|Dewey Square Farmers' Market|
|Features - Farmers and Markets|
|Written by Melissa Wallace|
On a busy Thursday afternoon, I walked around Dewey Square to visit the farmers' market. It was a gloomy Thursday, but the streets were busy with people, most likely on their lunch break looking for some good food.
Bon Me was parked at the market and had a long line of people waiting for their lunch. Although it was a bit chilly, the tables were packed with people eating their lunches in the square.
This market has a little bit of everything including fresh produce, meat, fish, bread, and other baked goods. Some of the many vendors include Pleasant Valley Gardens, Kimball Fruit Farm, Freitas Farm, Lilac Hedge Farm, Red’s Best Seafood, When Pigs Fly Bread, Swissbakers, and Q’s Nuts.
As I walked around the market to check out the many vendors, the plethora of tomatoes at Kimball Fruit Farm caught my eye. I love the pints of small tomatoes, so I picked up two of those along with garlic and spring onions. I thought it would be nice to make a colorful bruschetta for an appetizer that evening. Since I decided to make bruschetta, I needed a fresh baguette, which I found at When Pigs Fly Bread.
As I continued my way around the market, I stumbled upon Seta's Mediterranean Food. I enjoy their hummus, so I picked up a container for a quick snack (I love hummus and cucumbers this time of year!).
Dewey Square Farmers' Market is located on the Rose Kennedy Greenway across from South Station. The market takes place on Tuesdays and Thursdays from 11:30 a.m. to 6:30 p.m., and runs through November 26th. There are different vendors on both days, so I recommend checking out both days if you are in the area.
To put all my fresh ingredients together, I made roasted tomato bruschetta. I love to roast small tomatoes throughout the season to put in freezer bags and enjoy during the colder months. These little guys also make a great bruschetta during the summer months.
Roasted Tomato Bruschetta
Yields: About 18 servings
1-2 pints small tomatoes
1 small onion
3 heads of garlic
3-4 basil leaves
Drizzle of olive oil
Pinch of sea salt
To roast the tomatoes, preheat the oven to 300 degrees. Cut the tomatoes in half and lay out on a large baking sheet. My secret here is to cut the tops of the garlic head and put that on the sheet as well. (Typically, bruschetta is rubbed with garlic, but I like to roast the garlic with the tomatoes and spread them both on the toasted bread). Generously drizzle the tomatoes and garlic with olive oil and roast in the oven for approximately one hour.
While the tomatoes and garlic are in the oven, chop the onion and set aside in a bowl. Julienne the basil leaves and add to the bowl.
When the tomatoes are finished roasting, add to the bowl (set the garlic aside for now), add a pinch of sea salt, and mix well. Let the mixture sit in the refrigerator for about an hour to let the flavors combine.
When you are ready to toast the bread, put it in the oven for about 5-10 minutes or until crispy. Spread the roasted garlic on the bread and then top with the tomato mixture. Serve immediately and enjoy!
Melissa Wallace writes for Livin' Local: A Farmers Market Blog. This is her first guest post for Local in Season.