Tag: beans

At The Market: Eggplant & Peppers & Beans & More…

This is the season of abundance for farmers like Kate Stillman, shown here at the Stillman Farm stand at the City Hall Farmers' Market.

Each season seems to bring new varieties of fruit and vegetables like these lemon cucumbers.

Pickling cucumbers are now a staple at most farms.

Eggplants are appearing in many sizes, shapes, and colors, even the original egg-shaped white ones that gave this vegetable its name. I would say it's the English language name but the British call them aubergine.

And, peppers are showing up in all degrees of heat, ripeness, and flavor.

Local garlic is now available. Remember, this is so much fresher and hotter than what we get in stores the rest of the year that you should add it in steps. It's packed with zinging flavor. You might make your favorite 40 clove chicken with 30 cloves.

The Word from the Farms & Markets

Peter Ward, Central Square Cambridge, Farmers' Market Manager says, "Now with the extreme heat gone, you can boil water again and plop in some fresh-made vegetable- or meat-filled ravioli from Valicenti Organico, or grill delicious grass-fed beef and pork from or broil fresh-butchered chicken from Copicut Farms or enjoy Chris Manning's Massachusetts coast lobsters, live or already steam-cooked."

Ben Sommer, Copley Square Farmers' Market Manager has a challenge for his customers. "I was pleasantly surprised this past week to spy some cantaloupe and red watermelon at Atlas' stand. Seed spitting contest anyone?"

Follow all our Local Food/Farmers' Markets and At The Market reports:

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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 8, 2013
Farmers’ Markets Are Brimming with Goodness

Just when our farmers' markets are brimming with fresh, ripe, abundant products, some customers forget about them. It's as if Labor Day and the changes we make in our schedules after that holiday take them off our agenda.

This abundant table at the Copley Market is just a hint of what's on offer.

We are here to tell you that that would be a big mistake. Some of the best fruit and vegetables of the year are showing up now at your local markets and farm stands. Right now, we're getting the best of the summer and the early fall crops.

We see lots of you clicking on our spring post with the weekly market schedule. As the markets begin to close for the season, we'll prepare an update. But remember, most markets are open into October. Some markets like Copley, Dewey Square, City Hall Plaza, and Central Square Cambridge are open until Thanksgiving week.

You can find the closing dates for your favorite market over at the MassFarmersMarkets site. Click on the Find tab, select "market" and enter your information in the boxes.

What's your favorite fall crop? We love winter squash and new potatoes! We make big trays of roasted, root vegetables and use them as an ingredient in hash, soup, and salads. Here's more about that trick!

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
Screengrab courtesy of Alimentum

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

BU Seminars in Food, Wine & the Arts

Farmers' Market Tips

Groups planning farmers' market on wheels for Mattapan

Those Yummy Peppers Are Back…

Linking with Other Bloggers in Person!

September 12, 2012
Farmers’ Markets Are Brimming with Goodness

Just when our farmers' markets are brimming with fresh, ripe, abundant products, some customers forget about them. It's as if Labor Day and the changes we make in our schedules after that holiday take them off our agenda.

This abundant table at the Copley Market is just a hint of what's on offer.

We are here to tell you that that would be a big mistake. Some of the best fruit and vegetables of the year are showing up now at your local markets and farm stands. Right now, we're getting the best of the summer and the early fall crops.

We see lots of you clicking on our spring post with the weekly market schedule. As the markets begin to close for the season, we'll prepare an update. But remember, most markets are open into October. Some markets like Copley, Dewey Square, City Hall Plaza, and Central Square Cambridge are open until Thanksgiving week.

You can find the closing dates for your favorite market over at the MassFarmersMarkets site. Click on the Find tab, select "market" and enter your information in the boxes.

What's your favorite fall crop? We love winter squash and new potatoes! We make big trays of roasted, root vegetables and use them as an ingredient in hash, soup, and salads. Here's more about that trick!

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
Screengrab courtesy of Alimentum

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

BU Seminars in Food, Wine & the Arts

Farmers' Market Tips

Groups planning farmers' market on wheels for Mattapan

Those Yummy Peppers Are Back…

Linking with Other Bloggers in Person!

September 12, 2012
Farmers’ Markets Are Brimming with Goodness

Just when our farmers' markets are brimming with fresh, ripe, abundant products, some customers forget about them. It's as if Labor Day and the changes we make in our schedules after that holiday take them off our agenda.

This abundant table at the Copley Market is just a hint of what's on offer.

We are here to tell you that that would be a big mistake. Some of the best fruit and vegetables of the year are showing up now at your local markets and farm stands. Right now, we're getting the best of the summer and the early fall crops.

We see lots of you clicking on our spring post with the weekly market schedule. As the markets begin to close for the season, we'll prepare an update. But remember, most markets are open into October. Some markets like Copley, Dewey Square, City Hall Plaza, and Central Square Cambridge are open until Thanksgiving week.

You can find the closing dates for your favorite market over at the MassFarmersMarkets site. Click on the Find tab, select "market" and enter your information in the boxes.

What's your favorite fall crop? We love winter squash and new potatoes! We make big trays of roasted, root vegetables and use them as an ingredient in hash, soup, and salads. Here's more about that trick!

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
Screengrab courtesy of Alimentum

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

BU Seminars in Food, Wine & the Arts

Farmers' Market Tips

Groups planning farmers' market on wheels for Mattapan

Those Yummy Peppers Are Back…

Linking with Other Bloggers in Person!

September 12, 2012
Simple Tomato Cucumber Salad

For years, when August brought me local tomatoes, I've chopped some of them with cucumber, scallions and herbs, dressed them with olive oil and vinegar, and enjoyed serving this fresh, healthy salad.

Recently I was talking to Fatima, a friend from Morocco, about the dish and she gave me her version. She uses lemon instead of vinegar. I'm a fan of lemon zest so I used both the lemon zest and juice and loved the result. In the photo (above) there is also some celery I found in the crisper and a sprinkle of my favorite Aleppo pepper over the salad.

It also has a mix of tomatoes. I cut up a big Cherokee Purple heirloom tomato and then added a few cherry tomatoes cut in quarters.

In the most basic version of this salad, you chop tomatoes, cucumbers, and scallions; season with salt, pepper, olive oil, and some kind of acid ingredient – vinegar, lemon, lime, etc. Then you can take it to what ever culture you choose.

Add some feta cheese, Kalamata olives, red onion, and green pepper with a sprinkle of oregano and you have a Greek version.

Dice tomatoes, cucumber, onion, and parsley and you have an I sraeli salad. Add garlic, jalapeno, cilantro, and lime– and it's salsa.

You can switch up the seasoning and have a different salad each day of the week. And, this base also takes on additions like cheese, beans, and legumes to turn it into a meal. All those lovely juices that come from the mix are perfect for dipping grilled slices of bread or tossing with toasted croutons to make a version of Italian panzanella!

What's on your Back to School shopping list? Shop Amazon for all your back to school needs, and support this site!

Details:

Words: Penny & Ed Cherubino
Photography: © 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

Fattoush

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Cooking Sweet Corn: Microwave, Grilling, and Elote!

Where is this Bridge? Play Attention to Detail.

August 20, 2012
Simple Tomato Cucumber Salad

For years, when August brought me local tomatoes, I've chopped some of them with cucumber, scallions and herbs, dressed them with olive oil and vinegar, and enjoyed serving this fresh, healthy salad.

Recently I was talking to Fatima, a friend from Morocco, about the dish and she gave me her version. She uses lemon instead of vinegar. I'm a fan of lemon zest so I used both the lemon zest and juice and loved the result. In the photo (above) there is also some celery I found in the crisper and a sprinkle of my favorite Aleppo pepper over the salad.

It also has a mix of tomatoes. I cut up a big Cherokee Purple heirloom tomato and then added a few cherry tomatoes cut in quarters.

In the most basic version of this salad, you chop tomatoes, cucumbers, and scallions; season with salt, pepper, olive oil, and some kind of acid ingredient – vinegar, lemon, lime, etc. Then you can take it to what ever culture you choose.

Add some feta cheese, Kalamata olives, red onion, and green pepper with a sprinkle of oregano and you have a Greek version.

Dice tomatoes, cucumber, onion, and parsley and you have an I sraeli salad. Add garlic, jalapeno, cilantro, and lime– and it's salsa.

You can switch up the seasoning and have a different salad each day of the week. And, this base also takes on additions like cheese, beans, and legumes to turn it into a meal. All those lovely juices that come from the mix are perfect for dipping grilled slices of bread or tossing with toasted croutons to make a version of Italian panzanella!

What's on your Back to School shopping list? Shop Amazon for all your back to school needs, and support this site!

Details:

Words: Penny & Ed Cherubino
Photography: © 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

Fattoush

Goat Cheese and Olives: Quick & Easy Appetizer

Smooth Top Cooktop Tips

Cooking Sweet Corn: Microwave, Grilling, and Elote!

Where is this Bridge? Play Attention to Detail.

August 20, 2012
Simple Tomato Cucumber Salad

For years, when August brought me local tomatoes, I've chopped some of them with cucumber, scallions and herbs, dressed them with olive oil and vinegar, and enjoyed serving this fresh, healthy salad.

Recently I was talking to Fatima, a friend from Morocco, about the dish and she gave me her version. She uses lemon instead of vinegar. I'm a fan of lemon zest so I used both the lemon zest and juice and loved the result. In the photo (above) there is also some celery I found in the crisper and a sprinkle of my favorite Aleppo pepper over the salad.

It also has a mix of tomatoes. I cut up a big Cherokee Purple heirloom tomato and then added a few cherry tomatoes cut in quarters.

In the most basic version of this salad, you chop tomatoes, cucumbers, and scallions; season with salt, pepper, olive oil, and some kind of acid ingredient – vinegar, lemon, lime, etc. Then you can take it to what ever culture you choose.

Add some feta cheese, Kalamata olives, red onion, and green pepper with a sprinkle of oregano and you have a Greek version.

Dice tomatoes, cucumber, onion, and parsley and you have an I sraeli salad. Add garlic, jalapeno, cilantro, and lime– and it's salsa.

You can switch up the seasoning and have a different salad each day of the week. And, this base also takes on additions like cheese, beans, and legumes to turn it into a meal. All those lovely juices that come from the mix are perfect for dipping grilled slices of bread or tossing with toasted croutons to make a version of Italian panzanella!

What's on your Back to School shopping list? Shop Amazon for all your back to school needs, and support this site!

Details:

Words: Penny & Ed Cherubino
Photography: © 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

Fattoush

Goat Cheese and Olives: Quick & Easy Appetizer

Smooth Top Cooktop Tips

Cooking Sweet Corn: Microwave, Grilling, and Elote!

Where is this Bridge? Play Attention to Detail.

August 20, 2012