{"id":2504,"date":"2013-06-27T09:22:00","date_gmt":"2013-06-27T09:22:00","guid":{"rendered":"http:\/\/bostonzest.com\/?p=2504"},"modified":"2013-06-27T09:22:00","modified_gmt":"2013-06-27T09:22:00","slug":"at-the-market-old-friends-at-copley-square","status":"publish","type":"post","link":"http:\/\/bostonzest.com\/?p=2504","title":{"rendered":"At The Market: Old Friends at Copley Square"},"content":{"rendered":"

Our once or twice-a-week visits to the Copley Square Farmers' Market<\/a> are a combination of shopping and chatting with old friends. Penny has been shopping at this market for more than twenty years and some of the stands we frequent have been there even longer. During the past few years, Ed has joined this wonderful community.<\/p>\n

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Last week, Ann Starbard of Crystal Brook Farm<\/a> and Penny chatted between customers and caught up on what's been happening in their city and farm lives. Over the years, Ann has added a great selection of flavors to her goat cheese selections. <\/p>\n

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Rather than constantly adding more varieties, she tries to suggest matches with current seasonal products from other farms at the market. Last week, she was suggesting her chive cheese with the strawberries that were adding a deep, red pop to the market tables.<\/p>\n

We love to offer guests her ginger goat cheese with a fruit platter for snacking or dessert. Last weekend, we enjoyed it spread on an Iggy's baguette with a glass of ros\u00e9 wine from the South of France.<\/p>\n

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Ed and Poppy (our Westie puppy) often sit on a bench next to the Cook's Farm and Bakery<\/a> stand while Penny backtracks through the market to purchase what we spotted on our initial walk around. Simeon Cook welcomes us and supplies Ed with the oatmeal raisin cookies that keep his sweet tooth under control. <\/p>\n

This was a much better maple syrup season than last and Cook's has jugs of Grade B syrup<\/a> on the stand. Penny loves the deep, rich flavor of Grade B syrup and it's one of the secrets of her meltingly delicious lamb shanks in chipotle sauce recipe<\/a>.<\/p>\n

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<\/a>The Word from the Farms<\/strong><\/p>\n

Lily Carone from Atlas Farm<\/a> said, "Cukes are not far off – cabbage, carrots, peppers, and eggplant too\u2026" "What few plant starts are still making appearances at market will soon be put to rest – so take this opportunity to plant some basil in a window box – or slip some tomatoes in the ground for a late season treat!"<\/p>\n

Marshall's Farm<\/a> tweeted, "Sweet Peas started last week and hopefully Green Beans are right behind them."<\/p>\n

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In Season, Right Now!<\/strong><\/p>\n

Foppema's Farm<\/a>\/Keown Orchards<\/a> had the first cabbage we've seen this season. Time to make some cole slaw! They also have some of the best tasting honey we've had from any farm. It's our choice for our daily dose of local honey for allergy relief.<\/p>\n

Micro-Greens were at both the Atlas stand from Old Friends Farm and at Silverbook Farm. <\/p>\n

Eggs, meat, and fish are always in-season and available at more markets.<\/p>\n

We also saw: strawberries, tatsoi, cut herbs (cilantro, parsley, basil, and dill), hakurei turnips, fennel, broccoli, mushrooms, garlic scrapes, salad mix, lettuce, arugula, radishes, beets, scallions, kolrabi, rhubarb, bok choi, chard, small onions with green tops, snap peas, sweet peas, herbs, hot house tomatoes, and honey. <\/p>\n

Get Some Before It's Gone!<\/strong><\/p>\n

Strawberries! Enjoy them now. Some farms lost a portion of their crops due to the rain in June. <\/p>\n

Coming Soon!<\/strong><\/p>\n

Blueberries and early raspberries \u2013 Barbara Hamilton from Hamilton Orchards<\/a> hopes to have ripe berries around the Fourth of July. <\/p>\n

Follow all our Local Food\/Farmers' Markets<\/a> and At The Market<\/a> reports:<\/strong><\/p>\n

We heard talk about some early hothouse tomatoes. Curtis Stillman said Stillman's Farm would soon have kale and their first peas.<\/p>\n

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