Sweet Corn and Yellow Tomato Gazpacho

This is the time of year that I love best: the air is starting to get crisp but the sun still shines brightly, the corn has all been harvested and covers the farmers market tables, and I can spend an hour looking for the right pumpkin to display by my front door. Summer held on…

Farmers Market Series Part Six: Medfield

The farmers market in Medfield is small, and tucked into the shadow of the First Parish Unitarian Universalist Church on North Street. Tables and tents for the vendors are set up on the lawn: one  table of fresh produce, flowers and food goods, one table of handmade quilts, oven mitts and hot plates, one table…

Zucchini Boats with Summer Corn and Sweet Peppers

Last week at the farm, the words on everyone’s lips were “zucchini boats.” I had never heard of zucchini boats, and, I suppose not to my surprise, each CSA sharer told me a different way to make them. Some were made Italian-style, with tomato sauce and chopped eggplant, some were made with beef and taco…

Farmers Market Series Part Five: Waltham

The Waltham Farmers Market opens at 9:30 am, and within the hour, the parking lot of the Arthur J. Clark Government Center is full of people. Parents, children, friends, residents and dogs eagerly crowd the market, and stand in throngs by crates of purple eggplants and dishes of arroz con pollo. It’s early morning and…

Farmers Market Series Part Four: Newton

The pine branches hang low at Cold Spring Park, and nestled between the trees is the entrance to the Newton Farmers Market. The market has a couple dozen vendors, and I stop at each of the tables. There are long lines at the ice cream booth and at another booth making meat pies, and I stop…

Farmers Market Series Part Three: Framingham

I can see a kettle corn vendor as I drive up to the Framingham farmers market on the Village Green. I love the sweet and salty snack, and I grab a bag to munch on as I tour the market, not yet having had lunch. There are produce vendors on both sides of the sidewalk,…

The Mushroom Farm at Fungi Ally

Four years ago, Willie Crosby sat in his friend’s basement harvesting mushrooms from fruited sawdust logs. In a space that was only 8 x 16 feet, he could inoculate 200 logs per week with mushroom mycelium and bring them to harvest. Willie was a produce farmer but he was inspired to grow mushrooms after reading…

Making Pesto at the Market Test KITCHEN

The word “pesto” comes from an Italian word meaning “to pound, to crush.” This refers to the method of making pesto from crushed basil leaves and crushed garlic cloves. Last Friday in The KITCHEN at the Boston Public Market, Stillman’s Farm set up a test kitchen to try out three different kinds of pesto. Some…