Food Justice Newsletter

Happy Holidays from the NOFA/Mass family!

Reflecting on 2024, we celebrate the resilience and dedication of organic farmers and the agricultural community. This year, we’ve seen growth in sustainable farming practices, stronger connections within our community, and continued progress toward a healthier, more regenerative food system.

Thank you for your unwavering commitment to the land, your crops, and our shared future. Here’s to another year of cultivating change, fostering biodiversity, and supporting local farms.

Wishing you peace, joy, and abundance in the coming year!

Winter Treats with Local Ingredients

By: Donnie Weiss

This newsletter shares two delightful winter recipes that showcase the flavors of local ingredients: Maple Popcorn, a simple and sweet treat made with fresh popcorn and New England’s signature maple syrup, and ‘Indian’ Pudding, a traditional New England dessert decadent with molasses, cornmeal, and warming spices.

Both recipes are easy to follow, honoring local traditions and seasonal ingredients, perfect for cozy winter gatherings.

Maple Popcorn

Ingredients:

½ cup of popcorn kernels
2 tbsp of oil, preferably neutral like coconut or avocado (olive oil works too)
½ cup of maple syrup

Key tip:

This recipe makes 4 cups of popcorn. If using microwave popcorn, skip to step 3.

Instructions:

Step 1: In a large pot, melt your oil and add a few popcorn kernels.
Step 2: Add the rest to the pot and cover with a lid once the kernels pop.
Step 3: Pour the maple syrup into a separate saucepan and bring to a low simmer. Let it simmer for about 3 minutes.
Step 4: Once the kernels are popped, pour the hot maple syrup into the pot and stir with a wooden spoon.
Step 5: Spread the maple popcorn into a single layer over a baking sheet or parchment and let it cool.

This image depicts a person making maple popcorn in the oven.

New England’s Oldest Dessert: ‘Indian’ Pudding

Ingredients:

4 large eggs
4 cups whole milk
1/2 cup sugar
1/3 cup molasses
1 cup yellow cornmeal
1/2 tsp salt
1 tsp vanilla extract

Instructions:

Step 1: Preheat the oven to 350°F and butter a 2-quart casserole dish. Prepare a larger pan (such as a turkey roasting pan) for a water bath.
Step 2: Crack the eggs into a medium bowl, whisk them, and set aside.
Step 3: Combine the milk, half-and-half sugar, molasses, ginger, nutmeg, and salt in a medium heavy-bottomed saucepan. Heat until scalding (not simmering), stirring constantly to dissolve and blend.
Step 4: Gradually sprinkle in the cornmeal while whisking. Cook for 2 minutes, whisking constantly, until the mixture thickens slightly.
Step 5: Whisk about 1/2 cup of the hot mixture into the beaten eggs, then pour the egg mixture back into the saucepan while whisking.
Step 6: Lower the heat and cook for three more minutes, stirring constantly, until the mixture thickens like polenta. Use a silicone spatula to scrape the sides and bottom to prevent scorching.
Step 7: Stir in the vanilla and transfer the mixture to the prepared casserole dish. Place the casserole dish into the larger pan and add very hot water to a depth of at least 1 inch (or halfway up the sides).
Step 8: Bake for 45 minutes.
Step 9: Serve the pudding hot in bowls with a scoop of vanilla ice cream.