Newsletter Jan 16 2013

Medford Winter Farmers Market January 16, 2013
Winter logo
Happy New Year Medford!  With the holidays now a couple of weeks behind us, it’s time to fill up the newly vacant spots in your fridges and freezers with some fresh local veggies, farm-raised meat, hand-made pasta and confections, and savory baked goods and snacks from local small businesses.  It’s a great time to check out what’s happening at the Winter Farmers Market.  
 
And we are so excited for Mei Mei being nominated for an award for rookie food truck of the year.  Please take a moment to vote for Mei Mei: click here to vote!

Come on down to the Hyatt this Thursday!

Fruitfully yours, 
The Board of Directors of the Medford Farmers Market
in this week’s newsletter
:: Community Table Visitor
:: Market Manager’s Musings
:: Relevant Recipes & Wine Pairing
:: Our Location

Community Table Visitors
This week’s community table

This winter, the Market is sponsoring a free table for various community organizations each week at the market.
   
If you’d like to join us at the Community Table, please send an email to us atmedfordfarmersmarket@gmail.com 

Market Manager’s Musings
This week’s market run down

We have an amazing line up of vendors coming to the market this week.  Have you tried the heavenly chocolate treats from Heinselman Confections?  Stop by for a sample and take some home!     
 
Please remember to stop by the manager’s table for more information on our frequent shopper program and pick up your card.  We will be doing a raffle drawing this week so get your entry in!       
 

Relevant Recipes & Wine Pairing
Ingredients
2
heads broccoli (¾ to 1 pound, or 340 to 455 grams each)
½
cup (45 grams) thinly sliced almonds, toasted
⅓
cup dried cranberries, coarsely chopped
½
cup (120 milliliters) buttermilk, well shaken
½
cup (105 grams) mayonnaise
2
Tbsp. (30 milliliters) cider vinegar
1
tsp. granulated sugar
½
tsp. table salt
½
small red onion, finely chopped
~
Lots of freshly ground black pepper
Steps
  1. Trim the broccoli and chop it into large chunks, then cut each chunk into thin slices. (I usually cut the stems into thin slices, then stack the slices and cut them in the other direction, into thin matchsticks; if you have a mandoline with a julienne blade, this will also do the job.) Then cut the florets vertically into thin slices, slicing from the stem up to the floret top. This helps them stay together, but keeps them lying nicely against each other in the salad.
  2. Toss the sliced broccoli with the almonds and the cranberries.
  3. In a small bowl, whisk the buttermilk, mayo, vinegar, sugar, and salt until smooth. Stir in the onion. You can let the onion marinate in the dressing for 10 minutes, to mellow it.
  4.  Pour the dressing over the broccoli mixture, and add a generous amount of black pepper. Stir the salad until the broccoli is evenly coated with the dressing.
  5. Serve immediately, or keep covered in the fridge for 2 to 3 days.
Wine Pairing:
The Estate Reserve Chardonnay from Coastal Vineyards would pair well with the Broccoli Slaw. The softer lightly oaked chardonnay would go great with the tartness of the slaw. 
  
 
recipe and photo courtesy of: Culinate

Where is the Winter Market?
Our location and directions
 
We are conveniently located in the garage of the Hyatt Place in Medford Square: 116 Riverside Ave. Medford, MA 02155.  
 
Click here for directions from your home or office to the market using Google maps.  And when you get to the Hyatt, take the elevator down to the garage or “P” level.  Click here for the video instructions!