Dorchester Community Food Co-op

Building a Healthy, Sustainable & Economically Viable Community

Winter Market Tomorrow 1/22

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Dear Friends and Neighbors:

Its beginning to look more like winter outside, but the skies should be clear and sunny tomorrow for our third Dorchester Winter Farmers’ Market from Noon to 3pm at the Codman Square Great Hall (corner of Talbot and Washington). For those driving–there is plenty of parking on the street and in the lot adjacent to the Codman Square Health Center next door.

At our second market last week we had a great turnout–more than 300 people turned out on a freezing cold holiday weekend! We had more vendors, and there was plenty of food throughout the hours of the market!  Our farmers have sweet potatoes, squash, onions, garlic, turnips, celery root, carrots and parsnips, collard greens and kale, and more–everything you need to make a hardy soups and meals for this winter weather. Add a bit of grass fed meat, delicious artisan bread and cheese, and a local sweet and you have a terrific all local meal. (See recipe below for Squash, Carrot and Parsnip Ragout!)

Please continue to spread the word that SNAP participants can use EBT cards at the market, and will get Boston Bounty Bucks to double the value of  purchases!(Get $20 of food for only $10)

Check out our new Dorchester Winter Farmers Market Facebook Page for the latest news and great pictures of last week!

Preview: Next week (January 29) we will be celebrating “Dorchester Reads” and we will have a book exchange for all. This week you can begin to bring books you would like to share with your neighbors. Deposit them in the “Book Exchange” box at the Food Coop table. In addition, EBT/Bounty Bucks/WIC participants can receive a new Children’s Book donated by First Book. On stage, volunteers from Codman Academy will be reading to children, and the Codman Square Library will have a library card sign up table.
Here’s the line up for January 22!!

Happy New Year to our Vietnamese friends and neighbors! 
Learn about Vietnamese New Year (Tet) traditions. 
Volunteers from SCI Dorchester will provide volunteer staffing.

Food Vendors
Silverbrook Farm
Powisset Farm
Oakdale Farm
Stillman’s Meats
Lawton Cheese
Proofed Artisan and Traditional Bread
Good Measure Bakery

Crafts
Sierra Rothburg from GoGa will return to the market selling artwork and silk screened apparel. http://www.planetgoga.com/planetgoga/goga_menu.html

Children’s Activities
Face-painting for kids!
Color a Dragon for Tet: the Vietnamese New Year!

Workshops:

On stage: Bootstrap Compost will be demonstrating composting.http://bootstrapcompost.com/.

What’s Going on in Dorchester:
Our good friends from Social Capital Incorporated will be tabling and volunteering at the market. SCI Dorchester has been working hard not only create a fantastic informational website on all events and news Dorchester (http://www.mydorchester.org/), they have also put together toy giveaways on Christmas and done many other community oriented events.

Learn more about the Initiative to build a new Food Coop in Dorchester. Come by theDorchester Community Food Coop table to get information, buy a Winter Farmers Market T-shirt, and enter a raffle to win a cookbook.

After the Market:

Monday Night Wine Club at Ashmont Grill: A four course meal with wine pairings for a fixed price of $38. Throughout January, $5 of each meal will be donated to the Dorchester Community Food Co-op. Owner/Chef Chris Douglass will be focusing the dinners on winter produce available at the Farmers’ Market. Reservations for Wine Club should be made by the Sunday or mid day Monday before each Monday night: 617-825-4300. Great fun to bring your friends!

Thanks to Dorchester People for Peace for staffing our last market and Epiphany School students for making the paper cranes to decorate the Great Hall. Many thanks to the hundreds of supporters who have volunteered time and donated resources to make the market possible. Please join us in giving thanks to the growing number of local organizations and businesses who have provided funding and in-kind support for the Winter Farmers’ Market:

  • GreenDorchester
  • The Boston Foundation
  • Sustainability Guild International
  • Boston Collaborative for Food and Fitness (for support of the Bounty Bucks program)
  • Codman Square Health Center
  • Carney Hospital
  • Codman Academy Charter Public School
  • Codman Square Neighborhood Council and the B.O.L.D. Teens
  • Boston Natural Areas Network
  • Ashmont Grill
  • Eastern Bank
  • Shawmut Design and Construction
  • Expressway Toyota

Volunteers
To volunteer at future markets, contact Sarah Cadorette sarah.cadorette@gmail.com
Looking forward to seeing all of you at the Market!
The Dorchester Winter Farmers’ Market Team

 

Recipe for Healthy Eating from the Dorchester Winter Farmers’ Market (submitted by Molly Shaw)

Butternut Squash, Carrot & Parsnip Ragoût

From EatingWell: September/October 1994

6 servings

Active Time: 15 minutes

Total Time: 40 minutes

Ingredients

1 teaspoon olive oil

3 cups peeled and cubed butternut squash, (about 1 pound)

Salt & freshly ground pepper, to taste

1 1/4 cups reduced-sodium chicken or vegetable broth

1 tablespoon butter

2 cups diced carrots

2 cups diced parsnips

1 teaspoon sugar

2 large leeks, trimmed (all but 2 inches of green removed), cleaned and chopped

Optional: Freshly grated nutmeg, to taste

Preheat oven to 350°F.

Heat oil in a shallow roasting pan on the stovetop over medium heat. Add squash, season with salt and pepper and toss gently. Add 1/2 cup broth and transfer the pan to the oven. Bake until squash is just tender, about 15 minutes; do not overcook.

Meanwhile, heat butter in a large nonstick skillet over medium heat.  Add carrots, parsnips, sugar, and salt and pepper to taste; cook until the vegetables are lightly browned, about 3 minutes.  Add 1/2 cup broth, cover the pan and simmer until tender, about 10 minutes. Transfer to a dish and set aside.

Add leeks and the remaining 1/4 cup broth to the pan, season with salt and pepper, cover the pan and simmer until tender, about 10 minutes. Add the reserved squash, carrots and parsnips and toss gently. Taste and adjust seasonings, adding a grating of nutmeg. Simmer for an additional 3 to 4 minutes to warm through before serving

Nutrition

Per serving: 155 calories; 3 g fat (2g sat, 1g mono); 6 mg cholesterol; 31 g carbohydrates; 3 g protein;  6 g fiber; 122 mg sodium; 779 mg potassium.

Nutrition Bonus: Vitamin A (410% daily value), Vitamin C (65% dv), Folate & Potassium (22% dv), Magnesium (17% dv).

 

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