{"id":2598,"date":"2013-05-29T09:22:00","date_gmt":"2013-05-29T09:22:00","guid":{"rendered":"http:\/\/bostonzest.com\/?p=2598"},"modified":"2013-05-29T09:22:00","modified_gmt":"2013-05-29T09:22:00","slug":"at-the-market-a-visit-to-the-prudential-center-farmers-market","status":"publish","type":"post","link":"http:\/\/bostonzest.com\/?p=2598","title":{"rendered":"At the Market: a Visit to the Prudential Center Farmers’ Market"},"content":{"rendered":"

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One of our walks this week took us to the Prudential Center where we picked up a few items for our supper from the specialty food vendors. The Prudential Center Farmers' Market<\/a> is open on the Bolyston Street side of the complex from 11 am to 6 pm each Thursday. <\/p>\n

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We'd been missing the pretzels, and pretzel rolls from swissb\u00e4kers<\/a>. We know they have a new shop on Western Avenue in Allston, but we haven't made it there yet! We'll add it to one of our Watertown runs. For now, it's great to have them back in the city at the Prudential and Dewey Square markets.<\/p>\n

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We enjoyed our pretzels with cheese and zingy pepper jelly from Stir It Up.<\/a> We took our cue from the sample they were offering and their famous savory cheesecake torte baked with a glaze of their pepper jelly (below). Think about picking up one of these the next time you need party food. <\/p>\n

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In addition to chilled goat cheese with a dollop of "sweet heat" (as they call it), we also warmed some brie and spread the lime pepper jelly on that. It was a big hit!<\/p>\n

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This market will be another source for fresh-from-the-boat fish this summer with Cape Cod Fish Share<\/a> on hand.<\/p>\n

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While we do occasionally visit the Coolidge Corner shop for a When Pigs Fly<\/a> bread fix, it's good to have them back in the neighborhood on Thursdays!<\/p>\n

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We also stopped by the Copley Square Farmers' Market on Friday and picked a great dinner from the vendors there including a fine fillet from Red's Best<\/a> seafood. Looks like it will be a summer of healthy eating! <\/p>\n

A special thank you to Dave Gilson from The Herb Lyceum<\/a> for bringing some chervil clippings to town to share with cooks like Penny. She sprinked rouchly chopped chervil leaves on that moist flakey fish before serving it. Perfect! <\/p>\n

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

We also saw: mushrooms, swiss chard, spinach, green garlic, salad mix, lettuce, arugula, lots of annuals, herbs, and vegetable plants, hot house tomatoes, scallions, and cucumbers.<\/p>\n

Enjoy now before it's gone!<\/strong><\/p>\n

Asparagus and early hoop house strawberries. <\/p>\n

Follow all our Local Food\/Farmers' Market<\/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

What's on your Food Lover's Shopping List? Shop Amazon for all your kitchen & dining needs<\/a> and support this site!<\/em><\/span><\/p>\n