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 visited twice.
The first thing that you need to know about this market is that they have a rotating cast of vendors. I was bummed to learn that the fish vendor hasn’t yet started, but I am promised he will be there starting next week.
Secondly, since it is seedling season, there are mostly small plants for sale. There are two or three vendors that have seedlings for tomato, kale, basil, and lots of others, but in a couple weeks their booths will be selling produce. Today, though, I still found lots of green lettuce, kale, chard, bok choy and cabbage for cooking. Get your plants while the weather is still cool enough for seedlings, and visit in a couple more weeks to start getting lots of fresh produce!
It’s a pretty small market, just the length of the town hall building, and smaller than the winter Natick Farmers Market (where I usually shop). But there were a couple clothing and craft vendors as well as maple syrup, pasta and pickles, so pretty good options considering its size. The Needham Farmers Market is open every Sunday from 12 – 4 pm at Garrity Way by the Town Hall building.
Part Two of our Farmers Market Series will be looking at the new Boston Public Market locations! Opening Day of their third location is Wednesday June 6th, from 11:30 – 6:30 pm in Courthouse Square, Seaport. The Boston Public Market opened a second, seasonal location in Dewey Square last month. It’s open every Tuesday and Thursday from 11:30 – 6:30 pm.
Did anyone else have a crazy busy week like I did? It must be because it’s June! Bring on all the graduations, the weddings, the longer days, and the warmer weather. I’m ready! I’m looking for quick meals so I can spend more time working in my garden and walking my dog. This week, I made pan fried haddock sandwiches with a caprese salad on the side. This meal is really easy and quick since you only have to cook one thing and it takes about 10 minutes! I like to slice my tomato and mozzarella into rounds and make stacks with them, but you could dice everything, drizzle with balsamic, and let it marinate in the fridge for extra flavor.
Pan Fried Haddock Sandwich with a Caprese Salad
Makes 2 servings
Total time: 20 minutes
In My Basket
2 large Tomatoes (from Freitas Farm, Middleboro MA)
1 ball of Mozzarella (from Narragansett Creamery, Providence RI)
1 bunch of fresh Basil (from Natick Community Organic Farm, Natick MA)
1 lb Haddock (from Jordan Brothers Seafood, Brockton MA)
1 tbsp Olive Oil (from Fiore, Bar Harbor ME)
1 tbsp Balsamic Vinegar (from Fiore, Bar Harbor ME)
2 Garlic Dill Pickles (from Everything Jalapeno and Not, Boston MA)
From the Pantry
2 sandwich buns
2 tbsp tartar sauce, or preferred condiment
Salt and pepper, to taste
- Wash and dry fresh produce. Pat the fish dry, then season with salt and pepper to taste. Heat olive oil in a large nonstick skillet over medium heat. Cook fish for five minutes per side, or until it starts to brown and become flaky.
- While the fish cooks, slice tomatoes and mozzarella into circular slices. Tear basil leaves from stem, discard stem. Set aside.
- When the fish is ready, set one sandwich bun on a plate and top with the cooked fish. Spread 1 tbsp tartar sauce on each bun top, then assemble sandwich. Alternating tomato and mozzarella, make a stack on the plates. Top with fresh basil and drizzle with balsamic. Enjoy!
Alice Kathryn Richardson is a new media photojournalist based in Boston, MA. She created The Clean Food Club in 2016, and previously spent two years working on Deserts in the District, a series of short-form documentaries exploring food access and hunger in Washington, DC. She is committed to supporting local and sustainable food businesses by telling their stories with photo and video. Follow her on Twitter @AKR_Pictures.