Tag: Copley Square Farmers Market

Farmers Market Asparagus Ragout à la Jacques Pepin

We have had Asparagus Ragout for supper repeatedly in recent weeks. We visited the Provincetown Farmers Market on a recent trip to our favorite spot on the tip of the Cape and bought a bunch of asparagus from Silverbrook Farm. We didn't want to turn on the oven in our rental apartment to roast it, so Penny remembered a Jacques Pepin cooking technique for cooking fresh vegetables in a little water and a bit of butter. We both loved the result.

After returning home, we located a Jacques Pepin video with instructions for what he calls Asparagus Ragout. (This dish is first up on this the program.)

Via Wikipedia we found this about Ragout, "The term comes from the French ragoûter, meaning: 'to revive the taste." The Italian ragù (the word being borrowed from French) is a sauce such as Ragù Napoletano used typically to dress pasta."

While this farm fresh asparagus did not need reviving, this method of cooking it certainly results in great flavor complete with a light sauce. (Naturally, Ed selected his favorite utensil – a slice of fresh bread – and sopped up every drop of the sauce remaining on his plate.)

When we returned to Boston, we bought more asparagus at the Atlas Farm stand at the Copley Square Farmers Market and had a second supper of lovely, local asparagus.

We do peel the stalks and this time we had watched the video and followed Jacques' method. If you have the time, you can make an asparagus soup from the trimmings.

We highly recommend this quick and easy cooking method for many of the fresh, local vegetable you'll be gathering at local markets this summer.

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Words: Penny & Ed Cherubino
Photos: ©2018 Penny & Ed Cherubino

May 30, 2018
August Is Time for a Stillman’s BLT

There is nothing like a mid-summer BLT sandwich.

The one above features Stillman's Farm heirloom tomatoes, salad greens, and Applewood smoked bacon from Sillman Quality Meats. The bread is from a local bakery. That slice of avocado that we use to replace mayo is the only thing not from a local source.

It's an easy build. Slice and toast sourdough bread, top with sliced avocado. You can mash it, if you like, but sliced with a grind of pepper is fine.

There are purists, like Chef Tony Maws, who will only serve tomatoes when they reach their peak of local flavor in August. I admit to accepting lesser tomatoes outside of this month, but I do go out of my way to serve the best of the local ones each season. Here I added slabs of Stillman's full-flavored heirlooms that tempted us at the Boston Public Market.

Next comes slabs of farmer's cut bacon from Stillman Quality Meats.

Finally a handful of lettuce from the big bag of salad greens we picked up at Stillman's stand at the Copley Square Farmers Market.

Put it all together and you have one of the truly great summer season meals.

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Words: Penny Cherubino
Photos: ©2016 Penny Cherubino

August 11, 2016
August Is Time for a Stillman’s BLT

There is nothing like a mid-summer BLT sandwich.

The one above features Stillman's Farm heirloom tomatoes, salad greens, and Applewood smoked bacon from Sillman Quality Meats. The bread is from a local bakery. That slice of avocado that we use to replace mayo is the only thing not from a local source.

It's an easy build. Slice and toast sourdough bread, top with sliced avocado. You can mash it, if you like, but sliced with a grind of pepper is fine.

There are purists, like Chef Tony Maws, who will only serve tomatoes when they reach their peak of local flavor in August. I admit to accepting lesser tomatoes outside of this month, but I do go out of my way to serve the best of the local ones each season. Here I added slabs of Stillman's full-flavored heirlooms that tempted us at the Boston Public Market.

Next comes slabs of farmer's cut bacon from Stillman Quality Meats.

Finally a handful of lettuce from the big bag of salad greens we picked up at Stillman's stand at the Copley Square Farmers Market.

Put it all together and you have one of the truly great summer season meals.

What's on your Food Lover's Shopping List?

Details:

Words: Penny Cherubino
Photos: ©2016 Penny Cherubino

August 11, 2016
Bountiful Selection at Early Season Farmers Markets

These days you'll find much more than seedlings and a few greens at the first farmers markets of the season.

Just look at what we bought on opening day of the Copley Square Farmers Market!

Clockwise we have scallops and shrimp from Red's Best; white rye bread from Iggy's; almond butter from Fastachi; apples from Stillman's Farm; radishes and asparagus from The Kitchen Garden Farm; plus carrots, cucumbers, and greens purchased with our Atlas Farm market share.

We could have bought a lot more but our backpacks were full and we'll be visiting the market again on Friday.

Stillman's Farm stand at the Boston Public Market supplied shoppers with fruit and vegetables over the winter months.

Thanks to Year-Round Markets

Part of the reason we have more early season offerings is the support that shoppers have given to year-round farmers markets and the Boston Public Market.

Having someplace to sell crops has encouraged investments in cold weather farming infrastructures such as hoop houses and greenhouses.

Photo © 2016 by Halley Terry Stillman, used with permission.

Farmers can also store produce under ideal conditions resulting in crisp, crunchy apples like the Honeycrisps we bought from Stillman's Farm or the sweet spring parsnips that inspired Gordon Hamersley's parsnip soup recipe in the Boston Globe this week.

New Additions to the Market

Early season markets are also good places to get to know new vendors like Caroline from Kitchen Garden Farms who will be at Copley on Tuesdays. We not only added their radishes and asparagus to our shopping bags, we also sampled the Sriracha sauces (regular and habanero) they make with their own peppers. We'll put those on a future shopping list.

Take advantage of these May market days and visit Copley today or Friday. If not Copley, stop by another local market. Here's our List of the Opening Days of Boston area Farmers Markets.

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!

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Words: Penny & Ed Cherubino
Photos: ©2016 Penny & Ed Cherubino except as noted the one of the Copley Square Stillman's stand is by Halley Terry Stillman.

May 17, 2016
Bountiful Selection at Early Season Farmers Markets

These days you'll find much more than seedlings and a few greens at the first farmers markets of the season.

Just look at what we bought on opening day of the Copley Square Farmers Market!

Clockwise we have scallops and shrimp from Red's Best; white rye bread from Iggy's; almond butter from Fastachi; apples from Stillman's Farm; radishes and asparagus from The Kitchen Garden Farm; plus carrots, cucumbers, and greens purchased with our Atlas Farm market share.

We could have bought a lot more but our backpacks were full and we'll be visiting the market again on Friday.

Stillman's Farm stand at the Boston Public Market supplied shoppers with fruit and vegetables over the winter months.

Thanks to Year-Round Markets

Part of the reason we have more early season offerings is the support that shoppers have given to year-round farmers markets and the Boston Public Market.

Having someplace to sell crops has encouraged investments in cold weather farming infrastructures such as hoop houses and greenhouses.

Photo © 2016 by Halley Terry Stillman, used with permission.

Farmers can also store produce under ideal conditions resulting in crisp, crunchy apples like the Honeycrisps we bought from Stillman's Farm or the sweet spring parsnips that inspired Gordon Hamersley's parsnip soup recipe in the Boston Globe this week.

New Additions to the Market

Early season markets are also good places to get to know new vendors like Caroline from Kitchen Garden Farms who will be at Copley on Tuesdays. We not only added their radishes and asparagus to our shopping bags, we also sampled the Sriracha sauces (regular and habanero) they make with their own peppers. We'll put those on a future shopping list.

Take advantage of these May market days and visit Copley today or Friday. If not Copley, stop by another local market. Here's our List of the Opening Days of Boston area Farmers Markets.

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!

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

Details:

Words: Penny & Ed Cherubino
Photos: ©2016 Penny & Ed Cherubino except as noted the one of the Copley Square Stillman's stand is by Halley Terry Stillman.

May 17, 2016
Local, Fresh, Young Ginger Is Back in Season: At the Market Report

Tender, vibrant, local, young ginger from Old Friends Farm in Amherst, MA is back at the Copley Square Farmers Market.

This lovely pile of ginger was photographed at the Atlas Farm stand along St. James Avenue. The Atlas folks bring a few products from their neighboring farm, Old Friends, on Tuesdays and Fridays until Thanksgiving.

What is it about this ginger that makes it worth the price and makes me buy enough to freeze and use during the months when it is not available?

First, there is that love that is part of the sign at the market. I've known farmer Casey Steinberg for years and knowing him, I believe this ginger is grown with love and care. I know it's organic and fresh and grown with as light a footprint as his team can use.

I know that this young ginger is tender and bursting with ginger heat. I don't bother to peel it, no need. I just grab a microplane and grate what I need.

Unlike its supermarket counterpart, this ginger is highly perishable. Old Friends has a page of tips on how to store and use this special ginger product.

Stop by the market and pick up a hand to try this ginger in your favorite stir fry. You won't want to go back to the ordinary. You may even decide to use it in different ways. Then, like me, you'll set aside room in your freezer for a supply of your favorite, local, young, organic ginger.

Ginger Syrup, Too

We told you another aspect of this ginger story in our post: Old Friends Farm Organic Ginger Syrup. While you can make your own version with their ginger, it is so much easier to stock up on a few bottles to get you through the winter.

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

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Words: Penny Cherubino
Photos: ©2014-2015 Penny Cherubino

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September 24, 2015
Local, Fresh, Young Ginger Is Back in Season: At the Market Report

Tender, vibrant, local, young ginger from Old Friends Farm in Amherst, MA is back at the Copley Square Farmers Market.

This lovely pile of ginger was photographed at the Atlas Farm stand along St. James Avenue. The Atlas folks bring a few products from their neighboring farm, Old Friends, on Tuesdays and Fridays until Thanksgiving.

What is it about this ginger that makes it worth the price and makes me buy enough to freeze and use during the months when it is not available?

First, there is that love that is part of the sign at the market. I've known farmer Casey Steinberg for years and knowing him, I believe this ginger is grown with love and care. I know it's organic and fresh and grown with as light a footprint as his team can use.

I know that this young ginger is tender and bursting with ginger heat. I don't bother to peel it, no need. I just grab a microplane and grate what I need.

Unlike its supermarket counterpart, this ginger is highly perishable. Old Friends has a page of tips on how to store and use this special ginger product.

Stop by the market and pick up a hand to try this ginger in your favorite stir fry. You won't want to go back to the ordinary. You may even decide to use it in different ways. Then, like me, you'll set aside room in your freezer for a supply of your favorite, local, young, organic ginger.

Ginger Syrup, Too

We told you another aspect of this ginger story in our post: Old Friends Farm Organic Ginger Syrup. While you can make your own version with their ginger, it is so much easier to stock up on a few bottles to get you through the winter.

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

Details:

Words: Penny Cherubino
Photos: ©2014-2015 Penny Cherubino

Related articles

Thanks to Friends Who Make Marmalade and Share!

Sunday Cat Sophia Says, "Let me in Whee-ooh …"

Champagne Moutard Brut Grande Cuvée, Love at First Sip!

September 24, 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.

Related articles

Champagne Moutard Brut Grande Cuvée, Love at First Sip!

Welcome Luke's Lobster to Boston

Great Restaurant List from Tiny Urban Kitchen: Our Friday Link

Local Corn? Native Corn? To Peel or Not to Peel? and Other Corn Questions

August 19, 2015
At the Market: Local Artichokes from Stillman’s Farm

This week, I could not resist buying a bunch of small artichokes from Stillman’s Farm at the Copley Farmers’ Market.

The first time I heard about the possibility of growing artichokes on local farms was in 2009 when I interviewed John Lee from Allandale Farm for a piece I was preparing for Serious Eats. He was studying and experimenting with an artichoke crop back then.

This season, Stillman’s has had beautiful, little artichokes like these on their stand.

In his book, 50 Foods: The Essentials of Good Taste, 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) …”

These will be supper, as soon as I rummage through the books behind them to decide what prepartion will best highlight the freshness and seasonality of these beauties.

Remember, when you serve artichokes, they contain a chemical that makes wines taste sweeter, so choose a very dry wine to go with them. I’m going to follow one of Behr’s recommendations and serve an unoaked Chardonnay.

Many of our Farmers Markets are open until Thanksgiving so you have a few opportunities to try local artichokes. Here’s a link to the details on which markets are open.

Update 11/05/14: We did a follow up post on these artichokes showing the beautiful interiors during preparation and the folks from Stillman’s answered the Michelle’s question in the comments below in that post.

Here are more of our Local Food/Farmers’ Markets posts.

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Words: Penny Cherubino
Photos: ©2014 Penny Cherubino

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Artichokes Hot and Cold (with a Terrific Cheater Hollandaise)

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October 30, 2014