Come back to the Great Hall in Codman Square next winter to enjoy the fourth season of the Dorchester Winter Farmers’ Market. More than 2800 people attended the market this season from January-March, 2014. We enjoyed a visit from new Mayor Martin Walsh and former Mayor Tom Menino. Food trucks were a more regular feature this year, and along with complimentary hot coffee and fabulous kids art activities (thanks to Lucia Colombaro, Abbie Wanamaker and Dot Art), and a seafood festival with chef Chris Douglass of Ashmont Grill–our market was a great Sunday afternoon destination for the whole family during the long, long winter.
Many thanks to our wonderful volunteers, performers, and sponsors. Major sponsors included:
Trefler Foundation, Codman Square Health Center, Eastern Bank, Millenium Ten Initiative, Shawmut Design and Construction, Carney Hospital, Boston Farmers’ Markets, Boston Collaborative for Food and Fitness, Cooperative Fund of New England, St. Mark’s Area Main Street
- Silverbrook Farm (produce)
- Oakdale Farm (produce)
- Lilac Hedge (meat)
- Red’s Best Local Seafood (fish)
- ReVision Urban Farm (produce)
- Foxboro Cheese (cheese)
- Chico de Gallo (salsa and guacamole)
- Union Square Donuts
- Baking with Joy
- Lala’s Harvest
- Great Cape Baking
- Fazenda Coffee Roasters
- Equal Exchange
2014 Food Trucks
- Taco Party
- Mei Mei
“Like” the Dorchester Winter Farmers’ Market Facebook Page for ongoing updates
SNAP/EBT WELCOME—-BOUNTY BUCK DOUBLES THE VALUE!
We welcome customers with SNAP benefits, and are a proud participant in the Boston Bounty Bucks program. EBT customers can receive up to $10.00 of free food when they use their card at the Dorchester Winter Farmers’ Market.
Jamaican Goat Curry (from SimplyRecipes.com)
Slow-cooked, falling-off-the-bone tender goat stew in a Jamaican curry with allspice.
- Prep time: 30 minutes Cook time: 3 hours
- Yield: Serve 8-12
- 1/4 cup vegetable oil
- 6-8 Tbsp curry powder
- 1 Tbsp allspice (see step 1)
- 3 pounds goat (can use lamb or beef if you can’t find goat)
- 2 onions, chopped
- 1-2 habanero or Scotch bonnet peppers, seeded and chopped
- A 2-inch piece of ginger, peeled and minced
- 1 head of garlic, peeled and chopped
- 1-2 cans coconut milk
- 1 15-ounce can of tomato sauce or crushed tomatoes
- 1 Tbsp dried thyme
- 3-4 cups water
- 5 Yukon gold potatoes, peeled and cut into 1-inch chunks
1 Make the curry powder. If you can find Jamaican curry powder, definitely use it. If not, use regular curry powder and add the allspice to it. You will need at least 6 tablespoons of spices for this stew, and you can kick it up to 8-9 depending on how spicy you like it.
2 Cut the meat into large chunks, maybe 2-3 inches across. If you have bones, you can use them, too. Salt everything well and set aside to come to room temperature for about 30 minutes.
3 Heat the oil in a large pot over medium-high heat. Mix in 2 tablespoons of the curry powder and heat until fragrant.
4 Pat the meat dry and brown well in the curried oil. Do this in batches and don’t overcrowd the pot. It will take a while to do this, maybe 30 minutes or so. Set the browned meat aside in a bowl. (When all the meat is browned, if you have bones, add them and brown them, too.)
5 Add the onions and habanero to the pot and sauté, stirring from time to time, until the onions just start to brown, about 5 minutes. Sprinkle some salt over them as they cook. Add the ginger and garlic, mix well and sauté for another 1-2 minutes.
6 Put the meat (and bones, if using) back into the pot, along with any juices left in the bowl. Mix well. Pour in the coconut milk and tomatoes and 5 tablespoons of the curry powder. Stir to combine. If you are using 2 cans of coconut milk, add 3 cups of water. If you’re only using 1 can, add 4 cups of water. Add the thyme. Bring to a simmer and let it cook until the meat is falling-apart tender, which will take at least 2 hours. Longer if you have a mature goat.
7 Once the meat is close to being done – tender but not falling apart yet – Add the potatoes and mix in. The stew is done when the potatoes are. Taste for salt and add some if it needs it.
8 You might need to skim off the layer of fat at the top of the curry before serving. Do this with a large, shallow spoon, skimming into a bowl. Also, be sure to remove any bones before you serve the curry.
The stew is better the day after, or even several days after, the day you make it. Serve with Jamaican rice and peas, a coconut rice with kidney beans. Yield: Serve 8-12
Easy Marinated Goat (from TheRedTractorFarm.com)
This is an easy recipe for people who don’t know how to cook with goat meat. It’s a simple herb marinade, and you can take the meat from refrigerator to oven without taking it out of foil it’s wrapped in.
1-4 lbs. of goat meat (stew meat or bone-in cuts such as shanks or chops work well)
1/2 C. olive oil
1 Tbl. oregano
1 1/2 tsp. black pepper
1 1/2 tsp. salt
1 Tbl. lemon juice
1 Tbl. white vinegar
2 tsp. garlic, minced
1 tsp. ginger, minced
Set the goat meat aside. In a food processor, combine all remaining ingredients and pulse into a paste. Coat the goat meat completely with the paste, wrap it in aluminum foil and refrigerate. Marinate for at least two hours.
Preheat the oven to 400 degrees. Bake the goat, in the foil, for 40 minutes. Reduce the heat to 350 degrees and bake for an additional 2 hours. The meat is finished when the juices run clear. Let the cooked meat rest for 20 minutes before carving. Serve over rice.