Tag: peppers

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?"

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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
At the Market: Flowers, Too!

You see many customers at area farmers' markets carrying bouquets of flowers in addition to their food purchases. This mixed bouquet above is from Atlas Farm at the Copley Square Farmers' Market.

My friend Liz raves about the lilies and other flowers she buys from Stow Greenhouses.

And, it's worth a trip to the Newton market for the wonderful arrangements from Old Friends Farm.

The Word from the Farms & Market Managers

Lily Carone from Atlas Farm says, "… we have River Valley Farm Blueberries – a rain loving crop which are so plump and sweet this summer, it almost makes us pause in cursing the weather…"

Louisa Denison, Manager of the Harvard University Farmers' Markets, sent out a recipe for Blueberry Lemonade.

From Jan at Warren Farm & Sugarhouse

Blueberry Lemonade
1/3 cup fresh lemon juice (about 4 small lemons)
2 cups water
*2 cups fresh blueberries
*1/2 cup maple syrup
Garnish: lemon slices
Process first 4 ingredients in a blender until smooth, stopping to scrape down sides. Pour through a wire-mesh strainer into a pitcher, discarding solids. Serve over ice, and garnish, if desired. Yield: 5 cups

In Season, Right Now!

Blueberries, gooseberries, raspberries, cherries, new potatoes.

Lily from Atlas said, "This week, we added white sweet spanish onions and eggplant to our harvest list….and peppers are not far behind. Our own raspberry crop on our new land in South Deerfield is full of flavorful bright berries too…leaving little to be desired."

Looking Forward!

The crew from Old Friends Farm sent a message to their ginger fans. "Our ginger crop (bless it's little rhyzomial heart) is the weediest we have seen in years – it's actually quite embarrassing. You would think we would have it down by now… We just finished weeding it, and its already time to start at the beginning again." This ginger should show up in September.

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.

July 18, 2013
At the Market: Flowers, Too!

You see many customers at area farmers' markets carrying bouquets of flowers in addition to their food purchases. This mixed bouquet above is from Atlas Farm at the Copley Square Farmers' Market.

My friend Liz raves about the lilies and other flowers she buys from Stow Greenhouses.

And, it's worth a trip to the Newton market for the wonderful arrangements from Old Friends Farm.

The Word from the Farms & Market Managers

Lily Carone from Atlas Farm says, "… we have River Valley Farm Blueberries – a rain loving crop which are so plump and sweet this summer, it almost makes us pause in cursing the weather…"

Louisa Denison, Manager of the Harvard University Farmers' Markets, sent out a recipe for Blueberry Lemonade.

From Jan at Warren Farm & Sugarhouse

Blueberry Lemonade
1/3 cup fresh lemon juice (about 4 small lemons)
2 cups water
*2 cups fresh blueberries
*1/2 cup maple syrup
Garnish: lemon slices
Process first 4 ingredients in a blender until smooth, stopping to scrape down sides. Pour through a wire-mesh strainer into a pitcher, discarding solids. Serve over ice, and garnish, if desired. Yield: 5 cups

In Season, Right Now!

Blueberries, gooseberries, raspberries, cherries, new potatoes.

Lily from Atlas said, "This week, we added white sweet spanish onions and eggplant to our harvest list….and peppers are not far behind. Our own raspberry crop on our new land in South Deerfield is full of flavorful bright berries too…leaving little to be desired."

Looking Forward!

The crew from Old Friends Farm sent a message to their ginger fans. "Our ginger crop (bless it's little rhyzomial heart) is the weediest we have seen in years – it's actually quite embarrassing. You would think we would have it down by now… We just finished weeding it, and its already time to start at the beginning again." This ginger should show up in September.

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 18, 2013
At the Market: Flowers, Too!

You see many customers at area farmers' markets carrying bouquets of flowers in addition to their food purchases. This mixed bouquet above is from Atlas Farm at the Copley Square Farmers' Market.

My friend Liz raves about the lilies and other flowers she buys from Stow Greenhouses.

And, it's worth a trip to the Newton market for the wonderful arrangements from Old Friends Farm.

The Word from the Farms & Market Managers

Lily Carone from Atlas Farm says, "… we have River Valley Farm Blueberries – a rain loving crop which are so plump and sweet this summer, it almost makes us pause in cursing the weather…"

Louisa Denison, Manager of the Harvard University Farmers' Markets, sent out a recipe for Blueberry Lemonade.

From Jan at Warren Farm & Sugarhouse

Blueberry Lemonade
1/3 cup fresh lemon juice (about 4 small lemons)
2 cups water
*2 cups fresh blueberries
*1/2 cup maple syrup
Garnish: lemon slices
Process first 4 ingredients in a blender until smooth, stopping to scrape down sides. Pour through a wire-mesh strainer into a pitcher, discarding solids. Serve over ice, and garnish, if desired. Yield: 5 cups

In Season, Right Now!

Blueberries, gooseberries, raspberries, cherries, new potatoes.

Lily from Atlas said, "This week, we added white sweet spanish onions and eggplant to our harvest list….and peppers are not far behind. Our own raspberry crop on our new land in South Deerfield is full of flavorful bright berries too…leaving little to be desired."

Looking Forward!

The crew from Old Friends Farm sent a message to their ginger fans. "Our ginger crop (bless it's little rhyzomial heart) is the weediest we have seen in years – it's actually quite embarrassing. You would think we would have it down by now… We just finished weeding it, and its already time to start at the beginning again." This ginger should show up in September.

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 18, 2013
Those Yummy Peppers Are Back…

Last year, we told you all about the Yummy Yellow peppers we found at the Atlas Farm stand at the Copley Square Farmers' Market. Yes, they are really called Yummy.

They're back and we recommend you pick some up and have them on hand to make a quick and delicious supper.

We sliced them, sauted them with some onion, and cracked a few eggs into the mix for a meal.

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
Photos: © 2012 Penny Cheubino

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

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Simple Tomato Cucumber Salad

Newbury Street 60% Off… the Sidewalk?

September 6, 2012
Those Yummy Peppers Are Back…

Last year, we told you all about the Yummy Yellow peppers we found at the Atlas Farm stand at the Copley Square Farmers' Market. Yes, they are really called Yummy.

They're back and we recommend you pick some up and have them on hand to make a quick and delicious supper.

We sliced them, sauted them with some onion, and cracked a few eggs into the mix for a meal.

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
Photos: © 2012 Penny Cheubino

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

Framing the Square

Simple Tomato Cucumber Salad

Newbury Street 60% Off… the Sidewalk?

September 6, 2012
Those Yummy Peppers Are Back…

Last year, we told you all about the Yummy Yellow peppers we found at the Atlas Farm stand at the Copley Square Farmers' Market. Yes, they are really called Yummy.

They're back and we recommend you pick some up and have them on hand to make a quick and delicious supper.

We sliced them, sauted them with some onion, and cracked a few eggs into the mix for a meal.

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
Photos: © 2012 Penny Cheubino

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

Framing the Square

Simple Tomato Cucumber Salad

Newbury Street 60% Off… the Sidewalk?

September 6, 2012
Trade, Our First Look & Listen
A mid-day meeting in the building next door gave us the opportunity to try Trade on Atlantic Avenue at an off hour, when we hoped the sound level would allow conversation.

Flatbread with lamb sausage with eggplant, Manchego, peppers, and garlic yogurt

Every report we had heard on this new venture for long-time Boston Chef Jodie Adams had been filled with warnings about the noise level. A deal-breaker for us. But, we had also heard that the small plates and flatbreads were worth a try.

Pomegranate glazed eggplant with capers, olives and pine nuts

Our post-lunch, pre-dinner meal was delicious. We followed the recommendations of the crew over at Chowhound, and especially outstanding food scout MC Slim JB, and ordered the eggplant small plate and the lamb flatbread. Both were outstanding with deep, rich flavor profiles. We both love sheep's milk cheese and were happy with the flavor the Manchego lent to the flatbread.

Head-on shrimp with piri piri sauce.

We went off on our own to add the head-on shrimp that were new to the menu, according to our server. Penny loves head-on shrimp. In this case, the sauce overwhelmed the shrimp. It was a good sauce but didn't allow the shrimp to shine.
(Click a thumbnail above to see other views of Trade.)

As you can see, we had the place pretty much to ourselves. But, even with an empty room, the music was not to our taste and didn't add a positive note to our meal. But, we could converse easily.

Will we return? We may, when we happen to be in this part of town, about this time of day. There were more items on the menu we wanted to try. And, if we stop and just have one or two small plates and a glass of wine, we can be gone before the whiny vocals drive us to the street.

Hey Trade, how about a quiet night once in a while with some soft instrumental jazz? It could open up a whole new group of customers for this (and other) loud restaurants.

Related Posts: More Food & Drink from BostonZest

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Details:
Words: Penny & Ed Cherubino
Photography: © 2012 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 a great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you.
April 9, 2012