Let the Boston Public Market Fuel Your Career in Local Food

by Alex Risley Schroeder

Participant in "Food Writing Workshop" by Steve Holt at The KITCHEN

Check out the latest schedule of classes, workshops & more at The KITCHEN here TrusteesKitchen

A tour through the Boston Public Market is a catalog of fresh, locally sourced food and food-related specialty items. It is also a picture of diverse pathways to a career in local food.

Turns out it is as much about people, passion, and technique as it is about food.

Avery of Nella Pasta started out making bacon, egg and cheese sandwiches in her plug-in electric fry pan. KITCHEN Interim Manager Sara Ross loved food and plotted a course from prep cook to retail on-farm sales, to cupcake truck, to kitchen manager. Sarah at Peterman’s Boards and Bowls combined her sales and art background and now sells 21” wide salad bowls upcycled from fallen trees.  

If a local food career is what you’re after, formal training -- whether in a kitchen or on a farm -- can give you a head start. But don’t underestimate connecting with professionals who are also crazy about growing, making and serving food, such as farmers, even those who grow in shipping containers (like Corner Stalk Farm); pastry chefs; cooks in big kitchens and on small trucks (Bon Me has five); and inventive stonemasons (like the ones at American Stonecraft). If you want develop your passion, spend time around passionate people.

Build a career in food from your life. See connections between the food you like, the organizations you know, and the skills you have. Feed the people around you, and repeat. Talk about what you like! The flavor, the spices, certainly. But also the camaraderie, the technique, and even the equipment -- like Red Apple Farm’s  donut-making robot or Boston Honey Company’s indoor hive.

Bottom line: good food comes from good people!

P.S. Right now, there are a few jobs at Boston Public Market! Check them out here! Check out employment with The Trustees here

Alex Risley Schroeder works in workforce development, most recently thinking about food system jobs and job creation, as part of the newly released Massachusetts Local Food Action Plan, and with the Massachusetts Workforce Alliance.

Here comes the sun!

This summer-like day seems like the perfect time to share our June programming calendar. Take a look at our upcoming events and join us in The KITCHEN for food and fun next month!

Crunchy Peanut Coleslaw

A couple of weeks ago Chef Vanessa from Project Bread made a flavorful Asian inspired coleslaw which we wanted to re-share.  It will make the perfect side dish to any meal incorporating asian flavors PLUS it is mayo-less, meaning it can be packed up and survive without refrigeration for summer picnics.  

We made a few adaptations based on what we had in our pantry; the substitutions were in the same flavor profile which we encourage you to try when you’re out of recipe ingredients. Apple cider vinegar was replaced with lime juice (acid) and we used molasses instead of dark brown sugar.  A splash of Sriracha was added for some heat! The dressing was whisked together in a bowl, make sure to incorporate everything together since the peanut butter is thick.  

To save time, we used a bag of cabbage that was pre- shredded, then chopped some pepper and scallions to add in.  The recipe also calls for cucumbers, we just didn’t have any on hand.  Bean sprouts could also make a great addition to this!

Once the salad is all mixed together, add the dressing and mix well.  You may think there isn’t enough dressing, but keep mixing! You want it to lightly coat your cabbage/veggies not drown it.  Dry roasted peanuts make a great topping but keep them separate and top right before serving so they don’t loose their crunch.  Sesame seeds could also make a great topping to experiment with.  

The original recipe is as follows:

Good Food. Good Health.

A blog posting by the American Heart Association | American Stroke Association

May is American Stroke Month, and the American Heart Association | American Stroke Association want the people of Greater Boston to become stroke heroes.

You don’t need superpowers to be a stroke hero, but you do need to pay attention to the risk factors and know the warning signs. Stroke is largely preventable and treatable.

To educate the public, the Boston Public Market and The KITCHEN are teaming with the AHA | ASA and the CardioVascular Institute at Beth Israel Deaconess Medical Center to teach people how to prevent and detect stroke.

From May 16-23, large signs will be displayed at the market displaying the acronym F.A.S.T., which is an easy way to remember and identify the most common symptoms of a stroke. F is for face drooping; A is for arm weakness; S is for speech difficulty; T is for time to call 911.

Take a picture with the signs and share it on social media using the hashtag #StrokeMonth. To learn more about stroke, visit StrokeAssociation.org.

On Saturday, May 21, chef Diane Kochilas will be hosting “Good Food. Good Health.” This is a free, Mediterranean cooking demonstration and tasting being held at The Kitchen at Boston Public Market, from 4-6 p.m. Kochilas is a food critic, host of her own cooking show, and author of 18 books on Greek cuisine.

Kochilas will be sharing recipes celebrating the healthy tenets of the Blue Zones, five regions in Europe, Latin America, Asia and the U.S. researchers have identified as having the highest concentrations of centenarians in the world. Her family roots are in Ikaria, a Greek Island known for the longevity of its inhabitants.

The “Good Food. Good Health.” event will also feature healthy eating tips presented by CardioVascular Institute Vascular Surgeon Chantel Hile, MD, and Registered Dietitian Liz Moore. Every guest will receive a free copy of the CardioVascular Institute’s “Hungry Heart Cookbook.”

Register here. 

Wild Foods I Have Known...and Eaten

Join us on Sunday, May 5^th at The KITCHEN at The Boston Public Market for a wild time! Russ Cohen, naturalist and wild foods enthusiast will be discussing the wonderful world of foraging. 

This presentation “Wild Plants I Have Known…and Eaten” includes sampling and will be followed by “Wild Flavors on Your Table” a cooking class incorporating a variety of Russ’s foraged bounty led by chef, cookbook author and James Beard award nominee Didi Emmons.

Growing up, Russ Cohen spent much of his free time in the woods cultivating a strong spiritual connection to nature. Russ' first formal exposure to edible wild plants occurred while a sophomore at Weston High School, where he enrolled in an "Edible Botany" mini-course offered by the high school biology department. Russ added edible wild mushrooms to his teaching repertoire in 1989 after returning home from a trip to the Soviet Union, where he caught the mushroom hunting bug from the Russians. 

Russ has a mission beyond just teaching people about foraging. He wants you to get outside and explore! You can add a whole other dimension to being outdoors by learning what you can nibble on in your surroundings. There’s a perception that foraging only takes place way out in the woods and is only done as a last resource when sustenance is needed. Russ wants you to know that’s not true. Foraging can happen as close as your own back yard or the empty lot across the street.  And who knew that weeds could be so delicious as a daily addition to you diet? Invasive species are considered a nuisance, but the silver lining is that they are abundant and harvesting them leaves no ecological impact. Russ also encourages foragers to develop relationships with and support local and organic farms as they provide wonderful opportunities for foraging.

Some of Russ’ favorite plants to forage for are Dame’s Rocket, which is in the mustard family and related to arugula, Stinging Nettle and flowers of the Black Locust. Did you know you can even eat daisies?  One of  Russ’ favorite recipes is Burdock Bloom Stalk Bake which is a delicious forager’s version of Hot Artichoke Dip. You can find that recipe here: http://users.rcn.com/eatwild/recipes.htm

Want to join us for this wild experience? You can register for “Wild Plants I Have Known…and Eaten” here 

http://bit.ly/wildshow

Register for the cooking class “From Forage to Finish: Wild Flavors on Your Table” here:: 

http://bit.ly/wildclass

Quiche Broken Down

One of my favorite foods is quiche, it contains major food groups (veggie, protein, fat/starch), is versatile and delicious.  But what makes a quiche so good and can it be the latest food trend?  

Quiche is simply an open face savory pie with European origins and became popular in the US in the 1950s.  The exact origin is up for debate; it is most commonly thought that quiche started in France, due to the popular quiche lorraine however other internet sites say that quiche was first made in Germany (1).   

What is the best part to a quiche? The crust, custard or fillings?

Interestingly the crust was originally a bread dough and later morphed into a pie or pasty dough which we continue to use today.  Now, I’ve cheated with this recipe by using a frozen store bought pie crust (I know, I know) but it makes the process a bit faster and clean up much easier.  Sandy Ruffin will be teaching how to make pie dough from scratch during a quiche class in the Kitchen, so turn to her for tips!

Next you need to think about fillings.  You want cohesive flavors and not too many to overcrowd the space, otherwise anything goes.  Classics include ham and cheese, broccoli and cheddar, mushroom and gruyere, bacon and swiss but try getting out of the box and use goat cheese with veggies or fill it with seafood (crab, shrimp, scallops). Fillings need to be dried (think sopping wet spinach) otherwise the extra moisture will interfere with the custard.

The trickiest part is getting the custard right.  You want it to be smooth and creamy, not over cooked and dried out (like bad scrambled eggs).  After lots of recipe perusal,  you ideally want 1 part egg to 2 parts milk which tends turn into 2 eggs per cup of milk.  Now what type of milk… a fatty milk will usually lead to a more rich custard (this isn’t a diet food!) and I tend to use 1 part 2% milk and 1 part half and half.  In a pinch, use what you have but keep a mental tally of which quiches you liked best and what type of milk product you used. After baking, let it sit a little before cutting into it.  Happy quiche-ing!!

Ingredients:

Pie crust of your choice

½ cup chopped onion

1 ½ cup broccoli

S&P, any herbs (we used dried oregano)

1 cup cheddar cheese, grated

¾ cup 2% milk

¾ cup half and half

4 eggs (room temp helps)

Preheat oven to 350.  Place your prepared crust (whether if be store bought or homemade and in your pie plate) on a baking pan which helps to collect any over spill from flowing into your clean oven.  Sautee your vegetables/fillings, in this case onions and broccoli, in a little oil or butter, add some S&P and herbs for flavor. (If you’re using seafood or bacon, you definitely want to cook it before adding it to the quiche). Allow the fillings to cool a little while you whisk together the milk products and eggs.  Spread your fillings out in the pie crust, top with your cheese, then slowly pour your custard over the whole area, making sure it is evenly distributed.  Bake in the oven for 30-50min… you want the top to brown and set.  Remove from heat and allow to sit for 5-10 minutes before serving.

1. http://www.foodreference.com/html/artquiche.html

A Proposal for the Official Boston Marathon Cookie

I discovered this Bacon, Oatmeal & Raisin Cookie recipe by googling "best recipes for marathon runners".  It's an insanely good cookie whether you're running a marathon or not. If you're afraid of raisins, try dried cranberries or blueberries for a Boston twist. A cookie with bacon? Yes, those little bits in these cookies really will help you go that extra mile, whether you're in a race or just trying to get through a taxing day, promise! Thank you Bon Appetit for discovering this delicious recipe. And good luck to all the runners in the Boston Marathon tomorrow!

Ingredients

SERVINGS: MAKES 18–20

• 8 ounces sliced bacon, cut into 1/4-inch squares
• 2 1/4 cups cake flour
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1 cup (packed) dark brown sugar
• 2/3 cup sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1 cup old-fashioned oats
• 2/3 cup raisins

Buy all at Roche Bros.Powered by POPCART

Make me the official Boston Marathon Cookie!

Preparation

• Line 2 baking sheets with parchment paper. Cook bacon in a large skillet over medium-low heat, stirring occasionally, until deep golden brown and crisp. Using a slotted spoon, transfer bacon to paper towels.
• Whisk flour and next 3 ingredients in a medium bowl. Using an electric mixer, beat both sugars and butter in a large bowl, occasionally scraping down sides, until well blended, 2–3 minutes. Add eggs one at a time, mixing well between additions. Add vanilla; mix on medium speed until pale and fluffy, 4–5 minutes. Mix in dry ingredients.
• Fold bacon, oats, and raisins into batter and stir until evenly incorporated (dough will be sticky; chill briefly for easier handling, if desired). Using a 2-oz. ice cream scoop or 1/4-cup measure and forming dough into balls, scoop batter onto prepared sheets, spaced at least 3 inches apart. Chill dough for 1 hour or cover and chill overnight.
• Arrange racks in upper and lower thirds of oven; preheat to 375°. Bake cookies, rotating pans halfway through, until edges are light golden brown and centers are still slightly soft, 20–22 minutes. Let cool on baking sheets for 10 minutes. Transfer to a wire rack; let cool completely. do ahead: Can be made 3 days ahead. Store airtight at room temperature.

• Recipe by Autumn Martin of Hot Cakes Confections for Stumptown Coffee Roasters in Seattle WA
• Photograph by William Abranowicz
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Panko Crusted Fish

Fish is a staple in our household; options are unlimited due to fish diversity and prep time is minimal.  In twenty minutes you can make a delicious fish seasoned with just salt and pepper, then fried or baked, and finished with a little lemon squeeze.  Today, we’re using a recipe from Ina Garten which can easily be adapted to many types of fish and uses things you probably have in your pantry. In her 2010, “Barefoot Contessa, How Easy is That?” she shares a simple recipe for panko-crusted salmon which came out moist and flaky with a nice crispy skin.

Preheat oven to 425 degrees.  Mix the topping together; the lemon zest will provide a nice brightness to the fish and smells lovely, while the parsley helps with flavor.  If you don’t have panko, you can use toasted breadcrumbs, but make sure they are finely chopped in a food processor so they can be delicate like the fish.  The olive oil helps to clump the ingredients together, making it easier to spread on top of the fish.

Dry the fish fillets off with some paper towel, a wet skin impedes the crisping process.  With the skin side down, brush the tops with some mustard (or if you want a lighter flavor for a white fish try a little mayo or greek yogurt), sprinkle some S&P then gently press the panko mixture all over the top. (The mixture easily stays thanks to the olive oil and mustard!)  

Heat an oven proof pan with enough vegetable oil to cover the pan.  Try to avoid olive oil in this instance because we want a higher cooking temp which is better suited to vegetable oils.  Once the oil is glistening but not smoking, think a glossy paint, gently place the fillets skin side down into the pan.  You should hear a sizzling right away! (Check out our instagram post on BPMKitchen for a video of the fish entering the pan) Leave the fish, untouched, for 3-4 minutes then transfer the pan into the oven for 5-7 minutes.  Timing really depends on the type of fish and how thick the cut is.  Removed the pan and cover with a lid or tin foil for 5-10 minutes, allowing the fish to rest but also finish cooking in the residual heat.  Serve with some lemon wedges.

Ingredients:

4         salmon fillets (6-8 ounce) , skin on

⅔ cup Panko bread crumbs

2 tbl    Minced fresh parsley

1 tsp   lemon zest

2 tbl    olive oil

2 tbl    mustard (preferably Dijon)

2 tbl    vegetable oil

  Salt & Pepper

  Lemon wedges

Carrot, Ginger and Apple Soup w/ Grilled Cheese Croutons

As all New Englanders know, cold weather can continue well into spring and those days are often accompanied by lots of grumbling!  Instead, lets warm up with a vegetable soup which is both comforting and fresh, the perfect transitional recipe.

This week, Chef Vanessa from Project Bread demoed a Carrot, Ginger and Apple soup which we used as our foundation.  Chef Vanessa always likes to remind people that recipes are adaptable and are meant to be a guide.

Onions, carrots, apples and ginger were sautéed in a large pot using a little oil, and stirred occasionally to prevent browning.  Salt & pepper were added along with a little oregano. The broth was added to the pot, the temperature increased to bring everything to a boil and then reduced to a simmer, allowing the carrots to soften.

An immersion blender was used to purée the soup, allowing for some chunks to remain.  If you want a very smooth soup, a blender is the way to go, but be very careful when using it.  Make sure you don't fill the hot liquid/soup up to the top, and place a cloth covered hand on the lid to prevent it from flying off. 

The soup can be served with a little dollop of creme fraiche, yogurt, cream, etc. and we added a few drops of Sriracha for some heat.  

For a little more heartiness, we made a quick grilled cheese and cut it into small cubes to use as croutons.  Any bread and cheese will do, but we had a nice pumpernickel and some fontina and parmesan cheese in the fridge.  A little butter was melted in a pan, the best way to flavor and toast the bread.  

We hope you try the recipe from Project Bread and never be afraid to adapt or add things, trust your palate! 

Carrot, Ginger, and Apple Soup from Project Bread

  

Sandy's Sunday Morning Thoughts on Risotto

It was a fun night at The KITCHEN when a dozen people gathered to tackle one of the biggest food myths: Risotto is hard.

Four delightful teams of strangers, friends, and family worked together to make a meal for everyone to share. We made 3 types of risotto - Butter and Parmesan, Bacon and Peas, and Butternut Squash with Goat Cheese - and then sat down to dinner together to enjoy our work.

Most cooks, especially new cooks, believe that risotto is hard, requires stirring constantly, and has to be eaten the second it's done. We proved that wrong without using any “foolproof oven method” or slow cookers. With the proper planning and attention to the dish you can make an impressive risotto. You can even make it a little ahead of time and reheat it just before serving.

Next time you want to impress someone, try this foolproof recipe. It’s guaranteed to blow their socks off!

And if you'd like to learn some other impressively easy cooking techniques, please join me at one of my upcoming classes at The KITCHEN at the Boston Public Market, www.thetrustees.org/kitchencalendar

Basic Risotto

4 servings as a main, 6 as a side;  about 40 active minutes

Read the recipe at least twice before you begin - the tasks are easy but require a lot of words to explain.

Ingredients stock, any kind, 6 cups parsley, ⅓ of a bunch onion, 1 medium butter, 2 tbl + 4 tbl saffron, pinch arborio rice, 1 ½ cups salt and pepper white wine, dry, ½ cup asiago cheese, 4 ounces

Equipment liquid measuring cup small 6 cup pot knife cutting board small bowls 1 cup dry measuring cup large deep skillet or dutch oven (make sure it has a heavy bottom) Wooden spoon Ladle (or long handled, heat proof, ½ cup measuring cup) Tasting spoons

Method

1. Measure the stock into the small pot over medium heat. This should be kept on a low simmer while you cook.
2. Wash the parsley and set aside to dry.
3. Dice the onion into ½ inch pieces.
4. Measure out the rice into the small bowl and add a pinch each of salt and pepper to the rice. Set near stove.
5. Heat 2 tbl of butter over medium heat in the larger pan. When the butter is melted, add the onion and saffron and cook, stirring occasionally, until the onion is soft and translucent (about 5 min).
6. Add the rice to the onion and cook, stirring occasionally, until the rice is well coated and translucent on the edges, about 5 min. Add the wine to the rice and onion and stir constantly until the wine is all absorbed.
7. When the wine is absorbed, add 1 ladle of the simmering stock. Stir constantly until the stock is mostly absorbed. Add another ladle of stock and stir. From here you will stir after each stock addition, but do not need to stir constantly. If the rice begins to stick, just scrape it up with the spoon immediately after adding stock. Repeat the process until you’ve used about ⅔ of your stock, when you will begin checking the rice for doneness. The rice is done when it's still firm, but not crunchy.
   **To serve later, stop here. Add half a ladle of stock, stir it in, and remove the pot from the heat. Reheat and cook off the extra liquid before continuing.**
8. While the rice is cooking, grate the cheese and chop the parsley.
9. When the rice is done, taste and season as needed. If needed, adjust the liquid content by adding stock or cooking longer.
10. Once the rice is done, remove from heat. Add the remaining butter and stir thoroughly. Taste, adjust seasoning, and add half the cheese. Taste, add more cheese or adjust seasoning as needed.
11. Top with parsley and serve with the cheese on the side.

Recipe by Sandy Ruffin, Cooking Coach

sandyliz.com ~ sandyliz79@gmail.com