SMAMS' newest corporate sponsor

SMAMS welcomes our newest corporate sponsor, Carney Hospital.  Carney, a member of the Steward Health Care family, was founded in 1863, and has been serving Dorchester residents since 1953.  We are thrilled to have Carney as part of the SMAMS family, and we look forward to working with them.

As always - the market accepts SNAP (food stamp) benefits for all food vendors. If you have a SNAP card, you can match with "Boston Bounty Bucks" to get up to $20 worth of fruits and veggies at half price!  Please stop in at the SMAMS  tent for information.  Also, Spring Brook Farm and Langwater Farm accept WIC and Senior Nutrition coupons.

Our crop of vendors includes: 

• Tavolo Ristorante - Sauces, meatballs, pizza dough, specialty items

• Red's Best Seafood - Fresh, locally caught seafood

• Spring Brook Farm of Littleton - 299 years of family farming

• Langwater Farm of North Easton - Certified organic

• Cedar Grove Gardens - Flowers, plants, gifts and more

• Dorchester Arts Collaborative - new artists every week! 

Many thanks to our host the MBTA, market sponsor Eastern Bank, and district sponsors Carney Hospital, Trinity Financial, CWC Builders, WinnResidential, Boston Main Streets, and the Boston Main Streets Foundation.   

 

 

 

Courtesy of:


by Anna Thomas

3 lb eggplant
2 medium yellow onions
1/2 head garlic
1 Tbs olive oil
1/2 tsp salt, more to taste
1 1/2 Tbs tahine
3 Tbs fresh-squeezed lemon juice
pinch of cayenne
optional garnishes: cilantro leaves and additional olive oil for drizzling

Prick the eggplants here and there with a fork, put them on a big baking sheet and roast them in a 400F oven until they are charred and collapsed--at least an hour. Allow them to cool, then split them lengthwise with a sharp knife and scoop out the flesh, first pulling out and discarding any pockets of dark seeds.

While the eggplants are roasting, chop the onions and peel and mince the garlic. Heat the olive oil in a non-stick pan and cook the onion and garlic in it with 1/2 teaspoon of salt, stirring often, until they are a deep golden brown--probably at least 45 minutes. The flavor of the dish depends much on this slow caramelizing of the onion and garlic. 
Stir the cooked onion and garlic into the eggplant, along with the tahine, lemon juice, and cayenne. Now either chop everything finely until it has the texture you like it, or process it a few seconds in a food processor or with an immersion blender for a smoother finish.
 
Let it rest 1-2 hours (refrigerate if longer), then taste it and correct the salt and lemon juice if needed. Serve the Baba Ghanouj in a shallow bowl surrounded by lots of cilantro leaves, and pass toasted pita triangles to dip into it. You can also drizzle more olive oil on top, but it's not necessary.

Serves 6-8 generously.

 

SMAMS will hold our Annual Meeting Thursday, Oct 25, 6:30 p.m., at All Saints church Hall, 209 Ashmont Street.  Stay tuned for more news on this!

 

Commercial Space Available

   

• 1676 Dorchester Ave   
• Near Centre Street 
• Approx. 8,000 sf, can be divided 
• former auto body shop    

• 1720 Dorchester Ave 
• Across from St. Mark's Church
• Approx. 8,140 sf, can be divided
• Loading bay, freight elevator
• Parking in rear

• 1773 Dorchester Ave  
• Corner of Lonsdale St/Welles Ave  
• Several small office spaces 
• High-traffic intersection with new traffic light and sidewalks 

• 1872 Dorchester Ave 
• Near Peabody Square 
• Approx. 1,000 sf
• Former sewing shop

• 1878 Dorchester Ave 
• Near Peabody Square
• Approx. 750 sf
• Former tax prep office 

• One Peabody Square  
• Intersection of Dorchester Ave & Ashmont Street
• Next to new Peabody Square Clock Park
• Approx. 2,800 sf 
• Former chiropractor's office

• 208 Ashmont Street 
• Adjacent to One Peabody Square
• Two units @ approx. 1500 sf each 

•   1980 Dorchester Ave 
• At corner of Beale Street, next to Ashmont Station
• Approx. 800 sf 
• Former doctor's office