Class Recap

Local Whole Grains

Our second Tufts Food Lab class was led by Timothy Griffin Associate Professor in Nutrition, Agriculture, and Sustainable Food Systems and Tufts Food Lab Director Wendy Hebb and featured a remarkable portable mill. The class milled heritage local whole grains on site and hand-rolled cavatelli while learning about the importance of local agricultural system with an emphasis on the growing local grain renaissance.

Recipes

Butter Lettuce & Blueberry Salad

Cavatelli with Salsa Verde

Braised Chicken

Carrots Glacé

Butter Lettuce & Blueberry Salad

serves: 10

Cavatelli with Salsa Verde

serves: 10

Braised Chicken

serves: 10

Carrots Glacé

serves: 10