Among the pristine offerings from Flat Mentor Farms were these pumpkin blossoms. Just like zucchini blossoms, these are great stuffed with a bit of cheese, lightly battered, and quickly fried. They could star on any menu.
Clap's Favorite Pears
Just in this week from Keown Orchards. These early season pears are both delicious and part of Boston's history. This pear was hybridized here in the 19th century. There's even a statue of a Clap's Favorite Pear in Edward Everett Square.
The Calaloo Man
Farmer Al is determined to get all of us to eat calaloo. If you ask for a recipe, he'll pull out his chef's knife and show you how to prepare the greens for the pan.
Kimball Fruit Farm had tomatillos just asking to be turned into salsa.
Down the aisle, Parker Farm had plenty of chilis to add some heat to that salsa.
Peaches from Keown Orchards
This year's Massachusetts peach crop has people talking. The heat we felt in July was exactly what those peaches needed to turn those juices into sweet nectar.
EBT Payments Accepted
This market is one of 70 farmers' markets in Massachusetts that accepts Electronic Benefits Transfer (EBT) cards. Shoppers visit the market manager's booth and swipe their card to pay for tokens used to purchase food from market vendors.
This is tabbouleh season for me. All my favorite add-ins are available. These shell beans make a great addition to this or any salad, not to mention increase the protein.
Chef Tony Maws
There's our buddy Tony, winner of this year's James Beard Award for Best Chef in the Northeast, shopping at the market. His restaurant Craigie On Main is right around the corner.
Parker Farm celery
It's snappy, intensely flavored, and actually seems like a different vegetable from the celery sold in supermarkets. The lush green leaves are great in salads too.
Cabbage from Parker Farm
Deeply purple and heavy, these heads of cabbage from Parker Farm are perfect for slaws, braises, or a colorful kimchi.