To pre-order products from Deano’s Pasta for Sunday pickup, email email@example.com by 10:00 a.m. Friday morning.
See deanospasta.com for the list of products available.
NOTE: Fresh Egg Fusilli made with whole wheat flour can be ordered, along with all the other delectable products on their website.
Many of our vendors can accommodate pre and special orders. You can contact them via their websites listed HERE.
Hold the Date! The Melrose-Wakefield Winter Farmers Market will hold its 3rd market day of the season on Sunday January 17. The market is open the 3rd Sunday of the month through April from 11:00 a.m. to 3:00 p.m. at Memorial Hall, 590 Main Street in Melrose, conveniently located on the 136/137 bus line and with plenty of municipal parking in back of the hall.
While they make all kinds of scrumptious desserts, Boston Bonbon is especially known for their French macaroons featuring unique flavors like Earl Grey Tea, Lavender Honey, Thai Iced Tea, Raspberry Rose and many more. Working out of the Jamaica Plain Crop Circle Kitchen, all of their products are handcrafted in small batches using all natural ingredients.
Hailing from Beverly, sisters Vanessa and Casey of Jaju Pierogi create tasty polish dumplings, or pierogi, all by hand, from the mashing of potatoes to rolling and cutting the dough. Based on their family’s traditional recipes, the fillings include tasty combinations such as pineapple and cheese, cabbage and mushroom, sweet potato and caramelized onions, and potato and cheese.
Don’t Forget: We can’t do this without your help! Click HERE to Volunteer for an hour or two and help make it all happen! There are two 2-hour shifts of two table spots: CC/EBT Manager and General Table Assistant and four 1-hour Counter spots, as sell as setup and breakdown shifts.
FOR THE KIDS:
Jessica Buster, who presents monthly at the Melrose Public Library, will once again be leading sing-alongs for kids during the day in the lower level of the hall accessible directly from the entry area by stairs or elevator. This is a great option for families with young children. One adult can shop while the other hangs out as their kids enjoy live, interactive entertainment. It’s a win-win!
We’ll have more details in this spot next week, but here is a list of vendors expected to join us on January 17:
Aaronap Cellars, Atlantic Saltworks, Bondat Foods, Boston Bonbons, Coutts Specialty Foods, Deano’s Pasta, Down East Cider, Emmett’s Edibles, Farmer Dave’s, The Fish Lady, Goodies Homemade, In Good Taste, Jaju Pierogi, Kittredge Candles, Lilac Hedge Farm, Mamadou’s Artisan Bakery, Oakdale Farm, On the Edge Knife Sharpening, The Popover Lady, Pour Man’s Coffee, The Roasted Granola, Roberto’s Seafood, Salem Street Beadery, Samira’s, Sarah’s Originals, Shady Pine Farm, Soluna Garden Farm, Spindler Confections, Swiss Bakers, Vermont Gourmet Candy, West River Creamery and Wicked Good Soap.
Home chef Amy Rindskopf will also be with us again, using produce and other products purchased at the market that morning to create some easy, tasty recipes for you to sample at the market and make at home. A life-long CSA member, Amy enjoys the delicious challenge of working with seasonal foods through New England’s many seasons. Amy lives in Winchester, where she develops and presents recipes at the summer farmers market and is the event manager at Wright-Locke Farm.
To end, here are the two recipes, one savory and one sweet, that Amy created and that we all got to sample (yum!) at the December market:
Fusilli & Beans with Spinach Pesto
1 package frozen fusilli pasta from Deano’s Fresh Pasta
1 cup Baer’s Cannellini Beans, cooked according to package directions
2 bags baby spinach leaves from Oakdale Farms
1 clove garlic from Farmer Dave’s
1 tsp. Sonoma Salt from Soluna Garden Farm
1/4 cup olive oil
1/4 Farmhouse Cheese from West River Creamery, grated
1. Boil pot of water and cook pasta, according to package directions. Drain pasta and pour into large boil. Add beans.
2. Meanwhile, combine spinach, garlic, salt and oil in food processor and process until smooth. Combine with pasta and beans and toss until combined.
3. Sprinkle with cheese and toss until combined Serve warm, room temperature or chilled.
Apple-Cranberry-Sweet Potato “Crisp”
1/2 cup sweet potato, peeled & grated from Farmer Dave’s
2 cups apple, peeled & grated from Dick’s Market Garden
1 tsp apple pie spice from Soluna Garden Farm
1 Tbs vegetable oil
1/4 cup fresh cranberries from Farmer Dave’s
2 Tbs honey from Lilac Hedge Farm
1/4 cup granola from Roasted Granola
1. Heat oil in medium saucepan. Sauté apples and sweet potato with apple pie spice for 2-3 minutes. Add cranberries and cook until cranberries pop/soften. Drizzle with honey and continue to cook until all cooked through. Sprinkle with granola and cook for 1 monte minute.
2. Serve warm or room temperature.
As always, the market accepts SNAP benefits and will match up to $10 per market day, and “market money” accepted by all the vendors can be purchased via your credit or debit card. NOTE: you can exchange any Wakefield Market Bucks that you may still have for Melrose market money at the Market Manager Table.
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