|
|
Weekly Update
July 8, 2009
Market Open 12-6 p.m.
|
|
|
|
|
|
 Blueberries are in season.
Need we say more?
See you Wednesday!
|
|
 Farmers & Vendors
Buy local - Offering local farm fresh produce at this week's market are Freitas Farm,
MacArthur Farm, Neighborhood Farm and Spring
Brook Farm, which also carries meat, bread and baked
goods. We just got word that the early crop of corn has arrived! We guarantee you've not tasted corn nearly as good as this. Don't forget - Ferrara Greenhouse will sell potted herbs and vegetables and a variety of colorful potted and hanging flowers.
Geoff & Drew's - have you tried their world famous cookies and brownies yet? Trust us, they're worth every calorie. Their nationally recognized gourmet cookies and brownies have been written up in Gourmet Magazine, featured on the Today Show, the Rachel Ray Show, the CBS Early Show and have won "Best Cookies in Boston" by the Phantom Gourmet three years in a row. Historically available only in gift baskets,G & D are now making their goodies available in a few select Boston-area towns, including Dedham!
 Jordan Bros. Seafood is a family-owned and operated seafood company in Brockton. They
offer fresh haddock, cod, scallops, mussels, clams, oysters, bluefish, striped bass and crabmeat; whole lobsters and crabs by special order. All seafood is freshly caught in Boston, New Bedford, Gloucester and Portland.
Pre-order your seafood, including flounder, cod and shellfish, and pick it up at the market by calling (508) 583-9797. (Later in the season there will be bluefish and striped bass).
 "Basket Full of Herbs" a small Natick specialty food organization that sells an array of herb and
spice blends, dips and sauces including Italian bread dip, zesty ranch, vegetable, chive herb, spicy steak marinade, French vinaigrette, lemon basil and pesto. And last but not certainly least is Clear Flour Bread of Brookline, winner of several "Best of Boston" accolades! Stop by to browse their variety of out-of-this-world breads and baguettes!
|
Market Activities
 This week, July 8th:
Maggie Furtak of Pate Ceramics, one of the potters represented at The Dedham Exchange, will transport her potting wheel over to market for the afternoon to demonstrate how to throw pots! See her in action and ask her any question you'd like about ceramics.
Live Tunes - from 12-1 pm we will be featuring Dedham teen and tween brothers, Andrew and Teddy Beaudoin, who will be playing blues and classic rock. Looking for a way to pull your kids away from their electronic devices? These boys have grooved down in South Africa and alongside Grammy-winning musicians. True inspiration. Check them out!
 July 29th: Dedham resident Peter Smith - is digging through some goodies from his local beekeeper club's archives and bringing along panels of
information about beekeeping, the history behind beekeeping, beekeeping
mechanics, and more. Check out a real bee suit, a honeycomb, smoke blower and more (except for the bees, of course!)
|
 Market Extras
Special Savings for Market
Patrons - Don't forget to stop by our Market manager's
tent to get your copy of our " Special Square Savings Sheet"
exclusively for market patrons. Enjoy discounts and special offers at some of
your favorite Square merchants including Uniquely Global, The Blue Bunny, The
Dedham Exchange, Creative Adventures, Anthony Frederick Salon, Maribu, Heart of
the Square and the Dedham Historical Society.
 Get an Ag Tag! Did you know? You
can sign up to convert your license plate to an "Ag Tag" license
plate and designate the Dedham Farmers Market as a beneficiary to receive some
funding from the program. Pick up a form at today's market or visit
www.mass.gov/agr/agtag/www.mass.gov/agr/agtag/
Dedham Farmers Market
Bags for Sale! Back this year are the
stylish, earth-friendly jute shopping bags with our farmers market logo!
Bags will be on sale today and the remaining markets, while supplies last, for
$5. each. All proceeds from the bags will benefit the DFM.
|
 Help our Market Win $5,000!
Raise awareness of
the importance of local farmers and sustainable living strategies - and help Dedham Farmer's Market win $5,000 dollars! Click here to visit Local Harvest's website to enter. It only takes a minute and we could really use the support! We have 101 votes already but we need more! Please vote and help spread the word to others. Thanks!
|
Farmers Market 411
 Hours: Every Wednesday from 12-6 p.m.
Through the end of October
Rain or Shine
Location: Town of Dedham Permit Lot
Eastern Avenue, Dedham Square
Parking: free parking in the adjacent Town parking lot (across from Mocha Java) and metered street parking.
Vendors:
Basket full of Herbs (Natick) offering spices, sauces & dips
Jordan Brothers Seafood (Brockton) - fresh fish
Ferrara Greenhouse (Hyde Park) - potted vegetables and herbs
Sponsors: The Dedham Farmers Market is generously sponsored by Dedham Medical Associates and Whole Foods Market - Dedham
 Opening Time: Please
note that our vendors cannot begin selling before 12
p.m. While many of them are set up well before then, they are not
permitted to sell before noon. We must be absolute about this as we
do not
want to encourage our farmers to arrive earlier and earlier as our
liability insurance does not cover us operating prior to 12 p.m. We
kindly ask for your cooperation in following these rules. Many thanks!
Market Manager: Joanna Hamblin. Stop by the market manager's tent to pick up info. on local agriculture, facts and figures on farmers markets, info. on the Dedham Square Circle and more. Joanna is also the person to see if you're interested in purchasing one of our reusable jute market bags, for a copy of the Dedham Square merchant coupon sheet or if you're a potential vendor and are interested in more information on selling at the market. Questions? Joanna has the answers!
 Organizers: The Farmers Market was founded by Dedham residents Louise Reohr and Adina Astor and is an initiative of the Dedham Square Circle and supported by the Town of Dedham. The Dedham Square Circle
is a non-profit organization committed to invigorating Dedham Square by
increasing its economic prosperity, promoting its rich history, arts and
culture, and aesthetically enhancing the Square's physical environment to
benefit the entire community. To learn more about DSC's projects to improve our town, visit www.dedhamsquarecircle.org
Suggestions? Drop us a line anytime at dedhamfarmersmarket@gmail.com.
All
photographs of the produce in this e-communication were taken by Dedham
Square Circle Executive Director, Amy Haelsen, and feature produce sold
at the Dedham Farmers Market.
|
Recipes
These seasonal recipes feature produce to be sold at the upcoming market. Christine Kaddaras, a resident of Dedham, has volunteered her time to pull these recipes together for us. Christine is
a Natural and Therapeutic Chef who recently relocated from Northern
California. She has cooked
professionally and has worked with a number of personal clients as well as
healthcare notables like Dr. Dean Ornish and Rebecca Katz, author of the
cookbook One Bite at a Time, a
cookbook written to help cancer patients and survivors enjoy eating nutritious
health-supportive food. Christine is
currently working with Rebecca on an upcoming cookbook set written to guide and encourage eating nutrient-dense meals that build health
throughout cancer treatments. We will feature a few recipes in this section each week.
All are favorites of Christine's and promise to be a wholesome,
health-supportive recipe designed to nourish and taste delicious.
 Peas with Pasta, Asparagus, and
Butter Lettuce
Serves:
6 - 8
Here
is a new and interesting way to work lettuce into a warm dish. This recipe was recently featured in Bon
Appetit and this is our own take on the dish which is delicious and so easy to
make with fresh spring produce!
2
tablespoons extra-virgin olive oil
plus additional for drizzling
3
tablespoons minced shallot or yellow
onion
Pinch sea salt
1/2 cup dry white wine
1/2 cup low-salt chicken broth
1/2 pounds asparagus, cut crosswise
into 3/4-inch pieces
2
cups shelled fresh peas (from about
2 pounds peas in pods)
1
pound campanelle (trumpet-shaped
pasta) or medium (about 1-inch) shell-shaped pasta
2
heads of butter lettuce or Boston
lettuce (about 6 ounces), cored, leaves cut into 3/4-inch-wide slices
1
cup finely grated Parmesan cheese
plus additional for sprinkling
1/2 cup chopped fresh Italian
parsley
Heat 2 tablespoons of oil in heavy
large skillet over medium heat. Add onions and sprinkle with salt. Sauté until
tender (do not brown), about 8 minutes. Add wine; increase heat to medium-high
and simmer until liquid is reduced to glaze, about 3 minutes. Add broth and
bring to simmer; set aside.
Cook asparagus in large pot of
boiling salted water until just tender, 2 to 4 minutes, depending on thickness
of asparagus. Using skimmer or slotted spoon, transfer to large bowl of ice
water. Return water to boil. Add peas and cook until just tender, about 2
minutes. Using skimmer, transfer to bowl with asparagus. Drain vegetables.
Return water in pot to boil. Cook
pasta until tender but still firm to bite, stirring occasionally. Drain,
reserving 1 cup pasta cooking liquid.
Meanwhile, reheat onion mixture. Add
lettuce and stir just until wilted, about 1 minute. Add drained asparagus and
peas; stir until heated through. Add
pasta, 1 cup Parmesan cheese, and parsley to skillet with vegetables; toss,
adding reserved pasta cooking liquid by 1/4 cupfuls if dry. Season with salt
and pepper. Transfer pasta to large
shallow bowl. Drizzle with olive oil. Enjoy.
 Beet and Ricotta Salata Salad
Serves:
4
2-3 medium beets (about 8 ounces)
4 cups (packed) mixed torn lettuces (such as romaine, red leaf and butter
lettuce)
2 tablespoons extra virgin olive oil
2 tablespoons white wine or champagne vinegar
Ground Pepper
3 ounces Ricotta Salata cheese, crumbled into small pieces
Preheat
oven to 400°F. Wrap beets tightly in foil. Bake until tender, about 1 hour.
Cool; peel beets. Cut into small wedges.
Whisk olive oil and vinegar together. Season with pepper. Place lettuces in large
bowl. Add dressing and toss to coat. Divide salad among 4 plates. Top with
beets and sprinkle with ricotta salata dividing equally.
 Strawberries with Balsamic Vinegar
Serves:
4
˝ cup balsamic vinegar
1 tablespoon sugar
˝ cup heavy whipping cream
2 pints fresh strawberries, tops off and cut in half
Combine vinegar and sugar in a small saucepan. Stir over medium heat until
sugar dissolves, then turn up heat and boil until syrup is reduced and almost a
syrup-like consistency and very sweet, about 5 minutes. Transfer to small bowl;
cool completely (can be refrigerated overnight).
Using a beater or electric mixer, place cream in a small bowl and beat on
high speed until stiff peaks form. Transfer to a small bowl and refrigerate
until cold (can be refrigerated overnight).
When ready to serve, place berries in individual serving bowls and drizzle
with balsamic syrup. Top with whipped
cream and eat immediately.
|
|
|
|
|
|
|
|
