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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
Through Oct 29

Bowdoin Street Health Center Farmers Market
230 Bowdoin St, Dorchester
Thursdays 2:30-6:30pm
Through Oct 29

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

--next week, October 2, is the last week for this market--

This Week

produce at market
produce at market
 We'll have: Leeks, Red and Yellow Onions, Green Tomatoes, Eggplant, Japanese Eggplant, Beets, Carrots, Yellow Summer Squash, Zucchini and Cousa Squash, Cabbage, Collard Greens, Swiss Chard, Kale, Spicy Salad Mix, Lettuce Mix, Lettuce, Radishes, Hot Peppers, Cilantro, Parsley, Concord Grapes, Apples and (hopefully Corn - only on some Thursdays)

Kale and Leek Grilled Cheese Sandwich

Handful of chopped kale
Two handfuls of chopped leeks
Good bread, two slices per sandwich
Tamari (aka soy sauce)
Olive oil
Mustard, mayonnaise or other condiments of your choice
Good cheese


Chop the leeks and kale into bite-sized pieces, taking out the center stalk of the kale and using all the white and some of the green of the leek. Heat the oil in a small pan. Add the leeks and saute until they begin to turn soft and translucent, about 5 minutes. Add the kale and tamari to taste.

Saute for a few minutes on high heat until the kale begins to wilt. Then add more tamari, atamari/water mix, or water (depending on your salt tolerance —mine is high), lower the heat and cover. Cook, stirring occasionally, until kale is tender (about 10 minutes). Meanwhile, toast the bread. Add any condiments. When the veggies are ready, lay the cheese on the toasted bread and cover it with warm veggies and the other piece of bread The warmth of the toast and veggies should melt the cheese slightly and blend the flavors. Makes a great lunch for hungry farmers.

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