Farmers Market Series Part Two: Boston Public Market Pop-ups

The Boston Public Market, the largest indoor, year-round farmers market in Boston, opened two new seasonal locations over the last month: one in the Seaport District and one in Dewey Square. The BPM sources exclusively local produce, meat and goods from small businesses around New England, focusing on helping our local communities and economy. The small…

Farmers Market Series Part One: Needham Farmers Market

Farmers Market Series Part One: Needham Farmers Market All during open-air market season, I’ll be visiting different farmers markets in Boston and Metro West (where I live), and reporting back about the vendors, produce, and goods for sale. First up- Needham Farmers Market. Last Sunday was opening day for the Needham Farmers Market, and I’ve…

Asparagus Scallion Risotto

I’m all about keeping meals simple this spring: last week it was simple grilled haddock with rhubarb tomato salsa, and the week before it was over-easy egg sandwiches with spring greens. Making risotto this week was a time commitment, so it’s best to keep the ingredients simple. Asparagus and scallions, two stars of the spring…

A cup of mushroom tea with Liat Racin, founder of Tamim Teas

A bite of ginger, a little nuttiness from the turmeric, and a deep earthiness. That must be the taste of the mushrooms… or maybe that’s still the turmeric. The hot cup of Lion’s Share mushroom tea steams, and makes the room smell of ginger. In Liat Racin’s kitchen in Somerville, the shelves are lined with…

Grilled Haddock with Rhubarb Tomato Salsa

Rhubarb and zucchini are in season! Pleasantly surprised at the Natick Farmers Market yesterday, I bought some of each, and then I sat for 20 minutes trying to think of how to use them both. Rhubarb is usually used in sweet dishes, but it has a nice, naturally tart flavor. I really wanted to spend the…

Open-faced Egg Sandwich with Spring Greens

Spring is finally here! This past weekend, temperatures were in the 70s in Boston. Lawns are looking green and flowers are blooming all over the place. After months of heavy hashes and root vegetables, I wanted to make a light, spring brunch to eat outside in the great weather. These open-faced sandwiches are simple and…

Baked Apples Stuffed with Quinoa, Mushrooms, and Dried Cranberries

A couple of weeks ago I visited Fungi Ally, a local mushroom grower in Western Massachusetts, and I picked up about 3 lbs of assorted mushrooms. That probably sounds excessive, but let me explain. Over the last couple of years that I have been sourcing almost exclusively from farmers markets, I’ve noticed the lack of…

The Vermont Non-GMO Cookbook: a Q&A with the author

New England-native Tracey Medeiros recently published The Vermont Non-GMO Cookbook, the pages of which are filled with recipes using seasonal produce and locally sourced goods. The Clean Food Club interviewed Tracey about her new book and her passion for the New England food system, and we talked about her love of Vermont maple syrup, the admiration she…

Parsnip Potato Scallion Pancakes

Scallions, sometimes called green onions or spring onions, are little onions that haven’t finished growing into large, mature onion bulbs. Scallions are milder in taste than fully grown onions, and they’re just now being harvested. Parsnips, however, are at their end for the year. They grow in late summer/early fall, and many farms overwinter them. While…