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The Farmers Market, Tomatoes, and the warmth of Roslindale

Written by RVMS Marketing Committee Member Meg Vulliez

When the Roslindale Farmers Market first opened this year I did not attend. I was not sure what to expect. Would it be safe? Would it feel strange? What would be sold there? All I could picture were the Farmers Markets of years past -- lively and busy gatherings of the community. Parents talking to each other in clusters as their children ran around the green spaces. Music, sometimes live music, drifting through. People sitting on blankets eating their tasty purchases. Neighbors and friends finding each other and chatting. That all seemed impossible now.
 
None of that would be there.  

One Saturday in early July, nervous about what I might find (and with low expectations), I ventured out to see.  And there it was, Adams Park, once again filled with the summer magic of the RVMS Farmers Market.  Even though it was not the same, the joyful feeling of the community coming together was still there. The amazing volunteers ran it like clockwork. The line moved quickly. Everyone was smiling, you could hear it in their voices even if you could not see their mouths. Vendors were there with their unique items. And the TOMATOES!!!  
 
If you love tomatoes, you know there is nothing like a fresh tomato in summer harvested locally. When I was a child, I could walk out into the backyard and pick tomatoes growing in my family's garden and eat them like an apple, still warm from the sun, sprinkled with a little salt.  For me, that is the quintessential taste of summer.
 
I would like to share the recipe I make with the amazing tomatoes I find at Roslindale's Farmers Market. It's a summer recipe, best made with locally grown tomatoes in season. This recipe is from Lidia Bastianich, and I'm sure she would love our wonderful market.
 
Tomato Salad (courtesy of Lidia Bastianich)
 
3-4 ripe tomatoes chopped into large pieces
1/4 c chopped parsley 
1/4 c capers, drained
1 shallot (or 1/4 vidalia onion) chopped
6 anchovies, chopped
4 tablespoon good olive oil
3 tablespoon red wine vinegar
1/2 t kosher salt
4-5 hard boiled eggs, chopped into large pieces 
Add all ingredients and let rest at room temperature for at least 1/2 hour to merge the flavors
-You can make it without anchovies, if you must
-You can omit the eggs, I don't always use them
-You could add basil, mint, or other herbs if you want to make variations

 

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