{"id":2613,"date":"2013-05-23T09:22:00","date_gmt":"2013-05-23T09:22:00","guid":{"rendered":"http:\/\/bostonzest.com\/?p=2613"},"modified":"2013-05-23T09:22:00","modified_gmt":"2013-05-23T09:22:00","slug":"at-the-market-new-location-for-city-hall-market","status":"publish","type":"post","link":"http:\/\/bostonzest.com\/?p=2613","title":{"rendered":"At the Market: New Location for City Hall Market"},"content":{"rendered":"

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The big news this week is the relocation of the City Hall Farmers' Market<\/a> to the Congress Street side of City Hall Plaza. This move is due to the MBTA's renovation of the Government Center Station<\/a> over the next three years.<\/p>\n

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It's also close to the site of the planned permanent public market. Both the City Hall and the Dewey Square farmers' markets are operated by the Boston Public Market Association. While this market may be closer to the Haymarket MBTA station, the vendors here sell local, farm fresh, high quality products and are not associated with that other market known for clearance goods that shows up on weekends.<\/p>\n

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One new addition to both the Monday and Wednesday roster at City Hall is Red's Best<\/a> seafood. Penny had already purchased asparagus from Silverbrook Farm and asked what would be a good match. Not only did she get a recommendation of scallops, but the chef at their stand even gave her a tip for cooking them. <\/p>\n

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Penny prepped the aspargus for oven roasting with a sprinkle of olive oil, salt, pepper, and a chopped shallot, and popped them into a hot oven. While they cooked, she seared the scallops in a very hot pan with just a coating of grapeseed oil. Just before these beauties were done, she added a piece of butter and squeeze of lemon.<\/p>\n

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With some good bread and dessert from Pain D'Avignon<\/a>, we had the perfect farmers' market supper. <\/p>\n

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Monday's stop at City Hall was followed by a Tuesday visit to the market at Copley Square.<\/a> Penny was on the hunt for strawberries from Atlas Farm and didn't want to find them sold out so we arrived just before opening and camped out on a bench near their stand.<\/p>\n

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We weren't the only ones impatient for the 11 a.m. opening call.<\/p>\n

It's interesting to watch the vendors set up their stands. Ann from Crystal Brook Farm<\/a> wheeled her sign and supplies to her spot where she would soon be selling her amazing goat cheese and clever brown bag lunches.<\/p>\n

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

All the items we mentioned above plus:<\/p>\n

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Radishes from Atlas Farms<\/p>\n

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Cucumbers from Foppema's Farm<\/a> \/ Keown Orchards<\/a> \u2013 they also had herb plants, rhubarb, greens, and popcorn on the cob.<\/p>\n

We also saw mushrooms, green garlic, salad mix, lettuce, arugula, lots of annuals, herbs, and vegetable plants.<\/p>\n

Coming Soon!<\/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