Free Concert Friday at Horn Pond – The Squeezebox Stompers

Squeezebox StompersThe Horn Pond Summer Concert Series continues with a free concert this Friday, August 5, featuring The Squeezebox Stompers sponsored by Michael de la Maza. 

The Squeezebox Stompers play a blend of Roadhouse Roots, Blues, Cajun, and Zydeco music all over New England and the Northeast. The Squeezebox Stompers play acoustically or electrically and are available as a trio, quartet or quintet. They play accordion, keyboards, lap steel, fiddle, mandolin, guitar, bass and drums. The concert runs from 7-9 p.m. at Horn Pond, along the flat grassy area of Sturgis St., otherwise known as Ice House Park. The SCI table will be collecting any non-perishable food donations for Social Concern. For a full schedule of concerts including dates, rain dates, band line-up, and sponsors visit www.sciwoburn.org/concerts.

July 29 Jandee Lee Porter Concert Postponed!

Due to the impending weather forecast of a 60% chance of strong late afternoon/evening thunderstorms with heavy rain and gusty winds, we will be postponing tonight’s, July 29 Jandee Lee Porter concert @ Horn Pond until Friday, August 26. Sorry for any inconvenience, but we want this to be a safe and enjoyable concert for all.

9th Annual Native American Pow Wow

Dancer1The Woburn Residents Environmental Network (WREN) presents Woburn’s Ninth Annual Native American Pow Wow at Berry Meadow, Altavesta School, located at 990 Main St., Route 38, in North Woburn on Saturday, July 30, and Sunday July 31, 10 a.m. to 5 p.m.

The grand entry will be at noon on both days.

The event features traditional Native American drumming, singing, dancing, storytelling, sacred fire ceremony, traditional arts and crafts, and Native American food.

Come and listen to the haunting music provided by native drums and flutes.  Come watch colorful dancers.  (You can even dance with them yourself). 

Jandee Lee Porter to Play at Horn Pond Summer Concert Series

Jandee Lee Porter

Weather permitting; the Horn Pond Summer Concert Series continues with a free concert this Friday, July 29, featuring Jandee Lee Porter. The concert runs from 7-9 p.m. at Horn Pond, along the flat grassy area of Sturgis St., otherwise known as Ice House Park. This concert is sponsored by McCue Garden Center who will be cooking fresh corn on the cob again this year for the crowd! Visit them at 200 Cambridge Road in Woburn or on their website at: www.mccuegardencenter.com. The SCI table will be collecting any non-perishable food donations for Social Concern. For a full schedule of concerts including dates, rain dates, band line-up, and sponsors visit www.sciwoburn.org/concerts.

Tweetup Woburn Aug. 2

TweetupThe first ever Woburn Tweetup has been set for Tuesday, Aug. 2, 5:30 p.m. at the Beacon Grille.  We're pleased to be co-hosting the event which will provide people who are using Twitter and Facebook to meet in person to network, share tips and enjoy some good food and beverage.  Beacon Grille will be serving complimentary light appetizers, along with a cash bar.

The McTeggarts, Traditionally a Success!

The McTeggartsThursday, June 30 - It was beautiful night for a concert at Horn Pond, it was breezy and Ice House Park filled right up with people excited to see a concert.  The McTeggarts, a crowd favorite, played traditional Irish music for two solid hours, without stopping to take a break for the second year in a row.  Attendees ranged in age from 2 weeks old to 90-something!  Many attendees enjoyed picnic dinners and snacks, while those that forgot to pack their own, stood in line at the ice cream truck for pizza slices or ice cream.  This concert was coordinated by Social Capital Inc. along with the North Suburban YMCA and WREN (Woburn Residents’ Environmental Network) and sponsored by by Sean Coakley and Atlantic Power Cleaning Corporation.

We hope to see you at the next Summer Concert, this Friday, July 8!  Click here for the full concert schedule.

Linguine with CSA Veggies Two Ways

This was my first big hit with the CSA (consumer supported agriculture) veggies. I knew it was good when J. joined me in eagerly grabbing a 2nd plate--usually I'm the only one going for seconds in our house! I need to properly credit Carol for this one. Shortly after the first CSA boxes arrived from Kenney Farm in Concord (via McCue's in Woburn), Carol was whipping up some interesting recipes and sharing via her new blog. With her help, I figured out two things: 1) I ought to think about roasting the root veggies like kohlabri; and 2) I could put a dent in the lettuce by sauteeing some of it. With these ideas in mind, I created Linguine with CSA Veggies Two Ways. Worth a try! (and you could certainly do a lot of riffs off this. Basic concept: roast some hard veggies, sautee some greens, use plenty of garlic, olive oil, a bit of cheese and enjoy).
 
1 kohlabri, chopped into bit sized chunks
4 small w
hite summer turnips, chopped into bit sized chunks
3 scallions, cut into 2 inch pieces (using green and white parts)
8 cloves garlic--3 of them minced, others whole
appx 6 tbsp olive oil
1 bunch radishes, halved (you could probably use the tops too but mine were not in good shape so I didn't)
1 small bunch arugula, coarsely chopped
a couple good sized handfuls of lettuce--I used iceberg--coarsely chopped
1/3 cup parmesan cheese
pinch red pepper flakes
 
10-12 ozs linguine
 
Preheat oven to 425. Combine the kohlabri, turnips and whole garlic with 1 tbsp olive oil. Roast for 25 minutes. Remove from oven, add the radishes and scallions to the turnip mixture, combine along with another tbsp of olive oil, salt & pepper. Roast for another 20 minutes. This is a good time to start boiling water to cook the linguine according to package instructions. After roasting the veggies for 20 minutes, remove from the oven and combine with another tbsp olive oil and set aside.
 
 
Meanwhile, heat a tbsp of the olive oil in a skillet on medium, then add the minced garlic. Saute for about a minute, then add arugula and red pepper flakes, cook until it begins to wilt--a couple minutes. Add the lettuce, cook for a minute or two until it begins to wilt. Add the roasted veggies to the skillet, gently stirring to combine and re-heat the roasted veggies if needed. Then toss the veggies with the linguine and an extra tbsp or so of olive oil and the cheese. Serve and enjoy!
This was my first big hit with the CSA (consumer supported agriculture) veggies. I knew it was good when J. joined me in eagerly grabbing a 2nd plate--usually I'm the only one going for seconds in our house! I need to properly credit Carol for this one. Shortly after the first CSA boxes arrived from Kenney Farm in Concord (via McCue's in Woburn), Carol was whipping up some interesting recipes and sharing via her new blog. With her help, I figured out two things: 1) I ought to think about roasting the root veggies like kohlabri; and 2) I could put a dent in the lettuce by sauteeing some of it. With these ideas in mind, I created Linguine with CSA Veggies Two Ways. Worth a try! (and you could certainly do a lot of riffs off this. Basic concept: roast some hard veggies, sautee some greens, use plenty of garlic, olive oil, a bit of cheese and enjoy).
 
1 kohlabri, chopped into bit sized chunks
4 small w
hite summer turnips, chopped into bit sized chunks
3 scallions, cut into 2 inch pieces (using green and white parts)
8 cloves garlic--3 of them minced, others whole
appx 6 tbsp olive oil
1 bunch radishes, halved (you could probably use the tops too but mine were not in good shape so I didn't)
1 small bunch arugula, coarsely chopped
a couple good sized handfuls of lettuce--I used iceberg--coarsely chopped
1/3 cup parmesan cheese
pinch red pepper flakes
 
10-12 ozs linguine
 
Preheat oven to 425. Combine the kohlabri, turnips and whole garlic with 1 tbsp olive oil. Roast for 25 minutes. Remove from oven, add the radishes and scallions to the turnip mixture, combine along with another tbsp of olive oil, salt & pepper. Roast for another 20 minutes. This is a good time to start boiling water to cook the linguine according to package instructions. After roasting the veggies for 20 minutes, remove from the oven and combine with another tbsp olive oil and set aside.
 
 
Meanwhile, heat a tbsp of the olive oil in a skillet on medium, then add the minced garlic. Saute for about a minute, then add arugula and red pepper flakes, cook until it begins to wilt--a couple minutes. Add the lettuce, cook for a minute or two until it begins to wilt. Add the roasted veggies to the skillet, gently stirring to combine and re-heat the roasted veggies if needed. Then toss the veggies with the linguine and an extra tbsp or so of olive oil and the cheese. Serve and enjoy!
As I explained in this post, I'll be blogging here about my efforts to eat locally this summer, and invite others to join me. We're wrapping up our first week getting a big box of veggiest through the CSA program (consumer supported agriculture) and this recipe I came up with is definitely worth sharing.  I need to properly credit Carol for this one. Shortly after the first CSA boxes arrived from Kenney Farm in Concord (via McCue's in Woburn), Carol was whipping up some interesting recipes and sharing via her new blog. With her help, I figured out two things: 1) I ought to think about roasting the root veggies like kohlabri; and 2) I could put a dent in the lettuce by sauteeing some of it. With these ideas in mind, I created Linguine with CSA Veggies Two Ways. Worth a try! (and you could certainly do a lot of riffs off this. Basic concept: roast some hard veggies, sautee some greens, use plenty of garlic, olive oil, a bit of cheese and enjoy).
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