I just discovered this interesting group via Twitter @FrugalDuchess

Posh Frugality Network – Gracious Living for Less

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Our friends at Slow Food are extending their membership drive.  A donation of any amount will make you a member. And, as the result of a generous supporter, all donations are being matched dollar for dollar until October 15. Please consider making a donation and joining this important organization.

What is Slow Food?

Slow Food is an idea, a way of living and a way of eating. It is a global, grassroots movement with thousands of members around the world that links the pleasure of food with a commitment to community and the environment.

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Olio Taibi mentioned in local press!

by giuseppetaibi on September 23, 2009

in local news,locavores

Olio Taibi is mentioned in the September/October issue of Lexington’s Colonial Times Magazine on a very nice article about the recently held first annual Taste of Lexington at the new aloft and element hotels by Westin in Lexington, MA.

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Lexington Farmer’s Market Pictures are In!

by giuseppetaibi on September 22, 2009

in local news,locavores

It was a wonderful visit at the Lexington Farmers Market. Enjoy the pictures and the video.

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This is Charlie Radoslovich, Head Farmer of the amazing Rad Urban Farmers speaking during the field trip of Kids Cooking Green

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Lexington Farmers’ Market

by giuseppetaibi on September 21, 2009

in announcements,local news,locavores

Tomorrow, Tuesday 9/22 I’ll be visiting my neighborhood’s Lexington Farmer’s Market in Lexington, MA. I hope to see you there!

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Taste of Lexington 2009 On Saturday, September 19, I will be at the 1st Annual Taste of Lexington. The event will be held at aloft and element, the new Westin Hotels in Lexington. Come by between 11am and 3pm to taste Olio Taibi’s 2008 Nocellara and Biancolilla Extra Virgin Olive Oil (EVOO). The event will be family friendly. Hope to see you there.
I’ll be the one with the accordion!
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Our Eat-In made the local paper!

by giuseppetaibi on September 10, 2009

in community,local news

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Families share ‘Amore’ on Labor Day – Lexington, MA – Lexington Minuteman

Please add your name today. We reached our Labor Day goal of 20,000 signatures and have 10,000 more on paper. Now let’s aim for 50,000! Sign the Time For Lunch Slow Food petition for bringing REAL FOOD in public schools.

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It was a wonderful party with great people and authentic food. Enjoy the beautiful pictures.

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See album on Flickr Flickr

See album on Mobile Me MobileMe

Please add your name today. We reached our Labor Day goal of 20,000 signatures and have 10,000 more on paper. Now let’s aim for 50,000! Sign the Time For Lunch Slow Food petition for bringing REAL FOOD in public schools.

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We are hosting an Eat-In at our new home in Lexington on Labour Day to support Slow Food’s campaign for REAL FOOD in public schools. Come join us!

Time For Lunch : Home : Slow Food USA.

Sign the Time For Lunch Slow Food petition for bringing REAL FOOD in public schools.

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Greetings from Sicily!

by giuseppetaibi on August 2, 2009

in Sicily 09

I will be blogging from here until the end of August!

Kate Enjoying "Pasta con ricotta e fave" Pasta con ricotta, fave, and Biancolilla Pasta con ricotta, fave, and Biancolilla Pasta con ricotta, fave, and Biancolilla Mozzarella di bufala, prosciutto, black pepper and Biancolilla

I’ll post all the Sicily photos at http://theoliveoilblog.com/photos

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ella-pastaMy daughter, Ella, just contributed one of our favorite family recipes to her preschool’s annual cookbook. One of the secrets to this delicious but simple dish is to keep the water used for boiling the cauliflower for cooking the pasta.  For those who might be scared off by the sometimes fishy flavor of anchovies, you will be pleasantly surprised by this delightful dish.

Ingredients:

  • 16 oz. of bucatini pasta (you can substitute spaghetti if you can’t find bucatini)
  • 1 cauliflower cut into florets
  • 4 anchovy fillets
  • 2 oz. tomato puree
  • 4 oz. raisins and pine nuts
  • 1 chopped onion
  • 2 tablespoons of finely chopped Italian parsley (much better taste than regular parsley)
  • the cauliflower cooking water
  • 6 oz. of Olio Taibi Extra Virgin Olive Oil
  • salt and pepper to taste

Cooking Instructions:

Soak raisins in hot water to plump. Wash and cut the cauliflower into florets, then boil in a pot. Using a strainer, drain and reserve the cooking water. In a saucepan, brown the onion and the anchovy fillets in the oil. Add the raisins, pine nuts, tomato puree and the boiled cauliflower.  Pour in a few ladles of the cauliflower cooking water and cook, mashing the cauliflower with a wooden spoon until creamy. Salt and pepper to taste. Cook the pasta for about 8 minutes in the the cauliflower water. Drain and mix with the cauliflower sauce and half the parsley. Leave to rest for a while and serve warm. Sprinkle the other half of the parsley on top of each portion right before serving.

Variation: use powdered saffron in place of the tomato puree.

Curious note: in Sicily, the name of this recipe is “Pasta coi broccoli”. In fact, we refer to cauliflower as “broccoli” and we refer to broccoli as “sparacello”.

 Enjoy this super-short video snippet from “Il Commissario Montalbano” tv series (in Italian), where the Sicilian inspector is annoyed by receiving a phone call while he is enjoying his “pasta coi broccoli”.

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book1 Clare Ferguson’s Olive Oil: Cooking, Exploring, Enjoying, a book I recently discovered at Whole Foods Market, is a great guide that outlines the process of making olive oil and then takes the reader on a tour through the various countries that grow olives and produce olive oil. Of Sicily, she writes:

It was the Ancient Greeks who originally introduced the olive tree to the Italians and it is in the Western Greek colonies of Southern Italy and Sicily, after all, where the best-preserved Greek ruins are to be found and some of the finest olive oil is produced.

She also defines the various labeling terms, providing the consumer with important advice on how to choose a good oil. Ferguson is very familiar with olive oil’s health benefits, and writes:

The Healthy Oil: Olive oil is one of the most delicious and natural of all lipids (fats) and an absolute health bonus. By choosing the lower grades you deprive yourself of some of the health benefits.

She also includes a recipe section that covers sauces, salads, appetizers, main dishes and desserts from all over the Mediterranean. Some of the highlights include a vegetable fritto misto, which is a popular Italian vegetable side dish that consists of mixed vegetables battered and deep fried, and a delicious recipe for focaccia. To all the health zealots, Ferguson notes:

…minimal oil is absorbed if the temperatures are right and, in any case, olive oil does not degrade at high frying temperatures: a bonus since most other oils are damaged in this treatment.

Overall, Ferguson’s book includes great information about how and where olive oil is produced as well as some very tasty ways to use it. Buon appetito!

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oldways_table_bookOur friends at Oldways, a think tank that promotes healthy eating, drinking and lifestyles, have designated the month of May as “Mediterranean Month.” Well-known for their advocacy work around the health benefits of the Mediterranean Diet, Oldways has outlined a number of ways to get involved and eat Mediterranean, including:

1) A Recipe Contest: share your favorite recipe using at least two Mediterranean Diet ingredients;

2) Mediterranean Menu Ideas: a sample menu for seven days of breakfasts, lunches and dinners;

3) Budget Friendly Recipes and Shopping Tips: suggestions on how to save money at the grocery store and over a dozen inexpensive recipes; and

4) Calendar Tips: tips for how to enjoy Mediterranean Month each day of May.

Although there are only a few days in May left, we encourage you to consider every month as Mediterranean month. So get out there and eat Mediterranean! Buon appetito!

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Slow Food Boston

Watch it on YouTube

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img_5486_2-3Congratulations to Derek Christeler who ran in last month’s Boston Marathon!  Derek raised funds for the American Liver Foundation (ALF) and teamed up with Olio Taibi to help out with his fund raising efforts.  Thank you to everyone who bought bottles of Olio Taibi to support the ALF.

This was Derek’s first marathon and he completed it in the impressive time of 3 hours 30 minutes.   As we say in Italy, “Bravo!”  Derek plans to run more marathons in the future but in the meantime, he will focus on triathlons.

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