How about an Ethiopian feast or a scrumptious savory pie for dinner this week, followed by a pint of sweet berries for dessert? Enjoy these long summer nights with great food, music, and community at the Medford Farmers Market, every Thursday evening through October 8, from 3 to 7 p.m., at One City Hall Mall, behind City Hall.
Medford Farmers Market vendors for Thursday, July 16
Ackerman Maple Farm: maple syrup and treats
Adey Foods: home-cooked Ethiopian specialties to eat on the spot or take away
Bagel Land: NY-style bagels and baked goods
Beads by Beardslee: fun, affordable jewelry and shiny things
Brigham Farm: plants and vegetables
Clearview Farm: fresh, local produce
Coastal Vineyards: local wine
Deano’s Pasta: pasta and ravioli
Good Roots Farm: organic vegetables
Mozzarella House: local, handmade mozzarella
Normanton Meats: grass-fed beef and pastured chicken and pork
Brigham Farm: plants and vegetables
Clearview Farm: fresh, local produce
Coastal Vineyards: local wine
Deano’s Pasta: pasta and ravioli
Good Roots Farm: organic vegetables
Mozzarella House: local, handmade mozzarella
Normanton Meats: grass-fed beef and pastured chicken and pork
Roma’s Bakery: bread, sweet and savory pies, cookies
Roving Lunch Box: Melissa’s back with a food truck
Spring Brook Farm: fruits, vegetables, honey
Swiss Bakers: fresh pretzels, breads, sweets
Plus: Live music from Sorry, playing jangly pop-rock originals.
This week’s update from Sarah, our awesome market manager:
Now that strawberries are on their way out, other berries have started coming in to take their place. I was beyond excited to see the tart crimson globes of red currants over at Spring Brook Farm. It can be difficult to find these little gems in the U.S., perhaps because not enough people have tried them and tasted how amazing they are! My mom’s family is over in Germany, and whenever I visited my Oma (grandmother), she would have red currants and serve them on top of vanilla ice cream. It’s an unbelievable pairing, with the creamy sweetness of the ice cream balancing out the tingling tartness of the red currants. There are many other ways to serve currants, but this is by far my favorite (and the simplest).
Little fat gooseberries are also at Spring Brook, and I love popping those in my mouth just as they are. They’re a bit like grapes, with a tiny bit of sourness and a wonderful flavor. Try them out and let me know what you think!
Cheers, Sarah
Never had a currant or a gooseberry? Come try these goodies for yourself then stop by the manager’s table and let us know what you think! See you at the market!