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 174 of 199

now partnered with a company called Farmers to You (www.farmerstoyou.com) — arguably the easiest way of all to get year-round access to fresh, local produce. Run by a group of farming experts, the company has built its own close relationships with farms all over New England. And once you sign up online, they act essentially as pro- duce curators, foraging the best goods from the farms and bringing them to your door- stop. Unlike the majority of CSAs, Farmers to You gives consumers notably more control over what they get. Peruse what's available during the season on their website, decide what you want and how much, and then they source your requests with the farms — a siz- able chunk of which are from Vermont, but they hail from all over the region. The har- vest, meanwhile, includes the usual suspects (green beans, Boston lettuce, and carrots) plus the ultra-healthy (frozen spirulina cubes from Northern Spirulina in Burlington), the deep-flavored (organic oyster mushrooms from 1000 Stone Farm), and the esoteric (crispy, spicy black radishes from Dog River Farm). All of which leaves the burning question: Just what to do with all this glorious bounty once you get it in your kitchen? This time of year, when local produce is at its apex, the an- swer is as simple as can be. Serve them with as little fanfare as possible — raw as much as you desire or in recipes like those that follow — and let their flavors sing. 173 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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