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EBNHC's East Boston Farmers Market
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When: Every Thursday from 3:00 to 6:30 pm through October 20, 2011 (rain or shine)
Where: Central Square
(intersection of Bennington St. & Meridian St. in East Boston)
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Our Farmers
& Vendors
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Farmer Dave's
Dracut, MA
Flats Mentor Farm
Lancaster, MA
Jones Farm
Chelmsford, MA
Nagog Hill Farm
Littleton, MA
303 Caf�
East Boston, MA
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Newsletter Signup
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THIS WEEK AT THE FARMERS MARKET
September 29, 2011 |
Tomato season is coming to an end. Are you already dreading the bland, mealy bite of a pink winter tomato? There's a way you can eat local tomatoes all year long and savor that delicious flavor you enjoy so much all season long at the Farmers Market! Read on to learn how!
First, this website is a great source for all answers related to canning tomatoes. I referred to it last year when I canned my own tomatoes for the very first time.
As you'll see, you need some equipment to start out, and most home improvement stores will have these supplies. Some websites recommend fancy tools, but the essentials are:
- A deep pot that will fit your bottles inside, with at least 5 inches of water above them. These pots are sometimes called "water bath canners."
- Pint or quart canning jars (Bell and Kerr are common brands).
- Jar lids (with rubber seals) and rings -- these both will come with a kit of jars if you buy them new.
- Lemon juice (to preserve).
- Jar grabber (to pull hot jars out of the water).
- Tomatoes!
Generally, you'll proceed by washing the tomatoes, scalding them to remove skins easily, then placing them inside the jars, squishing out any excess air, filling the jars with boiling water and lemon juice, screwing on the lids, and placing the jars in the deep pot of boiling water. (The website has more specific instructions.) It's a fun activity for kids as well as adults, and you'll be delighted when, come mid-February, you pop open one of your home-canned tomatoes and throw them into a sauce (or, eat them straight from the jar...whatever).
There is nothing like that fresh tomato flavor, and you'll also rest easy knowing exactly where your tomatoes came from (a farm in Massachusetts) and not halfway across the country (or world)! Local food means less miles traveled, which means less gas used to transport. It also means supporting the local economy and local jobs. It also means you know who grew your food and can ask them questions about pesticide usage and working conditions.
Canning is fun! You can do it! Grab tomatoes at today's market -- it's likely the last week for them.
See you there!
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RECIPE OF THE WEEK
| | Mexican Chicken Mole Wraps
 This meal draws influence from the traditional Mexican dish "mole" (pronounced MOH-lay). Mole calls for fresh ingredients and a special treat -- chocolate -- for its special touch! This recipe appears in "Healthy Latino Cooking / Cocina Latina Saludable," a cookbook created by the Let's Get Movin' team. Ask Ali how you can get a copy!
Yields 4 main course servings Ingredients - 1 cup fat-free chicken broth
- 1 medium onion, chopped*
- 1 garlic clove, chopped*
- 4 teaspoons chili powder
- 1 ounce bittersweet chocolate
- 4 walnuts
- 1/8 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2-4 boneless, skinless chicken breasts, cut into strips
- 4 large corn or whole wheat tortillas, warmed
- 2 cups lettuce, chopped*
- 2 medium tomatoes, chopped*
- 1/4 cup low-fat sour cream
* indicates you can find it at the East Boston Farmers Market! Directions - Heat 1/4 cup chicken broth in large skillet. Add onion and garlic. Cook for at least 2 minutes.
- Pour the contents of the skillet into a blender or food processor. Add remaining broth, chili powder, chocolate, walnuts, cinnamon, salt, and pepper. Blend into a puree.
- Pour mixture into a skillet. Simmer for about 1-2 minutes at low heat. Add chicken strips. Cover and simmer until the chicken is cooked through, about 5-10 minutes.
- Spoon a quarter of the cooked chicken into the tortilla. Add lettuce, tomato, and 1 tablespoon of low-fat sour cream. Roll up tortilla to enclose filling.
- Repeat with the remaining tortillas.
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| WHAT'S IN SEASON? | | |
What You'll Find at the Market this Week
Wondering what fruits or veggies you'll find when you come visit us? Below is a list of some of the crops that you'll most likely come across today at the East Boston Farmers Market:
- Apples
- Arugula
 | | It's time for kale! This delicious super food comes in curly and flat leaves. Saute for a few minutes with olive oil, salt, pepper, and garlic, or add to pasta sauce or omelettes! |
- Beets
- Blueberries
- Broccoli
- Bok Choy
- Cabbage
- Carrots
- Cauliflower
- Cilantro
- Collard Greens
- Corn
- Cucumbers
- Eggplant
- Garlic
- Green Beans
- Green Onions
- Kale
- Lettuce
- Mint
- Onions
- Peaches
- Parsley
- Peppers
- Pumpkins
- Radishes
- Raspberries
- Scallions
- Spinach
- Spring turnips
- Swiss Chard
- Tomatoes
- Winter Squash (Butternut, Buttercup, Kabocha, and more!)
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| MAKING HEALTHY FOOD AFFORDABLE | | |
Community Resources
Families and individuals that qualify can use a range of vouchers and coupons to make fresh fruits and vegetables even easier to purchase.
- SNAP/EBT participants can use their cards at the market and receive 50% off purchases up to $20, thanks to the Boston Bounty Bucks program sponsored by the Food Project and the City of Boston.
- WIC participants can save in two ways with the WIC Farmers Market Nutrition Program and with WIC Fruit & Vegetable vouchers. The East Boston Farmers Market is the only market in the city of Boston participating in this new nutrition voucher program.
- Seniors can use their Farmers Market Nutrition Program coupons at the market
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| ABOUT THE EAST BOSTON FARMERS MARKET | | |
Getting in Touch
For more information on the Farmers Market, visit the Farmers Market web page at EBNHC's external website. If you have any questions, please contact Ben Talbot, Market Manager, at talbotb@ebnhc.org or 617-568-4028. We'll see you at the market!
East Boston Neighborhood Health Center
10 Gove Street
East Boston, MA 02128
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