Tag: local

The Canteen in Provincetown Is Added to Our Favorites List

Above is the lobster roll Penny saw advertised on the window at The Canteen in Provincetown. Like many Ptown businesses, they are not open every day this time of year. It was Thursday before we had an opportunity to try it. (Follow them on Twitter or Facebook to keep up with the fall hours.)

After a bad experience with fozen lobster in a roll elsewhere in town, Penny was going to ask if it was fresh but there it was on the wall. "Fresh • Local • Steamed In House Daily," said the menu board.

And, that was exactly what The Canteen delivered. Our meal contained obviously fresh lobster on a toasty, grilled roll with a touch of butter and a sprinkle of freshly chopped chives. Plus, when we opened our take out boxes, we discovered each roll was served with a side of a snappy fresh Asian slaw and a puckery pickle.

Another blackboard displayed the specials including a New England clam chowder with fresh clams, leeks, bacon, and fresh herbs. It was a great version and one we would order again.

The final item in this order was crispy Brussel sprouts with a fish sauce and peppers. They may not be a traditional lobster roll accompaniment but being Brussel sprout fans, we enjoyed them immensely.

We're not the only ones who've made The Canteen a favorite. We had already read rave reviews on Chowhound, Trip Advisor, and in TheYearRounder's Guide to Provincetown.

Here's what TheYearRounder wrote:

What's New? – The Canteen Opens to Great Acclaim, Already a Best Bite

What's New? More New Food to Taste in the Center of Provincetown at The Canteen

(This photo is from The Canteen's Facebook page.)

For those of you who locate things in Provincetown by sight or by what used to be there, The Canteen is next to the Red Store on the West Side of the Pier. The space was Blondie's and before that Blue Light, a former favorite.

If your fall plans include a trip to the tip of Cape Cod, put The Canteen early on your agenda. You will find a menu that keeps calling you back.

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 Cherubino & one from The Canteen's Facebook page as noted

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 18, 2013
The Canteen in Provincetown Is Added to Our Favorites List

Above is the lobster roll Penny saw advertised on the window at The Canteen in Provincetown. Like many Ptown businesses, they are not open every day this time of year. It was Thursday before we had an opportunity to try it. (Follow them on Twitter or Facebook to keep up with the fall hours.)

After a bad experience with fozen lobster in a roll elsewhere in town, Penny was going to ask if it was fresh but there it was on the wall. "Fresh • Local • Steamed In House Daily," said the menu board.

And, that was exactly what The Canteen delivered. Our meal contained obviously fresh lobster on a toasty, grilled roll with a touch of butter and a sprinkle of freshly chopped chives. Plus, when we opened our take out boxes, we discovered each roll was served with a side of a snappy fresh Asian slaw and a puckery pickle.

Another blackboard displayed the specials including a New England clam chowder with fresh clams, leeks, bacon, and fresh herbs. It was a great version and one we would order again.

The final item in this order was crispy Brussel sprouts with a fish sauce and peppers. They may not be a traditional lobster roll accompaniment but being Brussel sprout fans, we enjoyed them immensely.

We're not the only ones who've made The Canteen a favorite. We had already read rave reviews on Chowhound, Trip Advisor, and in TheYearRounder's Guide to Provincetown.

Here's what TheYearRounder wrote:

What's New? – The Canteen Opens to Great Acclaim, Already a Best Bite

What's New? More New Food to Taste in the Center of Provincetown at The Canteen

(This photo is from The Canteen's Facebook page.)

For those of you who locate things in Provincetown by sight or by what used to be there, The Canteen is next to the Red Store on the West Side of the Pier. The space was Blondie's and before that Blue Light, a former favorite.

If your fall plans include a trip to the tip of Cape Cod, put The Canteen early on your agenda. You will find a menu that keeps calling you back.

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 Cherubino & one from The Canteen's Facebook page as noted

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 18, 2013
The Canteen in Provincetown Is Added to Our Favorites List

Above is the lobster roll Penny saw advertised on the window at The Canteen in Provincetown. Like many Ptown businesses, they are not open every day this time of year. It was Thursday before we had an opportunity to try it. (Follow them on Twitter or Facebook to keep up with the fall hours.)

After a bad experience with fozen lobster in a roll elsewhere in town, Penny was going to ask if it was fresh but there it was on the wall. "Fresh • Local • Steamed In House Daily," said the menu board.

And, that was exactly what The Canteen delivered. Our meal contained obviously fresh lobster on a toasty, grilled roll with a touch of butter and a sprinkle of freshly chopped chives. Plus, when we opened our take out boxes, we discovered each roll was served with a side of a snappy fresh Asian slaw and a puckery pickle.

Another blackboard displayed the specials including a New England clam chowder with fresh clams, leeks, bacon, and fresh herbs. It was a great version and one we would order again.

The final item in this order was crispy Brussel sprouts with a fish sauce and peppers. They may not be a traditional lobster roll accompaniment but being Brussel sprout fans, we enjoyed them immensely.

We're not the only ones who've made The Canteen a favorite. We had already read rave reviews on Chowhound, Trip Advisor, and in TheYearRounder's Guide to Provincetown.

Here's what TheYearRounder wrote:

What's New? – The Canteen Opens to Great Acclaim, Already a Best Bite

What's New? More New Food to Taste in the Center of Provincetown at The Canteen

(This photo is from The Canteen's Facebook page.)

For those of you who locate things in Provincetown by sight or by what used to be there, The Canteen is next to the Red Store on the West Side of the Pier. The space was Blondie's and before that Blue Light, a former favorite.

If your fall plans include a trip to the tip of Cape Cod, put The Canteen early on your agenda. You will find a menu that keeps calling you back.

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 Cherubino & one from The Canteen's Facebook page as noted

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 18, 2013
At The Market: Garlic

As a defining element in cuisines like Italian and Korean to its use in fighting off plague and vampires, garlic has a long and spicy history. In recent years, fresh, full-flavored garlic has been available at local farmers’ markets.

Choosing Local Garlic

At farmers’ markets, it’s easy. In the case of garlic, the farmer should have dried the bulbs before bringing them to market. You want bulbs that are completely dry to the touch.

Storing Garlic

You can buy purpose-made garlic keepers
for storing garlic. A small, clean, overturned clay flower pot works as well. (Yes, the flower pot below is not pristine, but we just set up this shot to show you what we mean. We keep our garlic in a different terracotta container.)

Keep garlic in the dark to discourage sprouting. Good airflow helps prevent molding and keeps your garlic dry and as fresh as possible.

Because we have accepted stale supermarket garlic for so long, the taste of fresh garlic can be shockingly strong. You may want to use a bit less or add layers of garlic as you cook.

Elsewhere in the market, what to enjoy now!

Make a meal of local melons and August tomatoes. The perfection of these local crops makes you think about whether or not you want to eat the pale substitutes we get the rest of the year.

Get Some Before It's Gone!

Blueberries! Enjoy them now. We are reaching the end of their season. However, wild blueberries from Maine are just arriving at our home via Boston Organics.

Follow all our Local Food/Farmers' Markets 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.

August 22, 2013
At The Market: Garlic

As a defining element in cuisines like Italian and Korean to its use in fighting off plague and vampires, garlic has a long and spicy history. In recent years, fresh, full-flavored garlic has been available at local farmers’ markets.

Choosing Local Garlic

At farmers’ markets, it’s easy. In the case of garlic, the farmer should have dried the bulbs before bringing them to market. You want bulbs that are completely dry to the touch.

Storing Garlic

You can buy purpose-made garlic keepers
for storing garlic. A small, clean, overturned clay flower pot works as well. (Yes, the flower pot below is not pristine, but we just set up this shot to show you what we mean. We keep our garlic in a different terracotta container.)

Keep garlic in the dark to discourage sprouting. Good airflow helps prevent molding and keeps your garlic dry and as fresh as possible.

Because we have accepted stale supermarket garlic for so long, the taste of fresh garlic can be shockingly strong. You may want to use a bit less or add layers of garlic as you cook.

Elsewhere in the market, what to enjoy now!

Make a meal of local melons and August tomatoes. The perfection of these local crops makes you think about whether or not you want to eat the pale substitutes we get the rest of the year.

Get Some Before It's Gone!

Blueberries! Enjoy them now. We are reaching the end of their season. However, wild blueberries from Maine are just arriving at our home via Boston Organics.

Follow all our Local Food/Farmers' Markets 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.

August 22, 2013
At The Market: Garlic

As a defining element in cuisines like Italian and Korean to its use in fighting off plague and vampires, garlic has a long and spicy history. In recent years, fresh, full-flavored garlic has been available at local farmers’ markets.

Choosing Local Garlic

At farmers’ markets, it’s easy. In the case of garlic, the farmer should have dried the bulbs before bringing them to market. You want bulbs that are completely dry to the touch.

Storing Garlic

You can buy purpose-made garlic keepers
for storing garlic. A small, clean, overturned clay flower pot works as well. (Yes, the flower pot below is not pristine, but we just set up this shot to show you what we mean. We keep our garlic in a different terracotta container.)

Keep garlic in the dark to discourage sprouting. Good airflow helps prevent molding and keeps your garlic dry and as fresh as possible.

Because we have accepted stale supermarket garlic for so long, the taste of fresh garlic can be shockingly strong. You may want to use a bit less or add layers of garlic as you cook.

Elsewhere in the market, what to enjoy now!

Make a meal of local melons and August tomatoes. The perfection of these local crops makes you think about whether or not you want to eat the pale substitutes we get the rest of the year.

Get Some Before It's Gone!

Blueberries! Enjoy them now. We are reaching the end of their season. However, wild blueberries from Maine are just arriving at our home via Boston Organics.

Follow all our Local Food/Farmers' Markets 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.

August 22, 2013
At the Market: Fruit Is Popping up All Over!

These July Red apples are among the first of the local, apple crop to pop up at the Foppema’s Farm (still known to some as Keown Orchards) stand at the Copley Square Farmers’ Market.

Since we shop this market twice a week, we include many photos from this venue. However, many of the same vendors appear at other markets around the area and the same local crops will be in-season at most Massachusetts markets.

Stone Fruit like these plums plus some white and yellow peaches have also made their appearance.

And, it is the height of blueberry and raspberry season. We bring our own berry containers to the market to transport these delicate beauties home in top condition.

The Word from the Farms & Markets

Peter Ward, Manager of the Central Square Farmers’ Market, broadcast this shout out after the heat wave. “…we thank customers who toughed it out and shopped during the prolonged heat wave. The Farmers Market stays open for business rain or, in this case shine. And a tip o’ the cap to the folks who picked crops, weeded and bailed hay back on the baked farm fields.”

(These particular squash blossoms were from Flats Mentor Farm.)

Ben Sommer, Copley Square Farmers’ Market manager, said he bought, “… some very delicate squash blossoms from Siena Farms the other day. These ephemeral and fragile blooms can be best used stuffed with burrata from Fiore Di Nonno, or some fresh herbed Chevre from Crystal Brook Farm, then fried up, a great and easy appetizer.”

In Season, Right Now!

This is the height of the summer season. The stands are full of the foods you’ll want to savor while they last. Field tomatoes, sweet corn, summer squash, blueberries, greens, new potatoes, onions, herbs, carrots, turnips, eggplant, peppers, cabbage, beets… The list goes on-and-on.

Get Some Before It’s Gone!

Barbara Hamilton of Hamilton Orchards tells us that we were seeing the last of her red currents and green gooseberries. Foppema said they are still picking red currents.

Coming Soon!

Our favorite Saturn Peaches are just a couple of week’s away. We’ll buy them by the bagful and eat them daily until their season wanes.

Market Tip: If you are in a hurry and need to ask who has a specific item, stop by the Market Manager’s Table at your local market. The staff there can usually answer questions like this or they will know how to find out quickly.

Follow all our Local Food/Farmers’ Markets 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.

July 25, 2013
At the Market: Fruit Is Popping up All Over!

These July Red apples are among the first of the local, apple crop to pop up at the Foppema’s Farm (still known to some as Keown Orchards) stand at the Copley Square Farmers’ Market.

Since we shop this market twice a week, we include many photos from this venue. However, many of the same vendors appear at other markets around the area and the same local crops will be in-season at most Massachusetts markets.

Stone Fruit like these plums plus some white and yellow peaches have also made their appearance.

And, it is the height of blueberry and raspberry season. We bring our own berry containers to the market to transport these delicate beauties home in top condition.

The Word from the Farms & Markets

Peter Ward, Manager of the Central Square Farmers’ Market, broadcast this shout out after the heat wave. “…we thank customers who toughed it out and shopped during the prolonged heat wave. The Farmers Market stays open for business rain or, in this case shine. And a tip o’ the cap to the folks who picked crops, weeded and bailed hay back on the baked farm fields.”

(These particular squash blossoms were from Flats Mentor Farm.)

Ben Sommer, Copley Square Farmers’ Market manager, said he bought, “… some very delicate squash blossoms from Siena Farms the other day. These ephemeral and fragile blooms can be best used stuffed with burrata from Fiore Di Nonno, or some fresh herbed Chevre from Crystal Brook Farm, then fried up, a great and easy appetizer.”

In Season, Right Now!

This is the height of the summer season. The stands are full of the foods you’ll want to savor while they last. Field tomatoes, sweet corn, summer squash, blueberries, greens, new potatoes, onions, herbs, carrots, turnips, eggplant, peppers, cabbage, beets… The list goes on-and-on.

Get Some Before It’s Gone!

Barbara Hamilton of Hamilton Orchards tells us that we were seeing the last of her red currents and green gooseberries. Foppema said they are still picking red currents.

Coming Soon!

Our favorite Saturn Peaches are just a couple of week’s away. We’ll buy them by the bagful and eat them daily until their season wanes.

Market Tip: If you are in a hurry and need to ask who has a specific item, stop by the Market Manager’s Table at your local market. The staff there can usually answer questions like this or they will know how to find out quickly.

Follow all our Local Food/Farmers’ Markets 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.

July 25, 2013
At the Market: Fruit Is Popping up All Over!

These July Red apples are among the first of the local, apple crop to pop up at the Foppema’s Farm (still known to some as Keown Orchards) stand at the Copley Square Farmers’ Market.

Since we shop this market twice a week, we include many photos from this venue. However, many of the same vendors appear at other markets around the area and the same local crops will be in-season at most Massachusetts markets.

Stone Fruit like these plums plus some white and yellow peaches have also made their appearance.

And, it is the height of blueberry and raspberry season. We bring our own berry containers to the market to transport these delicate beauties home in top condition.

The Word from the Farms & Markets

Peter Ward, Manager of the Central Square Farmers’ Market, broadcast this shout out after the heat wave. “…we thank customers who toughed it out and shopped during the prolonged heat wave. The Farmers Market stays open for business rain or, in this case shine. And a tip o’ the cap to the folks who picked crops, weeded and bailed hay back on the baked farm fields.”

(These particular squash blossoms were from Flats Mentor Farm.)

Ben Sommer, Copley Square Farmers’ Market manager, said he bought, “… some very delicate squash blossoms from Siena Farms the other day. These ephemeral and fragile blooms can be best used stuffed with burrata from Fiore Di Nonno, or some fresh herbed Chevre from Crystal Brook Farm, then fried up, a great and easy appetizer.”

In Season, Right Now!

This is the height of the summer season. The stands are full of the foods you’ll want to savor while they last. Field tomatoes, sweet corn, summer squash, blueberries, greens, new potatoes, onions, herbs, carrots, turnips, eggplant, peppers, cabbage, beets… The list goes on-and-on.

Get Some Before It’s Gone!

Barbara Hamilton of Hamilton Orchards tells us that we were seeing the last of her red currents and green gooseberries. Foppema said they are still picking red currents.

Coming Soon!

Our favorite Saturn Peaches are just a couple of week’s away. We’ll buy them by the bagful and eat them daily until their season wanes.

Market Tip: If you are in a hurry and need to ask who has a specific item, stop by the Market Manager’s Table at your local market. The staff there can usually answer questions like this or they will know how to find out quickly.

Follow all our Local Food/Farmers’ Markets 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.

July 25, 2013
At the Market: July 4th Food Shopping

Shopping for fresh, local food for your holiday picnic, party, or a quiet dinner at home for July 4th can start at your local farmers' market. By now, most summer markets in the area are open or about to open. Here is our list of opening dates and schedules for the major markets around the center of Boston.

Beyond Burgers

We've been reporting on seafood options at the markets this season. You'll find stands from Red's Best, C & C Lobsters, Global Seafood, and Cape Cod Fish Share at markets around the area.

For a small feast, you might consider making Farmers' Market Lobster Rolls. Our recipe is at that link.

And, if you make it ahead, you might include a bit of the South in your Boston celebration with some pulled pork or chili with full-flavored pork from Stillman's. Or, if you're making burgers, grill some great lamb burgers with their ground lamb as a flavor option.

The Word from the Farms and Markets

Lily Carone from Atlas Farm says, "The strawberry picking will be done after the weekend – possibly not making another appearance at Copley on Tuesday. But blueberries from River Valley Farm are very close behind! (Maybe in time for the 4th!)" and "Tender, sweet broccoli is on the stand now – along with the different varieties of beets & carrots! It's been a long wait, and the carrots are sweeter than I remembered!"

Ben Sommer, Copley Square Farmers' Market Manager said, " This past week at the market I spied the first glimpse of summer squash, hiding out amongst the luscious greens, adding a splash of yellow to the farmer's display. That burst of yellow is a sign of summer and a hopeful symbol for the sun, which has been sorely missed these past few weeks."

Ben added, "Another sign of summer is over at Hamilton's Orchard's tent, where you can grab an ice cool lemonade and lay on the grass with other sunbathers in the heart of the city. The farmers have a practice of adding some fresh strawberries to these lemonades and shaking them up to get that added sweetness and flavor."

In Season, Right Now!

Eggs, meat, and fish are always in-season and available at more markets.

We also saw: tatsoi, cut herbs (cilantro, parsley, basil, and dill), hakurei turnips, fennel, broccoli, mushrooms, garlic scrapes, salad mix, lettuce, arugula, radishes, beets, scallions, kolrabi, bok choi, chard, small onions with green tops, snap peas, sweet peas, herbs, hot house tomatoes, and honey.

Get Some Before It's Gone!

Marshall's farm tweeted, "The last of our own Asparagus so make sure you get your fill."

Strawberries! Enjoy them now this could be the final week for some farms.

And, the rhubarb to match with the strawberries will soon disappear.

Coming Soon!

Blueberries and early raspberries – Peter Ward, Market Manager at Central Square, Cambridge said, he expected to see some raspberries (variety Prelude) this week.

And, as we reported last week, Barbara Hamilton from Hamilton Orchards hoped to have ripe berries around the Fourth of July.

Follow all our Local Food/Farmers' Markets 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.

July 2, 2013