MARKET to PLATE SUMMER RECIPES 2018 Boston Public Market
Make the most of summer’s bounty
Don’t you just love summer? All the watermelon and strawberries you can eat, plus farm-fresh corn on the cob and green beans. What’s not to love? This is the time of year to venture out to your local farmer’s market or visit the Boston Public Market to see what local growers have in store. Summer bliss! In honor of summer, we’ve pulled together a collection of quick and painless recipes that celebrate grilling, the bounty of fruits and vegetables and favorite treats that symbolize this special time of year. For each recipe we highlight a Boston Public Market vendor who you can learn more about and visit at the Market to find the best local ingredients for your dish.
Barbecued Pork Sandwich 4 Organic Potato and Asparagus Salad 6 Seared Scallops with Cauliflower and Brown Butter 8 Spinach and Mushroom Quiche 10 Grilled Chorizo 12 Local Cheese Platter 16 Strawberry Rhubarb Crisp 18 Honey Orange Cake 20 Dark Chocolate Brownies 22 Wheat Berry Spinach Salad (on cover) 25 Where to Find Us/Locations 25
Barbecued Pork Sandwich A savory barbecue sandwich made with grass-fed local pork.
Ingredients 16 cloves garlic, peeled 2 small yellow onions, coarsely chopped 1 large carrot, peeled and chopped 1 large rib celery, chopped 3 tablespoons ground cumin 1/4 cup coarse salt 1 (5-pound) pork butt 4 cups Barbecue Sauce Shredded red cabbage, for serving 6 to 8 seasame rolls, halved horizontally, soft centers removed, toasted, for serving Garlic Dill Pickles, for serving
Preparation Place garlic, onions, carrot, celery, cumin, and salt in the bowl of a food processor; process until smooth. With the motor running, slowly add 1/2 cup water; process until well combined. Place pork in a large, deep roasting pan. Rub pork generously with vegetable puree; cover and refrigerate for at least 2 hours and up to overnight. Preheat oven to 350 degrees. Add enough water to the roasting pan so that it comes halfway up the sides of the pork. Cover pan tightly with parchment paper-lined aluminum foil and transfer to oven. Bake until pork is very tender and falling apart, about 5 hours, checking pan occasionally to make sure water has not evaporated and adding more water as necessary. Remove pork from oven. Let stand until cool enough to handle. (At this point, pork may be kept refrigerated and covered for up to 5 days.) Increase oven temperature to 400 degrees. Shred pork with a fork or pull apart using your fingers; discard any excess fat. In a large baking dish, combine shredded pork with 3 cups barbecue sauce. Transfer to oven and cook until mixture is heated through and bubbly, 5 to 10 minutes. Divide pork and shredded cabbage evenly among rolls. Serve with remaining cup of barbecue sauce and pickles.
Chestnut Farms www.chestnutfarms.org Chestnut Farms is a family owned and operated livestock farm in the heart of Massachusetts. Our animals are all naturally raised and enjoy fresh air and sunshine as they frolic through our many pastures in spring, summer and fall. During the winter they are warm and cozy in our large barn or smaller houses placed around the farm. We take special care to feed, water and play with all our livestock each day and of course never, ever use antibiotics or hormones to enhance growth. 4
Organic Potato and Asparagus Salad The perfect summer side dish to go with anything on the grill.
Ingredients 1lb new potatoes, peeled, halved 2 bunches asparagus, woody ends trimmed 1/2 cup (150g) whole egg mayonnaise 2 tablespoons lemon juice 2 green onions, finely chopped 1/2 cup kalamata olives salt and cracked black pepper 1/3 cup roughly chopped chives
Preparation Cover the potatoes with cold water and boil for 15 minutes over high heat or until just tender when tested with a skewer. Set aside to cool slightly. Meanwhile, blanch the asparagus spears in boiling water then plunge into iced water. Drain and set aside. To make the dressing, combine the mayonnaise, lemon juice, green onions and salt and pepper in a small bowl. Mix into potatoes. Add olives and asparagus. To serve, arrange the potato and asparagus on a serving platter and sprinkle with chives.
Siena Farms www.sienafarms.com In 2005, after the birth of their daughter Siena, Farmer Chris Kurth & his wife Ana Sortun, chef/partner of the Oleana restaurant group, started Siena Farms on the land Farmer Chris grew up on. Now a seventy-five acre market farm growing fresh produce for farmersâ€™ markets, restaurants, and a 750-member CSA community, Siena Farms cultivates the fertile soils of the Sudbury River valley just twenty-five miles west of Boston. www. bostonpublicmarket.org
Seared Scallops with Cauliflower and Brown Butter In this easily assembled meal, vermouth-laced brown butter imbues cauliflower with deep flavor. Ingredients 3 Tbs. extra-virgin olive oil 1 small head cauliflower (1 lb.), trimmed and cut into bite-size florets (about 4 cups) 1 lb. all-natural sea scallops 2 Tbs. unsalted butter 1 large shallot, minced 1/2 cup dry vermouth Kosher salt and freshly ground black pepper 8 large fresh basil leaves, thinly sliced
Preparation Heat 1 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the cauliflower and cook, stirring often, until lightly browned, about 4 minutes. Transfer to a bowl. Add the remaining 2 Tbs. oil to the skillet. When shimmering hot, add the scallops in a single layer. Cook until golden-brown, about 2 minutes. Flip and cook until the scallops are barely cooked through, about 2 minutes more (if you cut into one, it should still be slightly translucent in the center). Transfer to another bowl. Swirl the butter into the skillet, add the shallot and cook, stirring often, until the shallot softens and the butter begins to brown, about 1 minute. Add the vermouth and bring it to a boil, scraping up any bits on the bottom of the skillet with a wooden spoon. Return the cauliflower to the skillet and season with 1/4 tsp. each salt and pepper. Cover the skillet and reduce the heat to medium. Cook, stirring once or twice, until the cauliflower florets are tender, about 6 minutes. Return the scallops to the pan and toss to heat through, about 1 minute. Remove from the heat, sprinkle with the basil, and serve.
Red’s Best www.redsbest.com As the sun rises over the shores of Cape Cod, hard working fishermen guide their trusty boats into port with the day’s bounty, for you. Red’s Best is your premiere source for seafood caught by local fishermen, the freshest fish around, all of it traceable back to the fisherman who caught it for you. Red’s Best shares with you the fishermen’s pride: the story of each and every catch.
Spinach and Mushroom Quiche Serve this with a green salad and chilled melon for a summer brunch or light supper.
Ingredients Prepared pie crust, unbaked ½ cup cooked spinach, water squeezed out ½ cup sliced mushrooms ¼ cup diced onions 4 eggs ¼ cup sour cream ½ cup heavy cream ½ cup milk ½ cup grated white cheddar Salt and pepper to taste Fresh grated nutmeg
Preparation Preheat oven to 375 degrees. Place the pie crust in a shallow tart pan and cut the excess crust from around the edges. Set aside. Heat a non-stick skillet on medium. Place 4 ounces fresh spinach in the skillet and heat until cooked and the water is released. Remove from pan and cool. When cool enough to handle, squeeze all the water from the spinach and chop. Place the mushrooms and onions in the skillet and heat until the mushrooms have released their liquid and the onion is translucent. Remove from pan and drain on paper towels. Place half the grated cheese on the crust in the tart pan, followed but the spinach, mushrooms, and onions, spreading each out over the surface evenly. Add the remaining cheese. Beat the eggs lightly in a medium bowl. Add the sour cream and mix well, followed by the cream and milk. Season the custard with salt and pepper according to your taste. Ladle the custard mixture over the vegetables in the tart pan. Don’t overfill as it will rise during cooking then sink once it is out of the oven. Place the tart on a baking sheet, grate some fresh nutmeg over the top and bake at 350 degrees until lightly golden brown but still a bit jiggly in the center, about 18-20 minutes. Cool to just warm before cutting and serving.
Stillman’s Farm www.stillmansfarm.com Stillman’s Farm is a leader in growing top-quality, safe, and healthy produce and plants. As a small farm we have always fostered a commitment to the land and environment by using a combination of traditional and organic practices. However, we were dissatisfied with the ‘traditional’ and ‘organic’ labels as they allowed the use of some sprays we viewed as unsafe. In 2004, we started labeling our produce as ‘Conscientiously Grown’ to represent our more holistic approach. www. bostonpublicmarket.org
Grilled Chorizo A flavor packed sausage that’s perfect for the grill.
History The Chorizo has Spanish roots with versions reaching from Mexico, South American, Portugal, Puerto Rico, and beyond. It’s commonly smoke cured and made with pork, dried smoked peppers, and packed with seasonings. It’s used like sliced pepperoni, boiled, simmered in alcohol, and of course - grilled and served up on a bun.
Preparation Tips For Gas Grills: Preheat gas grill to medium-low. For Charcoal Grills: Allow the charcoal to burn until white ash has formed. Turn and Rotate: Place links on grill and use tongs to turn and rotate links often. Grill for 15-20 minutes, depending on grill heat, or until cooked through and browned. Serving Suggestions • Grilled on a bun with grilled onions and sliced peppers with chili sauce. • Grilled and sliced served over seasoned rice or roasted potatoes. • Sliced and added to a casserole. • Ground and used similar to browned ground beef for a variety of dishes. • Sliced and used as a pizza topping!
Stillman Quality Meats www.stillmanqualitymeats.com Stillman Quality Meats LLC. is a family farm, specializing in premium grass-fed and pastured meats and poultry. Our farm is and products are unique, as we are the only small farm in Massachusetts featuring an on-farm poultry abattoir and meat processing/butchering facility- delivering our customers the ultimate in farm-to-table eating.
Local Cheese Platter Everyone loves a good cheese plate—here’s how to compose the perfect one. Selecting the Cheese Try to include a variety of textures and flavors. Most cheese belongs to one of four basic categories: aged, soft, firm, or blue. For a good variety, choose at least one from each group. Aged: Aged Cheddar, Comte, Goat Gouda Soft: Constant Bliss, Camembert, Brillat-Savarin Firm: Manchego, Mimolette, Parmigiano-Reggiano Blue: Gorgonzola Dolce, Valdeón, Stilton You can also try selecting cheeses by the type of milk used (cow, goat, sheep). This will ensure a range of different flavors on the plate. Serve at least one familiar cheese. How Much Is Enough? For a party in which cheese is the main event, plan on buying 3 pounds for 8 people, 6 pounds for 16, or 9 pounds for 24. If cheese is one of many items being served, plan on buying 3 to 4 ounces per person.
Serving Tips Separate strong-smelling cheeses. If you want to serve a pungent cheese, place it on a separate plate so it doesn’t overpower more delicate ones. Four or five choices are enough. Set out a separate knife for each cheese, especially the soft varieties. Soft cheese spreads well with a butter knife; firm cheese might require a paring knife; and aged cheese often requires a cheese plane. Remove the cheese from the refrigerator an hour before serving―cold mutes flavor. Accompaniments Offer a selection of breads, including sliced baguette, bread sticks, and crackers in all different shapes and sizes. It’s a good idea to vary taste and texture among the breads as well as the cheeses. Jarred condiments and vegetables are quick and fuss-free. Try sweet preserves or honey, tart chutneys, and spicy mustards. You can also add artichoke hearts, roasted red peppers, and caponata. Various other sweet and salty items can work as well. Try cured meats such as prosciutto and salami, or candied nuts and pistachios. Assorted seasonal and dried fruits can include figs, cherries, apples, and pears.
Appleton Farms www.thetrustees.org/appleton History runs deep at Appleton Farms. Founded in 1636 by Samuel Appleton, this thousand-acre farm in the towns of Ipswich and Hamilton, Massachusetts, introduced the Jersey cow breed to North America and is the oldest continuously operating farm in the United States. In 1998, Joan Appleton donated it to The Trustees of Reservations, which still celebrate the farm’s dairy legacy by bottling and producing yogurt and cheese from its rich Jersey milk and operating a dairy store on the farm. 16
Strawberry Rhubarb Crisp Strawberries and rhubarb are summer’s best friends cook them up together in this quintessential dessert.
Ingredients 4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks) 4 cups fresh strawberries, hulled and halved 1 1/4 cups granulated sugar 1 1/2 teaspoons grated orange zest 1 tablespoon cornstarch 1/2 cup freshly squeezed orange juice 1 cup all-purpose flour 1/2 cup light brown sugar, lightly packed 1/2 teaspoon kosher salt 1 cup quick-cooking (not instant) oatmeal 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
Preparation Preheat the oven to 350 degrees F. For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper. For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.
FoodCaresBoston Urban Market www.barakawellness.org/programs FoodCares Urban Market is an initiative of Baraka Community Wellness and features produce from a variety of urban growers and small food entrepreneurs throughout Boston and New England. Proceeds from the Urban Market support FoodCaresBOSTON’s food access efforts, providing free healthy food and educational resources to families and children in Boston’s low-income communities.
Honey Orange Cake The unmistakable flavor of honey gives this tender cake a lovely finish.
Ingredients 1 cup white sugar 1 cup honey 1/2 cup vegetable oil 4 eggs 2 teaspoons grated orange zest 1 cup orange juice 2 1/2 cups all-purpose flour 3 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon
Preparation Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside. In a large bowl, combine sugar, honey, oil, eggs and orange zest. Beat in the flour mixture alternately with the orange juice, mixing just until incorporated. Pour batter into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Boston Honey Company www.bostonhoneycompany.com Boston Honey Company is a family owned beekeeping operation in Eastern Masssachusetts. Our family has been working with bees for close to 20 years. What once started as a hobby, has grown into a full-time business. We are passionate about producing honey and creating other products of the hive, utilizing beeswax, pollen, and propolis sustainably.
Dark Chocolate Brownies These brownies are the ultimate dessert for any chocolate lover.
Ingredients 1 cup unsalted butter 8 oz. bittersweet chocolate (Like Taza 60% cacao bar) 2 cups sugar 2 teaspoons vanilla extract 5 large eggs 1/3 cup unsweetened cocoa powder 2/3 cup all purpose flour 1/2 teaspoon salt 1/2 cup pecans or walnuts
Preparation Preheat oven to 350 degrees. Grease and flour a 13x9 inch baking pan and set aside. In a 3-quart saucepan, melt butter and chocolate over low heat, stirring until smooth. Remove from heat and allow to cool. Once chocolate mixture is cool, whisk in the sugar and vanilla. Whisk in eggs, one at a time, until combined and smooth. In a separate bowl sift together cocoa powder, flour, and salt. Combine flour mixture with chocolate mixture and whisk thoroughly. Spread brownie batter into prepared pan and sprinkle pecans or walmuts on top. Bake for 25-35 minutes. Allow to cool before cutting.
Taza Chocolate www.tazachocolate.com Taza makes stone ground chocolate from bean to bar in Somerville, MA. Using traditional Oaxacan molinos lets the bold flavors of cacao shout loud and proud, creating perfectly unrefined chocolate with true grit. At the Taza Chocolate Bar, watch us stone grind cacao, learn how we source the best cacao directly from farmers, and enjoy fresh chocolate drinks unlike anything you have ever tasted.
On the cover
Wheat Berry Spinach Salad
Hanover Street 100 Hanover Street Boston, MA Monday - Saturday, 8am — 8pm Sunday 10am — 6pm
Ingredients 2 cups wheat berries rinsed 6 cups water Zest of one orange Juice of one orange 1 tablespoon lemon juice ½ cup extra virgin olive oil 1 teaspoon sea salt 1 tablespoon shallot minced ½ cup Italian Parsley, minced About three handfuls spinach washed and cut 1 red onion sliced ½ -¾cup feta cheese crumbled
Dewey Square Dewey Square Plaza on The Greenway (across from South Station) May 15th - November 20th Tuesdays & Thursdays 11:30am-6:30pm Seaport One Seaport, 60 Seaport Boulevard June 6th – October 31st Wednesdays 11:30am-6:30pm www.bostonpublicmarket.org
Preparation Combine the wheat berries and water in a large saucepan. Bring to a boil then reduce heat and simmer covered for about an hour. When done the berries will still be chewy but taste cooked. Drain. In a small bowl combine the zest citrus juice, oil, salt and shallot. When the wheat is cooked and drained but still warm add the spinach and onion, then the dressing. Toss well. Sprinkle the cheese on top and gently fold some into the salad. Leave some on top as a garnish.
Corner Stalk Farm www.cornerstalk.com Corner Stalk Farm is controlled environment agriculture, offering consumers fresh, Boston-grown leafy greens and herbs. Our farms are located on Eagle Hill in East Boston. State-of-the-art clean technology, hydroponics & LEDs make Corner Stalk Boston’s leading commercial urban farm, harvesting 30,000 leafy green plants every month. We grow all of our produce in recycled shipping containers which create an extremely energy- and water-efficient environment. www. bostonpublicmarket.org
Recipes from Boston Public Market