Seafood Festival at the Winter Farmers’ Market February 23!
Red’s Best Seafood demonstrates how to filet a whole fish! Ashmont Grill Chef Chris Douglass demonstrates preparing a seafood dish with ingredients from the market! Learn about the seasonality of local seafood.
New and returning vendors! Food Trucks! Family Activities! Music!
EBT Welcome. Get up to $10 free with EBT cards (Bounty Bucks available at the market)
Sunday 12-4 pm indoors at the Codman Square Great Hall, 6 Norfolk St, Dorchester. The market is within walking distance of the Shawmut MBTA station and accessible by several major bus routes. Customers can park in the parking lot at the Codman Square Health Center.
CSA AT THE MARKET
This year there will be 3 CSA (Community Supported Agriculture) opportunities:
- We’re excited that Silverbrook Farm has designed a Winter CSA share for our market customers. The share will run all 13 weeks of the market, and price information will come soon. Each week, the shares will contain greens, root vegetables, eggs, and value added products like jams, jellies, cheese, and fruits. You can pick up your winter CSA share at the market! For more information or to sign up, please e-mail Market Organizer Joy Gary at email@example.com
- CSA’s for meat and fish will be available–info to come soon
The 2013 Dorchester Winter Farmers’ Market will feature vendors selling fresh produce, locally raised meat including GOAT, fresh fish, eggs, cheese bread and prepared foods. We will also feature a rotating community organization table, where local groups will let residents know about their work in Dorchester.
What produce can you get at our winter market? In Massachusetts in the winter, produce farms are able to offer winter storage crops like apples, squash, potatoes, onions, carrots, turnips, and beets, as well as greens that they grow in hoop houses like kale, collard greens, swiss chard, spinach, and salad mix.
Confirmed vendors at the market include:
- Silverbrook Farm (produce)
- Oakdale Farm (produce)
- Lilac Hedge (meat)
- Red’s Best Local Seafood (fish)
- ReVision Urban Farm (produce)
- Foxboro Cheese (cheese)
- Mi Padre Pedro (salsa and guacamole)
- Union Square Donuts
- and more to come!
“Like” the Dorchester Winter Farmers’ Market Facebook Page for ongoing updates
Our market is able to take credit cards (VISA and Mastercard), but not debit cards. If you forget to bring cash, there is an ATM located across the street.
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.
The Dorchester Winter Farmers’ Market is a great way to volunteer in the Dorchester Community. Thanks so much to the many volunteers who come each week to staff the market.
You can help support our Winter market Vendors. Please use social media to get the word out to your friends and neighbors. If you can help hand out flyers, please contact firstname.lastname@example.org
We need weekly volunteers to assist with set up, break down, and staffing the market. Volunteers can sign up to volunteer for the first shift, which includes setting up and staffing the first half of the market, from 11:00 AM – 2:00 PM, or the second shift, which includes staffing the second half of the market, from 2:00 PM – 5:00 PM. Call Market Organizer Joy Gary at 617-501-9476 or email email@example.com
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.
Thanks to our Winter Farmers’ Market supporters (list in progress):
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