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This Week at TFP's 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: Green Beans, Potatoes, Snap Peas, Kolrabi, Garlic, Raspberries, Radishes, Beets, Carrots, Summer Squash, Scallions, Cabbage, Collard Greens, Swiss Chard, Head Lettuce, Basil, Cilantro, Chives, Parsley, Mint

Playing catch-up

We've all been warmed the last few days by the sun on our backs, the energy of the youth who work with us and the delightful sight of pollinators in flight. Our tomatoes, eggplants and peppers are still several weeks behind previous years. Now flowers are opening and pollinators are in action again after several weeks of waiting out the rain. The wet weather has been hardest on our tomatoes.

For the bike riders in the groups, there is an opportunity to see some of Boston's coolest agricultural sites on the Tour de Farms on August 1. Tour de Farms will feature two loops - a 15-mile route in Boston to visit urban farm and garden projects, and a 40-mile route to visit community farms on the city's outskirts. The shorter of the two tours will stop at our farm site on West Cottage St. in Dorchester. Information and registration at:

Vegetable of the Week: Garlic

Allium sativum, commonly known as garlic, is a species in the onion family Alliaceae. Its close relatives include the onion, shallot, leek, and chive. Garlic has been used throughout recorded history for both culinary and medicinal purposes. It has a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking. A bulb of garlic, the most commonly used part of the plant, is divided into numerous fleshy sections called cloves. Single clove garlic (also called Pearl garlic or Solo garlic) also exists—it originates in the Yunnan province of China. The cloves are used as seed, for consumption (raw or cooked), and for medicinal purposes. The leaves, stems (scape), and flowers (bulbils) on the head (spathe) are also edible and are most often consumed while immature and still tender.

Historically, garlic has been used as both food and medicine in many cultures for thousands of years, dating at least as far back as the time that the Giza pyramids were built. Garlic is still grown in Egypt, but the Syrian variety is the kind most esteemed now. It was consumed by ancient Greek and Roman soldiers, sailors, and rural classes (Virgil, Ecologues ii. 11), and, according to Pliny the Elder, by the African peasantry.

Garlic is grown globally, but China is by far the largest producer of garlic, with approximately 10.5 billion kilograms (23 billion pounds) annually, accounting for over 77% of world output. It is widely used around the world for its pungent flavor as a seasoning or condiment. You can find garlic as a fundamental component in many or most dishes of various regions, including eastern Asia, south Asia, Southeast Asia, the Middle East, northern Africa, southern Europe, and parts of South and Central America.

Mature heads of garlic are at their freshest and tastiest from mid-June until fall. Look for heads that are very tight, hard, and firm. Summer is the season when garlic can be used generously, even excessively. Try roasting whole heads slowly with thyme and olive oil until the cloves melt into a puree. It is also the time to use garlic liberally raw--in aioli, on croutons, in salads and salsas.

Keep garlic cool and dry to keep it dormant (so that it does not sprout). Garlic should be stored in a cool, dry place where air can circulate around it and so it stays dormant (so that it does not sprout).

Crispy Twice Cooked New Potatoes with Garlic Aioli

20 to 30 small new potatoes
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Vegetable oil, for deep-frying


Garlic aioli:

2 heads garlic
Extra-virgin olive oil
1 sprig thyme
1 tablespoon water
Kosher salt
Freshly ground black pepper
1 jumbo egg yolk
1 lemon, juiced
Salt and pepper
1/2 cup extra-virgin olive oil
1/4 cup sour cream
Chopped chives, for garnish

Preheat oven to 400 degrees F.

Lay potatoes out in a single layer on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss the potatoes around so they are evenly coated and pop in the oven to roast for 35 to 40 minutes until tender.

Cut a heads of garlic through the middle, horizontally, and put in a foil pouch with olive oil, thyme, water, and salt and pepper. Seal the pouch around the edges and roast in the oven with the potatoes - this will be used for the aioli.

When the potatoes are done and warm enough to handle make an X cut on 1 side of the potato and then squeeze gently from the bottom to form a flower-like shape. Heat a pot of oil for deep frying to 350 degrees F and fry the potatoes until crispy and golden. Drain on paper towels and season with kosher salt.

Remove the garlic from the pouch and squeeze out the flesh. Add the roasted garlic, egg, lemon juice, salt and pepper in a blender and process. Pour in the olive oil in a slow, steady stream until the aioli emulsifies. Fold in sour cream and adjust seasoning with salt and pepper. Garnish with chives.

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