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BREWS & BEAUTY: CIDAH!
Day-of update: Yes, the market is open 3–7 p.m. Thursday! No, a little rain doesn’t bother us. (Stay tuned to Facebook and Instagram for updates in case of lightning.) Yes, yoga is canceled for today; stay tuned for a less-soggy downward dog rain check!
We’ve got cider! Stop by the Medford Farmers Market 3–7pm Thursday at the Condon Shell to welcome our brand-new vendor, Pony Shack Cider, and take home some of their liquid gold. (This is the hard stuff; bring your ID.) This week also marks the second appearance of Red Antler Apothecary. If you missed them in June, now’s your chance to try their scrumptious lip and cheek tints. (Mmmm, makeup!) For a beauty routine that’s somewhere between lipstick and “I heart Mom” on the permanent scale, check out Henna Inspired, where you can turn your arm into a work of art—no tattoo required. We suggest: “I heart Medford Farmers Market.”
WHO’S AT THE MARKET THIS WEEK:
Aaronap Cellars: What’s red, white, and rosé all over? Local wine!
Bagel Land: Fresh bagels, breads, brioche (oh, my)
Beads by Beardslee: Jewelry and baubles by one of Medford’s own
Brigham Farm: Vibrant veggies, fragrant flowers, GYO seedlings
Deano’s Pasta: Or as we like to call it, “dinner in 5 minutes”
Freedom Food Farm: Beeeeef! (& pork, eggs, veg, flour, more)
Good Roots Farm: Salad for days, the official dinner of summer
Henna Inspired: Week 2 at the market! Turn yourself into living art!
Lanni Orchards: Baskets of bounty from your favorite fruit folks
Oat Shop: Oatmeal, treats, and iced coffee for that 5 p.m. slump
Peg’s Preserves: Because peach hot-pepper jam. Enough said.
Pony Shack Cider: Cider for adults. Bottoms up!
Red Antler Apothecary: Healthy beauty, handmade in Lowell
Swissbakers: Where it’s always pretzel-sandwich p.m.
BUT WAIT! THERE’S MORE!
3–5pm: Live music by Anthony & Emily
3–7pm: Leftovers = love! Boston Area Gleaners at the Community Table
5–6pm: Free yoga with the lovely Jenna from the Corner Studio
5–7pm: Live music by Hillbilly Holiday
TALK ABOUT A POPULAR SENIOR!
Our senior share, Produce in a SNAP for Seniors, began this week—and we’ve already got a waiting list! The list can move quickly, though, so don’t despair. Here’s how to add your name to the list:
• Or email our market manager, Caitlin Musto.
• Seniors age 60 and over who live in Medford are eligible.
• For seniors who’ve received confirmation, pickup is 2:30–3:30pm Tuesdays at Medford Housing Authority, Edgerly Hall, 121 Riverside Ave.
• Once enrolled, $5 a week gets you a bag of goodness from New Entry Sustainable Farming Project. Enjoy!
A MESSAGE FROM OUR MARKET MANAGER: DISCOVERING KOHLRABI
You might have seen these odd-looking, knobby vegetables at the farmers market and thought to yourself, What is that? You’re not alone. Don’t be intimidated: Kohlrabi is easy to prepare in a variety of ways and can be enjoyed both raw and cooked. You can usually find them with their edible leaves still attached. These taste fantastic when sautéed with a little olive oil and fresh garlic!
Kohlrabi is a delicious member of the cabbage family, with a mild flavor reminiscent of broccoli stalk and radishes. Crisp in texture, it comes in bulbs raging in color from pale green to deep purple and in size from a tennis ball to a softball. When shopping, seek out firm bulbs with healthy-looking leaves and remember that the more petite in size, the more intense the flavor will be. Stored in the crisper drawer of your refrigerator, kohlrabi can stay fresh for days. Give the recipe below—for kohlrabi fries, inspired by the classic french fry, but with a healthier spin—a place on your table this week.
RECIPE: KOHLRABI FRIES
FOR THE FRIES
• Kohlrabi bulbs (any size or color)
• Extra-virgin olive oil
• Sea salt & freshly ground black pepper
FOR THE DIPPING SAUCE
• Greek yogurt
• Lemon zest & juice
• Fresh mint & parsley, chopped
• Fresh garlic, minced
• Shallot, minced
• More sea salt & freshly ground black pepper
1. Preheat oven to 450F. Drizzle olive oil onto a sheet pan—just enough to evenly cover the surface.
2. Wash and dry the kohlrabi. Slice into small strips, about ¼ inch in width.
3. Toss the slices on the baking sheet with olive oil and a pinch of sea salt.
4. Roast in the oven for 10 minutes or until you see the slices begin to brown. Using a spatula, flip the fries and put back into the over for 5–7 minutes.
5. Meanwhile, add the yogurt, lemon juice, lemon zest, chopped mint and parsley, and minced shallot and garlic to a large bowl. Using a fork, whisk until thoroughly combined. Season with salt and pepper to taste.
6. When browned, remove the fries from the oven. Salt and pepper to taste.
7. Serve with a side of herbed yogurt and enjoy!