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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
October 6, 2011 |
Behold the Glory of the Mighty Cucurbita!
Cuckoo-what, you ask?
Cucurbita, taxonomically-speaking, is the scientific name for all those delicious little gourds we know as squash and pumpkins. As autumn is now upon us, it is appropriate to celebrate the icon of fall in New England: the winter squash, which is a member of Cucurbita, of course.
There are a number of varieties of winter squash, and many of them can be found at the East Boston Farmers Market right now! Some common squashes that you'll see today are sugar pumpkins (the small, round orange ones that you can carve as a jack-0-lantern or bake into a pie), delicata squash, acorn squash, kabocha squash, butternut squash, blue hubbard squash, and buttercup squash.
A personal favorite is the kabocha, which is dark green-blue on the outside and bright orange on the inside. Its flesh is incredibly sweet. All you really have to do to eat it is cut it in half, scoop out the seeds (save them for roasting as snacks!), and bake at 400 degrees for about 45 minutes.
Winter squash are also wonderful because you can store them during the winter. For best results, store in a dry, cool place (the fridge is too humid and will cause the squash to rot). Your pantry, or a space in kitchen away from the stove, will work well.
Grab a squash at the market today!
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RECIPE OF THE WEEK
| | Kabocha Squash Risotto
 This is a modified version of the Basic Risotto recipe from Mark Bittman's excellent cookbook How to Cook Everything Vegetarian. Risotto is a favorite comfort foods. We love the addition of kabocha squash -- it's the perfect savory fall dish, and it's even creamier and sweeter than the more common butternut variety. Ingredients: 1 kabocha squash* 1 quart vegetable stock1 cup water pinch of saffron, if you want to be fancy 2 tablespoons olive oil 1 onion* 2 cloves garlic* 2 cups arborio rice1 cup dry white table wine 2 tablespoons butter nutmeg cinnamonsalt pepper 1/4 cup parmesan cheese (optional) * indicates you can find it at the East Boston Farmers Market Directions: 1. Slice the squash length-wise, scoop out the seeds, and bake it cut-side-up at 400 degrees. It will take about an hour for the squash to soften, so do it in advance (even the night before) to save time. Remove and discard the skin. Chop the squash into big pieces. Place the squash pieces into a food processor or blender and blend until smooth. Or, if you don't have a food processor, mash the squash with a potato masher or clean hands.
2. Add the vegetable stock and water to a medium saucepan. Bring the liquid to a boil; then turn down the heat and let it simmer. If you're using saffron, add it to the saucepan now.
3. While the saucepan liquid simmers, heat a medium skillet over medium heat with the olive oil. When the oil ripples, add the onions and cook until they soften, 3 to 4 minutes. Add the garlic and let sizzle for just a minute or so, until the garlic is fragrant.
4. Add the rice to the skillet and toast for 2 to 3 minutes until it is glossy and smells like toasted rice. Add the wine let it completely evaporate, stirring occasionally with a wooden spoon, 2 to 3 minutes. Ladle in the simmering vegetable stock in intervals, a couple of ladles at a time. Allow the liquid to evaporate, but not completely. When you drag the wooden spoon across the bottom of the skillet, the rice should slowly fill in the line you've created, kind of like molasses. It shouldn't be as dry as regular rice, ever.
Risotto will vary in cook time, but expect it to take between 25 and 35 minutes total from the first addition of liquid. Keep tasting the rice until it is soft with a slight crunch (al dente), because no one likes an overcooked risotto. When the rice has a slight crunch to it, add your squash and season with nutmeg, cinnamon, salt and pepper to taste. Take it off the heat and add the butter, stirring continuously until the butter is completely melted. Top with grated cheese. Serve immediately with a crusty bread and the rest of the wine you used to cook the dish! |
| 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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