Medford Farmers Market

Piantedosi Baking Company
Sarah Clark Designs

Spring Brook Farms
Sweet Lolo's

The Enchanted Cottage
The Energized Body

Newsletter for July 21st

2011-07-20T17:40:00.000-04:00

Thank you for your patience while the Medford Farmers Market "shouts from the rooftops" about how we can now accept EBT/SNAP at the market. I'll say no more if you promise to read the last email from us!

Fruitfully yours,

The Board of Directors of the Medford Farmers Market

Susan Fairchild, President

Michael Quinn, Treasurer

Heather S. Hannon, Clerk

Syrah McGivern

Marc Gurton

Let Us Entertain You This week's entertainment and events

If you missed it last week, free chair massages are back again from local bodyworker Don Cox. Don is an Asian Bodywork therapist specializing in shiatsu, acupressure and reiki, and will have his chair at the market from 3 to 5pm.

This week we'd like to welcome Ezra Morrison and Vivian Montgomery to our Medford Farmers Market Stage. Ezra is a jazz and klezmer clarinet, and a wild-minded teenage improviser who plays in jams, public spaces, and for events around Boston. Vivian plays accordion (and Ezra's mom), is known nationally as an early keyboardist (harpsichord and fortepiano) but feeds her soul with the swell of bellows on Eastern European, Jewish, and Celtic music.

If you'd like to sing, dance, lead an activity, or otherwise capture the spotlight at our market, send us an email.

News Bites

by Meghan VanStry and Isabelle Thibault

Ever wonder what whole grain actually means? Does it mean healthier? More nutritious? More fiber? Carbs? Calories? Whole grain actually means what is sounds like, a grain that is whole! Grains are born with three parts: the bran, the germ and the endosperm. A grain that still has these three parts when you eat it is considered a whole grain! The bran contains important antioxidants, vitamin B, and fiber. The germ contains necessary proteins, mineral and healthy fats. The endosperm, the largest part of a grain, contains carbohydrates and proteins. All of these are important in a well-balanced diet, so try to get as much whole grain as possible. Even if you eat products that are cracked, split, or ground they can be considered whole grains as long as the proportions of the three parts are still intact. Try eating whole grain products such as bread, rice, pasta and cereal!

Notes from the Market Manager A weekly rundown of your farmers market

Brigham Farm's Market stand

This week is threatening to be a scorcher, but we've got all sorts of delicious fruits and veggies available that will help to keep you cool. I've been digging Mark Bittman's popsicle matrix and have made some of my own delicious market-inspired pops. If that isn't enough for you, we've got two places you can buy iced coffee and one where you can buy ice cream sandwiches and chilled kombucha!

This week's market has 17 vendors. In addition to the treats above you can expect to find tomatoes, lettuce, kale, radishes, carrots, beets, rhubarb, honey, and an array of baked goods. For those of you that purchased goods from The Energized Body during the first week of the market, you'll be pleased to know that she's back this week! For a complete list of this week's vendors, check out our website.

Bruschetta A great no-heat-needed recipe to keep you cool as a cuke.

This is a great way to get in some of your whole grains and make use of those heirloom tomatoes you just bought!

1 loaf of whole wheat bread

2 cloves of garlic

1 tbs olive oil

3 or 4 large ripe tomatoes

6-10 basil leaves

salt and pepper to taste

1/4 cup olive oil

1. Preheat oven to 450 degrees.

2. Dice tomatoes, chop garlic and basil. Combine with olive oil, season with salt ab pepper and set aside.

3. Slice bread, and coat one side with olive oil. Toast for 5 or 6 minutes until it is golden brown and toasty.

4. Spoon generous helpings of the tomato mixture on to the bread and serve.

Get creative with your tomato toping! Add cheese to make it more of a pizza, or pine nuts to make it more of a pesto. With good ingredients (like you'll find at your Medford Farmers Market) its hard to go wrong!

July 14th Vendors

2011-07-14T12:54:00.000-04:00

We'd like to welcome Usborne Books and More this week! They will be joining us and displaying an array of educational books and children's activities. And welcome back to Austin Bros Farm, who were absent last week but are back and again to sell grass-fed beef and other meats.

Karol Peralta Jewelers

Piantedosi Baking Company

The Enchanted Cottage

Usborne Books and More

When Pigs Fly

July 14th Newsletter

2011-07-13T13:29:00.002-04:00

What a fantastic turnout at last week's market for the Bike Fest! We had a great time and the connections that were made were unforgettable! We have so many great Thursdays lined up, so please keep an eye on the website calendar for upcoming events!

We are very appreciative of our shoppers and supporters, the list of whom grows every week. Yesterday I got an email from a 7th grader asking if she could volunteer at the market! Yes! Our cadre of volunteers is growing, and their work will help to make a better market for Medford. Thank you! And there are plenty more opportunities for volunteer hands, so if you have a lot of time, only a few hours or anything in between, please let us know if you'd like to help.

Fruitfully yours,

The Board of Directors of the Medford Farmers Market

Susan Fairchild, President

Michael Quinn, Treasurer

Heather S. Hannon, Clerk

Syrah McGivern

Marc Gurton

Let Us Entertain You This week's entertainment and events

Are you feeling a little stressed at work? Or maybe you've been spending your summer outdoors and your muscles are starting to fight back? Either way, you're going to want to come down for a free chair massage from local massage therapist, Don Cox. Don is an Asian Bodywork therapist specializing in shiatsu, acupressure and reiki, and will have his chair at the market from 3 to 5pm.

This week we'd like to welcome back singer/songwriter Carrie Cheron! Carrie graced us with her vocal stylings a few weeks ago and we are excited to have her back this week. Come listen to her amazing voice as you cruise around the vegetables and baked goods! You can also check out her tunes on her website. Carrie begins her set at 5pm.

If you'd like to sing, dance, lead an activity, or otherwise capture the spotlight at our market, send us an email.

Community Table

This week we would like to welcome Pets in Need. Pets in Need is a community-based, no-kill animal shelter and adoption agency that brings homes within paw's reach for every adoptable dog and cat. They will have pictures of their adoptable animals at their booth - if you're looking for a dog or cat or just want to hear more about their organization, stop on by!

If you are a part of a Medford based organization and would like to join us at the Community Table, please send an email to medfordfarmersmarket@gmail.com

Notes from the Market Manager A weekly rundown of your farmers market

Red Currants on the vine,
courtesy of wikipedia.

You may have noticed that summer is here. If the heat isn't a dead giveaway, the produce available at the market sure is! Last week I was excited to walk around and see so many summer veggies available including squash, sweet corn and cucumbers. This week we're expecting raspberries, blueberries and currants as well. Some of you seemed confused by the little fruits called currants. Currants, aka gooseberries, come in red, black and white varieties, and are great in jellies and baked goods. I've also enjoyed them as a summer-evening beverage. Check out recipes for a Red Currant Martini or use them in a vodka infusion. For a tasty non-alcoholic drink try this red currant and raspberry cordial.

This week we've got 18 vendors trucking in their goods. In addition to the treats above you can expect to find tomatoes, lettuce, kale, radishes, carrots, beets, rhubarb, honey, grass-fed beef and an array of baked goods. For a complete list of this week's vendors, check out our website.

Cucumber Salad A great no-heat-needed recipe to keep you cool as a cuke.

This recipe was inspired by the spread at Clearview Farm. Stop by their stand

Summer squash and cucumbers, for sale at the market!

for many more recipe ideas. Not only do they grow great vegetables, they also love to cook!

1-2 large cucumbers

1 red onion

1 pint cherry tomatoes

1-2 Tbs fresh herbs (dill, basil, chives, mint either alone or in combination)

2 Tbs red wine vinegar

salt and pepper to taste

1. Peel cucumbers, quarter, then slice to 1/4 inch thick pieces. Dice onion, and cut cherry tomatoes in half.

2. Toss with herbs and vinegar.

If you don't have red wine vinegar, try apple cider or a mixture of white and balsamic. For an asian inspired salad, use rice wine vinegar and add about a tsp of minced fresh ginger. There are so many variations on this fresh summer salad you'll have no need to turn the stove on ever again!

July 7th Vendors and Events

2011-07-07T11:50:00.001-04:00

This week we are joined by many regulars and a few newcomers. A big welcome to Culinary Cruisers, a bike-powered vendor that fits with this week's Bike Fest! The rest of our vendors are as follows:

Brigham Farms

Clearview Farms
Culinary Cruisers
Fastachi

Golden Rule Honey
Green City Growers

Heirloom Coffee
Jannabees
Karol Peralta Jewelers

Piantedosi Baking Company
Sarah Clark Designs

Spring Brook Farms

The Enchanted Cottage
When Pigs Fly

This week should be a bike-load of fun! Climate Summer will be visiting Medford and we are lucky enough to be able to introduce them to you at the market on Thursday. In celebration of their efforts on bicycles this summer, we decided to introduce you to some exciting bike people in our community so you could see the wonderful things they are doing, too. If you ride your bike to the market on Thursday, July 7th, stop by the Market Manager's tent to pick up your free reusable shopping bag with the Medford Farmers Market logo on it!

What would the market be without music? It will be powered by...BIKES of

course! Melodeego join us this week to serenade us with their sweet soulful sounds. This performance isn't your usual spectator sport, however. Their amps are pedal-powered, so we need YOU to help keep the music going!

Community Table

This week the Community Table is being staffed by our Bike Fest partner in crime, Green Medford. Green Medford educates the Medford community on our environmental impact, and empowers us to make more sustainable energy, transportation, and food choices. Green Medford has invited a few other bike-related businesses and organizations to join them at the Table:

JRA Cycles (229 Salem St.) will be there to do a 2 point inspection of your bike and has generously donated a full Bike TuneUp (value $65) and a bike helmet ($55) which will be raffled off during the market hours.

Smooth Scooters (30 Harvard Ave.) will be showcasing some of their electric bikes, and might even let you try one out!

DBC City Bike Design

(151 B Pearl St. in Boston) will show off their lovely Dutch-inspired bicycles.

News Bites

By Isabelle Thibault and Meghan VanStry

Do you know what the word organic really means?

Organic food is grown without the use of toxic pesticides and fertilizers. Organic farmers refrain from using antibiotics, synthetic hormones, genetic engineering or the cloning of animals. Buying organic food supports organic farmers in their endeavors to positively impact mother earth. Organic products minimally affect the environment, create richer soil, and reduce waste. Not only do organic farmers create chemical free produce, but their animals also enjoy better living conditions. Much of the produce that you may find at the Farmers Market is not necessarily certified organic, but that does not mean the farmer is not living by organic standards. Be on the lookout for organic food the next time you shop and do not hesitate to ask farmers about how they raise their crops

Kale Chips A healthy alternative to potato chips, and a great fridge-clearing recipe.

1 bunch of kale

Kale from last week's market.

1 tbs olive oil

salt to taste

1. Preheat oven to 350 degrees.

2. Tear or cut kale in to bite-sized pieces, removing stems in the process. Toss with the olive oil, then spread it all out on a baking sheet. Sprinkle with salt.

3. Bake kale for 10 to 15 minutes, until crispy but not burnt.

Try seasoning with apple cider vinegar, garlic, rosemary, or onions. Kale chips make a deliciously salty, crunchy snack. You'll be surprised at how quickly they go!

June 30th Vendors

2011-06-30T13:03:00.000-04:00

Come on down to the market to peruse the goods from 16 different vendors! A big welcome to our new nut vendor, Fastachi!

Austin Bros. Valley Farm

Brigham Farms

ButterGirl Baking Co.

Piantedosi Baking Company

Sarah Clark Designs

Spring Brook Farms

The Enchanted Cottage

When Pigs Fly

Week 3 Newsletter

2011-06-28T22:04:00.001-04:00

Greetings!

The good news: The forecast for Thursday, June 30 promises to be better than last Thursday!

The better news: We are starting to develop a rhythm to the market, and one of the "beats" is this weekly newsletter. Each week we will let you know which community organizations will have a table at the market, who has generously agreed to provide some entertainment at the market, what the vendors expect to bring to the current week's market, a note from Mari and now we have another special section to announce.

The best news: Meghan VanStys and Isabelle Thibault, two rising Juniors from Medford High School, will be contributing an article to the weekly publication. They are Girl Scouts working towards a Gold Award and have volunteered their writing services for both our enjoyment and our education. They have carte blanche on the topics, and we are excited to see what they come up with each week! Thank you, Meghan and Isabelle, and Welcome!

Fruitfully yours,

The Board of Directors of the Medford Farmers Market

Susan Fairchild, President

Michael Quinn, Treasurer

Heather S. Hannon, Clerk

Syrah McGivern

Marc Gurton

Let Us Entertain You This week's entertainment and events

This week we'll be joined by musician Carrie Cheron from 3 to 5pm. Carrie is a singer/songwriter from Somerville and has played in all sorts of venues in the area. Check out her tunes here!

If you'd like to sing, dance, lead an activity, or otherwise capture the spotlight at our market, send us an email.

Community Table

This year, the Market is sponsoring a free table for various community organizations each week at the market. This week the Friends of the Fells will be sharing the community booth with Medford Community Housing. Susan from Medford Community Housing braved the weather last week to talk about her organization and the work that they do - if you missed her you get another chance to learn about all of their amazing work!

If you'd like to join us at the Community Table, please send an email to us at medfordfarmersmarket@gmail.com

Notes from the Market Manager A weekly rundown of your farmers market

Our new market bags!

Some of us are still recovering from a soggy market last week. This week the forecast is
scheduled to be warm and sunny, which means a great day to come down to the market.

This week we've got 17 vendors scheduled to attend, and a lot of our regulars are coming back. You can expect to find tomatoes, lettuce, kale, radishes, carrots, beets, rhubarb, honey, grass-fed beef and an array of treats and baked goods. Unfortunately strawberry season is drawing to a close so we may not see those. Luckily blueberry season is right around the corner!

We also just received a ton of Medford Farmers Market tote bags. Stop by the market manager booth to say hi and check them out!

Rhubarb Compote for Meat

Uncommon use of Rhubarb, adapted from Craigie Street Bistrot

1 cup honey

1 cup sugar

1 whole vanilla bean

1 star anise

1 dried hot chili pepper

4 cups (4-6 stalks) rhubarb, but into 1/2 in. dice

1 cup prunes, cut into 1/4 in.dice

2 Tbsp. grated fresh ginger

juice of 1 lemon

Salt, to taste

1. In a heavy-bottomed saucepan, combine the honey, sugar,vanilla bean, anise and chili pepper. Cook over medium heat, stirring occasionally, for about 5 min. or until the sugar dissolves and the mixture is lightly caramelized and bubbling.

2. Remove the pan from the heat (the sugar is very hot) and carefully stir in the rhubarb, prunes, ginger, and lemon juice. Return the pan to the heat and cook, stirring occasionally, for about 10 min. or until the rhubarb begins to soften. Remove from heat and let the mixture cool. Add salt.

3. Transfer to a covered container and refrigerate. Sere with meat and poultry.

This Week's Vendors

2011-06-23T12:47:00.001-04:00

This week 11 vendors brave the rain to provide us with a bevy of tasty treats and handcrafted goodies. Come join us!

Piantedosi Baking Company

Sarah Clark Designs

Spring Brook Farms