An amazing collection of food experts were able to join us at the Savor Haverhill this year. Everyone who attended was able to meet and learn a little more about our food systems from bee keeping and composting to cheese production and apple cider.
We could not have asked for a more beautiful day on Janice’s historic farm as the setting for this special event. Board members gave farm tours and guided our guests from event to event during the afternoon.
After the official Annual Meeting wrap up of the successes and lessons of the past year, Bill Hamilton started things off with a discussion of the art and science of beekeeping. He had an enthusiastic audience ready to learn about this important piece of our ecosystem.
The giant burrito that Chef Paul from Stuft created brought the crowd over to the Tasting Corner for the first food demo. It was amazing how he wrapped so many tasty flavors into a giant burrito with both chicken and vegetarian options. Yum!
Sebastian from Roots Compost helped us keep green by showing people how we could compost at our event. We used compostable plates, napkins and sporks and Sebastian brought compost bins for the event, and also shared great information about the process of making compost.
Jim Parker came over from Willow Spring Vineyard to talk about their new rhubarb wine project. Unfortunately, no drinking was involved since the wine won’t be prepared until next year. The rhubarb is growing strong just in front of the barn and we thought it would be fun to learn why there was a huge rhubarb patch on the hillside.
Time for another food demo and back into the barn we went to see how hummus is made with the new project started this Summer at L’Arche. We got to sample a delicious sweet potato and rosemary version.
Food samples were just getting started since the aromas of Bintu’s African Samosas got our mouths watering as she taught us the steps to make them while the samples fried up nice and golden.
To cap off the learning, our own Laura stepped in to talk about the selection of local cheese donated by Mill City Cheese Mongers. Such a range of flavor, style and technique was a delicious experience.
We cannot forget the delicious cider made by participants with an old-fashioned cider press under the supervision of Hal Hutchins and his wife with apples from Fay’s Orchard and Farmer Daves. That was welcome refreshment during the afternoon. We also learned some basketweaving techniques as our experts showed their skills.
MVFC wants to express our gratitude to all those who participated in the planning, demonstrating and eating! We also want to thank Haverhill Bank and the Haverhill Cultural Council for their sponsorship support. Also a big “Thank You” to Janice Anton for allowing us to celebrate in such a beautiful, historic setting.