Friday, June 25, 2010

Market Day: June 23

Lots of new items this week in Davis Square! Snap peas are up and delicious. Cucumbers, summer squash and zucchini just came in and for all the tomato lovers out there: Heirlooms and Sweet 100s. Baby carrots and greens are still bountiful and sweet, as well as the new addition of blueberries to the scene.

The only thing in rapid decline is asparagus—this may be the last week, so be sure to grab some if you see it!

Market Highlights

This is not a comprehensive list of all products. Instead we focus on the products that caught our eye and pleased our palette.

Radishes, Beets, Fresh Garlic and Scapes, Arugula, Kale, Sugar Snap Peas, Carrots, Summer Squash, Strawberries, Blueberries, Black Prince Tomatoes, Mizuna, Zucchini, Rhubarb, Turnips and Radishes.

This Week’s Recipe: Morel Mushrooms, Caramelized Spring Onion and Local Farmstand Cheese Frittata

This week’s recipe comes from Chef Sam and highlights Kimball Fruit Farm spring onions, Hanson Farm eggs, Foxboro Cheese Co. Fromage Blanc, and locally-foraged mushrooms.


1/4 lb. Morel mushrooms

2 spring onions (bulb and stalk)

1 cup Foxboro Cheese Co. Fromage Blanc

1 cup roughly chopped arugula

12-16 Hanson Farm eggs

2 cups cream

salt and pepper to taste

a pinch of freshly chopped garlic

white wine for deglaze


  1. Line a spring-form pan with foil.
  2. Slice morels and sauté with chopped garlic, salt and pepper. Deglaze with 1-2 ounces white wine and continue to sauté until dry, cool completely.
  3. Grill the spring onions bulb, chop stalks and bulbs and place in separate sauté pan. Cook on medium heat until caramelized (light brown in color).
  4. Combine, in a bowl, eggs, cream, salt and pepper with a whisk and set aside.
  5. Line spring-form pan with arugula, cheese and caramelized spring onions.
  6. Fill spring-form pan with egg mixture and decorate top with sautéed morels.
  7. Bake at 325–350F for 30–60 minutes. Remove when center jiggles just slightly.
  8. Allow to cool slightly, remove spring-form pan, slice and serve with some chive crème fraîche.

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