We were those annoying clients sampling everything at the Fataschi stand, where heaping containers of walnut, pecan, hazelnut, almond, peanut and cashew butters teased us. After trying every type of nut-butter known to dog/mankind at Fataschi, we picked up the walnut and hazelnut for the perfect parfait. These creamy spreads have no added sugar, oils or salt and are magnificent in yogurt, on desserts or sliced on (local) apples and bananas.
Like the true Bostonians we are, we got wicked excited about the lobster bisque, fresh oysters and seaweed kemp salad, all fresh from the Boston Harbor before us. The Festival had a Fish Stock/ Seafood Throwdown section with seafood delights, only appropriate as the Festival took part on the Boston Waterfront. After kicking back some oysters, we decided to try the local Kelp. Now if you love seaweed salad, you'll go crazy for this. Ever noticed seaweed salad has a bright green color and strong acidic/ salty taste? That's because the seaweed salad served at many Japanese restaurants is filled with artificial coloring, tons of sodium and preservatives to make it last longer.
Despite our stomach-aches after eating a mixture of veggie samosas, goat-milk feta cheese, cocoa-coconut macaroons and Deano's Jalapeño chips (literally made out of jalapeños!), we came home proudly with bellies full of fall favorites like creamy pumpkin and apple soup, pumpkin-whoopie pies and my absolute favorite pumpkin lassis. (Imagine a mango lassi, but made with pumpkin.. recipe coming soon!
|"Eating is exhausting!"|
Just like the Boston Food Festival, we are dedicated to the Zero Waste goal and didn't let one stand go by without a taste!