February 14, 2011 § 1 Comment
The Somerville Winter Farmers Market has been up and active since January 8th, and why haven’t we been before this weekend?? Maybe because we’re South Enders, and making it all the way over the river and through traffic can be rough-going. Or, maybe it’s been the weather. Or … maybe we just didn’t know what we were going to find. With “farmers markets” you just never know what you’re going to get—sometimes it’s not even food-related, you know? Screen-print shirts, artwork—come on, dude.
We’re happy to say we found lots of food-related stuff in the Armory Building, which is a great place to hold an event like this. Not too big that the vendors get lost. Just large enough to encourage a good traffic flow on the floor. And an upstairs space for overflow vendors and chillin’ and listening to the musicians (Rodriguez someoneorother? Good choice).
Considering the heavens have dumped loads of snow upon us all winter, and spring harvests just seem so far off, it was really refreshing to see farmers and their produce. One farm looks like they have a connection with an organic farm down in Florida—they were selling fresh greens and even squashes that were shipped up from there. Do I have a problem with that? Not really. One cannot live by turnips alone all winter.
The Winter Farmers Market is also way more than veggies. Our first purchases, in fact, were unpasteurized apple cider and maple syrup. And there were seafood vendors, pork/beef producers, wineries, cheese makers, bakeries, orchards and prepared foods chefs in the house, as well. Lots to choose from.
All in all, we were happy with the hour we spent shuttling from booth to booth.
Our loot: scallops, two varieties of apples, maple syrup, unpasteurized apple cider, kale, baby spinach, Rainbow Lights Swiss chard, mussels, two kinds of soft cheese (burrata and fresh mozzarella) two kinds of semi-soft cheese (swiss and hardwick stone), and a watermelon radish. I told Jennifer there had to be at least one thing we purchased that we didn’t have experience with—that would be the watermelon radish. Spicy sweet with a gorgeous dark pink coloring inside (the “watermelon” part), we julienned it and put it on a spinach salad with apple slices and goat cheese with a shallot balsamic vinaigrette. That salad accompanied our mussels last night. Yum. Yum. Yum.
We’ve also already used the rainbow chard, which accompanied Saturday night’s sea bass and mango cous cous.
The scallops are our Valentine’s Day meal. Can’t wait for that.