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SoWa Winter Market Preview – April 15

1. Photograph by Doug Hockman Photography
2. Frame by Frames…With A History
3. Earrings by Wendy Baker Designs
4. Necklace by Emry’s Fynery
5. Felted Luxury Soap by Feltsutra
6. Necklace by iDazz

Posted on April 14th, 2012 in South End Open Market, Vendor Spotlight |No Comments »

John Crow Farm’s Marinated Flank Steak

On Sunday, April 15, the weather forecast for Boston shows that it will be a great day for bringing out the grill. Pick up some flank steak from John Crow Farm tomorrow morning (we’re open from 10am – 3pm at 485 Harrison Ave), prepare your marinade and it will be ready for the grill at dinner time!

Ingredients

  • 1/3 cup olive oil
  • 2 cloves garlic, minced
  • 2 Tbsp red wine OR Burgundy OR red wine vinegar
  • 1/3 cup soy sauce
  • 1/4 cup honey
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds flank steak
  • Sea salt
  • Freshly ground pepper
Procedure
1.   Score the surface of the steak with 1/4 inch deep knife cuts, about an inch apart, across the grain of the meat. Combine the marinade ingredients. Place steak and marinade ingredients in a large freezer bag. Coat the steak well with the marinade. Seal the bag and place in a bowl. Chill and marinate for at least 2 hours and up to overnight.
2.   Using olive oil soaked onto a paper towel, coat the grill rack of your grill with olive oil. Preheat the grill with high, direct heat. The grill is hot enough when you hold your hand about an inch over it and you can only hold it there for about a second.
3.   Take the steak out of the marinade bag and sprinkle generously on all sides with coarse salt and freshly ground pepper. The salt and pepper will help form a savory crust on the steak. Place steak on the hot grill. If you are using a gas grill, cover the grill. Grill for 4-6 minutes on each side. Half way through grilling on each side, turn the steak 90° so that you get more grill marks.
4.   When the steak has cooked to your preference, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat and to keep the steak from drying out, and let rest for 10 minutes.
5.   Make very thin slices, against the grain, and at a slight diagonal so that the slices are wide.
WARNING:  Flank steak is best eaten medium rare; well done will make it too tough.
Posted on April 14th, 2012 in Recipes, South End Open Market |No Comments »

SoWa Winter Market – Closed Easter Sunday

Art Print by Sepia Lepus

The SoWa Winter Market will be closed Easter Sunday. We’ll be back next Sunday, April 15th with a full house of specialty food vendors, farmers, crafters and artists!

Posted on April 5th, 2012 in News, South End Open Market |No Comments »

Silverbrook Farm Spring Salad

Spring Salad

gluten & dairy free

Make this salad with veggies straight from your CSA and notice as you slowly take each bite just how miraculous vegetables are!  It is incredible how little we really need to “dress up” farm-fresh veggies.

2 heads of butterhead, Boston or bibb lettuce, washed
4 radishes trimmed and sliced thinly
1 large carrot, peeled and cut into thin strips
4 tablespoons of white wine vinegar
6 tablespoons extra virgin olive oil
Sea salt and freshly ground pepper

Tear lettuce into small pieces.  Add lettuce, radishes and carrots to a bowl.  Whisk vinegar, oil, and salt and pepper and pour over salad.  Toss gently.

 

Posted on March 31st, 2012 in Famers, Recipes |No Comments »

SoWa Winter Market Artisan Preview – April 1

A fresh, spring mix of art & craft! Here is a peek at seven of the 25 arts & crafts vendors that will be at the SoWa Winter Market this Sunday, April 1. Indoors at 485 Harrison Ave., Boston. We’re open from 10am – 3pm.

1. Elephant Print by jhill Design
2. Coaster by Oh How Cute Coaster Company
3. Bud Vase by Liz Rodriguez Ceramics
4. Earrings by Walker Silverworks
5. Plush Chickens & Veggies by Nonsense Institute
6. Dress by Moon Tide Dyers
7. Necklace by Headcase Press

Posted on March 31st, 2012 in South End Open Market, Vendor Spotlight |No Comments »
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