Category: Food: Local/Farmers’ Markets

At The Market: Central Boston Farmers’ Markets Closing Dates
Every year, I’m surprised when I see fewer shoppers at area farmers’ markets after Labor Day. Many farmers’ markets run well into autumn, with a few open until Thanksgiving. So, make time in your week to support these good people who bring fresh food to the city.

Here are closing dates for markets you can reach via the MBTA:
- Charlestown, October 16th (Wednesdays)
- East Boston, October 17th T(hursdays)
- South End/SOWA: October 27th (Sundays)
- Copley Square: November 26th (Tuesdays and Fridays)
- Cambridge Center (Kendall MBTA): October 23rd (Wednesdays)
- Prudential Center: October 24th (Thursdays)
- Boston City Hall Plaza: November 27th (Mondays and Wednesdays)
- Central Square, Cambridge: November 25th (Mondays)
- South Station/Dewey Square: November 26th (Tuesdays and Thursdays)
- Davis Square, Somerville: November 27th (Wednesdays)
- Union Square, Somerville: November 23rd (Saturdays)
- Roslindale/Adams Park: November 23rd (Saturdays)
- Harvard University Farmers' Market, Cambridge: October 29th (Tuesdays)
- Brookline/Coolidge Corner: October 31st (Thursdays)
To find the closing dates for other markets visit Mass Farmers Markets and use their Find or Market button to bring up your market. They will have the closing date on the market's information page.

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

Details:

Words: Penny Cherubino
Photos: ©2013 Penny & Ed Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.
October 10, 2013
At The Market: Central Boston Farmers’ Markets Closing Dates
Every year, I’m surprised when I see fewer shoppers at area farmers’ markets after Labor Day. Many farmers’ markets run well into autumn, with a few open until Thanksgiving. So, make time in your week to support these good people who bring fresh food to the city.

Here are closing dates for markets you can reach via the MBTA:
- Charlestown, October 16th (Wednesdays)
- East Boston, October 17th T(hursdays)
- South End/SOWA: October 27th (Sundays)
- Copley Square: November 26th (Tuesdays and Fridays)
- Cambridge Center (Kendall MBTA): October 23rd (Wednesdays)
- Prudential Center: October 24th (Thursdays)
- Boston City Hall Plaza: November 27th (Mondays and Wednesdays)
- Central Square, Cambridge: November 25th (Mondays)
- South Station/Dewey Square: November 26th (Tuesdays and Thursdays)
- Davis Square, Somerville: November 27th (Wednesdays)
- Union Square, Somerville: November 23rd (Saturdays)
- Roslindale/Adams Park: November 23rd (Saturdays)
- Harvard University Farmers' Market, Cambridge: October 29th (Tuesdays)
- Brookline/Coolidge Corner: October 31st (Thursdays)
To find the closing dates for other markets visit Mass Farmers Markets and use their Find or Market button to bring up your market. They will have the closing date on the market's information page.

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

Details:

Words: Penny Cherubino
Photos: ©2013 Penny & Ed Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.
October 10, 2013
At The Market: Central Boston Farmers’ Markets Closing Dates
Every year, I’m surprised when I see fewer shoppers at area farmers’ markets after Labor Day. Many farmers’ markets run well into autumn, with a few open until Thanksgiving. So, make time in your week to support these good people who bring fresh food to the city.

Here are closing dates for markets you can reach via the MBTA:
- Charlestown, October 16th (Wednesdays)
- East Boston, October 17th T(hursdays)
- South End/SOWA: October 27th (Sundays)
- Copley Square: November 26th (Tuesdays and Fridays)
- Cambridge Center (Kendall MBTA): October 23rd (Wednesdays)
- Prudential Center: October 24th (Thursdays)
- Boston City Hall Plaza: November 27th (Mondays and Wednesdays)
- Central Square, Cambridge: November 25th (Mondays)
- South Station/Dewey Square: November 26th (Tuesdays and Thursdays)
- Davis Square, Somerville: November 27th (Wednesdays)
- Union Square, Somerville: November 23rd (Saturdays)
- Roslindale/Adams Park: November 23rd (Saturdays)
- Harvard University Farmers' Market, Cambridge: October 29th (Tuesdays)
- Brookline/Coolidge Corner: October 31st (Thursdays)
To find the closing dates for other markets visit Mass Farmers Markets and use their Find or Market button to bring up your market. They will have the closing date on the market's information page.

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

Details:

Words: Penny Cherubino
Photos: ©2013 Penny & Ed Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.
October 10, 2013
At The Market: Crab Apples
Recently, while selecting apples from the Foppema’s Farm display, I saw “Sweet & Crunchy” on the sign for Chestnut crab apples. I gamely added a few to my bag and was pleasantly surprised by their lovely nutty flavor.

A Useful Fruit

Most people who grow crab apples as a crop use them to make jelly, but originally they may have been planted when home cooks made their own pectin. Crab apples are high in pectin and can be boiled down, strained, and canned to make a supply of pectin for the next year’s jams and jellies of all types.

Cider and Scrumpy

Your favorite artisanal cider may have a dose of crab apple to achieve the right sweet/tart balance. In the British Isles, they have a cider made completely from crab apples and it’s called scrumpy.

My friend, Mick, who has enjoyed this drink at local pubs over there, says the best of it is made by “a guy down the road” and warned it may be very high in alcohol content. So far, I have not seen artisanal scrumpy in this country. If you know of one, please pass on the details.

Wikipedia has an origin for the word scrumpy. “The name is believed to derive from the obsolete West Country dialect term "scrimp," meaning a small or withered apple, which also gave rise to the verb "scrump," meaning to steal fruit.”

I also bought some of the more traditional, tart crab apples – a varietal called Siberian. These had a nice bit of crisp, green apple taste but were not sour or terribly tannic. I will even buy those again. And, I can because the farmers’ markets that bring these crops my way are still open and will be for some time.
What's on your Food Lover's Shopping List? Shop Amazon for all your kitchen & dining needs and support this site!

Details:

Words: Penny Cherubino
Photos: ©2013 Penny Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.
October 3, 2013
At The Market: Crab Apples
Recently, while selecting apples from the Foppema’s Farm display, I saw “Sweet & Crunchy” on the sign for Chestnut crab apples. I gamely added a few to my bag and was pleasantly surprised by their lovely nutty flavor.

A Useful Fruit

Most people who grow crab apples as a crop use them to make jelly, but originally they may have been planted when home cooks made their own pectin. Crab apples are high in pectin and can be boiled down, strained, and canned to make a supply of pectin for the next year’s jams and jellies of all types.

Cider and Scrumpy

Your favorite artisanal cider may have a dose of crab apple to achieve the right sweet/tart balance. In the British Isles, they have a cider made completely from crab apples and it’s called scrumpy.

My friend, Mick, who has enjoyed this drink at local pubs over there, says the best of it is made by “a guy down the road” and warned it may be very high in alcohol content. So far, I have not seen artisanal scrumpy in this country. If you know of one, please pass on the details.

Wikipedia has an origin for the word scrumpy. “The name is believed to derive from the obsolete West Country dialect term "scrimp," meaning a small or withered apple, which also gave rise to the verb "scrump," meaning to steal fruit.”

I also bought some of the more traditional, tart crab apples – a varietal called Siberian. These had a nice bit of crisp, green apple taste but were not sour or terribly tannic. I will even buy those again. And, I can because the farmers’ markets that bring these crops my way are still open and will be for some time.
What's on your Food Lover's Shopping List? Shop Amazon for all your kitchen & dining needs and support this site!

Details:

Words: Penny Cherubino
Photos: ©2013 Penny Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.
October 3, 2013
At The Market: Crab Apples
Recently, while selecting apples from the Foppema’s Farm display, I saw “Sweet & Crunchy” on the sign for Chestnut crab apples. I gamely added a few to my bag and was pleasantly surprised by their lovely nutty flavor.

A Useful Fruit

Most people who grow crab apples as a crop use them to make jelly, but originally they may have been planted when home cooks made their own pectin. Crab apples are high in pectin and can be boiled down, strained, and canned to make a supply of pectin for the next year’s jams and jellies of all types.

Cider and Scrumpy

Your favorite artisanal cider may have a dose of crab apple to achieve the right sweet/tart balance. In the British Isles, they have a cider made completely from crab apples and it’s called scrumpy.

My friend, Mick, who has enjoyed this drink at local pubs over there, says the best of it is made by “a guy down the road” and warned it may be very high in alcohol content. So far, I have not seen artisanal scrumpy in this country. If you know of one, please pass on the details.

Wikipedia has an origin for the word scrumpy. “The name is believed to derive from the obsolete West Country dialect term "scrimp," meaning a small or withered apple, which also gave rise to the verb "scrump," meaning to steal fruit.”

I also bought some of the more traditional, tart crab apples – a varietal called Siberian. These had a nice bit of crisp, green apple taste but were not sour or terribly tannic. I will even buy those again. And, I can because the farmers’ markets that bring these crops my way are still open and will be for some time.
What's on your Food Lover's Shopping List? Shop Amazon for all your kitchen & dining needs and support this site!

Details:

Words: Penny Cherubino
Photos: ©2013 Penny Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.
October 3, 2013
At The Market: Cheese from Local Farms

Artisan cheese is another reason to visit farmers' markets.

Cheesemakers like Smith's Farmstead Cheese, Narragansett Creamery, Crystal Brook Farm, Ruggles Hill Creamery, Fiore di Nonno, and Foxboro Cheese are among the cheese options you can find at Boston area farmers' markets.

Crystal Brook Farm offers a delightful goat cheese picnic lunch. The day we took this photo each bag included a container of their goat cheese with olive oil and herbs de Provence, french bread, trail mix, a plate, napkin, knife, and a dollar-off coupon for the next purchase.

In season right now!

This is the height of the harvest season. The stone fruit selection is glorious, the vegetables overflow their bins, and you enjoy each bite knowing this-or-that will soon be gone.

Get Some before it's gone!

Berries, stone fruit, heirloom tomatoes, and local honey – we've begun stockpiling our favorite from Foppema's Farm for winter.

Coming Soon!

Mums for fall planting, herbs for window sills, pumpkins, winter squash, late season apples.

Follow all of our Local Food/Farmers' Market and At The Market reports.

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: ©2013 Penny & Ed Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

September 12, 2013
At The Market: Cheese from Local Farms

Artisan cheese is another reason to visit farmers' markets.

Cheesemakers like Smith's Farmstead Cheese, Narragansett Creamery, Crystal Brook Farm, Ruggles Hill Creamery, Fiore di Nonno, and Foxboro Cheese are among the cheese options you can find at Boston area farmers' markets.

Crystal Brook Farm offers a delightful goat cheese picnic lunch. The day we took this photo each bag included a container of their goat cheese with olive oil and herbs de Provence, french bread, trail mix, a plate, napkin, knife, and a dollar-off coupon for the next purchase.

In season right now!

This is the height of the harvest season. The stone fruit selection is glorious, the vegetables overflow their bins, and you enjoy each bite knowing this-or-that will soon be gone.

Get Some before it's gone!

Berries, stone fruit, heirloom tomatoes, and local honey – we've begun stockpiling our favorite from Foppema's Farm for winter.

Coming Soon!

Mums for fall planting, herbs for window sills, pumpkins, winter squash, late season apples.

Follow all of our Local Food/Farmers' Market and At The Market reports.

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: ©2013 Penny & Ed Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

September 12, 2013
At The Market: Cheese from Local Farms

Artisan cheese is another reason to visit farmers' markets.

Cheesemakers like Smith's Farmstead Cheese, Narragansett Creamery, Crystal Brook Farm, Ruggles Hill Creamery, Fiore di Nonno, and Foxboro Cheese are among the cheese options you can find at Boston area farmers' markets.

Crystal Brook Farm offers a delightful goat cheese picnic lunch. The day we took this photo each bag included a container of their goat cheese with olive oil and herbs de Provence, french bread, trail mix, a plate, napkin, knife, and a dollar-off coupon for the next purchase.

In season right now!

This is the height of the harvest season. The stone fruit selection is glorious, the vegetables overflow their bins, and you enjoy each bite knowing this-or-that will soon be gone.

Get Some before it's gone!

Berries, stone fruit, heirloom tomatoes, and local honey – we've begun stockpiling our favorite from Foppema's Farm for winter.

Coming Soon!

Mums for fall planting, herbs for window sills, pumpkins, winter squash, late season apples.

Follow all of our Local Food/Farmers' Market and At The Market reports.

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: ©2013 Penny & Ed Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

September 12, 2013
Everyone Will Be Buzzing about Edible Boston’s Fall 2013 Issue
Buzzing because the Fall 2013 issue of Edible Boston shines its spotlight on bees and beekeepers.

Features this time introduce you to: people who curate and sell honey, beekeepers, recipes that celebrate honey, urban beekeeping, restaurant beekeeping, why bees are important to us, and even "From Bees to Beer."

And, of course, there are a few more topics covered and enough resource lists to make this copy a keeper.

And, as always, the writing is from uber talented people like Brian Samuels and Leigh Belanger. The photography of Creative Director Michael Piazza is a visual class for anyone who loves to photograph people and food. Even the letter from publisher Ilene Bezahler is something I look forward to reading.

This month, she asks an imporant question, "Might the valuable lessons we've learned from the Local Food Movement be translated into more of our daily interactions?"

Yes, Ilene, perhaps they can – as long as we have people like you pose these questions.

How do you support the remarkably talented team at Edible Boston?

May I suggest that you:
- Let their sponsors know you saw them in the magazine.
- Grab an extra copy and get it to someone else who cares about supporting the local food movement. (Here's where you'll find copies of Edible Boston)
- If you have a blog, twitter account, or facebook page, write about Edible Boston and link to them.
- Follow them on twitter, retweet their tweets.
- Like them on Facebook.
- Spread the word about this great asset to our community.
- And, to be sure you never miss an issue, you can become an Edible Boston Member over on their website!
You can also buy the Edible cookbook – Edible: A Celebration of Local Foods or find more local food in The Boston Homegrown Cookbook.

Details:

Words: Penny Cherubino
Artwork: Courtesy of Edible Boston

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.
September 6, 2013