Backyard Farms Fall Fresco Lunch at Nebo

Backyard Farms at Nebo

It’s always tomato season with Backyard Farms; this farm grows year round. Based out of Central Maine, there are 42 acres growing 4 tomato varieties that supply Whole Foods and some Chef Networks in the area. One of these restaurants, is Nebo in the Financial District. Originally, Nebo was nestled in the North End but recently moved to expand into a larger space. The restaurant is run by the Pallotta sisters. How amazing and inspiring that these two ladies, once spa and salon owners, took a leap of faith and opened a restaurant. Their Italian background didn’t hurt, particularly because they brought a lot of what they ate into this kitchen and incorporated family recipes into plates.

Aside from getting together to share a wonderful meal with other foodies in the city, Backyard Farms brought us together to taste the new Somerset Pink tomato. It had been in the making for 2 years. The EVP of Backyard Farms, Tim Cunniff, detailed that it was like a beefsteak tomato so the texture is robust for salads and sandwiches, but it has higher sugar content than most other beefsteak tomatoes.

Lunch began with a sample of these Somerset Pink tomatoes, accompanied with Burrata, Saba, EVOO.

The sisters came in and checked on us many times through lunch; what a treat! They had some great stories to tell. One was the story of their bread.

There’s a saying that goes something along the lines of “it runs in the family”. This is the case for the below potato bread called “Mama”. The yeast for this addictive bread has been kept alive by the Pallotta family for over 100 years.

The bread is made by cooking the potato and thereafter broken down and incorporated into the dough. One of the reasons why the bread is called Mama is because when they would feed the dough, they would sing the song Italian song Mama. In between moving from the North End to their current location, they had to keep the dough alive and the Pallotta sisters detailed that they researched and were meticulous in finding a way to keep it alive to have it here with them at the restaurant.

The bread paired wonderfully with the sweetness of the tomato jam. Our table couldn’t keep their hands away. I know I had one too many, but it was so worth it. We wanted to take this home with us!

The jam incorporates Vine Ripe tomatoes, Saba, Chili Powder, Ginger, Cumin, and other secret ingredients. The sisters wouldn’t detail more! People are seriously lining up for this stuff. Hopefully, they’ll bottle and start selling it soon!

Next was a platter of Salumi Misti: Prosciutto di Parma, Mortadella, Finocchiona Salami, Coppa, Speck.

It truly felt like an Italian meal as the plates kept coming. Up next was the Spaghettini with Backyard Farms Cocktail Tomatoes, Capers, Olives and EVOO. This dish is also referenced as Christina’s Breakfast Pasta. Christina mentioned she isn’t a big breakfast fan but would definitely opp for this in replacement.

Veraci in Brodo: Baby Clams from Italy, Finicchiona Salami, Ceci beans, Backyard Farms Cocktail Tomato.

Even though we were stuffed by this point, everyone tried a piece of the Pizza Bianco: Backyard Farms Beefsteak Tomato, Prosciutto Cotto, Ricotta, Mozzarella, Arugula, and Parmigiano.

Seriously, this was such an incredible experience. Between great food, company and the stories behind the dishes, I think I can say for everyone that they were perfectly full from the lunch selection. I am so happy that we got some samples of the tomatoes for home. I certainly plan on utilizing them for a recipe in the near future.

Backyard Farms tomatoes can be found at Whole Foods all over New England, mainly in New Hampshire and Maine. Their cute packaging makes them hard to miss! Thank you Backyard Farms and Nebo for having us in. This is a meal to not be missed!

Nebo Restaurant

520 Atlantic Ave
Boston, MA 02210
(617) 723-6326

Nebo on Urbanspoon

Simply Ming

Blue Dress, Blue Lights. The only other natural incorporation for the evening to come to mind in the Fort Point area was Blue Dragon.

Fort Point

It started with a mention. I refreshed my Insta news (because who doesn’t??) to find a mention but no text. Sacre bleu, what is this? Long story short, Georgina of Notes on Lifestyle had tagged me in a contest by Breville to spend the night with Ming Tsai. You were to tag someone you’d want to go with you to the event and she chose me. How lucky was I? I returned the mention and a few days later I got a text from Georgina, “we won the contest!”

In shock, I was like how’d you know??? Checking out my Instagram, the wonderful words detailed by Breville congratulating us on our win were in front of my eyes. So happy, I walked around and told coworkers.

Blue Dragon is an Asian Gastropub in Fort Point that serves a tapas-style menu and craft cocktails. Walking in, there was an array of available drinks and some appetizers to start.

Edamame Hummus at Blue Dragon

Ming Tsai had me at edamame hummus with spiced pita chips. Something about them kept me coming back.

Shrimp Shumai at Blue Dragon

 Shrimp Shumai

Pork Belly Bao

Lobster Cakes – A favorite of the night!

Georgina & I

Georgina and I

The Boston Bloggers || Natalie of Boston Day Book, Me, Ming Tsai, Laura of Boston Day Book, Georgina of Notes on Lifestyle, Kate of Domestikated Life ||

As winners of the Breville contest, we got signed cookbooks! The night got that much better.

Ming Tsai & I

SIMPLY MING

Last night was a wonderful way to come together for a night of celebration for Season 12. Simply Ming is produced by WGBH Boston and Ming East-West, LLC, and distributed by American Public Television. This season is all about comfort food; the clips showed chefs with Ming Tsai discussing their best recipe and the story behind it. I cannot wait to see all of them in full! Some people on this season include Jacques Pepin, Marcus Samuelsson and Duskie Estes.

All in all, the night was Simply Perfect, Simply Ming.

Avocado Chocolate Mousse

Chocolate Avocado Mousse

Trying to be healthy by staying away from sweets is something I feel many are brainwashed into thinking for diets. Who says you can’t have both? Realizing I had bought avocados but didn’t have enough time to eat them, I decided to deviate from the norm of guac and do something sweet.  You hear me, sweet.

In looking through a variety of recipes, I decided upon an avocado chocolate mousse. I took inspiration from As Easy As Apple Pie, but modified it slightly to my own tasting.

Ingredients

  • 2 ripe avocados
  • 1/3 cup agave nectar
  • 1/3 cup cocoa powder (I had Hershey’s Cocoa Powder)
  • 2 tablespoon unsweetened vanilla almond milk
  • ½ teaspoon vanilla extract
  • 1 teaspoon chia seeds

Directions

  1. Halve the avocados and scoop the flesh into a food processor or blender.
  2. Add the almond milk, cocoa powder, chia powder, agave nectar and vanilla extract.
  3. Mix for a minute or until smooth.
  4. Taste and adjust with extra honey if needed.
  5. Scoop the avocado chocolate mousse into pretty glasses or ramekins. I had neither so I used tiny glasses.
  6. Refrigerate for at least 30 minutes before serving.

Avocado Chocolate Mousse

Chocolate Avocado Mousse

Benefits of Avocados*:

  • Monounsaturated fat: This type of fat can improve cholesterol levels, decrease the risk of heart disease, and can benefit brain activity and locomotion.
  • Vitamin E: Vitamin E helps with protecting body tissue from damage by disabling free radicals (groups of unpaired atoms in the body that can lead to cancer or heart disease). It’s also vital to red blood cell formation, which are responsible for circulating oxygen and getting rid of waste.
  • Vitamin B6: This vitamin assists with the body’s formation of glycogen (back-up fuel that’s stored  in the liver and muscles) and promotes skin health.

*Incorporated information from our friends at Greatist.

Avocado Chocolate Mousse

Have you ever made dessert and incorporated some fruit or vegetable you wouldn’t expect?

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