Your Neighborhood. Your Market.

Thursdays, 3:00-6:00pm* June 28 thru October 25 230 Bowdoin Street, Dorchester

(*please note the earlier closing time for the remainder of the market season due to shortened daylight)

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This week at the market...

Monkfish* Swiss Chard Apples Hot Peppers & Sweet Peppers Sweet Corn Onions & Garlic Eggplant & Potatoes Radishes & Beets Cabbage & Kale Carnival, Butternut, & Delicata Squash Zucchini & Yellow Squash Whole Redfish Cod Fillets* & Sea Scallops* This week's vendors: Trustees - City Harvest Cape Cod Fish

See you at the market!

- Fish of the week - Fruit/vegetable of the week

* - Pricing for premium products is determined according to the current market rate.

Fisherman's Tale Monkfish

Typically only the meaty tails of monkfish make it to the table, so most people have never seen the fishs huge mouth and head, adapted for hunting in deep water. Monkfish are chocolate-brown above and whitish underneath. They are described as mostly mouth with a tail attached in fact, monkfish are capable of eating prey nearly as long as they are. Monkfish arent the prettiest fish, but they are pretty tasty, with mild, slightly sweet meat similar to lobster.

Double your Dollar with Boston Bounty Bucks!

EVERYONE who uses their EBT Card at the market receives 50% off their fresh food purchase up to $20!

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Monkfish are found in the Northwest Atlantic Ocean from the Grand Banks and northern Gulf of St. Lawrence south to Cape Hatteras, North Carolina. They can tolerate a wide range of temperatures and depths, from inshore waters down to nearly 3,000 feet. They live on the ocean floor, typically on sand, mud, and shell habitats. Monkfish are mainly harvested for their tail meat and occasionally their livers. The tail meat is firm, dense, and boneless and has a mild, slightly sweet taste. The meat isnt flaky like most fish, but rather has a texture similar to scallop or lobster meat. When buying fresh monkfish, make sure it smells like the ocean - but not too fishy. It should be moist and lustrous, but no slime or tears in its flesh. Raw monkfish is off-white to pale gray, covered with a blue-gray membrane, which should be removed before cooking. If left on, the membrane will shrink and make the meat tough and unpalatable. Cooked monkfish is white. No problem, we now accept VISA and Mastercard. Visit the market manager to learn more.
($1.00 convenience fee per transaction)

Upcoming Special Events @ The Market:

October 25th Food Day Celebration

In the Community:

October 20th, Dusk til 8pm Haunted Forest at the Cliffs

Monkfish is low in sodium and is a good source of niacin, vitamins B6 and B12, and potassium and a very good source of protein, phosphorus, and selenium. Try this fantastic, healthy, and quick preparation of Grilled Monkfish with Sweet Chili Glaze.

Check out photos & video from the Fall Fair for Teens!

Nutritionist Notes Swiss Chard

Swiss chard, beets, and spinach are all members of the botanical family Chenopodiaceae - which also includes quinoa, another nutrition rockstar. Contrary to its name, Swiss chard is actually originated in Mediterranean region.

The amazing variety of phytonutrients in chard is quickly recognizable in its vibrant colors, including the rich, dark greens in its leaves and the rainbow of reds, purples, and yellows in its stalks and veins. Together these nutrients provide major antioxidant and anti-inflammatory benefits to the body. Chard is low in calories and high in protein plus is a good source of vitamin A, folate, vitamin C, calcium, and iron. When buying chard, choose the ones with crisp stalks and firm, brightly colored leaves. Chard is very perishable; limp stalks are past their prime. Sauted Rainbow Chard with Garlic and Lemon

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For more information on the market and any of our other healthy food access initiatives, please visit:

www.foodinthehood.wordpress.com
or contact Maura Beaufait mbeaufai@bidmc.harvard.edu or 617-754-0026.