WellesleyWeston Magazine

SUMMER 2018

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

Issue link: https://wellesleywestonmagazine.epubxp.com/i/978308

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produce will sometimes offer spectacular field-grown products — places like the CSA from Walden Meat Co. (www.waldenlocalmeat.com) out of Billerica. In addition to feeding finicky local carnivores (all of their meat comes only from local farms that pasture-raise their cows, chickens, lambs, and pigs), their packages can also include savory goodies like black garlic, grass- fed butter, and delectable handmade strawberry-rhubarb jams. CSAs, however, aren't always everyone's cup of tea — or pick of the crop, so to speak. Plenty of people prefer to see, poke, and select their zucchini in person — which is right where local farm stores and farmer's markets come in. Local family-owned favorites like Volante Farms (www.volantefarms.com) in Needham grow and pluck their fruits and veggies right in their fields, along with others from dozens of other local farms that specialize in hard-to-find varieties. Starting in mid-summer, they pile their shelves with at least ten varieties of beautiful, shining heirloom tomatoes, thick cukes, jumbles of bright and delicate micro greens, and ears of corn so sweet, they could almost be eaten raw. (Their bakery also happens to churn out some of the most addictive cider doughnuts imaginable, but that's a different story.) GAZPACHO This classic cold soup spotlights summer tomatoes' sweet tanginess, and is the perfect foil for any hot evening. 1 unpeeled cucumber, halved 2 red bell peppers, cored and seeded 4 ripe tomatoes 1 red onion 3 garlic cloves, minced 3 cups tomato juice ¼ cup white wine vinegar ¼ cup olive oil ½ Tbsp. kosher salt 1 tsp. freshly ground black pepper n Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into one-inch cubes. Put each vegetable into a food processor fitted with a steel blade and pulse until coarsely chopped. n After each vegetable is processed, combine in a bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. Serves 4-6 S T O C K B R O K E R ( S B R ) 171 W e l l e s l e y W e s t o n M a g a z i n e | s u m m e r 2 0 1 8

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