Farmers Markets Galore

Farmers Market season is here!

This past month was a blur of work, job searching, graduations (shout out to Mama Ro, B.S., M.Ed., C.A.G.S!), and outdoor markets. Our go-to spot is the Copley Square Farmers Market in Back Bay. It’s open Tuesdays and Fridays from 11:00 am to 6:00 pm and steps from multiple T stops.

Greens and seedlings make up much of the produce this early in the season, but there are plenty of baked goods, cheeses, meat, and prepared foods available. Some of our weekly staples include goat cheese from Crystal Brook Farm, bread from Iggy’s, and eggs from Grass Roots Farm. 

Every once in awhile we embark on culinary adventures and try something new. Last week we tried these delicate little oyster mushrooms from Sienna Farms. I always thought of mushrooms as slimy and flavorless, but I guess that’s because I’d never had a good one. We lightly sautéed them in oil to bring out their earthy, fruity flavor and ate them with steak.

Over Memorial Day weekend we visited the Mount Hope Farmers Market in Bristol, RI. The market, which debuted this winter, is open on Saturdays from 9:00 am to noon.

The setting is vastly different from Copley Square. Tents are pitched on the grassy lawn outside the historic Governor Bradford House, which was built in 1745. Instead of pavement and pigeons there are gravel roads and baby goats (squee!). Alas, no public transportation.

We strolled the market with Mama Mo and picked up some eggs from Aquidneck Farms and two bags of Wholly Granola. It’s nice to see more and more farmers markets popping up around New England (including 248 in Massachusetts!) We’re looking forward to a summer full of fresh local meat and produce.

Green Tomatoes

Mini Petting Zoo

Kids

Fresh Bread

Veggies

Pastured Eggs

Homemade Almond Milk

Milk and I are not friends. I never liked it as a child and have thus grown up abhorring the lactose-laden drink. Friends and family have branded me a lactard and that hurts my heart, mostly because cheese is one of my major food groups. Anyway, milk (and all its creamy derivatives) causes my stomach minor distress, so I try to use alternatives where possible.

I recently began using store-bought almond milk in cereal, hot chocolate, and smoothies, but was quickly turned off by the many unnecessary ingredients. Almost all brands contain upwards of 10 ingredients, including emulsifiers like gellan gum, carrageenan, or xanthan gum. There’s nothing particularly unhealthy about these additives, per se — but why use 10 ingredients when you can use four? Also, you guys, almond milk is like wicked is easy to make.

Ingredients
1 cup whole raw almonds
6 pitted dates
4 cups water
1 tsp vanilla extract (optional)

Directions
Soak almonds in a bowl of water for about 12 hours. Combine almonds, dates and vanilla (if using) in a food processor and blend until smooth. Line a colander with cheese cloth and place the colander in a large bowl. Scoop the paste into the cheese cloth and pour in water. Allow to soak through and squeeze the cloth to release any extra liquid. That’s it!

The remaining sediment is essentially almond paste and is a surprisingly pleasant treat. It can be slathered on toast, spread on bananas, and mixed with oatmeal, granola, or cereal. Or, you could be like me and eat it by the spoonful.

Homemade almond milk is a bit watery, but has a sweet and nutty flavor that is delicious on its own or in cereal, smoothies, and tea. You can also add flavors like cocoa powder, cinnamon, nutmeg, or cardamom for an extra kick. The milk and paste will keep for about 4 to 5 days in the refrigerator.