bostonzest

Tag: copley farmers market

  • Ginger Goes Mainstream

    In an interview with NPR, food writer Nigella Lawson said, "I think ginger has a heat, a warmth that is often not fully understood because I think people use a small amount. And if you use quite a lot, you really see that it’s like reaching for another form of pepper.

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    As more of us acclimatize our palates and enjoy foods with stronger flavors and heat, ginger is showing up in unexpected and delightful places. One of Ed’s favorite ginger discoveries is spicy ginger limeade. 

    It's always part of our order from Bon Me, and we make it at home with local ginger or ginger syrup from Old Friends Farm.

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    Each season we buy a supply of local ginger and the ginger syrup made from it at the Atlas Farm stand at the Copley Farmers Market. They bring it to Boston for their neighbor Old Friends Farm. We use some fresh, clean and freeze some, and even make our own pickled ginger!

    IMG_1393

    Using More Ginger

    These days we buy ginger in larger quantities. In dishes where we once used a touch of ginger, we might now add a pile! We use it fresh, pickled, and juiced. Penny has become a pro at peeling it with a teaspoon but, in some cases, she’ll just give it a scrub and use it peel and all.

    At least half of the homemade chicken broth we make contains ginger along with scallions, star anise, soy sauce, and Shaoxing wine. We use this to make quick, pho-like noodle soups and to add to stir-fry dishes in place of a more basic chicken stock.

    And, don't limit yourself to savory uses, pour ginger syrup over ice cream, rice pudding, and other desserts.   

    Do you have an Amazon Gift Certificate to use? Remember to click over to Amazon from here to support this site!

    Details:

    Words: Penny & Ed Cherubino
    Photography: © 2015-2018 Penny & Ed Cherubino  

    (Adapted for BostonZest from one of our Fresh & Local newspaper columns.)

  • Julia Child Said You Should Make “… Good Food From Fresh Ingredients.”

    “You don't have to cook fancy or complicated masterpieces – just good food from fresh ingredients.” Julia Child

    IMG_9670 (1)

    This plate of fresh goodness only required a little scrubbing, slicing, and seasoning to become a supper for two on Sunday evening. With a plate of good bread off to the side, we were both happy.

    IMG_3283 copy

    That meal began with a basket full of fresh organic produce from the Copley Farmers Market. For information on area farmers markets, we have a post we're keeping updated. 

    Boston Area Spring-to-Fall Farmers Market Opening Dates

    IMG_9685 copy

    On Monday we added some of those goodies to a beautiful gazpacho. We try to shop with care – buy what we can use up while it's at its best, reduce the amount of food we waste, and get the best value out of our food dollars.

    We think Julia would approve of our food philosophy. 

    Related Post:

    Garnish Gazpacho with Avocado Like Panificio Does!

    About Photo Tales & Quotes: We keep hearing that people miss our cover photos that ran for years in the Back Bay Sun. That assignment was to provide a photo that showed what the week was like in the neighborhood. Often the photos illustrated favorite quotations. Photo Tales & Quotes is an occasional offering to our BostonZest readers featuring photos along the same theme but taken wherever we happen to be.

    Do you have an Amazon Gift Certificate to use? Or do you need to buy one for a gift? Remember to click over to Amazon from here to support this site!

    Details:

    Words: Penny & Ed Cherubino
    Photography: © 2017 Penny Cherubino  

    Related articles
    Where to Recycle Eyeglasses in Boston – Updating a Reader Favorite
    Pecorino Caggiano From Formaggio Kitchen South End – BostonZest

  • Julia Child Said You Should Make “… Good Food From Fresh Ingredients.”

    “You don't have to cook fancy or complicated masterpieces – just good food from fresh ingredients.” Julia Child

    IMG_9670 (1)

    This plate of fresh goodness only required a little scrubbing, slicing, and seasoning to become a supper for two on Sunday evening. With a plate of good bread off to the side, we were both happy.

    IMG_3283 copy

    That meal began with a basket full of fresh organic produce from the Copley Farmers Market. For information on area farmers markets, we have a post we're keeping updated. 

    Boston Area Spring-to-Fall Farmers Market Opening Dates

    IMG_9685 copy

    On Monday we added some of those goodies to a beautiful gazpacho. We try to shop with care – buy what we can use up while it's at its best, reduce the amount of food we waste, and get the best value out of our food dollars.

    We think Julia would approve of our food philosophy. 

    Related Post:

    Garnish Gazpacho with Avocado Like Panificio Does!

    About Photo Tales & Quotes: We keep hearing that people miss our cover photos that ran for years in the Back Bay Sun. That assignment was to provide a photo that showed what the week was like in the neighborhood. Often the photos illustrated favorite quotations. Photo Tales & Quotes is an occasional offering to our BostonZest readers featuring photos along the same theme but taken wherever we happen to be.

    Do you have an Amazon Gift Certificate to use? Or do you need to buy one for a gift? Remember to click over to Amazon from here to support this site!

    Details:

    Words: Penny & Ed Cherubino
    Photography: © 2017 Penny Cherubino  

    Related articles
    Where to Recycle Eyeglasses in Boston – Updating a Reader Favorite
    Pecorino Caggiano From Formaggio Kitchen South End – BostonZest

  • To Market (Issue 2) Is Out and It’s a Great Asset to the Local Food Scene

    It's time to keep your eyes open for this second issue of To Market. This is a second great publication from the same folks that bring us Edible Boston. 

    IMG_6524

    Here's the cover that you want.

    In my preview copy, I found a fun set of connections. I wrote a recent Fresh & Local newspaper column on following recipes. As I was looking for the perfect thought to wrap up my article, an online conversation with award-winning food writer Maria Speck contained the perfect quote and she gave me permission to use it. (Thanks, Maria!)

    IMG_6601

    I curled up in my chair with the new To Market and found a great article, The Revival of New England Grains by Maria Speck. In it, she gives a bit of history, an outline of the grains that are finally being grown locally, and a list of farms that are adding a missing link to our local tables. 

    One more link was seeing Four Star Farm on the list of suppliers. This farm gave me my introduction to the great taste of our local grains. A few years ago, they made a guest appearance at the Copley Farmers Market and I was able to buy their whole wheat and Barley.

    Naturally, there is a lot more to discover in this issue, so get a copy and enjoy.

    IMG_6543

    Here are Maria Speck's books, if you want to learn a lot more about all those ancient grains that are new again.

    Simply Ancient Grains: Fresh and Flavorful Whole Grain Recipes for Living Well
    Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More

    Support the To Market Team

    First, pick up a copy of To Market at one of these locations. In fact, pick up two copies and share one with a food-loving friend or leave it where someone might discover it among lesser publications and become a new fan.

    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 of To Market, you can subscribe over on their website!

    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
    Covershot & photos: Penny Cherubino- Use Courtesy of To Market

  • To Market (Issue 2) Is Out and It’s a Great Asset to the Local Food Scene

    It's time to keep your eyes open for this second issue of To Market. This is a second great publication from the same folks that bring us Edible Boston. 

    IMG_6524

    Here's the cover that you want.

    In my preview copy, I found a fun set of connections. I wrote a recent Fresh & Local newspaper column on following recipes. As I was looking for the perfect thought to wrap up my article, an online conversation with award-winning food writer Maria Speck contained the perfect quote and she gave me permission to use it. (Thanks, Maria!)

    IMG_6601

    I curled up in my chair with the new To Market and found a great article, The Revival of New England Grains by Maria Speck. In it, she gives a bit of history, an outline of the grains that are finally being grown locally, and a list of farms that are adding a missing link to our local tables. 

    One more link was seeing Four Star Farm on the list of suppliers. This farm gave me my introduction to the great taste of our local grains. A few years ago, they made a guest appearance at the Copley Farmers Market and I was able to buy their whole wheat and Barley.

    Naturally, there is a lot more to discover in this issue, so get a copy and enjoy.

    IMG_6543

    Here are Maria Speck's books, if you want to learn a lot more about all those ancient grains that are new again.

    Simply Ancient Grains: Fresh and Flavorful Whole Grain Recipes for Living Well
    Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More

    Support the To Market Team

    First, pick up a copy of To Market at one of these locations. In fact, pick up two copies and share one with a food-loving friend or leave it where someone might discover it among lesser publications and become a new fan.

    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 of To Market, you can subscribe over on their website!

    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
    Covershot & photos: Penny Cherubino- Use Courtesy of To Market

  • Cutting Celery, Chinese Celery, Smallage, Par-Cel, Have You Tried It?

    A few weeks ago, after asking Halley Stillman at the Copley Farmers Market Stillman's Farm stand why so few local farms grew celery, she offered to bring in some of the cutting celery they were trying out back on the farm.

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    The next week, she had it on the stand. I bought it, popped it into a vase of cold water by my kitchen sink to refresh it, and proceeded to add it to a variety of salads, pasta dishes, and other recipes where I might have used celery or parsley. Each morning, I changed the water, washed down the stems, and continued to clip away at my bunch.

    IMG_8215-COLLAGE

    A week later, I was pleased to report to Halley that I loved this product and would be a customer for cutting celery – if it became a regular offering.

    Reporting back to local vendors is important. While some of these experiments may never make it to the mainstream, others will, if they make good business sense for the farmers.

    IMG_8363

    Here it played a supporting role in a Sicilian Cauliflower Salad. It is much stronger in flavor than celery and I learned that the strength of the flavor can vary from bunch-to-bunch.

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    In her book, Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes, Jennifer McLagan explained that in 15th Century Italy growers began to reduce the bitterness of wild celery and this has continued until it resulted in the blanched stalks we know today.

    IMG_8405

    Cutting celery, on the other hand, still has that strong flavor. It also has hollow stems and was sometimes use as we use straws.

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    One of my favorite food writers Deborah Madison in Vegetable Literacy had a great approach for those new to the powerful flavoring agent. 

    "When using the stalks or the leaves of cutting celery, such as Chinese celery or Par-Cel, taste them to judge their strength. Start small and add more, as if it were chile."

    If you have a home garden, you should think about adding this to your herb patch. It's widely used as an herb by Asian and European cooks. 

     

    Do you have an Amazon Gift Certificate to use? Or do you need to buy one for a gift? Remember to click over to Amazon from here to support this site!

        

    Details:

    Words: Penny Cherubino
    Photography: © 2016 Penny Cherubino  

    Related articles
    Mastering Hamersley's Roast Chicken Recipe
    Mussels Are Sustainable, Easy to Cook, and Fun to Flavor
    Healthy Alternatives for July 4th Cookouts, Pot Lucks, or Picnics

  • Cutting Celery, Chinese Celery, Smallage, Par-Cel, Have You Tried It?

    A few weeks ago, after asking Halley Stillman at the Copley Farmers Market Stillman's Farm stand why so few local farms grew celery, she offered to bring in some of the cutting celery they were trying out back on the farm.

    Unspecified

    The next week, she had it on the stand. I bought it, popped it into a vase of cold water by my kitchen sink to refresh it, and proceeded to add it to a variety of salads, pasta dishes, and other recipes where I might have used celery or parsley. Each morning, I changed the water, washed down the stems, and continued to clip away at my bunch.

    IMG_8215-COLLAGE

    A week later, I was pleased to report to Halley that I loved this product and would be a customer for cutting celery – if it became a regular offering.

    Reporting back to local vendors is important. While some of these experiments may never make it to the mainstream, others will, if they make good business sense for the farmers.

    IMG_8363

    Here it played a supporting role in a Sicilian Cauliflower Salad. It is much stronger in flavor than celery and I learned that the strength of the flavor can vary from bunch-to-bunch.

    516Vg1-IEvL

    In her book, Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes, Jennifer McLagan explained that in 15th Century Italy growers began to reduce the bitterness of wild celery and this has continued until it resulted in the blanched stalks we know today.

    IMG_8405

    Cutting celery, on the other hand, still has that strong flavor. It also has hollow stems and was sometimes use as we use straws.

    1675698673

    One of my favorite food writers Deborah Madison in Vegetable Literacy had a great approach for those new to the powerful flavoring agent. 

    "When using the stalks or the leaves of cutting celery, such as Chinese celery or Par-Cel, taste them to judge their strength. Start small and add more, as if it were chile."

    If you have a home garden, you should think about adding this to your herb patch. It's widely used as an herb by Asian and European cooks. 

     

    Do you have an Amazon Gift Certificate to use? Or do you need to buy one for a gift? Remember to click over to Amazon from here to support this site!

        

    Details:

    Words: Penny Cherubino
    Photography: © 2016 Penny Cherubino  

    Related articles
    Mastering Hamersley's Roast Chicken Recipe
    Mussels Are Sustainable, Easy to Cook, and Fun to Flavor
    Healthy Alternatives for July 4th Cookouts, Pot Lucks, or Picnics

  • Mench, Eetch, Tomato Tabouli? Call It What You Will, It’s Delicious and Easy

    Browsing the refrigerated cases at Russo's, I came across containers of baba ghanoush and metch. These made me long for May to arrive when I would pick up this combo from Seta's Mediterranean Foods at the Copley Farmers Market. 

      IMG_9445 - Version 22016-03-17eetch-metch-tomato-tabouli-rolluo-cuucmber-tomatoe-lettuce© 2014 Penny Cherubino

    I decided to gather some supplies to make a lunch of baba ghanoush and metch the way Chef Seta Dakessian suggested it be served the first time I purchased it from her – wrapped in crisp lettuce leaves!

    I found a more detailed lunch idea in an interview the chef gave to the Armenian Mirror Spectator. She said, “Metch is traditionally eaten in lettuce leaves. Eetch is a Turkish word and metch is the Armenian word,” shared Dakessian, and continued, “I personally make it a meal by adding a dollop of hummus or babganoush to the metch in lettuce leaves and then adding fresh tomatoes and lemon cucumbers.”

      IMG_9450 - Version 22016-03-17eetch-metch-tomato-tabouli-rolluo-cuucmber-tomatoe-lettuce© 2014 Penny Cherubino

    I must have remembered the tomatoes and cucumber but my choice was small Persian cukes. I had quite a bit of Romaine lettuce at home, so I used that, but I love this wrapped in Boston lettuce cups.

    For this batch, I sliced slim Persian cucumbers and some small Tasty Tom tomatoes that actually smelled and tasted like tomatoes despite the season. You can also chop these and sprinkle them over each wrap. Ed thinks they're easier to eat that way. 

    For the plate above, I also created three different serving sizes using lettuce leaves from the interior and exterior of the head. You can make these for appetizers, a side dish, or an entrée. If I were making a tray of them for company, I might vary the sizes to let everyone decide what size serving they would like.

    IMG_9447 - Version 22016-03-17eetch-metch-tomato-tabouli-rolluo-cuucmber-tomatoe-lettuce© 2014 Penny Cherubino

    You could also arrange the ingredients on a tray and let guests make their own with more toppings available. Think feta cheese, red onion, chopped peppers, and some Aleppo pepper to sprinkle on top for those who would like a bit more heat.

    IMG_9460 - Version 22016-03-18eetch-metch-tomato-tabouli-avocado-toast-cuucmber-tomatoe-lettuce© 2014 Penny Cherubino (1)

    Here metch, baba ghanoush, tomatoes, and cucumbers fill out a meal of avocado toast.

    Tasting the difference between Seta's metch and Russo's metch I went off exploring recipes. There are many with subtle variations. And it looks like this is something many of us should add to our repertoire.

    A few authors called it tomato tabouli which gives you a pretty good idea of how it's made. The big difference is that in most recipes the bulgar (always fine grained) is expanded or "cooked" in a warm tomato sauce.

    Recipes: 

    Armenian “Eetch” (Bulgur Tomato Salad) adds Aleppo, one of my favorite peppers!

    Recipe for tomato tabbouli from the Boston Globe food team.

    Tabbouleh vs. Eech: Is There a Difference? – here the Eetch is formed into balls

    Eetch (Red Tabouli / Mock Kheyma) – interesting theory that this is a replacement for raw meat.

    Do you have a favorite recipe for Metch? 

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

    Details:

    Words: Penny & Ed Cherubino
    Photos: ©2016 Penny & Ed Cherubino 

    Related articles
    Blue Tape for Marking First-In First-Out Produce
    Coming Home with Full Bags from the Copley Farmers Market
    Fresh & Local August Tomatoes: Our Recipe & Tips Round Up

  • Mench, Eetch, Tomato Tabouli? Call It What You Will, It’s Delicious and Easy

    Browsing the refrigerated cases at Russo's, I came across containers of baba ghanoush and metch. These made me long for May to arrive when I would pick up this combo from Seta's Mediterranean Foods at the Copley Farmers Market. 

      IMG_9445 - Version 22016-03-17eetch-metch-tomato-tabouli-rolluo-cuucmber-tomatoe-lettuce© 2014 Penny Cherubino

    I decided to gather some supplies to make a lunch of baba ghanoush and metch the way Chef Seta Dakessian suggested it be served the first time I purchased it from her – wrapped in crisp lettuce leaves!

    I found a more detailed lunch idea in an interview the chef gave to the Armenian Mirror Spectator. She said, “Metch is traditionally eaten in lettuce leaves. Eetch is a Turkish word and metch is the Armenian word,” shared Dakessian, and continued, “I personally make it a meal by adding a dollop of hummus or babganoush to the metch in lettuce leaves and then adding fresh tomatoes and lemon cucumbers.”

      IMG_9450 - Version 22016-03-17eetch-metch-tomato-tabouli-rolluo-cuucmber-tomatoe-lettuce© 2014 Penny Cherubino

    I must have remembered the tomatoes and cucumber but my choice was small Persian cukes. I had quite a bit of Romaine lettuce at home, so I used that, but I love this wrapped in Boston lettuce cups.

    For this batch, I sliced slim Persian cucumbers and some small Tasty Tom tomatoes that actually smelled and tasted like tomatoes despite the season. You can also chop these and sprinkle them over each wrap. Ed thinks they're easier to eat that way. 

    For the plate above, I also created three different serving sizes using lettuce leaves from the interior and exterior of the head. You can make these for appetizers, a side dish, or an entrée. If I were making a tray of them for company, I might vary the sizes to let everyone decide what size serving they would like.

    IMG_9447 - Version 22016-03-17eetch-metch-tomato-tabouli-rolluo-cuucmber-tomatoe-lettuce© 2014 Penny Cherubino

    You could also arrange the ingredients on a tray and let guests make their own with more toppings available. Think feta cheese, red onion, chopped peppers, and some Aleppo pepper to sprinkle on top for those who would like a bit more heat.

    IMG_9460 - Version 22016-03-18eetch-metch-tomato-tabouli-avocado-toast-cuucmber-tomatoe-lettuce© 2014 Penny Cherubino (1)

    Here metch, baba ghanoush, tomatoes, and cucumbers fill out a meal of avocado toast.

    Tasting the difference between Seta's metch and Russo's metch I went off exploring recipes. There are many with subtle variations. And it looks like this is something many of us should add to our repertoire.

    A few authors called it tomato tabouli which gives you a pretty good idea of how it's made. The big difference is that in most recipes the bulgar (always fine grained) is expanded or "cooked" in a warm tomato sauce.

    Recipes: 

    Armenian “Eetch” (Bulgur Tomato Salad) adds Aleppo, one of my favorite peppers!

    Recipe for tomato tabbouli from the Boston Globe food team.

    Tabbouleh vs. Eech: Is There a Difference? – here the Eetch is formed into balls

    Eetch (Red Tabouli / Mock Kheyma) – interesting theory that this is a replacement for raw meat.

    Do you have a favorite recipe for Metch? 

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

    Details:

    Words: Penny & Ed Cherubino
    Photos: ©2016 Penny & Ed Cherubino 

    Related articles
    Blue Tape for Marking First-In First-Out Produce
    Coming Home with Full Bags from the Copley Farmers Market
    Fresh & Local August Tomatoes: Our Recipe & Tips Round Up

  • National Cheese Lover’s Day – Tuesday, January 20, 2015

    The Massachusetts Cheese Guild sent us a reminder that today is National Cheese Lover's Day. The BostonZest team is made up of cheese lovers, so today is a day for us! We even have a separate category, Food: Cheese for our cheese coverage.

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    Because we live a freelance lifestyle, we often eat our main meal of the day in the afternoon and enjoy a plate of cheese with a bit of something else and a glass of wine for our evening bites.

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    We also find ourselves shopping for great cheese in Boston's wonderful ethnic markets. Above is a collection of foods we purchased in Watertown's Middle Eastern neighborhood. A trip there will always include string cheese and feta. 

    Smith’s Country Cheese at the Brookline Farmers Market

    Smith’s Country Cheese at the Brookline Farmers' Market
    Crystal Brook Farm goat cheese lunches at the Copley Farmers' Market-800wi

    Crystal Brook Farm goat cheese lunches at the Copley Farmers' Market

    We love supporting Massachusetts cheeses at area farmers' markets. Both of those above are members of the Massachusetts Cheese Guild. Here's a link to the other local cheese artisan producers who have joined to provide mutual support and education about our state's cheese products.

    Artisan Cheese Trail

    The guild also has created their Artisan Cheese Trail, a map for you to explore the possibilities in person. We highly recommend that you pop over and explore the guild's site. You'll find cheesemakers to visit from Westport to Williamstown and beyond.

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    Explore New Cheeses

    One of the truly great things about cheese is that a good shop will let you taste a bit before you buy. If you avoid the precut and shrink wrapped, you will not have to be afraid to try a new cheese.

    You might discover that there are some blue cheeses you love and some you don't. We had that happen with a friend who didn't think he'd like the blue cheese his partner adored. Until our cheese tasting adventures put one on his plate with a slightly different flavor note. 

    If this day speaks to your soul, set out from here to explore more Massachusetts Cheeses in particular, and different cheeses from your current favorites in general.

    Here are other posts from our Cheese Collection!

    What's on your Cheese shopping list? Here are some great books about cheese. These make wonderful gifts for a cheese lover. And, when you shop Amazon from here, they put some coins in our tip jar.

     

    Details:

    Words: Penny Cherubino
    Photography: © 2008-2015 Penny & Ed Cherubino, Cabot Clothbound Cheddar photo courtesy of Cabot Cheese.