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Dudley Market News

Eat Healthier for Half the Price!

The Boston Bounty Bucks Program can double your Food Stamp/EBT/SNAP benefits. Any Food Stamp/EBT/SNAP purchase will be matched up to $10 at twenty Farmers Markets, including the Dudley Town Common Market. For example, if you spend $10 at the market with your EBT card, you can get an additional $10 to spend at the market. This is a great opportunity for Food Stamp/EBT/SNAP participants to get more fresh produce, fruit, or unprepared food at half the price. For a list of all twenty Boston Markets, click on http://thefoodproject.org/boston-bounty-bucks
Please spread the word!

At the Market

  • Lettuce
  • Salad Mix
  • Spinach
  • Collard Greens
  • Mustard Greens
  • Swiss Chard
  • Radishes
  • Salad Turnips
  • Baby Boc Choi
  • Scallions
  • Garlic Scapes
  • Mint
  • Zucchini

EBT/Food Stamp/SNAP, WIC and Senior Farmers Market Coupons, Debit and Cash Accepted!

Seedlings for Sale: Beefsteak and Brandywine Tomatoes, Eggplant, Bell Peppers, Habanero Peppers, Basil, Collards, Cucumbers, Cabbage, Summer Squash, Cilantro, Callaloo and Okra

Scallions!

A scallion, also commonly known as spring onion, green onion, or salad onion, is associated with various members of the genus Allium that lack a fully-developed bulb. Harvested for their taste, they tend to be milder than other onions and may be steamed or set in salads in western cookery and cooked in many Asian recipes. When considering scallions at the market, look for tops that are dark green and stiff. Scallions are more popular than storage onions in China and Japan. Scallions are excellent in stir-fries because they cook quickly and stay green. To store scallions, put them in a plastic bag in the refrigerator, where they'll hold 2-3 days without becoming limp.


Sesame-Scallion Pancakes

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
3 tablespoons canola oil, plus more as needed
3 scallions, white and green parts, chopped
3 tablespoons toasted black or white sesame seeds

Dipping Sauce
3 small, skinny chile peppers, minced
1 teaspoon sugar
1/4 cup soy sauce
2 tablespoons black vinegar or balsamic vinegar

1. In a medium bowl, combine the flour, baking powder, salt and 1 tablespoon of the oil. With a wooden spoon, stir in 1/2 cup boiling water to form a soft dough. (Add additional flour or boiling water if necessary.) Turn the dough out onto a lightly floured surface and knead until smooth, about 3 minutes. Cover the dough with its bowl and let stand for 30 minutes.
2. Dust the dough with a bit of flour and roll it into an 8 x 16 inch rectangle. Brush 1 tablespoon of the oil over the surface of the dough and sprinkle it with the scallions and sesame seeds. Starting on one long side, roll up the dough like a jelly roll. Cut the roll into 8 even slices. One at a time, lay a slice of dough on the work surface. Flatten it with a floured hand, then roll it into a 4-inch disk.
3. To make the dipping sauce: In a small bowl, combine all the ingredients and stir until the sugar dissolves. Set aside.
4. In a large, nonstick skillet, heat the remaining 1 tablespoon canola oil over medium-high heat. Working in batches if necessary to avoid crowding the skillet and adding oil as necessary, pan-fry the pancakes until crispy and brown, turning once, about 1 minute per side. As the pancakes are done, transfer them to a baking sheet and keep them warm in a 250-degree oven while you fry the rest. Serve the pancakes warm with the dipping sauce.

Entertaining for a Veggie Planet by Didi Emmons, Houghton Mifflin, 2003

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