It must be summer because it’s Farmer’s Market time (plus sauteed Kale)

It’s farmer’s market season in Boston and I couldn’t be happier. I am fortunate enough to shop at the markets in Central Square and Davis Square (which is located directly behind my office!).

I have found that produce from the markets is fresher and tastier than anything in the stores. The prices work out to be more or less the same (or slightly cheaper, depending), but you get bigger bunches of things for the money. The markets have also turned me into a tomato snob–I never buy them from the grocery store because they are mealy and flavorless. I actually have a tomato problem in the summer–once they start appearing in the market I find myself buying so many that we have a hard time eating them all (a happy difficulty to have!).There are markets all over town, all week long. Check out the Federation of Massachusetts Farmer’s Markets to find one near you.

I always visit the Enterprise Farm stand in Davis Square to buy my greens. They’re an organic farm, and I like to try to buy as much organic produce as possible. They grow multiple varieties of my favorite vegetable, Kale, along with delicious salad greens, tomatoes and many other organic green things.

The Kimball Farm is at both of my markets and they have the biggest selection at both markets. They are not organic, but “low spray,” which means they only spray when they have to. They have expanded their “no spray” produce, making them a good alternative if you can’t find what you want at the organic stands.

I’m addicted to the berries from the Bug Hill Farm stand. They overfill their containers, and their berries are consistently sweet and delectable.

In the fall some stands have fresh foraged Maitake, or Hen-of-the-woods mushrooms. I try to buy as many of these as possible. Maitake have fantastic health benefits, are extremely tasty and versatile to cook with, and include woody stems that I save in the freezer to add to vegetable stocks. Check out this post from Drweil.com about the health benefits of Maitake and other mushrooms like Shiitake.

Both of my markets have a variety of naturally-raised meat available, and now both have fresh fish vendors! In Davis Square, the Globe Fish Company offers super-fresh, never frozen fish from their family-run business. We have a new fish vendor in Central, C&C Lobsters and fish, which seems to also be a small, family-run business. They have a nice variety of local fish and also lobsters–either live for you to take home to cook, or, if you order ahead, steamed and ready to eat.

Aside from all the beautiful produce, farmer’s markets are a community gathering opportunity. I often run into people that I know and maybe don’t see too often at the markets, and it’s like we’re all giddy with joy–it’s just so delightful to be surrounded by beautiful produce and happy people!

One thing I buy every week is kale. I love Enterprise Farm’s organic tuscan kale (also known as black, lacinato or dinosaur kale), as well as their green and purple kale. Kale is one of the healthiest foods you can eat. I think I tell at least one patient every day that they should include kale in their diet.

The problem is that no one knows how to cook it! We almost always prepare it as a simple saute with some garlic and salt. Easy, fast, delicious–what else do you need in a vegetable dish?

I hesitate to post this as a “recipe” because there’s really nothing to it:

-Chop the Kale (cut the leaves off of the thick, woody stems first)
-chop a clove of garlic
-saute the garlic briefly in a large frying pan with some olive oil (less than a tablespoon should do)
-add the kale and saute. It’s good if there’s a bit of water left on your kale from washing –that water helps steam the kale as it’s cooking.

Add salt (be judicious–kale doesn’t seem to need much salt) and enjoy!

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