It's hard to believe that the last Elm Street Market for the season is this Saturday, October 6. We're ending the season with a full house of farmers, specialty vendors, the return of New City Microcreamery, a scenic tour to Dolan Pond by Newton Conservators, and great entertainment. (The Tuesday Cold Spring Park Farmers' Market runs through October 23rd.)
WHAT'S IN, WHO'S THERE
While farmers' tables are bursting with a huge variety of seasonal fruits and vegetables, this time of year, apples rule the day. And, of course, our market goes way beyond fruits & vegetables. There's award-winning ice cream, honey, baked goods, bagels, cheese, pasta, seafood, sausages, organic eggs, middle eastern food, and even dog treats for Fido.
NEW CITY MICROCREAMERY
THIS SATURDAY
Vegan Chocolate Avocado. Pecan Pie. Salted Caramel. Vanilla Borbon...Yup, they're coming back one last time, so if you haven't tried the best ice cream in Massachusetts now's your chance. New City Microcreamery of Hudson, MA, creates its ice cream with a unique liquid nitrogen freezing process , resulting in small ice crystals and a smooth texture. David, New City's ice cream concierge, will serve up cones & dish out pints this Saturday. Don't worry if you can't decide what to get, he'll give you a sample or two. Even better: if you want a vast selection of flavors, New City has opened up an order portal for the Newton Farmers' Market on their website, so shoppers can pre-order pints online and then pick up at the Elm Street Market! Just click the ice cream cone below to place your order:
DOLAN POND TOUR
DOLAN POND TOUR FROM THE ELM STREET FARMERS' MARKET
Saturday, October 6 |10:30 am & 11:30 am

The Newton Conservators is leading a tour of Dolan Pond, which is a short walk from the farmers' market. Meet at the Newton Conservators' Table at the Elm Street Farmers' Market.

The Dolan Pond Conservation Area is a hidden gem of West Newton and home to a wide diversity of bird, animal and plant life.  Only a short walk from downtown West Newton, it has accessible trails and a boardwalk passing by several vernal ponds.  On the walk to Dolan Pond, we will view examples of 19th and 20th century architecture in the Webster Park Historic District and then explore the nature trails and ponds in the conservation area. The tour returns to the market in under an hour, leaving plenty of time to pick up fresh produce, bakery items, and many other goodies as well as learn about open space and invasive species initiatives from the Newton Conservators' booth. 

A recent article on Dolan Pond can be found here and a trail map and other information can be seen here . Questions? Contact trip leader Ted Kuklinski,  tkuklinski@aol.com .
WHAT WE'RE COOKING THIS WEEK: SPANISH TORTILLA WITH TOMATO-PEPPER SALAD
We love this Melissa Clark Spanish Tortilla recipe, and an extra bonus is that all of the fresh ingredients can be purchased at the farmers' market. The 1.5 cups of olive oil isn't a misprint--but, depending on the size of your pan, you may be able to reduce it to 1 cup.
Here's the New York Times write up of this recipe:

A Spanish potato tortilla is an egg dish unlike any other. It doesn't resemble the French omelet, which is loose and wobbly. Nor is quite like an Italian frittata, which is puffy and custardy. Instead, a tortilla is a solid cake with just enough egg to bind the soft, sliced potatoes.

The first step to making it is to gently cook sliced potatoes and onions in plenty of olive oil. And plenty means at least a cup, or maybe two. It sounds like a lot but most of it stays in the pan (and you can reuse it). Other than adding great flavor, the oil turns the potatoes velvety and luscious. Just make sure the heat is low enough so the potatoes and onions cook but don’t brown very much, though a few darkened spots are okay.

In Spain, a tortilla is a tapas staple nibbles with drinks. But it’s also delightful for brunch, dinner or lunch, served either warm or at room temperature.
YIELD: 4 Servings TIME : 45 minutes

INGREDIENTS
  • 5 medium Yukon gold potatoes (1 1/4 pounds)
  • 1 white onion, diced
  • 1 ¾ teaspoons kosher salt, more as needed
  • ¾ teaspoon black pepper, more as needed
  •  About 1 1/2 cups extra-virgin olive oil
  • 6 large eggs
  • ¾ cup halved cherry or grape tomatoes
  •  cup diced Italian frying pepper(also called Cubanelle), or green bell pepper
  • ¼ cup sliced scallion, white and green parts
  • 1 garlic clove, minced
PREPARATION
  1. Peel potatoes and halve them lengthwise. Thinly slice them crosswise. Pat potatoes dry with a dish towel or paper towels. Toss potatoes with onion, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.
  2. Place a large skillet over medium heat and warm through. Add oil, then add potatoes and onion. (You need enough oil to almost cover the potatoes, so adjust amount according to your pan size.) Cook until potatoes are just tender enough to cut with a fork, 10 to 15 minutes, adjusting heat so vegetables do not burn or take on too much color. Using a slotted spoon, transfer potatoes and onions to a colander set over a bowl and let cool. Reserve 3 1/2 tablespoons oil from the skillet to use for finishing the recipe. (You can reuse the rest of the remaining oil, too; store it in the refrigerator.)
  3. Heat oven to 375 degrees. Heat 2 tablespoons of the reserved oil in an oven-safe 8- to 9-inch nonstick skillet over medium-low heat. In a large bowl, whisk eggs and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir potato mixture into eggs. Pour mixture into pan and use a spatula to flatten out surface. Cook, using spatula to occasionally loosen eggs from edges of pan, until top is almost set, with just a small amount of liquid remaining, about 5 minutes. Transfer to oven and cook until top is just set, 5 to 7 minutes longer. Slide tortilla onto a plate.
  4. In a large bowl, toss together tomato, pepper, scallion, garlic and remaining 1 1/2 tablespoons oil. Season with salt and pepper. Top tortilla with salad and serve warm or at room temperature.
THANK YOU, FELIX FU & PAPER MOUSE
We were lucky to have Felix Fu of the  Paper Mouse join us at this past Tuesday's Cold Spring Park Market. There, Felix demonstrated his watercolor painting techniques (and quickly painted the peach at the top of this newsletter.) He won us over in his statement that anyone can learn to paint, & we're looking forward to taking some lessons from him to find out! We've captured Felix's painting process in a video posted on our Facebook page. Some of Felix's work can be seen here.
THIS SATURDAY: BORDER STREET BAND & ALL NEWTON MUSIC SCHOOL
Border Street Band
All Newton Music School
KEEP INFORMED
Make sure you stay in the loop about farmers' market happenings, by following our facebook page (click link). Not on facebook? You can also get updates at:  http://www.newtonma.gov/farmersmarket
Do you want an easy way to stay informed on happenings at City Hall and throughout Newton? Receive Mayor Ruthanne Fuller's Email Updates by clicking the link above & adding your email address. Archived editions of the Mayor's Updates are located on the city website  HERE.
Many thanks to Village Bank for helping sponsor our wonderful entertainers!
Always "Bee" Connected: