Here Comes The Sun!

Welcome to the inaugural post of Season To Taste Catering’s Davis Square Farmer’s Market Journal.


At Season to Taste Catering we have one mission: to bring the tastiest, most responsibly sourced meals to the good people of Greater Boston. A big part of our growing business is promoting the hard work of farmers and by extension the local markets where they sell their produce. Although we would like to highlight all of the markets in our area, for now, we are focusing on the closest to our store at 2447 Mass Ave., which is the Wednesday Davis Square Farmers Market.


Every week we will be heading to the market and talking with local farmers. We will be  sharing their stories, taking photos of the amazing produce, and providing a list of some of the market's harvest highlights as they come into season. Furthermore, we will be posting a recipe showcasing the most abundant ingredients.


We will be posting fresh content weekly. We view this information as an extension of what we do every day, which is to search out the highest quality local products, bring them back to our kitchen and cook them up. It is our sincerest hope that we can convince our friends and neighbors to do the same. Once folks understand how much better local foods are for their bodies, the local economy and the earth, we firmly believe that people will choose to shop at their farmer’s market. Of course we also hope they will give us a call! Allow our chefs to do the work for you, and have fresh hot food delivered. So, if you are curious as to what’s in season, how to cook it, or perhaps have it ordered, stay tuned… it’s going to be a great season! As always, keep it fresh, keep it local and power to the farmers!

Market Highlights: June 9

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


Strawberries, Cherries, English Peas, Baby lettuce, Baby Heirloom Tomatoes, Humane Veal, Head Lettuce, Asparagus (one week left), Radishes, Spring Onions and Garlic, Swiss Chard, Beets, Fresh Herbs




This Week's Recipe: Roasted Beet, Spring Green Onion and Fresh Oregano Relish

We love this relish on Cinnamon-Dusted Seared Diver Scallops, Pepper-Crusted Grilled Grass Fed Beef Sirloin and on top of Vermont Goat Cheese and Iggy’s Crostini


Ingredients

1 Bunch of Sienna Farm Beets (approx. 3-4)

1 Bunch Kimball Fruit Farm Green Onions (approx. 3-4)

3 Tablespoon Canola oil

3 Sprigs Oregano

3 Sprigs Thyme

1.5 Tablespoon Honey

1 Tablespoon Balsamic Vinegar

3 Tablespoon Organic Greek Extra Virgin Olive Oil

Salt and Pepper to taste… always remember to season to taste ;)


Technique

1. Pre-heat oven to 375 degrees.
2. Pick the oregano and thyme leaves off the stem, finely chop the leaves and reserve.
3. Thoroughly wash then place the uncut, non-peeled beets and oregano stems on a 12" by 14" piece of aluminum foil. Drizzle a splash of the canola oil and a generous pinch of salt and pepper over the beets. Gather the foil up so that the beets are sealed in a “hobo pack,” place on a cookie sheet and roast until a fork easily slides out when pierced to the center of the beet (roughly 45 minutes to an hour). Let them cool to room temperature, peel, and cut into rough medium dice.
4. For the onions, trim most of the green part off, leaving approximately two inches of green on the top of the onion. Split the onions down the middle lengthwise then cook them in similar fashion as the beets (in a hobo pack) along with the thyme stems until soft, slightly caramelized and sweet. It should take roughly the same amount of time as the beets. A second option is to grill them on a low to medium heat grill. Let the onions cool to room temperature, then thinly slice.
5. In a medium size bowl combine all the ingredients and toss until fully mixed. Serve right away, but it’s even better after sitting for a day in the fridge.