Category: Food: Local/Farmers’ Markets

Happy Times Digging Clams

Author Tamar Adler in “An Everlasting Meal: Cooking with Economy and Grace” praised bivalves writing, “Clams and mussels, with their hard little shells and tiny bodies, are among the most naturally giving of sea creatures. They carry tiny wells of seawater with them wherever they go.”

I agree and love the fact that when you cook with them, they add the bounty of that fresh seawater flavor to the dish.

These great fresh clams were at New Deal Fish Market on Cambridge Street in Cambridge.

Clams are something I associate with happy memories. They make me think of days on the beach digging softshell clams. I remember, as a kid, opening small clams on our boat with my clam knife and passing them to my father to enjoy while he and my uncles dug bushels of the larger quahogs that would become part of our frozen winter seafood supply.

From the Boston Public Library, Leslie Jones Collection, a No Digging Clam Sign from 1934 – 1956.

Aside from shucking, my job was to sort and test the clams with a ring to be sure they were all of legal size. Clams are one of the easier foods to forage, but you do need a license from the local city or town where you will be digging and to know the size and daily catch limits. You should also check with the local shellfish authorities daily to be certain shellfish from that area are safe to eat.

New England Clams

Our local names for clams can be confusing to visitors. We call the soft shell clams with the long, protruding siphon a steamer, and the middle size hard shell clam a littleneck. Wikipedia explains the grades, “The smallest legally harvestable clams are called countnecks, next size up are littlenecks, then topnecks. Above that are the cherrystones, and the largest are called quahogs or chowder clams.”

Razor clams or as they are officially know Atlantic Jackknife Clams have been gaining popularity, but I find they need a really skillful hand to prepare. It’s not something I would tackle at home.

The very large surf clam that was used to make Howard Johnson’s famous clam strips is found today in some chowders and sushi.

Howard Johnson's postcard from the Boston Public Library Tichnor Bros. Inc., Boston, Mass. Collection.

Summer Food

Some favorite foods of summer are based on this category of shellfish. Chowders, fried clams, stuffed clams, clambakes, steamers, clam fritters (called clam cakes in Rhode Island) all give us reasons to visit summer destinations along the shore.

Rocky Point clam chowder with clam cakes for dipping. (More about this here)

Hot weather brings out cravings for some of my favorite clam dishes. One dish that I often find myself wanting is Clams Al Forno – a wonderful dish of littlenecks roasted in their shells and topped with a mixture of chopped tomatoes, sliced onion, chopped garlic, jalapeño, red pepper flakes, white wine, and butter. When all the clams are open, they are sprinkled with julienned scallions and served with lemon wedges and plenty of crusty bread to soak up the sauce.

The full recipe is available in Cucina Simpatica: Robust Trattoria Cooking From Al Forno by Al Forno restaurant owners Joanne Killeen and George Germon.

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

Details:

Words: Penny Cherubino (Adapted for BostonZest from one of her Fresh & Local newspaper columns)
Photos: ©2015 Penny Cherubino & Courtesy of the Boston Public Library, Leslie Jones Collection and their Tichnor Bros. Inc., Boston, Mass. Collection

August 26, 2015
Quick Refrigerator Pickled Beets with Shallots

Ed and I both love pickled beets and it's one of those side dishes that I can ad lib with what is around the kitchen.

This week's batch has shallots and a shot of wasabi powder. (Horseradish is a very traditional beet seasoning but I didn't have any fresh horseradish, so I used the powdered kind better known as wasabi powder.) If you happen to have some real wasabi or real dried wasabi, that would be even better.

I like to give the shallots a head start in the pickling base. Here, one thinly sliced shallot was broken into rings and is pickling in a mixture of seasoned rice vinegar, with wasabi powder, ground black pepper and salt to taste. I let that sit while I prepare the beets. Once the beets are added, they only need a good mix and maybe 15 minutes of sitting to be ready to eat. But, they're great for the next few days.

While I often make this with oven-roasted beets from the farmers market, I do keep packaged, steamed beets on hand in the refrigerator and used those for this recipe. So, even if you don't cook, you can make pickled beets. The packaged products are tasty and keep for a good long time in the refrigerator.

To keep the mess under control, I empty the package into my work bowl, then lift out the beets one at a time and cut them in my hand with a small knife, just the way your grandmother probably did. My hands cleaned up a lot easier than a cutting board. But, if you feel safer using proper knife technique and a cutting board, you should do that.

While I don't preserve these beets with the proper canning method, I do transfer them to a canning jar for their trip to the refrigerator. You can add oil to this mixture or substitute your favorite vinaigrette for my seasoned vinegar mix.

What's on your Food Lover's shopping list? Consider buying a few extra canning jars, if you don't already have an ample supply.

Details:

Words: Penny Cherubino
Photos: ©2015 Penny Cherubino

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August 20, 2015
Are You Eating More Beets?

Have you taken more notice of beets lately? I’ve been seeing them in more products and on more menus. A quick check on the website Menu Pages Boston shows more than 200 area restaurants with beet offerings. I recently wrote one of my Fresh & Local newspaper articles on the topic. I'll share some of what I learned while researching that article, here, over the next couple of weeks.

The local handcrafted pasta team from Nella Pasta won a Sofi Award from the Specialty Food Association for the roasted beet, goat cheese, and tarragon ravioli seen above. And, on a national brand level, you’ll find them showing up in snacks from companies like Terra Chips.

Don’t leave those lovely beet tops behind at the market. In a real turnaround, it was only the leaves that were eaten when beets were first domesticated in the Eastern Mediterranean and Middle East.

At the Markets

Umass Center for Agriculture, Food and the Environment writes, “Beets are a cool season crop which can tolerate frosts and light freezes. They are raised both for greens and roots. The best quality is obtained when beets are grown under conditions of good sunlight and cool temperatures (50°F to 65°F).”

Commonly seen in markets are the well known red beets. But local farms are finding new fans with other varieties of this root.

Candy Cane or Chioggia is an Italian heirloom variety. These can be served raw or cooked and have a dash of pepper in their flavor profile. Chioggia beets not only add a dash of style to your dish, but they are also sweeter. And, if you find the baby version, they are quicker to prepare.

Yellow or golden beets not only add an additional color to your meal, but also don’t bleed their color like red family members. These have a milder taste and thin skin that doesn’t require peeling.

Both of these market photos were taken of the Stillman Farm stand at the Copley Square Farmers Market.

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

Details:

Words: Penny Cherubino
Photos: Farmstand ©2015 Penny Cherubino, Ravioli courtesy of Nella Pasta.

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August 19, 2015
Are You Eating More Beets?

Have you taken more notice of beets lately? I’ve been seeing them in more products and on more menus. A quick check on the website Menu Pages Boston shows more than 200 area restaurants with beet offerings. I recently wrote one of my Fresh & Local newspaper articles on the topic. I'll share some of what I learned while researching that article, here, over the next couple of weeks.

The local handcrafted pasta team from Nella Pasta won a Sofi Award from the Specialty Food Association for the roasted beet, goat cheese, and tarragon ravioli seen above. And, on a national brand level, you’ll find them showing up in snacks from companies like Terra Chips.

Don’t leave those lovely beet tops behind at the market. In a real turnaround, it was only the leaves that were eaten when beets were first domesticated in the Eastern Mediterranean and Middle East.

At the Markets

Umass Center for Agriculture, Food and the Environment writes, “Beets are a cool season crop which can tolerate frosts and light freezes. They are raised both for greens and roots. The best quality is obtained when beets are grown under conditions of good sunlight and cool temperatures (50°F to 65°F).”

Commonly seen in markets are the well known red beets. But local farms are finding new fans with other varieties of this root.

Candy Cane or Chioggia is an Italian heirloom variety. These can be served raw or cooked and have a dash of pepper in their flavor profile. Chioggia beets not only add a dash of style to your dish, but they are also sweeter. And, if you find the baby version, they are quicker to prepare.

Yellow or golden beets not only add an additional color to your meal, but also don’t bleed their color like red family members. These have a milder taste and thin skin that doesn’t require peeling.

Both of these market photos were taken of the Stillman Farm stand at the Copley Square Farmers Market.

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

Details:

Words: Penny Cherubino
Photos: Farmstand ©2015 Penny Cherubino, Ravioli courtesy of Nella Pasta.

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August 19, 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

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August 12, 2015
Get Ready for Your First Visit to the Boston Public Market

Next Thursday, July 30th, the long-awaited Boston Public Market will open. We're making their new website our "Friday Link" so you can click over and prepare for your first visit.

Here's an entry from their blog that will keep you in touch with what's happening at the market.

You can view online or download a pdf of the floor plan with the opening vendors listed and categorized at this link.

While you're exploring, click here to go the to the Boston Public Market Kitchen link. If you love local food, you'll want to be aware of the programs that will take place in this space. You'll see events scheduled beginning August 19th.

The market hours will be Wednesday through Sunday, 8:00am to 8:00pm.

Boston Public Market is located near the Haymarket MBTA Station across from the Greenway North End Parks at the corner of Hanover and Blackstone Streets. (map)

We plan to be regular visitors and look forward to seeing our many local food producer friends all year-round.

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

Details:

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

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July 24, 2015
Get Ready for Your First Visit to the Boston Public Market

Next Thursday, July 30th, the long-awaited Boston Public Market will open. We're making their new website our "Friday Link" so you can click over and prepare for your first visit.

Here's an entry from their blog that will keep you in touch with what's happening at the market.

You can view online or download a pdf of the floor plan with the opening vendors listed and categorized at this link.

While you're exploring, click here to go the to the Boston Public Market Kitchen link. If you love local food, you'll want to be aware of the programs that will take place in this space. You'll see events scheduled beginning August 19th.

The market hours will be Wednesday through Sunday, 8:00am to 8:00pm.

Boston Public Market is located near the Haymarket MBTA Station across from the Greenway North End Parks at the corner of Hanover and Blackstone Streets. (map)

We plan to be regular visitors and look forward to seeing our many local food producer friends all year-round.

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

Details:

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

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July 24, 2015
Edible Boston’s Summer 2015 Issue Has Arrived!

My Summer 2015 preview issue of Edible Boston arrived with another fantastic cover shot. This time around you'll meet Erin Bligh from Dancing Goats Dairy and her delightful goats and learn how she developed the skill set needed to open her own cheesemaking facility.

Now when I see Dancing Goats Dairy cheese at a farmers market or fine food shop, I'll have faces (both a person and some adorable goats) to put with the name.

Editor's Letter

If you've been reading my past posts on this publication, you know that my first read in each issue is the letter from editor Ilene Bezahler. This time she shares her memories of summer food and gives thanks that she has never known food insecurity. Then she challenges each of us to take some small steps to help solve the problem.

In addition to ideas on how to help, she points out that, "Many of the stories in this issue touch on this topic directly or indirectly." You'll learn about city gardens, Somerville Mobile Markets, Fresh Truck and Fresh Food Generation.

Edible Boston is a local business.

And, they can also support other important local businesses in our local foodshed. Edible Boston deserves your support. Here's what I always say about that:

How do you support a publisher like Ilene Bezahler and her remarkably talented team?

Here's where you can pick up a copy.

May I suggest that you let their sponsors know you saw them in the magazine and grab an extra copy and get it to someone else who cares about supporting the local food movement. Also, if you have a blog, twitter account, or facebook page, write about them, link to them, follow them, retweet their tweets, like them on Facebook, and in general, spread the word about this great asset to our community.

And, to be sure you never miss an issue, you can subscribe over on their website!

Details:

Words: Penny Cherubino
Artwork: Courtesy of Edible Boston who also provides BostonZest with a preview copy of each issue.

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

Details:

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

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July 6, 2015
Edible Boston’s Summer 2015 Issue Has Arrived!

My Summer 2015 preview issue of Edible Boston arrived with another fantastic cover shot. This time around you'll meet Erin Bligh from Dancing Goats Dairy and her delightful goats and learn how she developed the skill set needed to open her own cheesemaking facility.

Now when I see Dancing Goats Dairy cheese at a farmers market or fine food shop, I'll have faces (both a person and some adorable goats) to put with the name.

Editor's Letter

If you've been reading my past posts on this publication, you know that my first read in each issue is the letter from editor Ilene Bezahler. This time she shares her memories of summer food and gives thanks that she has never known food insecurity. Then she challenges each of us to take some small steps to help solve the problem.

In addition to ideas on how to help, she points out that, "Many of the stories in this issue touch on this topic directly or indirectly." You'll learn about city gardens, Somerville Mobile Markets, Fresh Truck and Fresh Food Generation.

Edible Boston is a local business.

And, they can also support other important local businesses in our local foodshed. Edible Boston deserves your support. Here's what I always say about that:

How do you support a publisher like Ilene Bezahler and her remarkably talented team?

Here's where you can pick up a copy.

May I suggest that you let their sponsors know you saw them in the magazine and grab an extra copy and get it to someone else who cares about supporting the local food movement. Also, if you have a blog, twitter account, or facebook page, write about them, link to them, follow them, retweet their tweets, like them on Facebook, and in general, spread the word about this great asset to our community.

And, to be sure you never miss an issue, you can subscribe over on their website!

Details:

Words: Penny Cherubino
Artwork: Courtesy of Edible Boston who also provides BostonZest with a preview copy of each issue.

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

Details:

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

Related articles

Michael Serpa Selects Champagne Jacquesson Cuvée 736 as Our Sparkler for June 2015

Boston Public Library's 2015 Concerts in the Courtyard Series

Herd Of Goats Returning To Trim City Park, Golf Course

July 6, 2015