Wakefield Farmers Market

Saturdays June 18 – October 15 2016

August 25, 2016
by Market Manager
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Sneak Preview for the August 27, 2016 Market Day!

Just a quick preview – more news coming on Friday!

  • Music by Kev G. Mor
  • Aaronap Cellars
  • WMHS Alumni Foundation (nonprofit)
  • Cooking Demo using at least four prolific veggies
  • Another great weather day!

And the weather looks Great! And there is always that lake breeze.

August 24, 2016
by Market Manager
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Recipe from August 20, 2016: Caramelized Corn with Fresh Mint – You Need to Try This!

corn and mintThis is excellent!  And, while fresh corn and mint is best, I bet this dish would be a great way to get a taste of summer in the middle of winter using good quality frozen corn and a few tablespoons of dried mint. But for summer, this is a great way to use corn in the height of the season, either just picked or after its been in the fridge for a number of days.

The corn was from Farmer Dave’s and Kelly’s Farm, and
the mint was from Flats Mentor Farm.

Click Here for a video showing how to get kernels off the cob without the mess!

Caramelized Corn with Fresh Mint

4 to 5 cups fresh* corn kernels camalized corn with mint
1/2 stick (4 Tbsp) butter**
½ cup chopped fresh mint***
Salt if using unsalted butter

In a wide skillet, melt the butter over high heat. Add the corn and cook, stirring often, until golden and browned (kernels may begin to pop), about 10 minutes. Stir in the mint and, if desired, season with salt. Transfer to a serving bowl.

*For frozen corn, use two 16 oz bags of frozen white corn and drain between layers of paper towels until thawed, about 30 minutes.

**You can use mint from any source, but my taste tests tell me the the mint from Flats Mentor Farm is superior than what I have ever grown in my back yard.

***The original recipe called for unsalted butter but we used salted butter for the demo and did not add any additional salt.

August 19, 2016
by Market Manager
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August 20 2016 Market Day: Betty’s Bounce, Tower Beverages, Corn & Mint Cooking Demo, So Much Produce, New Jewelry Vendor, and More!

Click HERE to learn about and link to all our vendors.
Check out our Pre-Order Page and our Weekly Specials Page

Click HERE to Help Make Us #1 in Massachusetts in 2016 in the American Farmland Trust Farmers Market Celebration!  We have been #1 or #2 in Massachusetts and in the top 30 Nationwide since 2012!


The weather looks to be perfect for our market AND Wakefield’s 7th annual Italian Festival later in the day! Come hear Betty’s Bounce, check out Henna Art, and visit the good folks from the Col. James Hartshorne House Association, who will have newly released prints and notecards on hand. And of course, buy lots of veggies, specialty foods, and more. The Wakefield Farmers Market takes place at Hall Park, on the shores of Lake Quannapowitt, each Saturday from 9:00 a.m. to 1:00 p.m. from June 18 through October 15, 2016.


Betty’s Bounce will at the market for their second visit of the season, providing live music starting around 10:00 a.m. Featuring local guitarists Audie and Zach Bridges and joined by Curtis Doo on the double bass, the band will play their special take on Django, Swing, and Gypsy jazz. I suspect we will hear them running through a few Italian songs in preparation for playing later in the day.


We are pleased to have our neighbors, the Col. James Hartshorne House Association, as our nonprofit guest this week. The group recently released authorized prints and notecards of a specially commissioned watercolor painting of the Hartshorne House, painted by local artist Tom Maguire. The painting was revealed at last week’s Ice Cream Social and many of the guests took that opportunity to purchase prints and notecards. Be sure to stop by their tent to view the original painting and for YOUR opportunity to purchase a print or notecards to help support the stewardship of the oldest home in Wakefield as well as their educational programs.


Henna Tattoo Artist Shweta Singhvi of Wakefield will be joining us for the last time this season. Shweta practices the traditional art form that uses all natural ingredients to create everything from designs of timeless beauty to cool modern super hero icons for the kids. Look for her along the path across the walk from the “hoop and sidewalk chalk” bench.


WHAT’S COOKING? Last week we used watermelon from Farmer Dave’s and tomatoes, cucumber, onion, and basil from Kelly’s Farm to make a very refreshing and delicious Tomato, Watermelon, and Cucumber Salad. You will find copies of the recipe, as well as other recipes, on the website, as well as at the Market Kitchen tent next to the Market Manager tent. Stop by between 10-11 or so to find out what the cooking demo will be about this week. It will have to do with corn and mint. As always, all the main ingredients will be sourced that morning from our farmers and specialty food vendors. And remember: If you see something at one of our farmers’ tents that you want to try, let us know and we will get it, wash it off, and chop or slice it up for you to try!


Yarrow or Blake will be with us this week bringing their super balloon twisting skills, we will have the Kid’s Activity tent set up and stocked with plenty of paper and crayons. There will be hula hoops, sidewalk chalk, and jump ropes on hand for kids of all ages, and we now have an extra tent and chairs set up so folks can take a break from shopping in a bit of shade.


And, before we go on, don’t forget:
Volunteers ALWAYS welcome and needed!
You can sign up here for spots and tasks throughout the entire season.

As of Friday  afternoon, we REALLY NEED BREAKDOWN HELP!!!!!!  Bring your friends! Many hands make light work!  If three folks sign up, it can be done in a half an hour. 

Potential volunteers are always welcome to “shadow” a volunteer doing a task you are interested in learning how to do before you sign up for a market day volunteer spot.



TAKE NOTE, it’s time to vote! It is time to keep our market on the map via the American Farmland Trust Annual Farmers Market Celebration! Go to: markets.farmland.org/market/wakefield-farmers-market-ma/ , or use the handy link on our wakefieldfarmersmarket.org website to “recommend” our Wakefield Farmers Market. Right now we are still holding at #1 in Massachusetts but slipping to #20 or #21, depending on the category, in the USA. The contest runs until September 21, at which time American Farmland Trust will present awards to the most endorsed markets in four special areas, as well as the “People’s Choice” award at the end of the Celebration.


Now, here’s what you’ve been waiting for – this week’s vendors!

NEWSFLASH: The Fish Lady will NOT be here this Saturday 8/20 but will be back for the rest of the season on 8/27. In the meantime, you can reach Michelle via 781-929-5358 or mkraft1974@aol.com.

Produce: Flats Mentor Farm will be back this week with their Asian Greens, herbs, and select root vegetables, and Farmer Dave’s and Kelly’s Farm will have plenty of corn, tomatoes, peppers, squash, onions, garlic, cukes, melons, and so much more as we experience the height of the summer growing season. Note: The January thaw that encouraged early blossoming and then the severe cold in February decimated most of New England’s stone fruit crops. Very sad. But on the other side, the current drought actually makes for sweeter melons, so there is a bit of a silver lining.

Pasture-raised Meats, Poultry, and Eggs: As always, Lilac Hedge Farm has spectacular steaks, chops, ribs, sausages, ground beef and pork, cuts of lamb, as well as poultry and eggs. Did you know that research indicates that pasture-raised meat, dairy, poultry, and eggs have more heart-healthy omega-3 fatty acid, more conjugated linoleic acid, and more antioxidant vitamins, such as vitamin E? And, it is not so expensive if you stick to the “deck of cards” portion size.

Cheese: Along with their hard, soft, and marinated cheeses, West River Creamery MAY have their fresh mozzarella this week. Jane will have her gorgeous pickled veggies, too. NEWSFLASH: Be sure to STOCK UP this week! Jane and Sandy of Vermont Gourmet Candy Dish need to take the next two weeks off. They will be back on September 10.

Specialty Foods: Coutt’s Specialty Foods will be here with their lovely traditional preserves, Deano’s, Pasta will have their pasta and tasty sauces, and you can’t go wrong creating a meal from the selection of Middle Eastern foods at Samira’s Homemade. And don’t forget to stock up at Vermont Gourmet Candy Dish this week!

Baked Goods: You will find super cookie from Goodies Homemade, lovely artisan breads from Mamadou’s Artisan Bakery, loaves, sweet treats, and sandwiches from Swiss Bakers, and the best popovers ever from The Popover Lady, who also has pies and scones. Roasted Granola has amazing granola as well as locally made Greek yogurt and local honey. Picnic breakfast, anyone

Beverages: Downeast Cider House will be here this week. I hope they will still have their summer ginger-lemon hard cider. It is really good. Tower Beverages will be here with their craft sodas, and Pour Man’s Coffee will have their signature fruit, tea, and coffee beverages and uniquely delicious baked goods. You can also purchase Fair Trade coffee that Dean’s Beans blends especially for them.

Pet Treats: Emmett’s Edibles has the best treats for dogs – and for cats, too.

Artisans: For artisans, we will have Kaleidoscope Soap, Salem Street Beadery,  Sheepshed, (hand-dyed and spun yarns, adorable baby hats and more, and sheep motif pottery) and we are hoping Wicked Good Soap. PLUS new vendor Angela George of Bead Happy will be with us for the first time, featuring lovely hand-woven bead products. With this assortment, this would be a good time to pick our a nice back to school, or 1st dorm room gift for your favorite student.


As always, along with accepting credit and debit cards, we also proudly welcome SNAP/EBT transactions in exchange for “Market Bucks.” Our market continues to match SNAP/EBT purchases up to $10 per visit so all of our neighbors can afford to eat healthy local foods. Just stop by the Market Manager Tent to get your Market Bucks.


COMING UP: For music, August 27: Kev G Mor, September 3: Amy Spillert, September 1: Kev G Mor, September 17: Kali Stoddard-Imarin, September 24: Banjo extra-ordinaires Ed Britt and Don Borchelt. Also, the Friends of Beebe Library Book Give-Away will take place on September 10, Drumlin Farm’s Audubon Ark will make their annual appearance on September 24. And there is still more in the planning!


The Wakefield Farmers Market runs RAIN OR SHINE (except in dangerous weather, e.g. lightening or hurricane conditions).  The market opens at 9:00 a.m. and closes at 1:00 p.m. every Saturday starting June 18 through October 15, 2016.

Please visit  www.wakefieldfarmersmarket.org for a complete listing of vendors and upcoming events and to sign up for the email newsletter.  You can also find us on Facebook and Twitter. See you at the Market!Wendy Dennis
Market Manager


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August 18, 2016
by Market Manager
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Quick Preview – August 20 Market Day: Tower Beverages, Betty’s Bounce, Stock Up on Cheese!

bettys bounce ad

Betty’s Bounce

You will find all the news here on Friday, but for now, here is the
SNEAK PREVIEW of the
August 20, 2016 Market Day

HEAD’S UP: The Fish Lady will  NOT be here this Saturday 8/20 but will be back for the rest of the season on 8/27. In the meantime, you can reach Michelle via 781-929-5358 or mkraft1974@aol.com.

NEWSFLASH: West River Creamery and Vermont Gourmet Candy Dish will NOT be here August 27 or September 3, so stock up this week! They will be back on September 10.

Here are just a few highlights:

  • Music by Betty’s Bounce
  • Tower Beverages
  • Downeast Cider House
  • Henna Art – Last Visit of the Season
  • Sheepshed
  • A Lake Breeze, and, at this point, not so good for our farmers, no rain…

Kelly's Farm ready for the day

Kelly’s Farm ready for the day

See you at the market!

August 14, 2016
by Market Manager
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Recipe from August 13, 2016: Tomato, Watermelon, and Cucumber Salad

recipe ingredientsExpecting another 90 degree day with high humidity, a “no-heat” demo seemed the way to go. Turns out we had a break from the extreme weather, but this recipe sounded so good I went with it. I am glad I did! It is really tasty.

Kelly’s Farm provided the tomatoes, onion, cucumber, and basil, and Farmer Dave’s provided the watermelon. Ackermann’s Maple Farm saved the day when I needed something sweet to temper too much vinegar!

Tomato, Watermelon, and Cucumber Salad

2 large red tomatoes
2 lb. Watermelon
1 cucumber
½ small red onion*

Dressing:

3 tbsp. red-wine vinegar*
2 tbsp. extra-virgin olive oil
1 tsp. salt
¼ tsp. fresh-ground pepper
¼ c. fresh basil leaves

Prepare the salad: Gently toss tomatoes, watermelon, cucumber, and onion together in a large bowl and set aside.

salad sample croppedPrepare the Dressing: Combine vinegar, oil, salt, and pepper in a small bowl. Pour vinaigrette over the watermelon mixture and toss to combine. Cover and refrigerate for up to 2 hours. Sprinkle with basil and serve.

There were no red onions, but the white onion from Kelly’s Farm worked just fine. Also, I used rice vinegar instead of red wine vinegar. I ended up putting too much vinegar into the original mix, but I then added a bit of dark grade maple syrup from Ackermann’s Maple Farm, which resulted in  just enough sweetness to temper the tang.

August 12, 2016
by Market Manager
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August 13 Market Day: Weather Looks Great! BOH Bike Helmets $15, SO MUCH PRODUCE, Try A Bite Cooking Demo, Hoops and Chalk, and More!

Check out our Pre-Order Page and our Weekly Specials Page

Click HERE to Help Make Us #1 in Massachusetts in 2016 in the American Farmland Trust Farmers Market Celebration!  We have been #1 or #2 in Massachusetts and in the top 30 Nationwide since 2012!


Looks like we will have a great weather day, but either way, be sure to stop by to support our local farmers! The Wakefield Health Department will have bike helmets for $15, most of our farm and food vendors will be here, and we have a nonprofit guest with us this week that you need to learn about. And a lake breeze. 🙂 The Wakefield Farmers Market takes place at Hall Park, on the shores of Lake Quannapowitt, each Saturday from 9:00 a.m. to 1:00 p.m. from June 18 through October 15, 2016.


We are pleased to welcome More Than Words (MTW) in our nonprofit guest spot this week. MTW is a nonprofit social enterprise that empowers youth who are in the foster care system, court involved, homeless, or out of school to take charge of their lives by taking charge of a business. It began as an online bookselling training program for youth in DCF custody in 2004 and opened its vibrant bookstore on Moody St in Waltham in 2005 and added its Starbucks coffee bar in 2008. MTW replicated its model in the South End of Boston in 2011, thereby doubling the number of youth served annually. While the programs are open to youth from across the state, accessibility does limit participation to those who can commute to the current locations. Please stop by and learn about this great program and how you can help them grow so as to reach even more youth in our communities.


BIKE HELMETS! The Wakefield Health Department will be with us this week offering information about the pedi and biking initiatives, Wake-Up, (Wakefield Unified Prevention Coalition), and Mass in Motion-Melrose/Wakefield, which works to help folks make easy yet effective healthy lifestyle choices. In addition, they will have high quality bicycle helmets on sale for the reduced price of $15 each, courtesy of Wakefield Board of Health.


WHAT’S COOKING? Last week we used tomatoes, onion, garlic and basil from Farmer Dave’s and Kelly’s Farm and lemongrass from Flats Mentor Farm and made Tomato Sauce Seasoned with Lemongrass: Quick, Thick, and Easy! You will find copies of the recipe, as well as other recipes, on the website as well as at the Market Kitchen tent next to the Market Manager tent. Stop by between 10-11 or so to find out what the cooking demo will be about this week. To fit the weather, it will probably be something cool and refreshing – although it remains to be seen if the base will be watermelon or tomato, but in any case, cucumber will be somehow involved. As always, all the main ingredients will be sourced that morning from our farmers and specialty food vendors. And remember: If you see something at one of our farmers’ tents that you want to try, let us know and we will get it, wash it off, and chop or slice it up for you to try!


Yarrow or Blake will most likely be with us this week bringing their super balloon twisting skills, we will have the Kid’s Activity tent set up and stocked with plenty of paper and crayons. There will be hula hoops, sidewalk chalk, and jump ropes on hand for kids of all ages, and we now have an extra tent and chairs set up so folks can take a break from shopping in a bit of shade.


And, before we go on, don’t forget:
Volunteers ALWAYS welcome and needed!
You can sign up here for spots and tasks throughout the entire season.

As of Friday  afternoon, we still need someone for the General Table spot once more for breakdown, and someone to fetch the signs.

Potential volunteers are always welcome to “shadow” a volunteer doing a task you are interested in learning how to do before you sign up for a market day volunteer spot.


TAKE NOTE, it’s time to vote! It is time to keep our market on the map via the American Farmland Trust Annual Farmers Market Celebration! Go to:markets.farmland.org/market/wakefield-farmers-market-ma/ to “recommend” our Wakefield Farmers Market. Right now we are #1 in Massachusetts and #20 in the USA! The contest runs until September 21, at which time American Farmland Trust will present awards to the most endorsed markets in four special areas, as well as the “People’s Choice” award at the end of the Celebration.


Now, here’s what you’ve been waiting for – this week’s vendors!


NEWSFLASH: Unfortunately, Flats Mentor Farm will NOT be able to attend our market this week
. They apologize but will be back for the rest of the season with their amazing Asian greens and squash, herbs, and select root veggies.

Produce: The selection is still growing as more crops come in at Farmer Dave’s and Kelly’s Farm. Berries are still happening, more types of tomatoes and peppers are coming in, and there is corn, cauliflower and broccoli, with so many types of green, squash, cukes, beans, and root veggies. And melons from Farmer Dave’s!

Pasture-raised Meats, Poultry, and Eggs: As always, Lilac Hedge Farmer will have their steaks, chops, ribs, sausages, ground beef and pork, and cuts of lamb, as well as poultry and eggs – all oh so good compared to factory farmed fare. They also offer CSA shares and special orders that can be picked up each Saturday at the market.

Cheese: Along with their hard, soft, and marinated cheeses, West River Creamery will have their fresh mozzarella this week! It is just out of this world delicious. Jane will have her gorgeous pickled veggies, too.

Maple: Ackermann’s Maple Farm will be here with their syrups and more. They want folks to know that this will probably be the last week they will have their  rum barrel aged maple syrup, because we are about to sell out!

Seafood:  Michelle, our Fish Lady, NOT be here NEXT week, August 20, so get to the market early this week if you want to stock up on your seafood! It freezes beautifully. She will be back on August 27 for the rest of the season. You can always contact here via 781-929-5358 mkraft1974@aol.com NOTE: The Fish Lady now accepts credit cards!

Specialty Foods: Bondat Foods, with their amazing seasonings and rubs, and In Good Taste (salsa!) are here this week, and we will of course have Deano’s, Pasta (you can special order whole wheat fusilli and penne) Samira’s Homemade amazing MiddleEastern foods, and Vermont Gourmet Candy Dish, with lovely jams, sauces, and the very best horseradish.

Baked Goods: We can get fabulous cookies from Goodies Homemade, traditional artisan breads from Mamadou’s Artisan Bakery, all kinds of breads, sweet treats, and sandwiches from Swiss Bakers, and the most amazing popovers from, who else but The Popover Lady, who has pies and scones, too. Plus, Roasted Granola has amazing granola as well as locally made Greek yogurt and local honey.

Beverages: Aaronap Cellars is here this week with their lovely wines made with some, if not all local grapes from Massachusetts and other New England states. Pour Man’s Coffee is here also with refreshing beverages and baked goods from the finest ingredients. They also have the BEST coffee.

Pet Treats: Emmett’s Edibles has tasty healthy treats for dogs and cats!

Artisans: Kaleidoscope Soap and Salem Street Beadery will be here, as well as Alsion Simcox and Doug Heath with their great books about Lake Quannapowitt, Breakheart, and The Fellsway.


As always, along with accepting credit and debit cards, we also proudly welcome SNAP/EBT transactions in exchange for “Market Bucks.” Our marketcontinues to match SNAP/EBT purchases up to $10 per visit so all of our neighbors can afford to eat healthy local foods. Just stop by the Market Manager Tent to get your Market Bucks.


COMING UP: The Wakefield Board of Health will be with us on August 13 with all kinds of great public health information and bike helmets of all sizes on sale for $15. A bargain!Betty’s Bounce is back on August 20, Amy Spillert will be back on September 3 , the Friends of Beebe Library Book Give-Away will take place on September 10, Kali Stoddard-Imari is here September 17,and Drumlin Farm’s Audubon Ark will make their annual appearance on September 24. And there is more to come!


The Wakefield Farmers Market runs RAIN OR SHINE (except in dangerous weather, e.g. lightening or hurricane conditions).  The market opens at 9:00 a.m. and closes at 1:00 p.m. every Saturday starting June 18 through October 15, 2016.

Please explore www.wakefieldfarmersmarket.org for a complete listing of vendors and upcoming events and to sign up for the email newsletter.  You can also find us on Facebook, Instagram, Tumbler, and Twitter. See you at the Market!Wendy Dennis
Market Manager

August 10, 2016
by Market Manager
0 comments

August 13 Preview: BOH Bike Helmets for $15! More Than Words Nonprofit Guest, LOTS of Vendors, and MORE and MORE PRODUCE!

Click HERE to learn about and link to all our vendors
Click HERE to Help Make Us #1 in Massachusetts in the 2016 American Farmland Trust Farmers Market Celebration!
We have been #1 or #2 in Massachusetts and in the top 30 Nationwide since 2012!


FB AD CRoppedAll the news will be posted here on Friday, but for now,
Scroll down for the:

SNEAK PREVIEW of the
August 13, 2016 Market Day


Check the Weekly Specials page for updates,
but here is the news as of today:

Elyse of Farmer Dave’s says that they have LOTS of tomatoes! They expect to have plum, cherry, slicing, and possibly some heirlooms. Peppers are also making their appearance, including green bell, cubanelle, about 3-4 varieties of sweet cone, poblanos, and some hot peppers. It looks good that they will have a good amount of cauliflower and broccoli, too along with all the greens, root veggies, and more!

From The Fish Lady: Michelle wants folks to know that, if you want to stock up this week since she will not be here next Saturday 8/20, you need to call, text ,or email in your special order by noon on Thursday 8/11. 781-929-5358 mkraft1974@aol.com

West River Creamery will have Fresh Mozarella again this week!

  • $15 bike helmets and great info from the Wakefield Board of Health
  • Aaronap, Ackermann, Bondat, In Good Taste biweekly visits
  • Cooking Demo featuring something cool and refreshing!
  • Trow’s Treasures
  • More Than Words is our nonprofit guest. VERY cool group!
  • A Lake Breeze, and it looks like the rain will hold off!

And, before we go on, don’t forget:
Volunteers ALWAYS welcome and needed!
You can sign up here for one or more spots and tasks throughout the entire season.

A Volunteer to fill the 11-1 General Table shift needed for sure, and a Market Bucks Counter and one more for Breakdown spot open.   

NOTE: Potential volunteers are always welcome to “shadow” a volunteer doing a task you are interested in learning how to do before you sign up for a market day volunteer spot.

Thank you to Alison, Cathy, Doug, Marietta, and Michelle for already signing up!


As always, along with accepting credit and debit cards, we also proudly welcome SNAP/EBT transactions in exchange for “Market Bucks.” Our market continues to match SNAP/EBT purchases up to $10 per visit so all of our neighbors can afford to eat healthy local foods. Just stop by the Market Manager Tent to get your Market Bucks.


The Wakefield Farmers Market runs RAIN OR SHINE (except in dangerous weather, e.g. lightening or hurricane conditions).  The market opens at 9:00 a.m. and closes at 1:00 p.m. every Saturday starting June 18 through October 15, 2016.
Please visit  www.wakefieldfarmersmarket.org for a complete listing of vendors and upcoming events and to sign up for the email newsletter.  You can also find us on Facebook and Twitter. See you at the Market!Wendy Dennis
Market Manager


Follow us on Twitter, Instagram, and Tumbler!
 https://twitter.com/wakefieldfarmmk

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August 7, 2016
by Market Manager
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Recipe from August 6, 2016: Tomato Sauce Seasoned with Lemongrass: Quick, Thick, and Easy!

demo ingredients FA

The ingredients, except for the onion!

Tomato Sauce Seasoned with Lemongrass: Quick, Thick, and Easy!

5 lbs slicing tomatoes
2 Tbsp olive oil
2 teaspoons (or so) minced lemon grass 1 teaspoon minced garlic
1 medium onion, chopped
1 “handful” fresh basil leaves, chopped
5-6 turns of the black pepper mill
1/2 tsp salt

Slice the tomatoes in half, removing core, and grate into a lart bowl, sliced side on the biggest hole side of the grater. Discard skins.

Prep lemon grass as shown HERE, and mince enough for 2 teaspoons, mince enough garlic for 1 teaspoon, and chop the onion.

Heat olive oil and add lemongrass, garlic, and onion and cook over medium heat for about five minutes.

Add chopped basil and ground black pepper, cook for a minute or two, then add the grated tomato and simmer for  five minutes.

Strain mixture through a mesh strainer, in batches as need to get as much liquid out as possible. Reserve the pulp and pour the liquid back into the pan and simmer until reduced until the liquid is thick enough to stay apart so you can see the pan for a few moments after running a spoon along the bottom.

thick sauce

We forgot to take a picture until it was almost gone. But it sure was a thick and delicious sauce!

Add the pulp back to the pan, add salt, and simmer for a few minutes to reheat the pulp and meld the flavors.

We served the samples with Deano’s Pasta Fresh Egg Fusilli. The tomatoes, garlic, and basil were from Farmer Dave’s, the onion from Kelly’s Farm, and the lemongrass was from Flats Mentor Farm.

Fokls really liked it, just showing once again that using simple seasonings and easy techniques are the best way to let the wonderful flavors of freshly picked local veggies and herbs shine.

To read the story behind this demo, see HERE.

 

 

 

August 7, 2016
by Market Manager
0 comments

Recipes from July 30, 2016: Simple Spicy Sautéed Green Beans and Stir Fry Water Spinach and Garlic

These are the recipes used as guidelines for the cooking demo on 7/30. Reports back say that these recipes work just fine! The only minor disclaimer is that the amounts and proportions of the ingredients were more “guesstimated” when these were prepared on the market day. But, the good news is that it is hard to go wrong when using freshly picked produce. 🙂

water spinach ingredients FAStir Fry Water Spinach and Garlic

1 pound water spinach
5-6 cloves garlic, peeled and minced
1 teaspoon olive oil
1 tsp water
Salt to taste
Wash water spinach and cut off the tougher parts of the bottom stem, anywhere between 1” and 3”. Next, cut spinach into 3” sections and set aside.
Heat olive oil over high heat until it shimmers and add the garlic. Sauté garlic until fragrant, about 1 minute, and add in as much spinach as will fit, flip/turn the spinach around and wait 30 seconds; the fresh spinach will wilt down quickly and make room for the rest.
Add water and continue flipping and turning the spinach to sauté it through, about 3 minutes, just enough to wilt the leaves and bring out the vibrant green color.
Season with salt to taste. Serve hot. Enjoy!

green bean ingredientsSimple Spicy Sautéed Green Beans

salt and black pepper
1 pound green beans
3 tablespoons olive oil
2 cloves garlic, thinly sliced
1/4 to 1/2 teaspoon crushed red pepper

In a large saucepan of boiling salted water, cook the green beans until tender, 3 to 4 minutes; drain.
Wipe out the saucepan and heat the oil and garlic over medium heat until fragrant, 1 to 2 minutes. Add the green beans, ½ teaspoon salt, and ¼ teaspoon black pepper and toss to combine. Serve sprinkled with the crushed red pepper.

August 7, 2016
by Market Manager
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Recipe from July 23: Summer Chopped Salad

Summer Chopped Salad

The ingredients we used

The ingredients we used

Use whatever greens and other veggies that strike your fancy, but tomato is key if you want to go without any dressing and/or seasoning.

Start with chopping enough greens into bite size or smaller pieces to provide a loosely packed cup or more per serving.  Then, using amounts that make for a nice blend of taste and texture, chop the remaining veggies small, grating the yellow squash for a contrasting look and texture.

To end, finely slice or chop a fresh basil leaf or two per cup. That’s it! Especially if freshly picked, the veggies shine on their own. But, you can always add salt, pepper, or a light dressing to taste.

demo saladAt the cooking demo, we used chi-sin and pea tendrils from Flats Mentor Farm, a cucumber from Kelly’s Farm, and tomato, yellow squash, and basil from Farmer Dave’s.