WellesleyWeston Magazine


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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Page 173 of 199

Similarly, The Land's Sake Farmstand (www.landssake.org) pops up in Weston Center June through October, and is open every day of the week except Mondays. If you stop by on your way home, you can grab something ultra-fresh and straight from the Land's Sake fields for lunch or dinner. Be prepared for the produce bins to always look a little dif- ferent, too — much like CSAs, the stock depends entirely on what the crops have bestowed and what's already been picked or taken. Then there are local farmer's markets. These days plenty of towns are host to them every weekend, generally starting in June and wrap- ping up in late fall. Some are mid-sized like Waltham's (www.waltham- farmersmarket.org), which spotlights more than thirty vendors peddling organic fruits and veggies grown nearby, plus other foods (from arti- sanal pastas to handmade candy) alongside crafts and jewelry. It's held at School and Lexington Streets, in the Government Center lot at 119 School Street. Other farmer's markets in the area may be smaller in size, but are quickly branching out online to expand their seasons by behaving more as CSAs do. Wellesley's (www.wellesleyfarmersmarket.com) is one case in point: Hosted on weekends throughout summer by the Universalist Unitarian Church (309 Washington Street), where it sets up stalls for a jumble of local farmers and vendors on the front lawn, the outfit has W A V E B R E A K P R E M I U M ( W W V ) SUMMER CORN SALAD 1 Tbsp. lime juice ¼ tsp. salt 5 tsps. olive oil 1½ cups fresh corn kernels, removed from cob 1½ cups cherry tomatoes, halved ½ cup finely chopped cucumber ¼ cup finely chopped red onion 2 Tbsps. minced fresh basil ¼ cup crumbled feta cheese n In a small bowl, whisk the lime juice, salt, and four tsps. of the oil. Set aside. n In a large pan, sauté corn in remaining oil until tender. Transfer to a bowl and add the tomatoes, cucumber, onion, and basil. Drizzle with dressing. Toss to coat. n Let stand for 5−10 minutes before serving, or refrigerate to chilled. Sprinkle with cheese just before serving. Serves 4 172 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 food & wine "you can grab something ultra-fresh"

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