Medford Farmer’s Market

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September 18, 2013 – In This Issue:
Welcome from the Board
Community Table

Yellow Savoriness

With fall almost officially here, its time to enjoy the last of the summer squash.
Who knew that soy sauce and black pepper would go so well with this vegetable. Add in a tomato, and you have practically the definition of savory! This recipe could also work with zucchini, patty pan, or any other summer squash verity.

2 medium summer squash
1/2 teaspoon oil or butter
1/2 teaspoon, or 1 good sized clove minced garlic
1 teaspoon soy sauce
black pepper
1 medium heirloom tomato (the one I used happened to be yellow)

Wash squash and then chop. You can ether slice them into rounds or chop them into chucks. Remove center part and chop tomato into medium peaces.
Heat a large pot over medium/high and add oil/butter and garlic for about 30 seconds.
Add squash with 1/4 cup water and cover pot. The cooking time will very on how thick your squash is. For 1/2 inch peaces, It’s a little less then 10 min. Check for doneness regularly.
Add tomato right before you think the squash is done. Then turn of the stove and let the heat of the pot cook the rest, covered, for about 5 min. Add the seasonings.


Recipe and photos courtesy of Kate Mitchell. 

Please send feedback to Kate

Welcome from the Board
It’s beginning to cool off at the Medford Farmers Market, but that means there’s a lot of great products to pick from. Apples and fall vegetables are appearing in huge numbers, and with lower temperatures, it’s also a great time to get some hot pies or fresh pasta or local meats for warm dinners at home.

This week is also Massachusetts Car-Free Week, intended to promote greener modes of transportation. So if you’re able, try walking or biking to the market this week. Even better – grab a few friends and carpool! Hope to see you there!

Fruitfully Yours, 
The Board of Directors

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