Farmers' Market at Harvard Newsletter
After tomorrow’s market, stay for the Food Literacy Project & Harvard Museum of Natural History’s screening of the new documentary, Shellshocked: Saving Oysters to Save Ourselves. As a result of overfishing and pollution, wild oyster reefs have been declared the most severely impacted marine ecosystem on Earth. This documentary chronicles the efforts to save the wild oyster reefs in the Northeast.
7 PM, 24 Oxford Street, Haller Hall (Room 102).
What’s ripe at the market?
The growing season is hitting its stride. Here is some new, ripe produce to look forward to: cantaloupe, collards, eggplant, kale, nectarines, parsley, organic sweet corn, & tomatoes.
Who’s at the market?
Fastachi is our rotating vendor; C&C Lobster, Nella Pasta, and Samira’s Homemade are the bi-weekly vendors.
From 12:30-1:30, guest chef JJ Gonson of Cuisine en Locale will be demonstrating and sampling quickles (quick pickles). She’s the quickling queen, so come by the chef demo station and learn at her elbow. In addition to heading up Cuisine en Locale, JJ also hosts delicious, special events; if you like BBQ, absolutely check out this weekend’s 6th Annual Meat Olympics.
What’s cookin’?
You might have noticed Dave’s beautiful carrots and kale as you walk by his stand, Plato’s Organic Harvest. Here’s a recipe of his that includes both. Kale, potato, and sweet onion salad
One bunch of kale, leaves stripped, sauteed until tender
One pound of potatoes (we used small kennebec and red gold) roasted, then halved
One sweet onion, chopped and roasted
One pound of carrots, chopped and roasted
Combine everything and chill. The dressing is made of 1/4 cup olive oil, another quarter cup of equal parts balsamic vinegar and Dijon mustard. Salt to taste. We also crush raw garlic in at the end, and toss with some parmesan cheese. It's easy to prepare a huge bowl and have it all week long...
See you at the market,
Louisa
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The market meets in front of the Harvard Museum of Natural History, at 26 Oxford Street, every Tuesday, RAIN OR SHINE, from June 19-October 30, 12:00-6:00 pm. The market accepts WIC & SFMNP coupons and SNAP (food stamps).
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