Normally, I’m skeptical of farmers’ markets. True, they are local and sustainable and organic, but they can also be extremely expensive. Last summer I spent $40 on a bag of gorgeous produce only to use it all in one meal. But this is Massachusetts Farmers’ Market Week, so I decided to take a lunchtime bike ride to BU’s on-campus farmers’ market, in hopes of procuring peaches for some ice cream action this weekend.
I had the most lovely visit with the folks from Wards Berry Farm in Sharon. And I scored. Big time. For $6, I biked away with gorgeous tomatoes, peaches and garlic:
The kind gentleman running the stand noticed my means of transport and noted that the farm is only three miles from the commuter train. A weekend visit to the farm may be in the future…
I’ll get at least two meals out of these tomatoes:
Like I’ve said, stock a good pantry, and you’re good to go. Tonight I made an easy pasta with the fresh tomatoes and garlic, then tossed in some artichoke hearts and olives.
(The husband, who normally hates tomatoes of the grape or cherry varieties, snarfed up dinner so fast that I didn’t get a chance to photograph it.)
I also set some chickpeas up to soak overnight for a quinoa, chickpea and tomato salad for Shabbos dinner tomorrow night.
Friday is my neighborhood farmers’ market. I’m definitely biking by on my way home to see if I can get some fresh basil for my basil-peach ice cream. My plant’s on its last leaves at this point in the summer.
Come back this weekend for the recap on deliciousness.
This buffet sounds delicious and quite affordable:
Smart Peoples’ Lounge
Monday August 23
6 to 10
Bring your eyes ears hearts minds tongues teeth …the whole alimentary canal .. feet tushes
Featuring art works by Sylvain Malfroy-Camine
$10 includes buffet of seasonal foods from independent local farms
Pizza with Chestnut Farms goat, paprika-Aleppo harissa and Naragansett feta
White pizza with fresh mozzarella, and pesto with Grateful Farm basil
Kimball Farm heirloom tomatoes
Adobo seasoned Kimball Farm corn
Braised Chestnut Farms pork belly with spicy kim chi of wild fermented Dick’s Farmstand cabbages
House made pickles
Flats Mentor Farm pea tendrils with Kimball Farm radishes
Mac and cheese with Smith Farm raw milk 2-year aged gouda, 4-year aged cheddar, onions and pimenton
Cold brewed iced tea
Cold brewed iced coffee
Please RSVP to Debbie 781 648 2800
Prose 352A Massachusetts Avenue Arlington, MA 02474 781 648 2800 email@example.com
Yes, this auction is supposed to raise awareness of our hardworking farmers and the wonderful world of veggies out there. And, the proceeds are to help local farmers and food pantries. Still, it does leave me feeling a little queasy inside. Seriously, did a group of wealthy foodies sit in a room and say, “now that anyone can have fresh veggies, what can we do with our money to still feel special?” Maybe that’s just me being cynical, although I was reminded of Jane Black’s diatribe against the heirloom tomato from last August.