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Weekly Update
10.07.09
Market Open 12-6 p.m.
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Market News
Reason #5 to buy local:
Local farms help the environment by preserving open space and sustaining the character and beauty of a community. Imagine what might be developed on Massachusetts' farmland if the farms sold their land. Support your local farmers, it's a simple earth-friendly effort that will have a big impact. Come see for yourself why local is better! | |
 Market Activities
10.7.09 - See local potter Maggie Furtak create works of art right before your eyes with a live pottery wheel demonstration today! Her beautiful pottery is sold at The Dedham Exchange non-profit gift shop located at 445 Washington Street in Dedham Square. Also joining us at today's market is local resident Willow Blish who will share information on "slow food" from 1:30-6 p.m. The "slow food movement" was founded in 1989 to counteract fast food and fast life, the disappearance
of local food traditions and people's dwindling interest in the
food they eat, where it comes from, how it tastes and how our food choices
affect the rest of the world. Have an idea for our Community Table? Drop us a line at dedhamfarmersmarket@gmail.com. |
Farmers & Specialty Vendors
 Local produce is fresher, more nutritious - Produce
is at its peak nutritional value when it is fully ripe. But
fruits and vegetables that will be packed to travel hundreds - even
thousands - of miles to the wholesaler aren't picked when they are
ripe, but instead before
ripeness. While the produce may gain color and softness on its journey
to the wholesaler, nutritional value comes directly through the stem
from the living plant. Once harvested, a vegetable is as nutritious as
it is going to get. Nutritional value actually decreases
every day past the point of harvest. So, when the item comes off the
tree or vine, it has a set amount of nutritional value, and the clock
starts ticking as it loses a little bit each day.
The produce sold at the Dedham Farmers Market has been grown right here in Massachusetts by local farmers,
with all the taste and nutrition preserved just for you! Hop on your
bike, take a stroll or drive on down to the Square to get the freshest
fruits and veggies around! At this week's market you'll find farm fresh produce from Freitas Farm, MacArthur Farm, Neighborhood Farm, Flats Mentor Farm and Spring Brook Farm, which also carries meat, bread, eggs, cheeses and baked goods. Lemon Thyme Farm will offer local honey, maple syrup, jams, preserves, as well as a variety of their famous muffin and cake mixes. New this week - Lemon Thyme will also have apple butter!
 Whoopieeeee! At a recent market there were actually a couple of people who had never heard of whoopie pies! They had no idea what they were missing until they
cast their eyes on the biggest chocolatiest, marshmallowy and gooey whoopie pie they had ever seen. One bite and they were sold. Haven't tried a whoopie pie yet? What are you waiting for?! Head over to see Ever So Humble Pie Company's tent. Their other hard-to-resist homemade pies come in flavors such as rhubarb, blueberry, cherry and apple. They also offer gigantic cookies including chocolate chip, sugar and oatmeal raisin. Don't forget to get a sample of their hermits. Yummmmmmm!
Fresh Catch!Jordan Brothers Seafood offers fish so fresh you'd think Dedham was on the water! On the menu this week are fresh cod, scallops, mussels, clams,
 Grab A Loaf - the perfect complement to any meal is a freshly baked loaf of bread, especially if it's from the award-winning Clear Flour Bread of Brookline, which continues to rake in "Best of Boston" accolades year after year. Choose
from several different varieties of baguettes, focaccia (rosemary, onion among others), sour dough, and lots more. Clear Flour bread is sold at The Neighborhood Farm's tent.
 Let's Take A Dip -
Looking for a change from your boring old dip recipe? Stop by to pick up some over-the-top tasty herb and spice dips and blends from "Basket Full of Herbs". The small Natick specialty food organization will be on hand to sell 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. |
Market Extras
 Get One While They Last!
Have you noticed the cool black jute Farmers Market
shopping bags making their way through the Square? Not only are they a
collector's item, they are earth-friendly and the $5 per bag cost helps
to support the Dedham Farmers Market.
Stop by to see Joanna at the market manager's tent to pick up yours today!
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Farmers Market 411
 Hours: Every Wednesday from 12-6
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
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.
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| Recipes
These seasonal recipes feature produce to be sold at the upcoming market. Dedham resident Christine Kaddaras 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.
 Summer Minestrone Soup With Pesto
Servings: 6
SOUP
1 can (15 oz. )
cannellini beans
6 tablespoons classic
pesto (recipe follows)
3 tablespoons olive oil
1 medium onion, chopped
6 cups vegetable stock or
chicken stock
2 medium carrots, peeled
and cut into 1/2" thick rounds
2 stalks celery, cut into
1/2" pieces
4 small red potatoes,
quartered
1/2 pound green beans,
trimmed, cut into 1" pieces
3 small zucchini, halved
lengthwise, cut into 1/2" pieces
2 medium tomatoes, peeled
and crushed
2 cups spinach, fresh,
chopped
Salt and pepper, to taste
Parmesan cheese, freshly
grated, (optional)
PESTO
4 cups basil, from about
3 large bunches
1/2 cup olive oil
1/3 cup pine nuts
2 cloves garlic
1/4 cup parmesan cheese,
freshly grated
1/4 cup pecorino or
parmesan cheese
1 teaspoon kosher salt
Pesto: While beans are cooking prepare pesto by
combining basil, olive oil, pine nuts and garlic in a blender or food
processor. Blend to a paste-like consistency, scraping down sides as needed.
Add both cheeses and salt and briefly blend to combine. Pesto may be made a day ahead. Store in a
bowl covered with a thin layer of olive oil.
Soup: Rinse
and drain beans, set aside. Heat olive
oil in a heavy pot over medium heat. Add onion and saute until soft, about 4
minutes. Add broth and next six ingredients (through the crushed tomatoes). Increase
heat to high and bring to a boil. Reduce heat to medium low and cook, partially
covered, until potatoes are tender, about 10 minutes. Stir in spinach and
reserved beans. Simmer about five more minutes. Season to taste with salt and
pepper.
To Serve: Ladle soup into bowls and garnish each
with 1 tablespoon pesto. Soup will turn a vibrant green. Top with optional
parmesan and enjoy!
 Spinach, Walnut, and Curried
Strawberry Salad
Servings: 6
1/3 cup walnuts, toasted
and chopped
2 tablespoons olive oil
1 1/3 cups red onion,
thinly sliced
1 1/2 cups strawberries,
thinly sliced
1 teaspoon curry powder
2 tablespoons apple cider
vinegar
2 tablespoons honey
4 tablespoons olive oil
8 cups spinach, cleaned,
washed, dried and torn
Salt and pepper, to taste
Preheat oven to 350 degrees. Place nuts on a sheet
pan and toast for 8 to 9minutes. Remove to a board and coarsely chop. Heat
a medium skillet over medium high heat and add olive oil. Add onion, saute
for 2 minutes. Add curry powder and saute for
another minute. Stir in vinegar and honey, add strawberries, stirring to
combine, and remove from heat. Toss strawberry mixture and olive oil with the
prepared spinach leaves. Season with salt and pepper to taste and toss again to
coat well. Top with toasted
walnuts. Serve immediately and enjoy!
 Cannellini Beans with Green Chard Servings: 6
1 can (15 oz.) cannellini
beans
1 tablespoon sea salt
1 each onion, chopped
1 each carrot, finely
chopped 1/4 inch
1 bunch chard, green, in
1/2 inch pieces
3 cloves garlic, sliced
thin
4 tablespoons extra
virgin olive oil
Freshly ground pepper and
sea salt to taste
3 tablespoons parmesan
cheese, freshly grated - to taste (optional)
Heat 2 tbsp. of the olive oil in a heavy wide
skillet. Add the onion and carrot and cook over medium heat until the onion is
soft but not browned. Add the sliced garlic and saute another 30 seconds or so
until golden. Add the chard and continue to cook until it is wilted (about 2 -
3 minutes). Moisten with a little bit of water or broth if needed. Drain and
rinse beans - add to the pan along with the cooked vegetables. Finish with the
remaining olive oil, check for seasoning and adjust, garnish with parmesan (if
desired) and serve.
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