In this week’s newsletter: Eating with the seasons, local grass-fed meat at the market and recipe for kale chips!

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Market Update – November 7, 2011
Market Info
Dewey Square
Tuesdays & Thursdays
11:30am – 6:30pm
Dewey Square Plaza
(on the Rose Kennedy Greenway, across from South Station)

Boston City Hall Plaza
Mondays & Wednesdays
11am-6pm
(along Cambridge St.)

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Vendor Websites
Baking With Joy

The Best Damn Granola

Burnin’ Love Sauces

Danish Pastry House

Fastachi

Flats Mentor Farm

Hearth Wood Fired Bread

Hi-Rise Bread Co.

Keown Orchards

Kimball Fruit Farm

Lawton’s Family Farm

Linabella’s Gourmet Garlic

MacArthur Farm

Noquochoke Orchards

Q’s Nuts

Red Fire Farm

River Valley Farm

Robinson Farm

Seta’s Mediterranean Foods

Shady Oaks Organics

Silverbrook Farm

Stillman’s at the Turkey Farm

Stillman’s Farm

Stow Greenhouses

Swissbakers

When Pigs Fly

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Working at farmers markets forces me to eat seasonally for most of the year.  I am still fascinated at how this works – I seem to get tired of eating my favorite things – strawberries, peaches and corn, just as they are going out of season.  When it is blazing hot in mid-summer, the only food I can possibly stomach is ripe tender tomatoes or juicy watermelon and cantaloupe.  Each autumn when the temperature drops and the leaves begin to fall, I crave sweet potatoes, squash and warm roasted root vegetables.  This summer I took the time to freeze plenty of fruits and vegetables from the market.  I will be happy this winter to open the freezer and make some warm tomato soup with the heirloom tomatoes from Kimball that I froze.  I will be comforted by some creamy corn chowder with my favorite corn from Freitas Farm, and if we get a bright sunny winter day I might bask in the sun with my eyes closed and eat a homemade peach popsicle while dreaming of summer.

It looks like this week is going to bring us some great weather – so please be sure to stop by the markets and see what we have to offer.  Now is the time to stock up on products that store well like potatoes, squash, onions and frozen meats.  I’ve been testing out some new recipes for Thanksgiving and eating plenty of roasted cauliflower, sweet potatoes and Brussels sprouts, and sneaking cranberries into just about everything I cook!

By now you’ve probably heard the good news about the Dewey Market extension. Customers have been so happy to hear that we will brave the cold to bring more fresh, local food into the city this December.  If you don’t see your favorite vendors on the list below, stop by the market this week and let them know you’d love to see them in December.

The details: The market will continue every Tuesday and Thursday until December 22nd!  After Thanksgiving, market hours will be reduced to 11:30am – 2:30pm.

Our current vendor lineup for December is:

Baking With Joy
The Best Damn Granola Company
The Edible Yard
Hidden Acres Farm
Kimball Fruit Farm
Q’s Nuts
SwissBakers
When Pigs Fly

*We will continue to update you as we confirm more vendors.

Both of our farmers markets accept EBT cards and are part of the Boston Bounty Bucks Program!  Head to the market info booth for details, and check out http://www.bostonbountybucks.org to learn how to get more value from your EBT card.  Spread the word!

See you at the market!
Megan Gibbons

Market Manager

What’s at the Market this Week?
This week you’ll find loads of apples, winter squash, potatoes, broccoli, kale, collard greens, and chard.  We also have plenty of broccoli, parsnips, turnips, rutabaga, beets, radishes, carrots, onions, garlic and leeks.

Many of our vendors are now taking holiday orders for pies, meat and other treats.  Many items sell out, so be sure to place your order today.  Order a turkey from Stillman’s, a pumpkin pie from the Danish Pastry House or some amazing apple crisp from Baking with Joy!  You won’t regret it!

Lisa from River Valley Farm has been bringing great grass fed lamb, beef and pork to Dewey Square all summer.  She also has local maple syrup, yarn, and sheepskins.  If you have not visited Lisa yet this year make sure to stop by Dewey on a Thursday.  Her products are fantastic!    River Valley Farm

If you are looking for daily updates on what is available at the market follow us on twitter!

Monday Vendors (City Hall)

Danish Pastry House, Watertown, MA

Fastachi, Watertown, MA

Freitas Farm, Middleboro, MA
Keown Orchards, Sutton, MA
MacArthur Farm, Holliston, MA
Noquochoke Orchards, Westport, MA

Silverbrook Farm, Dartmouth, MA
Stillman’s at the Turkey Farm, New Braintree, MA
Stillman’s Farm, New Braintree, MA
Stow Greenhouses, Stow, MA
When Pigs Fly Bread, York, ME

Tuesday Vendors (Dewey Square)Batcheller Hill Farm, North Brookfield, MA

Edible Yard, Plymouth MA

Foxboro Cheese Co., Foxboro, MA
Hearth Wood Fired Bread, Plymouth, MA
Hidden Acres Farm, Sutton, MA
Kimball Fruit Farm, Hollis, NH
Linabella’s Garlic Farm, Oakham, MA

MacArthur Farm, Holliston, MA
Q’s Nuts, Somerville, MA
Red Fire Farm, Granby, MA
Stow Greenhouses, Stow, MA
Swissbakers, Reading, MA
When Pigs Fly Bread, York, ME

Wednesday Vendors (City Hall)
Danish Pastry House, Watertown, MA

Freitas Farm, Middleboro, MA
Keown Orchards, Sutton, MA
MacArthur Farm, Holliston, MA
Noquochoke Orchards, Westport, MA

Q’s Nuts, Somerville, MA

Silverbrook Farm, Dartmouth, MA
Stillman’s at the Turkey Farm, New Braintree, MA
Stillman’s Farm, New Braintree, MA
Stow Greenhouses, Stow, MA
When Pigs Fly Bread, York, ME
Thursday Vendors (Dewey Square)
Baking With Joy, Weymouth, MA

Best Damn Granola Co., Brockton, MA

Edible Yard, Plymouth, MA ** NEW VENDOR!
Hi-Rise Bread Co., Cambridge, MA
Hidden Acres Farm, Sutton, MA
Kimball Fruit Farm, Hollis, NH
Linabella’s Garlic Farm, Oakham, MA
MacArthur Farm, Holliston, MA
Q’s Nuts, Somerville, MA
River Valley Farm, Lenox, MA
Robinson Farm Cheese, Hardwick, MA
Seta’s Mediterranean Foods, Jamaica Plain, MA
Stow Greenhouses, Stow, MA
Swissbakers, Reading, MA
When Pigs Fly Bread, York, ME
Kale Chips

Recipe courtesy of Red Fire Farm

1 lb kale, chopped
Olive Oil, salt, pepper

Preheat oven to 400˚
Lightly toss kale with olive oil, salt and pepper.
Spread out on a baking sheet and bake, turning every 5 minutes until brown and crispy. Kale should be dry and able to be eaten by hand like chips!

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                 About the Boston Public Market Association

The mission of the Boston Public Market Association is the creation of a year-round market in downtown Boston to promote locally-grown and produced foods.  Our seasonal farmers markets are a demonstration of our commitment to that goal and a showcase of all that New England farmers and other food producers have to offer. Please consider making a donation today!

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