The Wayland Winter Farmer's Market: More Reasons We Love it There

Because, not only are there so many types of produce, but there are heirloom beans.

Baer's Best Beans are grown in Maine and are perfect for heaping bowls topped with sea salt, olive oil and a bit of vinegar.

Because there are blue eggs, care of Pete and Jen's Backyard Birds that are laid by chickens right in Concord.

Because there are homemade pickles-grapes, carrots, asparagus and even, yes, cucumbers.

Because, if you are lucky, there are goats, bunnies and baby lambs.

And because the setting, Russell's Garden Center provides color in the grey winter.

(Photos care of my four year old son who was enamored with the silk flowers and ribbons!)

We love the Wayland Winter Farmer's Market at Russell's Garden Center in Wayland.

Dim Sum is Still Fun at Green Tea

For the first time I took my two sons, solo, to Dim Sum at Green Tea in Newton.  We had been talking about Chinese New Year throughout the week and decided it was time to celebrate. Forgetting that our best friends, Kami of The Fence and Seth of Dadventures in Beantown had abandoned us moved to Brooklyn, I ordered, I kid you not, 10 different items!  My older son devoured a freshly cooked pile of chicken wings.  He also dove into the lo mein. And my other son (already a foodie!), loved the rest as much as I did. We ate green dumplings, full of spinach. We shared tapioca dumplings filled with mung bean custard. We enjoyed creamy bowls of tofu in ginger syrup. We shared shrimp dumplings and roast pork buns.  We only passed on the Chinese crullers that tasted of old oil.  It wasn't the same as the last time we were there with our BFFs...but we enjoyed it just the same.

Why You Should Go to a Winter Farmers Market

Because there aren't just potatoes. There are 10 different types of potatoes! (Along with purple carrots, watermelon radishes, fresh eggs, just created olive oil, newly ground cornmeal and locally raised pork.)  I've been visiting the Wayland Farmers Market this winter. But if memories of last year are still reality, the Somerville Winter Market and Rhode Island/Providence/Pawtucket Market are also gems.

Uni, Umami and Art

The deCordova Biennial was a festival of exciting and creative artists. Each of the featured artists offered a diverse selection of mediums, from quilting, to wood, animation to beautiful prints. True, my sister-in-law is one of the co-curators of the exhibit, but trust me-it is that good.  The reality is that the deCordova is a great place to  visit anytime.  And after you are inspired at the deCordova, stop at another Lincoln gem: AKA Bistro. I wrote about AKA when it first opened almost 2 years ago. I was optimistic about the combination of Chef Chung (who had created one of my most memorable meals at the Uni Sushi Bar) and Christian Touche.  This time my mother loved her salad from the French side of the menu, while I strayed over to the Japanese side. Three dishes from Chef Chung and I was as smitten, if not more so, than in my previous visit.  Each plate was artful in its design and taste. The Suzuki consisted of hybrid striped bass, mango kosho, umeboshi, red shiso seasoning.  Chef Chung also suggested trying the delicate kampachi or amberjack.  Finally, the Chef was generous enough to send out one other treat: fresh uni (sea urchin) sitting on homemade tofu and topped with a wonderful sauce.  The deCordova and AKA are a perfect duo and easily worth a trip to Lincoln.

Edamame, ketchup, marshmallow cupcakes anyone? Yup!

The snow has arrived. And I do adore watching my sons bundle up in layers of winter clothes, barely able to contain themselves at the soon to be snow balls and snow angels outside. However, as the dark comes early, or when it is just a sleet storm, there are just so many pillow forts and recycled box castles that we can make.  So, recently, inspired by our reading of Roald Dahl's book George's Marvellous Medicine we decided to cook. Or rather, my sons "cooked."

I loaded up muffin tins with aged spices, beans, rice, marshmallows, shriveled old edamame, and any other goodies that hid in the corners of my pantry. I gave them each a cupful of flour. They were in charge of finding measuring cups, mixing spoons and bowls. Then they designed their recipes. It was over an hour of sheer pleasure. They mixed. They measured. They readjusted. They decorated.

And, in the most classic of moments, one of my sons actually, yes, tasted the creation! (I promise no raw eggs were used!)  They chose the oven temperature and time (with my guidance) and checked the items for doneness. Needless to say, I just don't think a recipe is necessary!

Inspired by Sofra's Parfait: Wheat Berry, Yogurt and Kumquat Compote

It is a delight to dig into a nutty, creamy parfait and know that it is ridiculously healthy. Inspired by a dish that I had at Sofra in Watertown, I have been regularly making this for breakfast and lunch. At Sofra, they used grano, Greek yogurt and a fruit compote. I have swapped out wheat berries for the hard-to-find grano and use non-fat Greek yogurt. The simplest way to do this is to use fresh fruit or a store-bought compote. But I delight in creating the compotes themselves, often trying to take advantage of the fruits at Russo's in Watertown. This week, for example, I made two, both sweet and tart. For the first, scarlet rhubarb with a hint of ginger. The second was a gorgeous kumquat-lemon. Once cooked, the wheat berries last in the refrigerator all week. My son loves the wheat berries with a bit of maple syrup and milk. I have also used them in savory salads mixed with lemon, olive oil and chopped vegetables. But the parfait is what I eat after going to yoga or before starting out on my day.

To make the wheat berries, simply simmer 1 cup wheat berries in 3 cups of water for about an hour until tender. Drain and let them cool in the refrigerator. You can store them in the refrigerator or in the freezer.

Simply layer the wheat berries with the yogurt and fresh fruit or any fruit compote. You can eat it immediately. However, if you keep it in the refrigerator for about an hour, the wheat berries gently absorb some of the fruit and yogurt, making it even more delicious.

For the rhubarb compote, I simmer 4 cups of chopped rhubarb with 1 1/2 cups of sugar and 2 tablespoons of lemon juice. I cook the mixture on low heat until the rhubarb collapses. Other times I throw in thin slices of ginger.

For the kumquat compote, I simmer begin by slicing the kumquats. I try to remove the seeds as I do so. I then simmer about 2 cups of kumquats with 1 cup of sugar and the juice of one lemon. Again, I cook this on low heat until the mixture reduces slightly.

Both compotes will thicken as they cool.  I use them as jams, on frozen yogurt, and to drizzle on hard cheeses.

Learning from Debra Samuels, Author of My Japanese Table

After I read and cooked from My Japanese Table, I knew I wanted to talk to author Debra Samuels. Not only had I read her work for years in the Boston Globe, but her voice was so warm and genuine in the cookbook. In our hour long phone conversation we talked about our sons, cooking for children, the joy of Japanese food, the impact of the earthquake and about writing.

On Writing My Japanese Table: Ms. Samuels has been going to Japan for almost 40 years.  The more she learned and understood the food and culture, the more she wanted to learn how to cook it at home. In many ways, this book is the result of her trips to Japan, through the generosity of friends who shared recipes with her, and through practice teaching in Boston.

On Writing a Cookbook: My Japanese Table is Ms. Samuels’ second book.  She noted that there is more freedom as an author to write an ethnic cookbook then writing in a mainstream newspaper. Why? Because, as she noted, “an editor is pretty vigilant about a person having to buy so many esoteric things.”  However, she also noted that she tried to use ingredients that were accessible to most cooks. She also made sure to use unusual ingredients in multiple recipes.  The herb, shisho was the main exception to her rule because she loves it so much (and it grows abundantly in her backyard.)  

On Writing:  Ms. Samuels highlighted a few tips that have helped her to grow as a writer. First, she uses the Pomodoro method which she explained as writing straight for 25 minutes without stopping. Yet she also noted that she regularly throws out about 50% of what she writes!  She tries not to look at subjects that other people have written about because “there is just so much original work you can do on the same subject.” Finally, she noted that the toughest editors are often the best teachers. In her case she said that they helped her to learn how to “tighten" her writing and to use “descriptors in a way that conveys what you want.”  

On Suggestions for Japanese Stores, Restaurants and Ingredients: Ms. Samuels recommended Ebisuya in Medford or New Deal Fish Market in Cambridge for fish. She also pointed me to the new (and fabulous) store, Miso Market which opened in Porter Square. It is an adorable shop, filled with a wonderful assortment of organic and microbiotic products.  They had a diverse selection of soy sauce, seaweed, rice and a very helpful staff. Other sources for Japanese ingredients include the Japan Village Mart in Brookline Village or Sakanaya in Allston. She suggested approaching these stores, or a larger store like H-Mart with a cookbook that lists ingredients. She also steered me towards the Asian Market Shopper. This app makes it easier to shop at stores where ingredients may not be listed in English. Although she more typically prepares Japanese food at home then eating out, she did note that she enjoyed the restaurant Shiki in Brookline.

On Sushi: I spoke to Ms. Samuels in August, prior to an alarming Boston Globe report about the fish industry in Massachusetts. However, even then she noted that she typically bought fish for sushi at Ebisoya or New Deal.  I was fascinated by the fact that she prefers to buy superfrozen (as opposed to fresh) fish as it is safer.

On Preparing for Children: One of my favorite sections of her book was on O’Bento.  Bento are Japanese lunch boxes as well as a style of preparing food. Ms. Samuels noted that bento are wonderful for children.  I knew immediately that both my sons would be drawn to the fact that with Bento they could get both variety and have all their food separately. (They are young children after all!)  While she offers a lovely and detailed section with images in the book, she highlighted a few things in our conversation. First, that the best way to tackle Bento is to use Sundays to make a variety of staple foods that can last the week. For example, by taking the time to cut cheese in cubes, cooking corn and pasta, you can create multiple dishes that can be mixed and matched over the week.  One day those items could be on a salad while another day they could be separate. She was also a fan of cooking mini-meatloaves in little silicone cups. She noted that they could be frozen and then placed right in a Bento box. By lunch, they would be defrosted!  She also emphasized that fresh vegetables such as tomatoes or edamade provided color and nutrition.  The delicious yakisoba recipe in her book can be served cold (as long as you leave out the pork).  However, she pointed out that some Bentos boxes themselves have multiple layers to keep hot food hot and cold food cold. For a fabulous visual (direct from her book), you can go to her blog post on Bento Boxes here.  Bento boxes themselves are now widely available everywhere from H-Mart to Amazon.

On Her: To learn more from Debra Samuels grab one of her two cookbooks (which would also make wonderful holiday presents!) She has written My Japanese Table and The Korean Table  Her website, Cooking at Debra's, offers a wealth of information full of recipes, articles, pictures and lessons.


A few last points. First, a thank you to Ms. Samuels for taking the time to talk. More importantly, an apology to her for the prolonged delay in this post. That being said, if you haven't done so already, buy My Japanese Table. I am turning to it more and more frequently. The recipes are absolutely delicious, but yet, healthy enough to be able to take one more helping of miso-glazed eggplant or that wonderful yakisoba!