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This week at our Boston Farmers' Markets

Dudley Town Common Farmers Market
intersection of Blue Hill Ave and Dudley Street
Tuesday and Thursdays 3-7pm

Bowdoin Street Health Center Farmers Market
230 Bowdoin St, Dorchester
Thursdays 2:30-6:30pm

Boston Medical Center Farmers Market!
Main Lobby, Massachusetts Ave.
Fridays 11am-2pm

This Week we'll have

Cherry Tomatoes, Heirloom Tomatoes, Green Tomatoes, Fennel, Onions, Cucumbers, Pickling Cucumbers, Shelling Beans, Eggplant, Japanese Eggplant, Carrots, Zucchini, Yellow Summer Squash, Scallions, Collard Greens, Swiss Chard, Lettuce Salad Mix, Spicy Salad Mix, Arugula, Lettuce, Potatoes, Basil, Mint, and Parsley

News from the farm

So it's that time of year again, you open your mailbox and find a stack of clothing catalogs showing the new fall lineup, and you ask yourself, but isn't it still summer? Well, here at the farm we must think like fashion designers and realize that even though it's 89 degrees and sunny, we know it's time to start dressing our fields for colder weather. In other words, it's time to start cover-cropping. While the plants have been enjoying these long days of sun and heat, these days are numbered, and if we want our fields to get the full benefit of all that solar-power we have to bring out our fall lineup of cover-crop right now! We'll plant oats and peas or winter rye and hairy vetch - keeping the ground covered all winter and to be turned into the soil in the spring. We will see our vegetable beds go from bare soil to little scattered seedlings, to lush field of grasses and legumes, soaking up the sun's energy and returning it to the soil. This is our way of giving back to the land that feeds us.

Recipe of the Week -- Swiss Chard or Zucchini Pie

1 9-inch pie crust - fresh or frozen
1 bunch Swiss chard, leaves and stems separated, OR 1 cup shredded zucchini
1 tablespoon vegetable oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
4 eggs
Salt and pepper, to taste
1/2 cup grated Parmesan cheese


1. Set the oven at 375 degrees. Line the pie shell with foil, pressing it firmly into the edges of the shell. Fill with baking beans.

2. Bake the shell for 15 minutes, or until the base is pale golden. Set it aside to cool; lift out the foil and beans. Turn the oven down to 350 degrees. Let the shell cool.

3. Coarsely chop the Swiss chard leaves and set aside; finely chop the stems. OR clean and shred the zucchini and set aside.

4. In a large skillet over medium heat, cook the chard leaves, stirring constantly, until they wilt. Turn up the heat and cook, stirring, until the excess liquid in the pan evaporates. Transfer the leaves to a plate. [for zucchini pie, skip this step and go directly to #5]

5. Add the oil to the pan. When it is hot, add the onion, garlic, and chard stems OR shredded zucchini. Cover and cook over low heat, stirring occasionally, for 8 minutes or until stems (or zucchini) and onions are tender. Stir in the chard leaves. Transfer to the pie shell. Set the shell on a rimmed baking sheet.

6. In a large bowl, beat the eggs, salt, pepper, and Parmesan. Pour into the shell. With a fork, gently press the chard (or zucchini) mixture into the egg mixture.

7. Bake for 30 minutes or until the custard is just set in the center.


--  Jess Liborio, Urban Grower 

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