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Weekly Update
10.21.09
Market Open 12-6 p.m.
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Market News
It's hard to believe there are only 2 markets left this season! Is it us or has the time just flown by? For the past 18 weeks our local farmers have brought to you the freshest and tastiest produce around. How lucky we are to have such a wonderful selection of fruits and vegetables, breads, pastries, jams and jellies, fresh seafood, eggs, beef and cheese right here in Dedham Square! Looking for a pumpkin to prep for your Halloween celebration? Make a bee line to Dedham Square to support our local farmers and bring home a bag full of locally grown and produced goodies! | |
 Market Activities Joining us at today's market will be the ever friendly Virginia LeClair, the town's environmental coordinator, who will be selling compost bins. This is the last chance residents will have to buy a compost bin until next spring. Hurry - there's only 20 left! The bins are $38. and can be paid for in cash or check. The benefits of composting are many. To learn more, visit http://www.epa.gov/waste/conserve/rrr/composting/index.htmVirginia will also have info. on Saturday's "Dedham Climate Day" event, to be held from 11-3 at Dedham Middle School. Featuring live music, entertainment, raffle, games, pumpkin decorating and healthy snacks. A fun, educational event for people of all ages. See you there! |
Farmers & Specialty Vendors
 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!
 Fresh Off the Boat!Jordan Brothers Seafood offers fish so fresh you won't believe your taste buds! 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.
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 Market ExtrasOnly 2 more markets to buy a bag!
Get yourself a cool and trendy reusable shopping bag and support the Dedham Farmers Market to boot! These high-quality jute bags are just $5. What to do with them when the market is over? Be kind to mother earth and bring them along with you to the grocery store to carry your groceries home. Stop by to see Joanna at the market manager's tent to pick up yours today!
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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.
 Fall Harvest
Stew
Servings: 8
4 cups carrot juice, fresh or store bought
1 tablespoon olive oil
1 cup onions, coarsely chopped
3 cloves garlic, coarsely chopped
1 1/2 cups shiitake or cremini mushrooms, sliced
(optional)
6 cups tomato juice
1 1/2 tablespoons chili powder
¼ teaspoon cayenne pepper
3 cups sweet potatoes, peeled and cubed, about 1
inch
1/2 cup quinoa, thoroughly rinsed
1 1/2 cups zucchini, cut into 1 inch sections
2 cups chick peas, cooked or 1 (15oz.) can
2 cups corn, fresh or frozen ok - optional
Lemon juice, to taste
Salt and pepper, to taste
If
using fresh carrot juice, juice carrots and set aside. Reserve pulp for another
use. Prepare vegetables as directed.
Heat
oil in a large, heavy pot and sauté onions, garlic and mushrooms about 5
minutes. Add tomato and carrot juices,
chili powder, cayenne pepper, sweet potatoes and quinoa and bring to a
boil. Reduce heat to a simmer and cook,
covered, 10 - 15 minutes.
Just
as the sweet potatoes are beginning to get tender, add zucchini. Simmer,
covered, until vegetables are all tender, about 10 minutes more. Add the beans and corn, cook until heated
through. Season to taste with fresh lemon juice, salt and pepper. Serve while warm. Enjoy.
Cibreo's Pumpkin
Soup
 Servings:
4-6
1
½ pounds Pumpkin or Butternut Squash
2
medium Yukon Gold potatoes, peeled and cubed
1
red onion
1
medium carrot
1
stalk celery
1
bay leaf
1
cup extra virgin olive oil
4
cups vegetable broth or water
Sea
salt and pepper
Lemon
juice, fresh squeezed
Maple
syrup
12
croutons of fresh bread
4
tablespoons grated Parmesan cheese (optional)
Finely
chop the carrot, onion, celery into a tiny dice. Sauté the vegetables slowly in olive oil
until they begin to turn golden.
Peel
the pumpkin or squash and remove the seeds. Cut into small pieces and place with the
potatoes into the pot. Add the broth,
and if necessary, water to cover. Cook
45 minutes and then puree in a blender or with a hand held immersion
blender. If is appears to thick, add a
bit more water. Taste for flavor and add
salt and pepper. Brighten up the flavor
of the soup with a 1/8 teaspoon of lemon juice.
If not bright enough, keep adding lemon juice in 1/8 teaspoon increments
until your desired flavor is reached.
Repeat the process with maple syrup until your desired sweetness is
reached. The lemon and maple will
balance each other out in a beautiful way.
Garnish
with cheese (if desired), croutons and a bit of olive oil. A regional balsamic vinegar is also delicious
as a garnish.
Fall
Harvest Frittata
Servings: 6
 2 tablespoons extra virgin olive oil
1 small yellow onion, cut into long slices
1 ½ cups carrots, peeled and cut into ¼" disks
1 small garnet yam, diced small
½ bunch kale, diced medium
½ cup sweet corn
½ teaspoon sea salt
½ teaspoon dill, dried
2 teaspoons lemon juice
6 eggs, whisked
½ cup regular or almond milk
Chopped fresh parsley to garnish (optional)
Preheat oven to 350.
Add olive oil and onion to a sauté pan over medium
heat, sauté for 1 minute. Add the
carrots, sweet potatoes and ¼ tsp salt, sauté until potatoes are tender - about
5 minutes. Reduce heat to medium
low. Add 2 tablespoons of water, kale
and corn. Cook about 4 minutes, until
kale is just wilted and corn is warm.
Stir in lemon juice and dill.
Taste for flavor and adjust with salt, more lemon, or/and dill.
Whisk the almond milk into the eggs along with the
remaining salt. Add the eggs to the
sauté pan with the vegetables and let cook (don't stir). When the eggs appears to be firming at the
sides and bottom of the pan, remove from cook top and place in oven. Cook for 7-10 minutes until eggs are cooked
and slightly browned on the surface.
Remove from oven and cool for a couple of
minutes. Cut into pie slices and
transfer to individual plates. Garnish
with parsley. Serve immediately.
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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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