Join us Thursday May 9 2013, for the opening of the Wellesley Farmers' Market
The bountiful Wellesley Farmers' Market will open for the second season
on Thursday, May 9th from 2-6 pm in the Whole Foods Market parking lot.
With a new mix of vendors, an on-line ordering system and
delivery options, the Farmers' Market invites you to come enjoy a
variety of just-picked, fresh
fruits and vegetables from our local farmers and award wining and
unique fine food purveyors.
The entire community is especially invited to join in for the
Season Kick-Off Celebration on Thursday, May 16th. There are special
including live music from the Linx Singers at 5 pm.
The Wellesley Farmers' Market is proud to welcome back:
Golden Rule Honey
We are delighted to introduce Wellesley to:
Coutts Specialty Foods
Nobscot Artisan Cheese
On the Edge Knife Sharpening
Guy's Healthy Home Cooking
In Good Taste
Sophia's Greek Pantry
Market goers fond of the incredible flowers from last year can still
get them from Stow Greenhouses on-line, as well as local produce from
Community Organic Farm and healthy delicacies from Healthy Habits
Kitchen. Before market day, on-line vendors will list their freshest
items, so simply sign
up at www.yourfarmstand.com and be sure to pull down the Wellesley Farmers' Market when placing your order. Feel free to
pick up your order at the market before 6 pm or have it delivered for a $5 fee.
Look for market programs and special events designed to engage and delight shoppers of all ages.
Wellesley Farmers' Market aims to support local food growers and
producers; celebrate seasonal, local, sustainably grown foods; serve the
the local food movement; and join Wellesley's sustainability movement.
The Wellesley Farmers' Market is run as a project of the Massachusetts
Horticultural Society, with Town volunteers on the Steering Committee,
thanks to a
generous grant from Wellesley Plaza, managed by Gravestar, Inc. and the
support of Whole Foods Markets.
The Wellesley Farmers' Market brings the Massachusetts Horticultural
Society back to its roots. The Society was founded in 1829 by a group of
who wanted to improve the quality of fruits and vegetables in the
market stalls in Boston.
Wellesley Farmers' Market Volunteer
We are looking for volunteers who are willing to help with our Wellesley
Farmers' Market program. The Wellesley Farmers’ Market is a three
season, centrally located market that brings together diverse local
vendors in a vibrant, outdoor community setting.
There are many areas where help is needed, so please e-mail mail us for more information if you are interested at email@example.com.
Wellesley Farmers' Market
617-933-4916, Cell: 617-680-0012
Garlic Scape is in season.
Thursday, 14 June 2012
One of Lisa Kamer's (from Mass. Hort's Garden to Table program) favorite things to do with garlic scape is to chop them finely and sauté them in a bit of olive oil and sea salt. When they are softened, she adds them to scrambled eggs with a little chopped red pepper. It is one of her most favorite breakfasts! The sweetness of the sautéed scapes with the crunch of the red pepper and eggs is absolutely delicious. She tops the whole thing on a piece of crunchy toasted tuscan bread (or any kind you prefer).
Strawberry Heart Tarts from the Commissary Restaurant in Philadelphia
Wednesday, 30 May 2012
Here is one of our favorites. You don't need to have heart shaped tart shells! You can make these in round tart pans. This is not to much of a challenge for someone who may not be that comfortable with baking. Also, you can use store bought pie crust.
Strawberry Heart Tarts from the Commissary Restaurant in Philadelphia. Chef Steve Poses
1 1/2 cups flour
2 tablespoons sugar
6 tablespoons butter
2 tablespoons vegetable shortening
3 tablespoons cold water
Cream Cheese Filling
8 ounces softened cream cheese
3 tablespoons sugar
1 tablespoon Grand Marnier*
1/2 teaspoon vanilla extract
3 ounces semisweet chocolate, chopped
2 pints of strawberries
1/3 cup sieved or seedless raspberry jam
1 Make the shells: In the bowl of a food processor, combine the flour, sugar, butter, and shortening. Whiz for several seconds until crumbly. Add the water and whiz until the dough forms a ball. Wrap the dough in plastic wrap and let rest at room temperature for 1/2 hour. (It can also be held in the refrigerator for up to 4 days but bring it to room temperature before using.)
2 To roll and bake the shells, preheat the oven to 350°. Bring the dough to a workable temperature and divide into 6 equal portions. On a floured surface, roll each portion of dough into a circle large enough to drape over the back of one of the gelatin molds. Trim off any excess and prick the molded dough several times with a fork. Set the 6 molds dough-side-up on a baking sheet and bake for 15-20 minutes or until pale gold and crisp. Cool the shells completely while still on the molds.
3 Make the filling: In a mixer or food processor, combine all the ingredients until smooth. Refrigerate if not using immediately.
4 Assemble tarts: Fill the tarts as close to serving time as possible. If you are not serving them immediately, do at least keep them well chilled. Remove the shells from their molds and set upright. Melt the chocolate in a small pan over simmering water, then divide it among the 6 shells and spread evenly over the bottom of each. Let the chocolate cool 10 minutes before filling. Divide the cream cheese filling among the 6 shells. Stem the strawberries and toss gently with the jam to coat. Top each tart with 5-8 berries (depending on their size) stem-end-down.
Yield 6 individual heart-shaped tarts
* Grand Marnier is a pricey item to buy just for Heart Tarts. It's the best, but you may substitute other sweet orange-accented liqueurs such as Cointreau or Triple Sec.
Thursday, 24 May 2012
Here is a delicious, simple appetizer that could be topped off with shrimp, chicken or any other type of protein.
Cut into squares: slices of sturdy bread. Brush with olive oil and rub with a clove of garlic. Then grill or broil until light brown.
The Spread: In a food processor or blender, combine til smooth:
A handful of arugula or wild arugula
Salt and Pepper
2 small garlic cloves
1/4 cup toasted pine nuts or walnuts
1/4 cup olive oil
Blend together to make a thick paste. Add:
1/2 cup parmesan cheese
Top the bruschetta.
- Thanks to Lisa Kamer and her neighbor!
Warner Farm is bringing strawberries and chive blossoms (with recipes!)
Thursday, 17 May 2012
Recipes fresh from the Farmers' Market
Thursday, 17 May 2012
Roast Turnips with Maple Syrup and Cardamom**
Adapted from Fine Cooking Magazine
3-1/2 pounds purple-top turnips, peeled and cut into ¾ inch dice
3 tablespoons vegetable oil
1 oz unsalted butter
3 tablespoons pure maple syrup
¼ teaspoon pure vanilla extract
Generous pinch of crushed red pepper flakes
¼ teaspoon coriander
¼ teaspoon ground cardamom
1 teaspoon fresh lemon juice
1 tablespoon finely chopped fresh cilantro or a mix of fresh parsley with mint
Position racks in the top and bottom thirds of the oven and heat to 475 degrees. Line two baking sheets with foil. In a mixing bowl combine the turnips, oil and 1-1/2 teaspoons of salt. Toss to coat well. Divide the turnips between the two pans and spread evenly in one layer. Roast for 20 minutes. With a large spatula flip the turnips, swap the positions of the pans and roast until tender and nicely browned, about another 20 minutes.
Meanwhile, melt the butter in a small saucepan over low heat. Whisk in the maple syrup, vanilla and red pepper flakes, then the coriander and cardamom, until the sauce is heated, about a minute. Remove from heat.
Transfer your turnips to a large mixing bowl. Gently reheat the sauce if necessary and stir in the lemon juice. Toss your sauce with the turnips. Add half of the herbs you are using and salt to taste. Transfer to a warm baking dish and garnish with the remaining herb mixture.
You could make this one day in advance. To reheat, put the dressed turnips (without the herbs!) into a large nonstick skillet and cover. Heat gently over medium-low heat until warmed through. Add your fresh herbs and season to taste with salt just before serving.
** For those who prefer a milder flavor, substitute nutmeg for the cardamom