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.
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Words: Penny & Ed Cherubino
Photos: ©2015 Penny & Ed Cherubino
, Edward Behr (publisher of the most wonderful Art of Eating Newsletter) writes of artichokes, “They lose quality from the moment they’re cut from the plant.” He goes on to describe what to look for when you purchase this vegetable, “Artichokes should be heavy for their size and the leaves tightly closed (not about to open into a flower) …”