The first Medford Winter Farmers Market is winding down. For those of you who were able to come, we hope that you have enjoyed having a winter market here in your own town. We have had fun watching the market change since it opened at the beginning of December until now. Thank you to all of our new and all of our loyal shoppers and supporters for helping to make the first year such a success! And a big THANKS to the Hyatt Place for hosting our event!
But before we go…we still have a lot going on…we are going out with a bang!
-Thanks to Linda Julien’s tireless efforts, we are hosting our first SEED SWAP on each of the two last days- Think Spring! Bring seeds, and take some different ones home! -We will still have two weeks of the fantastic Medford Family Network’s activities for children- great idea for the school vacation week! (3:30-5:30). -Patti, the amazing knife sharpener, will be here on the 21st. -We have VESTA pizza truck each of the two last market days.
All of that ON TOP of our incredibly loyal vendors who have come every week since December 6th, bringing you their delicious foods and wares.
Who has it better than Medford?! No One! See you on Thursday!
The Board of Directors of the Medford Farmers Market
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.
This week, we have Dare Family Services. Become a foster parent and make a difference in the life of a child. Children in your community are in need of stable, loving homes. DareFamily Services is seeking caring individuals and families to join our foster care team. We provide training, on-going support and $1500/month tax-free.
DareFamily Services is a private, non-profit agency that provides therapeutic foster homes for children in need. As partners with the Department of Children and Families, we seek families for children who have been removed from their homes. Dare provides Intensive Foster Care to children of all ages and backgrounds. Learn more about Dare on their website.
You don’t want to miss our Seed Swap happening on Feb 21st & Feb 28th.
Gardening season is right around the corner! Bring seeds to the seed swap table this week to exchange with other gardeners! Take home lots more seeds than you came with. Sponsored by Rootdown Hydroponics & Mahoneys Garden Center
This week, we also welcome back The Medford Family Network! They will be offering children’s activities for the last 2 weeks of the market, February 21 and 28 @ 3:30 – 5:30pm. Come on down and let the kiddos have some “free play” with blocks, art materials, puzzles, hula hoops, parachute,and other fun things to do. You can also learn about upcoming classes and family events!
cups cooked white beans, cooking liquid reserved, or 1 can (15 ounces) white beans, rinsed and drained
Salt and pepper
large parsnip, woody core removed, or 2 small ones
large carrot or 2 small ones
cup toasted breadcrumbs
Tbsp. chopped Italian parsley
Preheat oven to 350 degrees.
In a saucepan, sauté the onion in 1 Tbsp. of the olive oil over moderate heat until golden. Mince the garlic and add half of it to the onions, reserving the rest. Cook and stir for one minute, then add the sage and tomato paste. Mix the tomato paste into the onion mixture and sauté for two more minutes, scraping up any brown bits that accumulate on the bottom of the pan.
Add the beans and ½ to ¾ cup of their reserved cooking liquid. (If using canned beans, substitute water for the cooking liquid.) The mixture should be somewhat soupy. Season with salt and pepper. Partly cover the pot and let the beans simmer for 10 minutes.
Meanwhile, peel the parsnip and carrot and cut each into ½-inch pieces. Steam the parsnip until tender, about 5 minutes, then steam the carrot until soft, about 4 minutes. Add the vegetables to the bean mixture and simmer 2 minutes longer. Add more bean broth or water if necessary.
Mix the breadcrumbs with the remaining garlic and the parsley, and season with salt and pepper.
Lightly oil an 8-by-10-inch baking dish or gratin dish. Turn out the bean and vegetable mixture into the pan. Sprinkle the seasoned breadcrumbs over the beans and vegetables and drizzle with the remaining olive oil.
Bake for 25 to 30 minutes, or until the gratin begins to bubble. Serve warm.
Stop by Coastal Vineyardsfor some Pinot Gris, that would complement this dish nicely!
We are conveinelty 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!
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