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.