Roslindale’s First Community Kitchen

By Aviva Furman

On Saturday, December 3, the kitchen in the Roslindale Community Center was transformed into a hub of activity. Amidst chopping of vegetables and paring of fruits, friendly conversations got going and appetizing dishes emerged.

This was the scene of Roslindale’s first Community Kitchen. Twelve participants gathered to cook up a storm and went home with a variety of tasty vegetarian dishes. Participants, many new to each other, brought either a recipe and its ingredients, or contributed cash. We prepared eight dishes in two hours, no small feat on a 4-burner stove and single oven.

The aromas rivaled grandma’s house at Thanksgiving – without the turkey. Our Community Kitchen was a vegetarian affair. Dishes included chipotle spiced squash, lentil salad, a vegan macaroni and cheese, and poached pears. Some ingredients came from local CSA’s, and one participant even contributed pounds of fresh kale from her garden.

Community Kitchens are springing up in cities all over the US. They provide a fun way to get to know neighbors, learn new recipes, and stock the fridge with economical and healthy food.

Our Roslindale Community Kitchen had several unique features. Organic whole-wheat flour was available for purchase at the wholesale price of $.53 a pound thanks to local bakery Fornax. Cooks were treated to delightful live music on the fiddle and bass while they chopped, stirred and chatted, thanks to Kim Patch and Eric Smalley.

As one participant commented, "Music, food, and community. What more could you ask for?"

Community Kitchen is a project of GreeningRozzie, an organization whose mission is to make Roslindale a greener, more sustainable and more cohesive community The Roslindale Community Kitchen will continue as a monthly event. We welcome all participants. If you’d like to be on the Community Kitchen email list, contact ck@greeningrozzie.org.