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The Weekly Harvest
7.13.10
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Market Open Wednesdays 12-6
Rain or Shine
June 16-October 27
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Support Your
Local Farmers Market!
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Become a Member Today!
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Quick Links
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This Week's Market
 Tomorrow looks to be a great day to head to the market for a plentiful bounty of the best local produce. Read on!
 Very Berry!
You'll find the most incredible raspberries, gooseberries and blueberries, grown right here in Massachusetts. Now we ask you, what could be better than local berries?
Other offerings at this week's market include sweet corn, carrots, okra, tomatoes, cukes, onions, beets, herbs and lots more.
 Community Table- Blue Hill Observatory will be at the market from 12-6. Kids can build their own kites for $5 each. The Observatory, located at the top of a Blue Hills, was founded in 1885 as a private scientific center for the study and measurement of the atmosphere. Today, the Observatory is a National Historic Landmark and remains committed to continuing its extensive, uninterrupted climate record with traditional methods and instruments. The new Science Center expands this mission by enhancing public understanding of atmospheric science. |
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Fresh & Local
 Our Farms
Freitas Farm, MacArthur Farm & Neighborhood Farm - a wide selection of locally grown fruits and veggies.
Spring Brook Farm - produce plus meat, bread, eggs, cheeses and baked goods.
Chestnut Farm - grass-fed beef, pasture-raised pork, lamb, goat and poultry.
Lemon Thyme Farm - local honey, maple syrup, jams, preserves, mustards & more.
Ferrara's Greenhouse - potted plants: vegetable, herb and annuals.
Our Specialty Food Vendors
 Jordan Brothers Seafood - fresh cod, scallops, mussels, clams, oysters, bluefish, striped bass, haddock, crabmeat and more.
C & C Lobster Co. - live lobsters.
Clear Flour Bread - several varieties of baguettes, focaccia (rosemary, onion among others) and sour dough, among others. Nantucket Wild Gourmet - variety of smoked fish and chowders.
Fior D'Italia - fresh pasta, sauces, and mozzarella. Foxboro
Cheese Co. - famous "Fromage Blanc" cheese, asiago, havarti, gouda and cheddar.  Jack & Eric's Pirate LemonadeThey're back at tomorrow's market! Taste for yourself why people are saying it's the best lemonade this side of the Charles! Remember, all proceeds from their lemonade sales will be contributed to the Animal Rescue League of Boston. Drink a cup, help a needy pup! To learn more about our farms and vendors, click here. |
Market Extras
Kids Activity
TableStop by the kids activity table for some arts and crafts activities led by our resident farmers market volunteer, Lily Ham. This is made possible through a generous grant from the Dedham Land Trust.
 SNAP Program The Dedham Farmers Market now accepts SNAP (formerly known as Food
Stamps). Every SNAP dollar will be matched by a FREE "Dedham Dollar" (up to a cap of $10 per person and program cap). This program is made possible through a grant from the
Massachusetts Dept. of Agricultural Resources and the Massachusetts Dept. of Transitional Assistance. 
Hey, Cute Jute!Help mother earth and help support your local farmers market by purchasing a reusable Dedham Farmers Market shopping bag. These high-quality jute bags are just $5 each. All proceeds benefit DFM! Stop by to see Joanna at the market manager's tent to purchase a bag or two. |
Recipes
Use these recipes to help turn your farmers market treasures into savory dishes! Enjoy!
 Yellow Wax Beans with Lemon Thyme and Cherry Tomatoes
Servings: 6 1 1/2 pounds yellow wax beans or green beansSea salt1
1/2 tablespoons unsalted butter1 1/2 tablespoons olive oil2
medium shallots, minced20 cherry tomatoes, halved1 tablespoon
lemon thyme, finely choppedChampagne vinegar, to taste Clean
and cut beans into 3 inch lengths. Bring a pot of salted water
to boil and place beans to simmer uncovered until firm, about 5- 10
minutes. While beans are cooking, melt the butter with olive oil in
a medium saute pan. Add the shallots and cook over medium heat for 2
minutes, then add the tomatoes and thyme and cook for an additional 4
minutes. Drain the beans as soon as they are done and add them
to the pan. Cook briefly, coating with sauce. Season with a few drops of
vinegar and serve. Marinated Beets and Arugala SaladServings: 4MARINATED BEETS8 medium beets, red and goldExtra
Virgin olive oil, for drizzling4 tablespoons red wine vinegar3
tablespoons extra virgin olive oilSea salt and pepper to taste1
tablespoon chives, chopped1 Tablespoon lemon zest TOPPING3
cups arugula Preheat oven to 400 degrees. Drizzle beets with
olive oil until lightly coated and place in a baking dish. Cover with
foil. Bake 45 minutes or until fork can be inserted into the beets
easily. Peel beets while still slightly warm as the skins should slide
right off. Quarter or dice beets with a knife according to your
preference. Whisk together vinegar, olive oil, salt, pepper,
chives, and lemon zest and pour over warm beets. Cool. In a large
serving bowl, toss the marinated beets with fresh arugula leaves and
arrange on salad platesCredits: These
seasonal recipes are courtesy of former
Dedham resident Christine Kaddaras, a Natural and Therapeutic
Chef. She has cooked professionally and has worked with several health care 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. The recipes featured above promise to be a wholesome,
health-supportive recipe designed to nourish and taste delicious. |
The Dedham Farmers Market is
an initiative of Dedham Square Circle, 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 visit www.dedhamsquarecircle.org. |
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