Category: Food: Local/Farmers’ Markets

Boston Local Food Festival Photos From Over the Weekend
Last year we heard great reviews on the Boston Local Food Festival. That put it on our calendar for this past weekend. We made our way to the Greenway, checked in with a few old friends, and got to know some local food folks who were new to us.

Jeff Barry explains Boston Organics to a visitor. We've been a customer of his for years and were able to tell this woman what a great service he operates!

Macaroons from Ula Cafe in Jamaica Plain. We've added the cafe to our must try list.

We've seen Shady Oaks Organics' mushrooms at the Copley Farmers' Market but at the festival we met and interviewed the cultivator, Leif Johnson.
Click on any thumbnail to open that photo in this space.
We'd love to see this great opportunity for local food businesses to show off their wares grow and prosper so we also have a couple of suggestions for the organizers. We would have stayed a lot longer and visited many more vendors but shortened our stay.

The music was disruptive and way, way too loud. We found ourselves skipping all the booths that were near the musicians.

It was too crowded to really see everything. Using the whole Greenway with vendors on one side of the path and seating and eating areas on the other side would have been a great service to both vendors and visitors.

Best wishes for an even more successful festival next year.

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: ©2012, 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.

Related articles

Acceptable to call Boston Beantown

BostInno's "21 Local Must-Read Food Blogs"

Edible Boston Fall 2012 Issue Around Town Now!
October 9, 2012
Boston Local Food Festival Photos From Over the Weekend
Last year we heard great reviews on the Boston Local Food Festival. That put it on our calendar for this past weekend. We made our way to the Greenway, checked in with a few old friends, and got to know some local food folks who were new to us.

Jeff Barry explains Boston Organics to a visitor. We've been a customer of his for years and were able to tell this woman what a great service he operates!

Macaroons from Ula Cafe in Jamaica Plain. We've added the cafe to our must try list.

We've seen Shady Oaks Organics' mushrooms at the Copley Farmers' Market but at the festival we met and interviewed the cultivator, Leif Johnson.
Click on any thumbnail to open that photo in this space.
We'd love to see this great opportunity for local food businesses to show off their wares grow and prosper so we also have a couple of suggestions for the organizers. We would have stayed a lot longer and visited many more vendors but shortened our stay.

The music was disruptive and way, way too loud. We found ourselves skipping all the booths that were near the musicians.

It was too crowded to really see everything. Using the whole Greenway with vendors on one side of the path and seating and eating areas on the other side would have been a great service to both vendors and visitors.

Best wishes for an even more successful festival next year.

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: ©2012, 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.

Related articles

Acceptable to call Boston Beantown

BostInno's "21 Local Must-Read Food Blogs"

Edible Boston Fall 2012 Issue Around Town Now!
October 9, 2012
Focaccia Croutons Are Tops

While I don’t enjoy TV cooking contests, I do love to set myself a challenge now and then. A favorite one is using up what is left on hand as we get ready to leave a rental house.

We had purchased a loaf of focaccia the day before and had what we needed to make a big salad, so the focaccia became croutons. I cut the bread into cubes and sautéed those in a bit of butter and olive oil. Before they left the skillet, I tossed them with salt, black pepper, aleppo pepper, and fine french herbs. This made some of the best croutons I’ve ever had.

This was Deep Dish Rosemany Focaccia from Iggy’s Bread of the World. Fortunately, it’s sold at Angell Foods in the East End of Provincetown as well as around the Greater Boston area. We’ve bought it at the Copley farmers’ market.

The salad the croutons topped was a vision in green with romaine lettuce, cucumber, and avacado. It made a great combination and cleaned out the vegetable bin.

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: © 2012 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.

Related articles

When Autumn Comes…

Apples And Raisins Sourdough Focaccia With Rye

Simple September Eats: Panzanella Salad

Easy Focaccia Adds Panache to Simple Meals

How to Make Croutons

October 4, 2012
Focaccia Croutons Are Tops

While I don’t enjoy TV cooking contests, I do love to set myself a challenge now and then. A favorite one is using up what is left on hand as we get ready to leave a rental house.

We had purchased a loaf of focaccia the day before and had what we needed to make a big salad, so the focaccia became croutons. I cut the bread into cubes and sautéed those in a bit of butter and olive oil. Before they left the skillet, I tossed them with salt, black pepper, aleppo pepper, and fine french herbs. This made some of the best croutons I’ve ever had.

This was Deep Dish Rosemany Focaccia from Iggy’s Bread of the World. Fortunately, it’s sold at Angell Foods in the East End of Provincetown as well as around the Greater Boston area. We’ve bought it at the Copley farmers’ market.

The salad the croutons topped was a vision in green with romaine lettuce, cucumber, and avacado. It made a great combination and cleaned out the vegetable bin.

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: © 2012 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.

Related articles

When Autumn Comes…

Apples And Raisins Sourdough Focaccia With Rye

Simple September Eats: Panzanella Salad

Easy Focaccia Adds Panache to Simple Meals

How to Make Croutons

October 4, 2012
Focaccia Croutons Are Tops

While I don’t enjoy TV cooking contests, I do love to set myself a challenge now and then. A favorite one is using up what is left on hand as we get ready to leave a rental house.

We had purchased a loaf of focaccia the day before and had what we needed to make a big salad, so the focaccia became croutons. I cut the bread into cubes and sautéed those in a bit of butter and olive oil. Before they left the skillet, I tossed them with salt, black pepper, aleppo pepper, and fine french herbs. This made some of the best croutons I’ve ever had.

This was Deep Dish Rosemany Focaccia from Iggy’s Bread of the World. Fortunately, it’s sold at Angell Foods in the East End of Provincetown as well as around the Greater Boston area. We’ve bought it at the Copley farmers’ market.

The salad the croutons topped was a vision in green with romaine lettuce, cucumber, and avacado. It made a great combination and cleaned out the vegetable bin.

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: © 2012 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.

Related articles

When Autumn Comes…

Apples And Raisins Sourdough Focaccia With Rye

Simple September Eats: Panzanella Salad

Easy Focaccia Adds Panache to Simple Meals

How to Make Croutons

October 4, 2012
An Italian Take on Pumpkin and Squash

One of the best things about fall is the arrival of winter squash and pumpkins at farmers' markets. I often just roast these with a selection of root vegetables. Here's a post on that preparation.

I pulled a few of my cookbooks down from the shelves to see how different food cultures use pumpkin and squash. As long-keeping vegetables in times before refrigeration and freezing, they were popular with cooks from many nationalites. Today, we'll think Italian but watch for upcoming posts on other cultures.

Two traditional Italian uses that we're seeing more of on restaurant menus is a filling for squash ravioli and the main flavor element in a pumpkin risotto.

Not all pumpkins are orange. These are blue pumpkins.

But, in an Italian home, Nonna might also slow roast a whole pumpkin filled with cheese, bread, onions, mushrooms, or other savory items from the larder. It's a great way to use up leftovers!

This type of preparation can be served as a filling and flavorful main course when you are cooking for a vegetarian. And the variations used to stuff it can be adapted to other dietary restrictions.

Zucca is squash in Italian and Zucca alla Veneta is made by frying pumpkin slices and then dressing them with a seasoned vinegar. Zucca Dorata is breaded and fried pumpkin served as an appetizer. Sometimes mozzarella cheese is added for a melting finish. (Think eggplant parmesan!)

Mostarda di Zucca is a pumpkin preserve that can be served with cured meats. I’ll bet it would also be great on a cheese tray.

Of course, some cultures have their own member of the squash family that they call pumpkin. So be sure to check if our pumpkin is the best substitute and if the pumpkin you are buying is grown for eating or just for show.

Thanks to everyone who hops over to Amazon from here to do their shopping. We appreciate your support. It doesn't cost you any more but they put a few coins in our tip jar.

What's on your fall shopping list? Click here for fall season savings over at Amazon.

Details:

Words: Penny Cherubino
Photography: © 2010 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.

Related articles

Drought doesn't hurt WNY pumpkin crop

Farmers' Markets Are Brimming with Goodness

Where to Find Old Friends Farm Local Ginger

Simple Tomato Cucumber Salad

September 27, 2012
An Italian Take on Pumpkin and Squash

One of the best things about fall is the arrival of winter squash and pumpkins at farmers' markets. I often just roast these with a selection of root vegetables. Here's a post on that preparation.

I pulled a few of my cookbooks down from the shelves to see how different food cultures use pumpkin and squash. As long-keeping vegetables in times before refrigeration and freezing, they were popular with cooks from many nationalites. Today, we'll think Italian but watch for upcoming posts on other cultures.

Two traditional Italian uses that we're seeing more of on restaurant menus is a filling for squash ravioli and the main flavor element in a pumpkin risotto.

Not all pumpkins are orange. These are blue pumpkins.

But, in an Italian home, Nonna might also slow roast a whole pumpkin filled with cheese, bread, onions, mushrooms, or other savory items from the larder. It's a great way to use up leftovers!

This type of preparation can be served as a filling and flavorful main course when you are cooking for a vegetarian. And the variations used to stuff it can be adapted to other dietary restrictions.

Zucca is squash in Italian and Zucca alla Veneta is made by frying pumpkin slices and then dressing them with a seasoned vinegar. Zucca Dorata is breaded and fried pumpkin served as an appetizer. Sometimes mozzarella cheese is added for a melting finish. (Think eggplant parmesan!)

Mostarda di Zucca is a pumpkin preserve that can be served with cured meats. I’ll bet it would also be great on a cheese tray.

Of course, some cultures have their own member of the squash family that they call pumpkin. So be sure to check if our pumpkin is the best substitute and if the pumpkin you are buying is grown for eating or just for show.

Thanks to everyone who hops over to Amazon from here to do their shopping. We appreciate your support. It doesn't cost you any more but they put a few coins in our tip jar.

What's on your fall shopping list? Click here for fall season savings over at Amazon.

Details:

Words: Penny Cherubino
Photography: © 2010 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.

Related articles

Drought doesn't hurt WNY pumpkin crop

Farmers' Markets Are Brimming with Goodness

Where to Find Old Friends Farm Local Ginger

Simple Tomato Cucumber Salad

September 27, 2012
An Italian Take on Pumpkin and Squash

One of the best things about fall is the arrival of winter squash and pumpkins at farmers' markets. I often just roast these with a selection of root vegetables. Here's a post on that preparation.

I pulled a few of my cookbooks down from the shelves to see how different food cultures use pumpkin and squash. As long-keeping vegetables in times before refrigeration and freezing, they were popular with cooks from many nationalites. Today, we'll think Italian but watch for upcoming posts on other cultures.

Two traditional Italian uses that we're seeing more of on restaurant menus is a filling for squash ravioli and the main flavor element in a pumpkin risotto.

Not all pumpkins are orange. These are blue pumpkins.

But, in an Italian home, Nonna might also slow roast a whole pumpkin filled with cheese, bread, onions, mushrooms, or other savory items from the larder. It's a great way to use up leftovers!

This type of preparation can be served as a filling and flavorful main course when you are cooking for a vegetarian. And the variations used to stuff it can be adapted to other dietary restrictions.

Zucca is squash in Italian and Zucca alla Veneta is made by frying pumpkin slices and then dressing them with a seasoned vinegar. Zucca Dorata is breaded and fried pumpkin served as an appetizer. Sometimes mozzarella cheese is added for a melting finish. (Think eggplant parmesan!)

Mostarda di Zucca is a pumpkin preserve that can be served with cured meats. I’ll bet it would also be great on a cheese tray.

Of course, some cultures have their own member of the squash family that they call pumpkin. So be sure to check if our pumpkin is the best substitute and if the pumpkin you are buying is grown for eating or just for show.

Thanks to everyone who hops over to Amazon from here to do their shopping. We appreciate your support. It doesn't cost you any more but they put a few coins in our tip jar.

What's on your fall shopping list? Click here for fall season savings over at Amazon.

Details:

Words: Penny Cherubino
Photography: © 2010 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.

Related articles

Drought doesn't hurt WNY pumpkin crop

Farmers' Markets Are Brimming with Goodness

Where to Find Old Friends Farm Local Ginger

Simple Tomato Cucumber Salad

September 27, 2012
Beef Dumplings & Corn Fritters from Mei Mei Street Kitchen

Always adding a new twist to our lunchtime pleasure, the team from Mei Mei Street Kitchen provided us with one of the best lunches of the week, last week.

Fritters made with local corn, local habaneros, and fried just right. They were light and crisp outside and filled with corn goodness inside. Mei Mei was serving them with Aioli, but they suggested spicy ketchup when we asked to have them without the mayo.

We love Mei Mei dumplings. These were deep-fried, stuffed full of meltingly tender, braised beef and set off by a serving of rice, pickled zucchini, and tangy dipping sauce. This is a filling meal.

This is one of the fantastic fleet of Boston food trucks that should be on your must-try list. Here's a recent menu. As you can see it reflects the season, supports local farms, provides vegetarian choices, and demonstrates the exciting twist they add to their food.

Payment: Cash, Major Credit Cards, and LevelUp

Website: www.meimeiboston.com

Twitter: @meimeifoodtruck

Facebook: Meimeisk

Pinterest: Mei Mei Street Kitchen

For more of our Food Truck/Street Food coverage: click here. Or, anytime you visit BostonZest, you can click on the Food Truck/Street Food tab at the top of the page.

Link: Boston Food Truck Location Map

Thanks to everyone who hops over to Amazon from here to do their shopping. We appreciate your support. It doesn't cost you any more but they put a few coins in our tip jar.

What's on your fall shopping list. Click here for fall season savings over at Amazon.

Details:

Words: Penny & Ed Cherubino
Photography: © 2012 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.

Related articles

Edible Boston Fall 2012 Issue Around Town Now!

Where to Find Old Friends Farm Local Ginger

When Pigs Fly Bread for Inspired Grilled Cheese

Cooking Sweet Corn: Microwave, Grilling, and Elote!

September 19, 2012
Beef Dumplings & Corn Fritters from Mei Mei Street Kitchen

Always adding a new twist to our lunchtime pleasure, the team from Mei Mei Street Kitchen provided us with one of the best lunches of the week, last week.

Fritters made with local corn, local habaneros, and fried just right. They were light and crisp outside and filled with corn goodness inside. Mei Mei was serving them with Aioli, but they suggested spicy ketchup when we asked to have them without the mayo.

We love Mei Mei dumplings. These were deep-fried, stuffed full of meltingly tender, braised beef and set off by a serving of rice, pickled zucchini, and tangy dipping sauce. This is a filling meal.

This is one of the fantastic fleet of Boston food trucks that should be on your must-try list. Here's a recent menu. As you can see it reflects the season, supports local farms, provides vegetarian choices, and demonstrates the exciting twist they add to their food.

Payment: Cash, Major Credit Cards, and LevelUp

Website: www.meimeiboston.com

Twitter: @meimeifoodtruck

Facebook: Meimeisk

Pinterest: Mei Mei Street Kitchen

For more of our Food Truck/Street Food coverage: click here. Or, anytime you visit BostonZest, you can click on the Food Truck/Street Food tab at the top of the page.

Link: Boston Food Truck Location Map

Thanks to everyone who hops over to Amazon from here to do their shopping. We appreciate your support. It doesn't cost you any more but they put a few coins in our tip jar.

What's on your fall shopping list. Click here for fall season savings over at Amazon.

Details:

Words: Penny & Ed Cherubino
Photography: © 2012 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.

Related articles

Edible Boston Fall 2012 Issue Around Town Now!

Where to Find Old Friends Farm Local Ginger

When Pigs Fly Bread for Inspired Grilled Cheese

Cooking Sweet Corn: Microwave, Grilling, and Elote!

September 19, 2012