Happy Summer!

Well ladies and gents, the 2014 farmers market season is in full swing!  Each week more and more farmers markets are opening up for the summer.  One of my favorite markets, the Waltham Farmers Market opened last weekend in their new location.  I was working in the morning, but I managed to stop by towards the end of the day.  I picked up some chive blossoms, onions, Swiss chard, and green tomatoes.  The green tomatoes were a nice surprise because that is usually something I expect to see in the fall.  It worked out for me because I like to pickle green tomatoes and I am on my last jar of pickles from last season.

Today I went to the Needham Farmers Market, which also has a new location on Great Plain Ave behind Needham Bank.  I was happy to see an abundance of garlic scapes, one of my springtime favorites.  I must have hit the garlic scape jackpot because there were all different flavors (Thai, Russian, Spanish) and 10/$1 at the Neighborhood Farm.  There is also a great farm, MacArthur Farm, which has delicious strawberries.  In fact, I think I associate the Needham Farmers Market with strawberries because I remember those strawberries from last year.  

I came home with a bunch of goodies and promptly began washing and chopping.  I cut up some rhubarb, for the jam I am planning on making this week, some scallions, and the scapes.  I began cutting up my lettuce and what do I find, a gross long creepy crawly bug.  A centipede, I think.  I put on my big girl pants and squashed the bug with a paper towel and threw it outside immediately.  I have really been trying to work on this because I want to volunteer at the farm this summer, so I need to get rid of this fear of bugs.  After all, bugs live in the same place our food grows :)

I saw chive blossoms a couple of weeks ago at the Union Square Farmers Market.  It was the first time I had seen them and wasn't really sure what to do with them, but they stuck with me because they looked so pretty.  When I got home, a simple google search showed me that there are tons of things to do with chive blossoms.  I was fortunate to find these again at the Waltham market, so I could make this simple recipe:

Chive blossoms
White Vinegar

I used a quart canning jar and filled it about halfway with the chive blossoms.  Then I filled the jar with white vinegar.  Store in a cool, dark place (I put mine in the fridge since its been warm out) and let soak about 2 weeks.  Then drain and you will have a chive flavored vinegar to make a vinaigrette!!

  

Livin' La Vida Local

Last weekend was my last weekend of freedom!  School started this week, so it's back to the grind.  I can no longer spend my days contemplating what market to go to or what food truck to hit up.  I decided that I wanted to spend the little free time I have left to do what I like best, livin' local!  On Friday, I switched up my Copley Square routine to check out the Charles Square Farmers Market.  I had a mission in mind with my switch, which was to go to Kimball Farm to buy one of their award winning tomatoes.  It was another beautiful Friday afternoon, perfect for a Peet's iced coffee and a walk around the market.  Vendors included Busa Farms, Flats Mentor, Stillman's, Valicenti Organico, Hi-Rise Bread Co. and Q's Nuts.  So nothing was lacking at this market.  Check out the tomatoes...

Kimball Farm

Busa Farm

The next part of my weekend involved a knife skills class at 51 Lincoln in Newton.  I learned so much from this class and I am hopeful that it will cut down preparation time with cooking.  This class took place in the kitchen, which I thought was so cool to be behind the scenes in a restaurant.  There were so many knifes and other neat tools in the kitchen.  I learned how to chop, dice, julienne, brunoise, and batonnet various vegetables such as celery, carrots, onion, garlic, and oranges.  I also learned about the two most common knives, chefs knife and pairing knife, as well has the importance of keeping these sharp.  I am getting mine sharpened tomorrow and maybe even going knife shopping.  At the end of the class, the teacher made us lunch, which was beef empanadas with a fresh heirloom tomato salad, which were delicious!  51 Lincoln is a restaurant in Newton that features local, organic ingredients when possible.  They have partnered with Allendale Farm and Ward Farm.  They even have a rooftop garden to grow herbs, Swiss chard, kale, tomatoes, habanero, and banana peppers.  Go check them out!!

And lastly, I ended my weekend by going peach and apple picking with the family!  We went to Nashoba Winery in Bolton where there was also a locavores market.  The market was lacking in vegetables, but there were donuts, jewelry, tea, bread, and honey, but also some of my favorites Sweet Lydia's and Cookie Lady Treats.  We got a bottle of Cyser Wine, which is made with apple and honey and the guys got beer.  We sat out and had a picnic before we went picking.  Of course, we ended up getting another bottle of wine to take while we went picking.  This time we went with Marion, a blackberry wine.  I am more of a red wine drinker, but I enjoyed these fruity wines especially because it was a hot, sunny day.  We hit up the peaches first, I was on a mission to make boozy canned peaches out of my Food in Jars cookbook.  Taking a peach off the tree and eating it reminds me of my younger days when my grandfather would pick a peach and give it to me.  They were always super sweet, juicy, and messy.  I took some apples home as well, but no canning for those.  I have enjoyed a fresh, crisp apple everyday this week!

Peach Picking

Locavore Market

I hate to brag, but the hubs surprised me with a food dehydrator and I have a four day weekend!  So be ready for some pics of something dehydrating this weekend!

Needham Farmers Market

I made a visit to the Needham Farmers Market last Sunday.  This is a nice little market in the downtown of Needham.  The vendors seem to change frequently, so be sure to check their calendar before you make a trip.  Last Sunday they had MacAuthurs Farm, Neighborhood Farm, Lilac Hedge Farm, Big Sky Bakery, Foxboro Cheese Co, Nella Pasta, and Susies Bakery.  There was a great selection of vegetables at MacAuthurs Farm and Neighborhood Farm.  I picked up some lettuce, cauliflower, sun gold tomatoes, heirloom tomatoes, and I even found some strawberries!  I have been really into beets lately, so I bought some of those as well.  They taste great roasted and now that it's not so hot, it is not as painful to turn on the oven.  As I was leaving, a band began to play, so this is a nice place to spend a Sunday afternoon.  Needham Farmers Market is open on Sundays from 1-5, 23 Dedham Ave.   

I enjoyed National Farmers Market week by posting a picture of something I made using local ingredients each day.  I had some requests for the recipes I posted.  Since many people may be overwhelmed by the abundance of zucchini in their gardens, I recommend making zucchini pancakes, something I used to eat all the time when I was little.  My grandfather was one of those people overwhelmed by the zucchini in his garden and this was a delicious way to eat zucchini.  Zucchini also tastes great sauteed with a little olive oil, it can be roasted in the oven with other veggies, tossed into soups, made into breads, pickled, and it freezes well too!
How are you going to use up your zucchini?

Zucchini Pancakes:

I choose to make my zucchini pancakes paleo friendly, (minus the parmesan cheese) so I used almond meal instead of bread crumbs, but both are delicious.

1 medium Zucchini
1 egg
1-1 1/2 cup bread crumbs or almond meal
Lots of olive oil
sprinkle of parmesan cheese

Cut up the zucchini into thin slices.  In a bowl, whisk the egg and place bread crumbs on a plate.  Heat up about 3 tbsp of olive oil in a pan on medium-high heat.  One at a time, dip the zucchini slices into the egg, then bread crumbs, and place into the hot pan.  When the bread crumbs begin to brown, flip to the other side.  When each side of the zucchini has browned, place on a plate and sprinkle with parmesan cheese.  Repeat this process until the zucchini is gone, continuing to add olive oil to the pan when it gets low.

Timing is Everything - June

Finally, the summer farmers markets are beginning to open!  This first fruit that you will be able to find at the markets now are strawberries.  On Saturday, I bought some strawberries at the Natick Farmers Market.   And be sure to buy lots of them because strawberry season always seems to go by so fast.  Strawberries are best eaten right out of hand!  Nothing beats a fresh strawberry!  You can also use strawberries in salads, jams, and desserts.  The best way to preserve strawberries is to freeze them.  Hull the strawberries and lay them on a baking sheet and put in the freezer overnight.  Then pop them into a freezer bag and freeze up to six months.  Its a great way to enjoy strawberries beyond the month of June.

The Federation of Massachusetts Farmers Markets  has the strawberry dessert festival going on now through July 7.  Local restaurants will be preparing a special strawberry dessert and part of the proceeds will go to support Massachusetts farmers markets.  Check out the website for participating restaurants.
 
http://www.massfarmersmarkets.org/?ShowPage=FMFMCUSTOM2.aspx

Other in season fruits and veggies that you will find at the farmers market now include beets, broccoli, cabbage, carrots, corn, lettuce, and kale.  I have also seen radishes, lots of greens, and even some early tomatoes.  Things are starting to look up!

Farmers Market Update:

Allston/Harvard Farmers Market - opens Friday
Arlington Farmers Market - opens Wednesday
Belmont Farmers Market - opens Thursday
Brookline Farmers Market - opens Thursday
Waltham Farmers Market  - opens Saturday

Opening day at the Waltham Farmers Market

Finally, the opening day of the Waltham Farmers Market!  The Waltham Farmers Market was the first farmers market that I have ever been to and has definitely changed my eating habits.  I couldn't believe the difference in the quality of food I was eating on a poor grad students budget.  And you can't beat this place, the location is great and it's on a Saturday morning.  I quickly got into a habit of yoga, coffee, farmers market every Saturday. It is located right in the center of town and there are tons of restaurants and shops to check out.  Here I am six years later still going to this market almost every Saturday.  I check out other markets as well, but this one will always be special to me.

I made sure to clear my morning to get there early.  The market was busy and full of nice strawberries and veggies to buy.  I love Dicks Market Garden because they always have tons of good stuff.  I got some juicy strawberries, cucumbers, lettuce, and a tomato.  And because I bought the cucumbers and lettuce, I got to choose another green for only a dollar.  I tried a nice leafy green called tot soi, which is similar to spinach.  It was really delicious and I have been sauteing it with some onion and putting it in my eggs each morning.  I also checked out a new vendor from Littleton MA called Spring Brook Farm.  They were a bit pricey for me, but I bought some garlic scapes and asparagus.    Another vendor that I love is Roma's Bakery.  They make these pies, not only with fruit, but veggies too.  They are 2/$10, so I bought spinach and mozzarella and roasted cauliflower and parmesan.  They freeze well too!  I stocked up before the winter to keep in my freezer for a quick bite.  While I was there I overheard a costumer saying that he still had some of his "stash" from the fall.  I guess I am not the only one that stocks up!

Another new vendor that I am super excited about is Soluna Garden Farm, which carries herbs and spices.  They will be coming every week starting June 22.  I have bought their rubs and spices and have been very happy with what I bought.  I have tried the rubs on steak, chicken, and salmon and it has given my meals a nice tang.  They have a one acre farm in Winchester MA and do not use any chemical, pesticides, or preservatives.

At lastly, there is a new food truck that I am looking forward to trying called Kefi's Kitchen.  They use local ingredients when possible and make items from scratch.  I can't wait to try to grilled cheese throw down!

Check out the Waltham Farmers Market on Saturdays from 9:30-2 on the corner of Main and Moody Street!  I hope you like it as much as I do!


  

Copley Square Farmers Market

I spent my last weekday of summer at the Copley Square Farmers Market.  When I initially drove by the market, I thought, this isn't that big, and then I drove around to find parking and saw how big this market actually is.  The vendors wrap around the park with all sorts of goodies to find.  I think I may have walked around the park about three times before I stopped to buy anything.  And then I walked around again to find a good photo op to capture this most beautiful day.

Okay, let's get into vendors.  What did this farmers market have?  Everything.  Altas farm, Dicks Market Garden, Fiore Di Nonni, Iggys Bread, Seta's Mediterranean Food, Sienna farms, and many many more.  I went to the Friday market, but there are also vendors that come on Tuesdays.  My first stop was to Atlas farms.  This is a certified organic farm with plenty of tomatoes.  Look how beautiful these tomatoes are.

I bought some tomatoes and some hot peppers.  My weekend projects were to make pickled hot peppers and tomato jam.  My second stop was to Sienna farms.  Everything here is so pretty you don't want to touch it, but the farmers are very friendly and tell you to touch everything.  The woman I talked to is an artist in addition to her work at the farm. Part of her job at the farm is to set up all of the fruits and vegetables in the stand.  This is also a certified organic farm and has a year round farm store on Waltham Street in Boston.

For all the Bruins fans out there, you will enjoy this next part of my shopping experience.  As I am walking around the market, I find myself stop in my tracks and think to myself, that man looks like Andrew Ference.  I quickly move to look at some flowers, but really I am trying to get a closer look to make a confirmation and it definitely was!  Who else would have a 2011 Bruins tattoo on their arm, right?  Since he was with his wife and two children, I did not bother him, but you know I was calling and texting my husband and my dad right after.

After all that excitement, I went to one last vendor, Silverbrook Farm because I knew that my friend has a farm share from that farm. They had beautiful bouquets of flowers for only five dollars.  The tricky part was picking one out because they were so pretty.  So I decided to go with my favorite color, pink.

The Copley Square Farmers Market is open on Tuesdays and Fridays from 11-6 through November 20.  This was one of the largest markets I have been to and I highly recommend you stop there should you get the chance.  And go hungry!  There are sandwiches and pastries too!

Check out these gorgeous goodies!

Recipe of the week:  This recipe was the winner in Edible Boston Magazine for their 1st Annual Tomato Recipe Contest. You can find this recipe along with other tomato recipes in the Fall 2012 issue.  I thought this was great so I had to post it.  You can pick up a copy of Edible Boston at the Copley Square Farmers Market :)

Serves 1

1 Ripe tomato
Salt

Bite into tomato and sprinkle with salt.  Repeat until tomato has disappeared.

Chelmsford Farmers Market

Last Thursday, I visited the Chelmsford Farmers Market!  This was not a planned visit.  I went to Long Sands Beach in York Maine and was driving to work in the afternoon and saw all these tents in the common.  I pulled over to see what it was and it was a farmers market!  Since I was early for work and it was the most beautiful afternoon, I stopped by to pick up an iced coffee and some raspberries and sat in the park to finish Catching Fire.

The Chelmsford farmers market had several vendors where you could purchase fruits and veggies such as Parlee Farm, Fox Barn Farm, and Manna Farm.  There were also baked goods, such as bagels and pasta, vegan goodies, and wine from Still River Vineyard.  And you can get an iced coffee or iced tea from Brewed Awakening.  This may not be a market that I would go out of my way for, but it was a good find to kill some time before work.  If you live or work in the Chelmsford area, you can check out the market on Thursdays from 2-6pm on the intersection of route 4 and 110.

Recipe of the week:

Stuffed Peppers
Serves 2

2 large green peppers
1/2 lb ground beef
1 can black beans or you can use rice if you prefer
1/4 cup corn
1 large tomato diced

Preheat oven to 350.  Cook ground beef until brown.  Meanwhile cut off the tops of the peppers and cut out any seeds and put on a baking sheet.  When the beef is cooked add the black beans, corn, and tomatoes to the pan and mix well. Scoop the mixture into the peppers until full.  Bake in the oven for 1 hour.  Top with some cheddar cheese if desired.

Davis Square Farmers Market

My visit this week was to the Davis Square Farmers Market and I have to say this is one of the prettiest farmers market I have been to.  It was set up in a long parking lot and it's two rows of great vendors with beautiful fruits and vegetables this time of year.  I got there right at noon, so everything was just set up and looked perfect!  Some of the larger vendors include Kimballs Fruit Farm, Blue Heron, and Hansons Farm.  There are many vendors for meats, fish, etc. such as Globe Fish Company and Westminster Meats.  For specialty foods there is Seta Mediterranean Foods, Hi rise Bread Company, and Danish Pastry House.  If you want to pick up a bottle of wine, you can go to Wesport Rivers Winery and Vineyard.  I recommend the Rose Pinot Noir.  This market is great for all your weekly shopping in one trip.

To be honest, I bought so much at the Waltham Market over the weekend, I really didn't need much for this market trip, but I have been dying to check out this market.  Since my husband had the day off and there are so many great restaurants in Davis Square, it was easy to convince him to come with.  All I bought this trip was a dozen eggs from Hanson farm.  I love to buy eggs that are all different sizes and colors.  The dozen that I got had a lot of blue eggs, which I love!  And it always freaks my husband out when he makes them because he thinks they have gone bad!

Also, since I over heard my dad saying he was making a trip to Springdell Farm, I had him pick me up some meat while he was there, so I was well stocked this week.  This weeks recipes includes hot sausage from Springdell Farm, along which peppers, onions, and potatoes from Dicks Market Garden.

Davis Square Farmers Market is located at Day and Herbert Street in Somerville and open on Wednesdays from 12-6pm.


Hot sausage with peppers, onion, and potato:

1lb Hot Sausage
1 Green Pepper sliced lengthwise
1 Medium Onion sliced lengthwise
2-3 Red Potatoes

Cut potatoes into small chunks.  Sauté in frying pan with a little bit of olive oil.  When the potatoes are starting to cook, add the peppers and onions.  Cover and let cook.  Meanwhile cook the sausage through and then cut into small chunks.  Mix with onions, peppers, and potatoes.

National Farmers Market Week!

Wow! What a busy week! My goal for national farmers market week was to make a local meal everyday, which I managed to do successfully!  I made a variety of recipes from small snacks to big dinners.  There weren't any hungry people in my house this week.  Although, it's fairly easy to put these meals together with local ingredients, the heat was the most challenging part of my week.  Turning on the oven to make stuffed zucchini was not fun.  But eating it in air conditioning was!  The farmers markets have so many fruits and vegetables available this time of year, it is simple was to make a many meals out of one trip!

The market I made a visit to was the Lexington Farmers Market.  Lexington Farmers Market is located on the corner of Woburn St and Mass Avenue in Lexington on Tuesdays from 2-6:30.  If you are in the Lexington area, this is worth a trip.  When I shop a farmers market, my main focus is the amount of vendors for fruits, vegetables, meat, cheese, and fish.  I also appreciate breads, wine, pasta, chocolates and, ice cream, which are not items on my weekly shopping list, but definitely good to have at a market.  Okay, maybe the wine is the exception to that, but that is a blog post for another day.  I love a good red wine and will be posting about local vs imported wine soon!  If there are vendors with homemade items such as jewelry and handbags that is a bonus too.  Lexington has all of these.

I bought two large tomatoes, two peppers, and one bunch of scallions from Busa Farms, which is located right in Lexington too!  Then I went over to Fiore Di Nonni and bought a small ball of mozzarella, this went well on top of the stuffed zucchini.  And finally my last stop, Samira's Homemade, a delicious vendor to buy Mediterranean food, such as hummus, ful medammas, baba gannough, grape leaves, and pita bread.  They also sell moussaka, which is an eggplant dish, typically prepared with meat, but they make it without.  If you are an eggplant lover, like I am, you will need to try this dish.  The first time I tried it, I immediately called my cousin, also an eggplant lover, told him to cancel his plans because I was coming over with eggplant.  His girlfriend and I sat down and ate the whole thing while he was making dinner.   During this trip, however, I bought the zesty ful medammas, which is similar to hummus, but made with fava beans.  This time of year, I usually live off of hummus and cucumbers, but the ful medammas is a great way to switch things up a bit.  Samira's Homemade is available at many farmers markets in the Boston area, but if you are looking for a one stop shopping trip, check them out at the Lexington Farmers Market.

What farmers market did you go to for National Farmers Market week?

Here is one of the many local recipes I made this week.  If you saw something on Facebook or Twitter that you want to try, leave a comment or send me a message, and I will post the recipe.

Stuffed Zucchini

Check out the huge zucchini my friend gave me from his grandmother's garden!

1 super large zucchini
1 lb ground beef
1 green Pepper diced
1/2 white Onion diced
1 large tomato diced
1/2 can tomato paste
mozzarella cheese
olive oil

Pre-heat oven to 350 and heat up a frying pan on med-high heat.  Cut zucchini in half and then cut into quarters lengthwise.  Scoop out the pulp and brush the skin side with olive oil.  Put the zucchini skin side down on the frying pan for 2 minutes and then set aside in a baking dish.  Then start cooking the ground beef, peppers, and onions.  I cook the ground beef separate from the peppers and onions.  When the peppers and onion are almost cooked, add the diced tomatoes.  Drain the ground beef when it is cooked and add the tomato paste and stir well.  Then add the peppers, onions, and tomatoes and stir well.  Spoon the mixture into the zucchini and bake for 15 minutes.  At 15 minutes, shred some mozzarella cheese on top the of zucchini and bake for another 5 minutes.

FYI  This recipe makes extra stuffing.  I did this on purpose to have for another night for stuffed zucchini or stuffed peppers.  You could also freeze the extra as well.

Thirsty Thursday!

My weekly farmers market visit was to the Brookline Farmers Market!  Typically when I think of Brookline, I think of delicious restaurants, but now I will think awesome farmers market!  There were tons of great vendors and the fruits and vegetables were plentiful.  Dicks Market Garden and Kimball farms were there, two great places to stock up on fruits and veggies, but also there were 4-5 smaller vendors that supplied fruits and veggies such as Stillman's Farm and Flats Mentor Farm.  If you want to get meat there is a choice of River Rock Farm or Smith's Country Cheese, and also Bob's Turkey Farm if you felt like a nice turkey dinner.  If you are thinking some fresh fish for dinner there is Globe Fish Company.  There is goat cheese from Westfield Farm and of course Smith Country Cheese where you can get some gouda, cheddar, or havarti cheese.  And don't forget the gouda spreads!  The bread looked delicious from Clear Flour Bread.  You could easy make a farmers market pizza from visiting this market.

So I can't resist the fresh fruits that are in season this time of year.  I went to Dick's Market Garden to get fresh, ripe white peaches that were just picked in the morning and some fennel.  I'm having girls night at my place tomorrow night and I am hoping to make a fennel salad.  Of course, to feed my friends I will make sure as many ingredients as possible are local.  Then I stopped by Kimballs to get some nice raspberries and some zucchini.

And to finish my market trip, I needed a thirst quencher, so I stopped by Trombettas Ice Cream Truck to get a raspberry lime rickey. If a lime rickey isn't your thing, you could also get a root beer float or some ice cream.

If you live or work in the Brookline area, this is a market you should visit.  This could easily be a weekly shopping trip.  Brookline Farmers Market is located on Centre Street, just off Beacon Street in Coolidge Corner.  It is open on Thursdays from 1:30 - 7:00.  Stop by this Thursday to get everything you need for the weekend!  I might be going back to get some fresh fish for dinner!

Here is the recipe I used for Romaine Fennel Salad for girls night!

1 head romaine lettuce
1 bulb fennel chopped
1/2 red onion
2 tbsp fontina/parmesan/asiago cheese
drizzle of olive oil
drizzle of balsamic vinegar
S&P to taste

Wash and chop lettuce and fennel and finely slice red onion and mix together in a large bowl.  See the you tube video below for how to chop fennel.  Mix cheese in the bowl and drizzle balsamic and olive oil.  Toss to coat well.  Add S&P to taste.

http://www.youtube.com/watch?v=LW0OCAnBYq8

My Summer Tomato

Ah...tomato season is just about here.  My favorite time of year!  Tomatoes have been my favorite fruit since I was about 2 years old.  My Nonno (Grandfather in Italian) had a fantastic garden, which is probably the reason I am so picky about my veggies to this day.  He had me eating salad with him at a young age.  He grew all kinds of veggies in his garden.  I remember red leaf lettuce, cucumber, zucchini, eggplant, peppers, but most of all tomatoes.  I also remember a peach tree and a blueberry bush.  But I will never forget the taste of his garden tomatoes.

I may be too young to remember, but my cousin often reminds me of how my Nonno would start growing his tomatoes indoors in February.  As long as I can remember, my grandparents would be in Florida until May and I would make sure they were home for the summer just before my birthday.  My cousin says that my Nonno would start his tomatoes in February, inside the house using artificial light.  This way we would have tomatoes a little bit earlier than the typical tomato season.

My brother and I would eat dinner with my grandparents every Friday night and often sleepover during the summer.  We would have salad and fish, often, my favorite, scallops.  I remember the plethora of vegetables on the counter and my grandparents chopping and preparing all the vegetables for salads or to cook with.  My favorite salad that I still eat to this day was what I called tomato cucumber salad.  It is a very simple salad, but with fresh tomatoes it tastes great.  My grandparents would peel and chop tomatoes, cucumber, onion, and sprinkle some italian seasoning on top.  Then, mix with some oil and vinegar.  Perfection!

As I grew older and my grandfather passed on, I still enjoyed the taste of tomatoes, but I could never find that taste that I remember from his garden.  I would go to the supermarket and buy all kinds of tomatoes; yellow, green, roma, cherry, grape, vine, hothouse, you name it, I tried it.  But still, none ever compared to my Nonno's tomatoes.  Finally, about five years ago, when I started shopping at my local farmers market I found that taste.  That taste reminds me of my Nonno and puts a smile on my face, that is my summer tomato.

Shortly after that, going to the market became a weekly trip.  Buying in-season fruits and vegetables tasted so much better than what is industrially produced in the supermarket.  However, just a shopping trip wasn't enough for me, I quickly began researching vegetables, how they are grown, when they are in-season, and most recently how to preserve them.  I didn't know that fruits and vegetables do not taste the same when they are not in-season.  Since I have come to this realization, I try to eat most of my fruits and vegetables in season.   I rarely buy one of those perfectly round red things at the supermarket.  I prefer to get tomatoes you see at the farmers market that come in a variety colors and are not all perfectly shaped, some even ugly.  In addition to my research, I read Animal Vegetable Miracle.  I learned so much about growing fruits and vegetables from this book.  If you haven't read it, it is worth it alone just for the seasonal recipes.  This book really speaks to the importance of eating local and the attitude that America has towards food.  Following fellow bloggers have also help me to prepare food that is in season.  And now here I am writing my own blog and sharing my experiences and challenges of trying to eat local year round.
  
In an effort to eat tomatoes in the winter, I had my first canning experience last summer.  My friend and I bought 25 pounds of grape tomatoes.  We canned about 15 pounds and tried other ways of preserving as well.  I tried freezing them whole, as well as, roasting them in the oven and then freezing.  I still have one bag left in the freezer, so it is possible to last the winter, however my husband does not eat tomatoes, so more for me!  We plan on doing this again this year by dedicating a whole weekend to canning tomatoes while they are in season.  Then I can have my summer tomatoes all year long :)  

Here are a few of my favorite summer recipes that I learned from my Nonno and Nonna:

Tomato-cucumber salad

1-2 fresh garden tomatoes peeled and chopped (picked same day is best)
1 small cucumber diced
1/2 small red onion
1tbsp good quality olive oil
1tbsp red vinegar
sprinkle of italian seasoning

mix all vegetables together, mix oil and vinegar and pour over vegetables, top with italian seasoning

Zucchini Pancakes

1 large zucchini sliced
1 egg beaten
1/2 cup bread crumbs
2 tbsp olive oil
parmesan cheese

Heat up a frying pan on medium high heat.  Pour olive oil in the pan.  While that is heating up, dip zucchini slices in the egg and then coat with bread crumbs.  Put in the hot pan and turn when the side is brown.  Repeat until all the zucchini is cooked.  Sprinkle the cooked zucchini with parmesan and enjoy!

Eggplant Parmesan

1 large eggplant sliced into circles
1 egg beaten
1 cup bread crumbs
lots of olive oil
1 can tomato sauce (I used trader joe's marinara sauce and it came out great!)
1 cup mozzarella cheese
Sprinkle of parmesan cheese

Preheat oven on 350.  Slice egg plant into thin slices and sprinkle each slice with salt and drain in a strainer.  Heat a pan with a generous amount of olive oil on medium high heat.  Dip eggplant slices in egg and then coat with bread crumbs.  I prepared several of these before putting them in the pan to keep things going quickly.  When one side has browned, turn onto the next side until brown and then set aside on a plate.  Repeat until all the eggplant is cooked.  Then in a 13x9 baking pan make layers of eggplant slices, sauce, cheese and repeat until the pan is full.  Bake in the oven on 350 for 30 minutes.  When you take it out of the oven, let it cool for a few minutes.  Then cut into squares, sprinkle some parmesan cheese and enjoy!

I made this recipe with my cousin over the weekend and it tasted just like my Nonna's!  We didn't make our own sauce, but it came out great with the trader joe's marinara.  You can also cut the eggplant lengthwise and make an eggplant lasagna.  I wish that I got a picture of this, but I guess I will have to make it again!

When life gives you lemons, make lemonade!

My market visit last week was to the Wayland Summer Farmers Market.  I couldn't wait to get back to this market because I wanted to visit Extra Virgin Foods (the vender).  I purchased a bottle of their olive oil at the Wayland Winter Farmers Market and I have been due for a refill for some time now. I love the taste of this olive oil to use on salads or to make my own salad dressing.   The olive oil has a very light peppery taste that I look for in a good olive oil.  The oil is great for cooking as well, I just prefer that nice taste on my salads.  Extra Virgin Foods also features greek yogurt, sun-dried olives, frozen greek yogurt, and spanakopita.

Other vendors you will find at the Wayland Summer Farmers Market include Brigham Farm, Caledonia Farm, Charlton Orchards, Flor D'italia Pasta & Cheese, Three Oak Farm, and many more.  Charlton Orchards has tons of blueberries and it appeared that some peaches and plums are starting to come out as well.  Oh the many tastes of summer!  I also sampled a sun-dried tomato spreadable cheese from Nobscot Artisan Cheese.  Delicious!  Since it is hot outside and I don't want to turn on my oven, I purchased some mixed greens, arugula, and scallions from Three Oak Farm out of Weston.  I immediately went home and made a fresh salad.  I also bought some breakfast sausage from Caledonia Farm to eat with my eggs in the morning.  On my way out of the market, I bought a lemonade from Hanson Farm.  This was a refreshing treat in a 32oz cup of fresh squeezed lemons, limes and oranges, with your choice of sweetener.  A nice addition was the fresh mint right from their farm.  Since it was a nice, hot summer day, this was my favorite part of the market.
What do you like to drink on a hot summer day?

You can check out the Wayland Summer Farmers Market on Wednesday from 12-5 at Russells Garden Center.

My trip to the market

Made into lunch!

Better Late Than Never!

Happy belated fourth of July!  I visited the Arlington Farmers Market again since they were open on July 4th.  I got some fresh vegetables and fruit for an impromptu gathering at my apartment for food, drinks, and fireworks. This is a great time of year to be shopping at the farmers market because the good fruits and vegetables are starting to come out!  There was zucchini, cucumbers, radishes, tomatoes, onion, nice leafy greens, herbs, raspberries, blueberries and more.  

Since raspberry season seems to be in full force, I bought a 1/2 pint on Saturday, thinking that I'll put them in a salad.  However, as usual, the raspberries did not last past Saturday.  They just tasted so good!  So I bought more on Wednesday in Arlington. Those were safe for my salad.  All week I have been craving a salad with a little sweetness to it.  I took the lettuce that I bought at the Waltham Market and tossed in some raspberries and pecans. Then, I crumbled some maple flavored fromage blanc cheese from the Foxboro Cheese Co. Since I have been reading the new Food In Jars cookbook, I learned that you can make a good dressing with jam.  I had some raspberry jam, which is a local, in the fridge and mixed it with some balsamic vinegar and olive oil. Yum! My goal for the party was to use as many local ingredients as possible. And the outcome was good! I served salsa, which was all local except for the limes. And if you know where to get local limes, let me know, my salsa would be completely local grown! I used canned grape tomatoes, my last jar from last seasons summer canning, onion, garlic, jalapeño, and the juice of one lime. The canned tomatoes make really good salsa and it's so easy. Put them in the food processor and give a quick pulse. For guacamole, I decided to try something different which I had read about in a magazine. I used lemon juice instead of lime juice. And there was not any leftover, so it must have been a good choice. My guacamole consisted of two avocados, garlic, tomatoes, jalapeño, and juice of one lemon. By adding a pitcher of margaritas to the mix, it started to look like a Cinco de Mayo party. What can I say, I love my chips and salsa!

Some other items I served, which I did not make, were some munchies such as olives and cashews and also goat cheese and crackers with tomato jam.  I have to say that I really got into jam last year after taking a canning class and ended up buying a lot of homemade jam at the market to try it out.  Although, I myself did not make this tomato jam, it will be something that I make this year.  I bought it from Bart's Farm last fall at the Waltham Farmers Market.  I saved it for this long because I wasn't really sure what to do with it.  Last week, I decided that I had to use this jam.  I opened it while my husband was making hotdogs.  I hadn't eaten a hotdog in years.  Maybe I've had one at a red sox game, but it's really just not my thing.  I thought that maybe I could eat a hotdog and use the jam in place of ketchup.  Since last week I have had three hotdogs and I think my husband was beginning to worry.  I usually keep a very healthy diet and I don't consider a hotdog to be a part of that.  So, I needed to use up this jam in another way.  Again, my Food in Jars cookbook came to the rescue.  There is a tomato jam recipe in the book and it stated that you could eat it with a stinky cheese.  Since not many people like a stinky cheese, I went to the market to see what I could find that might pair well with a sweet jam. That day that only cheese at the market was gouda from Smith's Country Cheese, which I love, but would not be a good pairing, and goat cheese.  I was ambivalent about the goat cheese, but I took a chance and bought it anyway.  The outcome, no leftovers!  And it is something I would serve again!

Needless to say, everyone was able to watch fireworks from my deck with their bellies full of local food!

Here are the recipes:

 Fresh Greens with Raspberries and Pecans

1 head fresh green lettuce, I suggest red leaf, romaine, or boston
1 1/2 pint of raspberries
1-2 generous handful of pecans
1/2 container of maple flavored fromage blanc from Foxboro Cheese Co.

Dressing
1 Tablespoon Raspberry Jam
2 Tablespoons Balsamic Vinegar
1/3 cup Olive Oil
A pinch of S&P

Whisk together all the ingredients

Fresh Salsa

One can of grape tomatoes (you can also use 10-12 fresh grape tomatoes)
1 small-medium onion diced
1-2 garlic cloves minced
1 jalapeno diced
Juice of 1 lime

Put the tomatoes in a food processor and give a quick pulse.  Put in a bowl and set aside.  Diced onion and jalapeno, mince the garlic, and make sure to wear some gloves while cutting the jalapeno.  Put all the chopped veggies in with the tomatoes and mix well.  Juice the lime and mix in with the salsa.  Stir well and set in the refrigerator for about 20 minutes or longer, if you have the time, to let everything settle in.

Guacamole

2 avocados mashed
1 garlic clove minced
1/4 cup tomatoes diced
1/2 jalapeno diced
Juice of 1 lemon

Cut the avocado in half length wise.  Scoop out the pit and set aside.  Scoop out the flesh of the avocado and put in a mixing bowl.  Mash the avocados with a potato masher until most of the chunks are gone.  I like to have some avocado chunks in my guacamole, so I leave a few chunks in there.  But if you like it smooth, just mix until all the chunks are gone.  Mince the garlic and diced tomatoes and jalapeno.  Mix in with the mashed avocado.  Squeeze the lemon juice into the bowl and mix well.
If you are not serving your guacamole immediately, I put the pits into the guacamole to keep it fresh while it's in the settling in the fridge.