Sundays, 11 a.m. to 5 p.m.: Foodshed is a great Sunday destination for farmer’s produce and flowers, fine farmed meats, cheeses, chocolates and flowers, live music and the craze-inspiring Luke’s Lobster rolls.
Some of the activities:
art that makes food (makes food that is art)
11:30, 1:30 and 3:30
Massachusetts Craft Fellowship award-winner Robbie Heidinger and environmental philosopher Kurt Heidinger create Permacultural Ceramics for people interested in beauty, community-supported agriculture, self-sufficiency, food-making and physical & spiritual health. This Sunday they’ll present their pickling crocks, and invite your participation to help them make delicious lactobacillus-fermented foods using fresh winter vegetables provided by our Foodshed farmers—of the kind that Sandor Katz describes in his foodie-classic Wild Fermentation.
FOOD TASTING: 2 p.m.
Dimples Dumplings, a brand-new local company, wants Foodshed shoppers to try out their dumplings and give them feedback. Says founder Abraham Post, “We feel it’s time for a dumpling makeover and Dimples will lead the way! Imagine a perfectly seasoned charred ground beef and cheese center, or a chicken in spicy pepper sauce, or a broccoli, cheese and potato filling individually wrapped in a thin, springy, savory yet lightly sweetened dough. Does this sound like we are re-constructing products we frequently enjoy: cheeseburgers, Buffalo chicken, knishes? Well that’s the point. We are not looking for a sweeping change, but a satisfying one, so we can build on what we crave and find comfort in.”
BENEFITS SCREENING: 11-5
In collaboration with Americorps, the Foodshed will offer screenings for EBT (foodstamps), Medicaid, free cell-phones, free income tax preparation and more.
LIVE MUSIC: 12-4
The Foodshed will continue its collaboration with Jalopy Theatre of Music—bringing live music to the market every Sunday. This week Jackson Lynch and Feral Foster will fill the market with their tunes from
Mosefund Farm raises Mangalitsa pigs, a breed developed during the Austro-Hungarian Empire for its exquisite flavor. The Mangalitsa at Møsefund are free range, raised outside all year, with access to fresh water, feed and run-in shelters. They graze on chicory, clover, and varieties of local nuts, and finished on a barley mixture for a minimum of 60 days. Discover why the breed is renown for its superior fat quality, incredible concentrated flavor, and marbleized meat.
Foodshed is open every Sunday from 11 to 5
at The Commons
388 Atlantic Avenue
between Hoyt and Bond