Category: Food: At The Market Reports

Local, Fresh, Young Ginger Is Back in Season: At the Market Report

Tender, vibrant, local, young ginger from Old Friends Farm in Amherst, MA is back at the Copley Square Farmers Market.

This lovely pile of ginger was photographed at the Atlas Farm stand along St. James Avenue. The Atlas folks bring a few products from their neighboring farm, Old Friends, on Tuesdays and Fridays until Thanksgiving.

What is it about this ginger that makes it worth the price and makes me buy enough to freeze and use during the months when it is not available?

First, there is that love that is part of the sign at the market. I've known farmer Casey Steinberg for years and knowing him, I believe this ginger is grown with love and care. I know it's organic and fresh and grown with as light a footprint as his team can use.

I know that this young ginger is tender and bursting with ginger heat. I don't bother to peel it, no need. I just grab a microplane and grate what I need.

Unlike its supermarket counterpart, this ginger is highly perishable. Old Friends has a page of tips on how to store and use this special ginger product.

Stop by the market and pick up a hand to try this ginger in your favorite stir fry. You won't want to go back to the ordinary. You may even decide to use it in different ways. Then, like me, you'll set aside room in your freezer for a supply of your favorite, local, young, organic ginger.

Ginger Syrup, Too

We told you another aspect of this ginger story in our post: Old Friends Farm Organic Ginger Syrup. While you can make your own version with their ginger, it is so much easier to stock up on a few bottles to get you through the winter.

What's on your Food Lover's shopping list?

Details:

Words: Penny Cherubino
Photos: ©2014-2015 Penny Cherubino

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September 24, 2015
Local, Fresh, Young Ginger Is Back in Season: At the Market Report

Tender, vibrant, local, young ginger from Old Friends Farm in Amherst, MA is back at the Copley Square Farmers Market.

This lovely pile of ginger was photographed at the Atlas Farm stand along St. James Avenue. The Atlas folks bring a few products from their neighboring farm, Old Friends, on Tuesdays and Fridays until Thanksgiving.

What is it about this ginger that makes it worth the price and makes me buy enough to freeze and use during the months when it is not available?

First, there is that love that is part of the sign at the market. I've known farmer Casey Steinberg for years and knowing him, I believe this ginger is grown with love and care. I know it's organic and fresh and grown with as light a footprint as his team can use.

I know that this young ginger is tender and bursting with ginger heat. I don't bother to peel it, no need. I just grab a microplane and grate what I need.

Unlike its supermarket counterpart, this ginger is highly perishable. Old Friends has a page of tips on how to store and use this special ginger product.

Stop by the market and pick up a hand to try this ginger in your favorite stir fry. You won't want to go back to the ordinary. You may even decide to use it in different ways. Then, like me, you'll set aside room in your freezer for a supply of your favorite, local, young, organic ginger.

Ginger Syrup, Too

We told you another aspect of this ginger story in our post: Old Friends Farm Organic Ginger Syrup. While you can make your own version with their ginger, it is so much easier to stock up on a few bottles to get you through the winter.

What's on your Food Lover's shopping list?

Details:

Words: Penny Cherubino
Photos: ©2014-2015 Penny Cherubino

Related articles

Thanks to Friends Who Make Marmalade and Share!

Sunday Cat Sophia Says, "Let me in Whee-ooh …"

Champagne Moutard Brut Grande Cuvée, Love at First Sip!

September 24, 2015
Boston Public Market: Old Friends in a New Place

Our first visit to the new Boston Public Market was highlighted by hugs and visits with old friends, both people and products.

We took the MBTA to Haymarket Station last Wednesday for our introductory tour. It was lunchtime and the prepared food spots were hopping. It was obvious that many of the people there were like us, looking around and getting to know this new resource.

One of our first visits was with Kate Stillman at Stillman Quality Meats. Look up for the "S & Q" logo above her area. She proudly showed us the wide selection of products available at this location and reminded us that we have been her customers for ten years.

Having fresh meats of this quality available year-round is a great bonus for all of Kate's longtime customers who have followed her from farmers market to farmers market, CSA pick up sites, and her famous "Meat Meets."

Another farmers market friend, Leigh Foster from Nella Pasta was busy making orecchiette for their daily meal special. Remember, when you're looking for something to eat at the market, some vendors, like Nella Pasta, have prepared food in addition to the wonderful selection of things to take home.

And, since these recipes are freshly made with seasonal local produce, those items may change daily. This gives regulars a wider menu of options.

Some old friends were producers we've known for a long time like Daniele, Inc. We've been buying their Salame Tuscana at Market Basket and loving it. Now we have access to their New England Local Line.

These products are not only produced in Rhode Island, but are also made from hogs grown by local area farmers. In fact Daniele has been the recipient of a Good Food Award. The sponsoring organization explains that, "The Good Food Awards recognize that truly good food—the kind that brings people together and builds strong, healthy communities—contains all of these ingredients."

Davide Dukcevich, co-owner of Daniele Foods, has said, "I think it's very important that this award recognizes food producers who work with local farmers. The farmers are the ones holding firm when they could make more money by selling their land. They are the ones who work hard and are committed to the tradition of nourishing our communities."

We look forward to nibbling our way across this product line.

And, of course, we met some new friends-of-friends like American Stonecraft. Please click over and read their fascinating story of a relationship with farmers who grow stones.

We were quick to appreciate the Boston stone from our old friends at Allandale Farm. If you look at their list of more than 60 farms, you may find a number of your favorites among their partners.

Of course, there are more old friends to visit and many new friends to make at this wonderful new venue. We'll keep you updated as we visit again and again.

What's on your Food Lover's Shopping List?

Details:

Words: Penny & Ed Cherubino
Photos: ©2015 Penny & Ed Cherubino

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August 12, 2015
Boston Public Market: Old Friends in a New Place

Our first visit to the new Boston Public Market was highlighted by hugs and visits with old friends, both people and products.

We took the MBTA to Haymarket Station last Wednesday for our introductory tour. It was lunchtime and the prepared food spots were hopping. It was obvious that many of the people there were like us, looking around and getting to know this new resource.

One of our first visits was with Kate Stillman at Stillman Quality Meats. Look up for the "S & Q" logo above her area. She proudly showed us the wide selection of products available at this location and reminded us that we have been her customers for ten years.

Having fresh meats of this quality available year-round is a great bonus for all of Kate's longtime customers who have followed her from farmers market to farmers market, CSA pick up sites, and her famous "Meat Meets."

Another farmers market friend, Leigh Foster from Nella Pasta was busy making orecchiette for their daily meal special. Remember, when you're looking for something to eat at the market, some vendors, like Nella Pasta, have prepared food in addition to the wonderful selection of things to take home.

And, since these recipes are freshly made with seasonal local produce, those items may change daily. This gives regulars a wider menu of options.

Some old friends were producers we've known for a long time like Daniele, Inc. We've been buying their Salame Tuscana at Market Basket and loving it. Now we have access to their New England Local Line.

These products are not only produced in Rhode Island, but are also made from hogs grown by local area farmers. In fact Daniele has been the recipient of a Good Food Award. The sponsoring organization explains that, "The Good Food Awards recognize that truly good food—the kind that brings people together and builds strong, healthy communities—contains all of these ingredients."

Davide Dukcevich, co-owner of Daniele Foods, has said, "I think it's very important that this award recognizes food producers who work with local farmers. The farmers are the ones holding firm when they could make more money by selling their land. They are the ones who work hard and are committed to the tradition of nourishing our communities."

We look forward to nibbling our way across this product line.

And, of course, we met some new friends-of-friends like American Stonecraft. Please click over and read their fascinating story of a relationship with farmers who grow stones.

We were quick to appreciate the Boston stone from our old friends at Allandale Farm. If you look at their list of more than 60 farms, you may find a number of your favorites among their partners.

Of course, there are more old friends to visit and many new friends to make at this wonderful new venue. We'll keep you updated as we visit again and again.

What's on your Food Lover's Shopping List?

Details:

Words: Penny & Ed Cherubino
Photos: ©2015 Penny & Ed Cherubino

Related articles

Get Ready for Your First Visit to the Boston Public Market

Canoe Racing on the Charles: 1930s Marathon Style

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August 12, 2015
Local Corn? Native Corn? To Peel or Not to Peel? and Other Corn Questions

Sweet Corn from local farms is the only kind that we buy around here. Over on Chowhound there has been an interesting "Native Corn" discussion going on all month. This was triggered by the early appearance of sweet corn in the Boston market.

For our take on the subject, we're updating some information we ran back in 2010. What was true then is even truer today.

“Knee high by the Fourth of July” is a nice rhyme, but this year some farmers were actually able to bring their golden ears to market by Independence Day.

Early hybrid corn varieties not only extend the corn season, but also stay sweeter longer than the heirloom versions.

Great Varieties with Great Names
Ask about the variety of sweet corn a farmer is selling. That way you’ll begin to develop your own "favorites list." Look for these in local markets: Honey & Cream, Silver Queen, Sugar & Butter, Sundance, Sugar Buns, and Early Sunglow.

And, if you find one with “Mirai” in it’s name, grab it. It’s rare, but Penny says it’s one of the best she’s ever tasted.

To Tear or Not to Tear
One Cape Cod farm where we buy corn has a sign that reads, “Sweet corn 50¢ an ear, tear the husk and it’s $2 an ear.”

You don’t have to tear down the husk and make part of the farmer’s crop unsaleable to buy great sweet corn.

Look for corn that has moist, dark-brown, almost sticky silk and a husk that doesn’t feel dry. You can feel the kernels by pressing gently on the husk to determine if the ear is fully developed and plump.

Corn should not be peeled down until just before you’re ready to drop it into a steaming cook pot.

Do you have a sweet corn question? If so add your sweet corn thoughts or questions in the comments below. Tweet them to @BostonZest or send us an email. We'll talk to our favorite farmers and try to get an answer.

Related Links:

Cooking Sweet Corn: Microwave, Grilling, and Elote!
Penny’s Corn & Potato Salad

Penny’s weapon of choice for working with corn is her favorite Shun Santoku Knife. But, if you like gadgets, they make a lot of them for sweet corn.

Details:
Words: Penny & Ed Cherubino
Photography: © 2010 – 2015 Penny Cherubino

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July 23, 2015
Local Corn? Native Corn? To Peel or Not to Peel? and Other Corn Questions

Sweet Corn from local farms is the only kind that we buy around here. Over on Chowhound there has been an interesting "Native Corn" discussion going on all month. This was triggered by the early appearance of sweet corn in the Boston market.

For our take on the subject, we're updating some information we ran back in 2010. What was true then is even truer today.

“Knee high by the Fourth of July” is a nice rhyme, but this year some farmers were actually able to bring their golden ears to market by Independence Day.

Early hybrid corn varieties not only extend the corn season, but also stay sweeter longer than the heirloom versions.

Great Varieties with Great Names
Ask about the variety of sweet corn a farmer is selling. That way you’ll begin to develop your own "favorites list." Look for these in local markets: Honey & Cream, Silver Queen, Sugar & Butter, Sundance, Sugar Buns, and Early Sunglow.

And, if you find one with “Mirai” in it’s name, grab it. It’s rare, but Penny says it’s one of the best she’s ever tasted.

To Tear or Not to Tear
One Cape Cod farm where we buy corn has a sign that reads, “Sweet corn 50¢ an ear, tear the husk and it’s $2 an ear.”

You don’t have to tear down the husk and make part of the farmer’s crop unsaleable to buy great sweet corn.

Look for corn that has moist, dark-brown, almost sticky silk and a husk that doesn’t feel dry. You can feel the kernels by pressing gently on the husk to determine if the ear is fully developed and plump.

Corn should not be peeled down until just before you’re ready to drop it into a steaming cook pot.

Do you have a sweet corn question? If so add your sweet corn thoughts or questions in the comments below. Tweet them to @BostonZest or send us an email. We'll talk to our favorite farmers and try to get an answer.

Related Links:

Cooking Sweet Corn: Microwave, Grilling, and Elote!
Penny’s Corn & Potato Salad

Penny’s weapon of choice for working with corn is her favorite Shun Santoku Knife. But, if you like gadgets, they make a lot of them for sweet corn.

Details:
Words: Penny & Ed Cherubino
Photography: © 2010 – 2015 Penny Cherubino

Related articles

Our July Sparkler Is Bursting with Bubbles! Jean-François Mérieau Bulles (2009)

Edible Boston's Summer 2015 Issue Has Arrived!

Growing Fond of the Boston Public Garden Fence

July 23, 2015
Boston Chowhounds Give Watertown Ethnic Markets Tips

If you are a regular reader or contributor to the Greater Boston Chowhound board, you may have saved a link to a great conversation this month titled: Favorites from Watertown Markets? (Map)

This spice olive mix at Arax Market is a favorite with the BostonZest team.

Board member Klunco asked, "There are so many little grocers in a small area and was curious if anyone could give a run down of the strengths or must try items at each?" The responses from a number of regulars, who have won my trust over the years, were detailed and fabulous.

I had to admit that I do tend to buy the same things in the same places. The Chowhounds have inspired me to get out of my rut and do more comparison shopping. I tend to buy ingredients like those in the photo above. However, on a recent visit, I brought a friend who was drawn to the prepared foods and gave them rave reviews.

I made a quick visit last week, specifically hunting for Rose Harissa, and once again was thrilled with the outstanding service at each shop.

If you want to try something like the authentic string cheese soaking in a brine bath shown above, ask about it. Where does it come from? How do I store it? How do I prepare it? I did that many years ago and when a discussion popped up on Serious Eats, I was able to sell my editor on a feature on this treat. I just had to stop by and review what I knew with the experts in the shop.

My current favorite falafels from Fordee's.

I now have a list of prepared foods that I'll buy on my next visit based on the recommendations offered by other food lovers. I also plan to do a few taste-offs. I'll get fewer of my old favorites and try the comparable product from one or two other places.

One bonus Chowhound tip: like any public forum there are great resources, people with a single agenda, trolls, and time wasters. Over the years, I've learned which members I can rely upon for good information and which ones will waste my time with worthless or inaccurate ramblings. I read Chowhound on an RSS feed and watch the source of comments. I click right through to my favorites and don't read or respond to those who offer nothing of value to me.

Related articles

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What's on your Food Lover's shopping list?

Details:

Words: Penny Cherubino
Photos: ©2010-2013 Penny Cherubino

June 26, 2015
Boston Chowhounds Give Watertown Ethnic Markets Tips

If you are a regular reader or contributor to the Greater Boston Chowhound board, you may have saved a link to a great conversation this month titled: Favorites from Watertown Markets? (Map)

This spice olive mix at Arax Market is a favorite with the BostonZest team.

Board member Klunco asked, "There are so many little grocers in a small area and was curious if anyone could give a run down of the strengths or must try items at each?" The responses from a number of regulars, who have won my trust over the years, were detailed and fabulous.

I had to admit that I do tend to buy the same things in the same places. The Chowhounds have inspired me to get out of my rut and do more comparison shopping. I tend to buy ingredients like those in the photo above. However, on a recent visit, I brought a friend who was drawn to the prepared foods and gave them rave reviews.

I made a quick visit last week, specifically hunting for Rose Harissa, and once again was thrilled with the outstanding service at each shop.

If you want to try something like the authentic string cheese soaking in a brine bath shown above, ask about it. Where does it come from? How do I store it? How do I prepare it? I did that many years ago and when a discussion popped up on Serious Eats, I was able to sell my editor on a feature on this treat. I just had to stop by and review what I knew with the experts in the shop.

My current favorite falafels from Fordee's.

I now have a list of prepared foods that I'll buy on my next visit based on the recommendations offered by other food lovers. I also plan to do a few taste-offs. I'll get fewer of my old favorites and try the comparable product from one or two other places.

One bonus Chowhound tip: like any public forum there are great resources, people with a single agenda, trolls, and time wasters. Over the years, I've learned which members I can rely upon for good information and which ones will waste my time with worthless or inaccurate ramblings. I read Chowhound on an RSS feed and watch the source of comments. I click right through to my favorites and don't read or respond to those who offer nothing of value to me.

Related articles

Best Bite: Blue Prawns on the Plancha at Select Oyster Bar

Boston Public Library's 2015 Concerts in the Courtyard Series

What's on your Food Lover's shopping list?

Details:

Words: Penny Cherubino
Photos: ©2010-2013 Penny Cherubino

June 26, 2015
Market Report: 2015 Summer Farmers Markets “One Every Day of the Week”
We are so happy that the Copley Square Farmers Market is open for the season. That's the home market for the BostonZest team and where we pick up lots of news from the farms. But, we also receive press releases, newsletters, and correspond with farm friends year-round to gather news for readers like you.

Today, we'll tell you about the "One Every Day of the Week" farmers market campaign over in Cambridge.

For years, we've pointed out that if you live in the central area of Boston, you have access to a farmers market seven days a week. The City of Cambridge has made a campaign of that fact to support the fresh, local food producers. If you'd like a copy of the poster, you can download one here. Download Farmers_Markets_poster_summer_2015

If the option for a particular day is not within walking distance from your home, it will be easy to reach by public transportation. That makes for a very lively, fresh, local food scene in and around Boston.

Since we shop at many area markets, we took the idea and information from Cambridge's poster and added the other markets we frequent.
- Sunday: Charles Square, Cambridge
- Monday: Boston Public Market, Blackstone Street and Central Square, Cambridge
- Tuesday: Copley Square, South Station/Dewey Square, and Harvard University Farmers Market, Cambridge
- Wednesday: Boston Public Market, Blackstone Street; Cambridge Center (Kendall MBTA); Davis Square, Somerville; and Charlestown
- Thursday: South Station/Dewey Square, Kendall Square (500 Kendall Street), Brookline/Coolidge Corner, Mission Hill/Roxbury, Brigham Circle, and East Boston/Central Square
- Friday: Copley Square and Charles Square, Cambridge
- Saturday: Union Square, Somerville; Cambridgeport, Cambridge; Roslindale/Adams Park; and Egleston, Jamaica Plain
For exact dates, maps, and other details on these markets check our post:

Summer Farmers Markets Opening Dates 2015

We'll do our best to keep you informed with a series of Market Reports throughout the season. And, we welcome your tips and suggestions. Add your thoughts in the comments below. Tweet them to @BostonZest or send us an email and we'll add your suggestions to this post as an update.

Here are more of our Local Food/Farmers Market posts.

What's on your Food Lover's Shopping List? Shop Amazon for all your kitchen & dining needs and support this site!

Details:

Words: Penny & Ed Cherubino
Photos: ©2015 Penny & Ed Cherubino
May 21, 2015
Market Report: 2015 Summer Farmers Markets “One Every Day of the Week”
We are so happy that the Copley Square Farmers Market is open for the season. That's the home market for the BostonZest team and where we pick up lots of news from the farms. But, we also receive press releases, newsletters, and correspond with farm friends year-round to gather news for readers like you.

Today, we'll tell you about the "One Every Day of the Week" farmers market campaign over in Cambridge.

For years, we've pointed out that if you live in the central area of Boston, you have access to a farmers market seven days a week. The City of Cambridge has made a campaign of that fact to support the fresh, local food producers. If you'd like a copy of the poster, you can download one here. Download Farmers_Markets_poster_summer_2015

If the option for a particular day is not within walking distance from your home, it will be easy to reach by public transportation. That makes for a very lively, fresh, local food scene in and around Boston.

Since we shop at many area markets, we took the idea and information from Cambridge's poster and added the other markets we frequent.
- Sunday: Charles Square, Cambridge
- Monday: Boston Public Market, Blackstone Street and Central Square, Cambridge
- Tuesday: Copley Square, South Station/Dewey Square, and Harvard University Farmers Market, Cambridge
- Wednesday: Boston Public Market, Blackstone Street; Cambridge Center (Kendall MBTA); Davis Square, Somerville; and Charlestown
- Thursday: South Station/Dewey Square, Kendall Square (500 Kendall Street), Brookline/Coolidge Corner, Mission Hill/Roxbury, Brigham Circle, and East Boston/Central Square
- Friday: Copley Square and Charles Square, Cambridge
- Saturday: Union Square, Somerville; Cambridgeport, Cambridge; Roslindale/Adams Park; and Egleston, Jamaica Plain
For exact dates, maps, and other details on these markets check our post:

Summer Farmers Markets Opening Dates 2015

We'll do our best to keep you informed with a series of Market Reports throughout the season. And, we welcome your tips and suggestions. Add your thoughts in the comments below. Tweet them to @BostonZest or send us an email and we'll add your suggestions to this post as an update.

Here are more of our Local Food/Farmers Market posts.

What's on your Food Lover's Shopping List? Shop Amazon for all your kitchen & dining needs and support this site!

Details:

Words: Penny & Ed Cherubino
Photos: ©2015 Penny & Ed Cherubino
May 21, 2015