ingredient: Swiss Chard

I bought a beautiful bunch of Swiss Chard from Tufts Farmer’s Market last Wednesday and, after using most of it in a stir-fry dish, wanted to find a good way to use the rest.

I decided to mix it in with the spinach in the spinach and artichoke dish I was making. The result: delicious.  You can find the recipe for the dip here. Just add the Swiss Chard in very finely chopped pieces. I also added a small bunch of finely chopped green onions.

Nutrition Highlights:
Even just one leaf of this leafy green provides an excellent source of Vitamin K, Vitamin C, and Vitamin A.


Butternut Squash Bisque October 14, 2010

Tufts Dining Services gave out Butternut Squash Bisque samples today at Tufts Farmer's Market

Butternut Squash Bisque

The OFFICIAL Tufts Dining Services Recipe

– 5 tbsp. butter (or olive oil)
– 1 cup onions peeled and minced
– 1 tbsp. fresh minced ginger
– 1 and 3/4 cup vegetable or chicken stock
– 1/2 cup peeled minced carrots
– 2 cups cubed butternut squash, cooked
– 1 dash ground cayenne pepper
– 1 dash ground pepper
– 1/2 cup pasteurized heavy cream 40%  (OR 1/2 cup chicken or vegetable broth)

For a low-fat, dairy-free version of the recipe, use olive oil instead of butter and broth instead of the heavy cream.

To Prepare:

1. Saute onions, carrots and ginger in butter (or olive oil) until onions just begin to turn golden. Steam butternut squash until “well cooked”, reserve.

2. Add water and veggie light to base to make stock, then add remaining ingredients “except heavy cream”. Heat to boiling, then reduce to a simmer covered until vegetables are tender.

3. When veggies are tender, add add heavy cream (or broth) and heat just to a simmer, and continue to simmer for 5 minutes. Turn off heat, and add cream.

This recipe was added to Tufts Dining menu in 2002 by John F. Adjustments were made as per Paul Rudolph in 2003. Thank you to Tufts Dining for sharing this recipe with us! Also thank you to John F. and Paul Rudolph for making this recipe the one that we know and love so well today!

For a low-fat, dairy-free version of the recipe, use olive oil instead of butter and chicken broth instead of the heavy cream.


On the Farmer’s Market Menu Tomorrow October 12, 2010

Tufts Farmer’s Market will be on the UPPER Patio of the Campus Center tomorrow (a location change just for this week). Stop by around lunch time to enjoy free Butternut Squash Bisque samples compliments of Tufts Dining Services. There will also be live guitar music, wonderful fresh local produce and tasty baked goods.


Butternut Squash Sampling at Tufts Farmer’s Market September 29, 2010

The morning light shines over the fresh sage and ground black pepper as we set up for the squash tasting to begin.

Today was a delicious day on the lower patio of the Campus Center. Tufts Dining, Tuft’s Farmer’s Market and The Danish Pastry House joined forces to offer up some mouth-watering fare. Of course it didn’t hurt that it was about 70 degrees F and the sun was shining welcomingly.

Today Tufts Dining did its first of several free healthy food samplings to support the market: Sauteed Butternut Squash with fresh Sage. The response was incredible. I could barely hold on to a tray of samples for more than a few seconds as students rushed in for a taste.

Butternut Squash is rich in potassium, vitamin A & vitamin C. Also a good source of fiber, folate and calcium.

Ken cooked both a sweet and a savory version of the sauteed squash. The sweet was accented with cinnamon and the savory with fresh sage.

Try it tonight:

Sauteed Butternut Squash with Fresh Sage

– Butternut squash, peeled, halved lengthwise, seeded, and cut into 1/2-inch cubes
-Fresh sage
– 1/2 tsp Salt
-Pepper to taste
-2 tbsp Olive Oil
-2 tbsp Butter

Prepare: Wash and cut the butternut squash into small squares.  Heat a small amount of butter and olive oil (no more than 1 tbsp butter) to medium heat. Add butternut squash a few leaves of fresh sage (cut into small pieces) and saute for 10-15 minutes stirring frequently until tender and very slightly browned. Add salt and pepper to taste. Repeat with second batch if you are cooking several servings.

My suitemates Andrea and Erin stopped by for some tasty squash!

Sweet Alternative:

The savory version of the recipe above was my personal favorite but Ken also made a delicious sweet version of the recipe. To make this version, follow the same recipe with these easy changes:

1) Just stick with olive oil- no butter needed

2) Add in fresh cinnamon sticks while sauteing instead of the sage (or powdered cinnamon if you don’t have sticks)

2) Sprinkle a dash or raw sugar instead of the salt and pepper.

Be sure to check out next week’s food sampling at the Farmer’s Market and enjoy listening to our live student bands and soloists coming to play!


Why Support Tufts Farmer’s Market? September 19, 2010

Tufts Weekly On-Campus Farmer’s Market may have already enticed you with its fresh local fruits and veggies and fresh-made baked goods but if you haven’t made time to stop by yet, here are some more great reasons to make the trip: Your purchases at Tufts Farmer’s Market support the New Entry Sustainable Farming Project and the United Teen Equality Center (UTEC), two wonderful local organizations that strengthen the health of our community.  After picking up a bag of mixed greens with bright, edible flowers, four husks of corn to bring my suite-mates for dinner, and two delicious fresh-baked chocolate chip cookies to share with my friends, I asked Derek Mitchell, Founder of UTEC’s Fresh Roots Program to tell me more about the market. Here is what he said:

“What the farmer’s market represents is support for local food. There’s a partnership between UTEC, which is a youth organization based in Lowell, and New Entry Sustainable Farming Project, which is an affiliate of Tufts University but also based in Lowell. The mission of UTEC is to provide opportunities for high-risk youth. The mission for New Entry is to provide opportunities for emerging farmers. UTEC specifically does everything from educational programing to employment programing and also does intensive case management. The young people who are represented here are involved with our employment programming and they have helped bake some of the baked goods, they’ve helped harvest some of the food, but they’ve also helped put this together and they’re learning all kinds of employment skills in the process. The vegetables are sourced from all different farmers who have worked in collaboration with New Entry. New Entry has trained a number of farmers on how to grow in this climate, how to sell in these markets and also provided opportunities for farmland. Buying these vegetables is about supporting the farmers who are growing this food and the teens who are selling it.  It’s a partnership between the two organizations [UTEC and NESFP] and it is also a commitment that Tufts has made supporting local food but also local organizations that are doing community-based work, especially related to food.”
– Derek Mitchell, Founder of the Fresh Roots Program, Director of Employment Programming

Dinner Made Using Several Farmer's Market Ingredients, including my mixed green salad that contained colorful, edible flowers!