Italian Flat Beans, or Romano Beans are meant to be eaten whole (pod and all). They’re rich in protein and the minerals calcium, iron, magnesium, phosphorus, potassium, manganese and copper. They are also a great source of fiber, and vitamins A, C, K, B6, and folate. 

Romano beans are a little meatier than regular green beans, and can be used so many different ways! Eat them as a side dish, or add to pasta or a grain salad.  They are a wonderful addition to a soup or a stew.

If you plan to cook them on the stove, blanch them first (drop into boiling water for 3 minutes), then remove and sauté in butter or olive oil for 5 minutes.

Or you can roast them whole for a charred, umami flavor (yes,please!)  The following recipe is from the Boston Globe:


Roasted, Garlicky Romano Beans


1 pound romano beans, stem ends trimmed

1/4 cup olive oil

3 cloves garlic, smashed

3 sprigs of fresh thyme, broken in half

Salt and pepper, to taste


Set oven at 450 degrees.

2. On a large rimmed baking sheet, toss the whole beans with the oil, garlic, thyme, salt, and pepper. Spread the beans into a single layer.

3. Roast for 15 to 20 minutes, turning once, or until the beans are tender and browned. Serve warm or at room temperature.

Market Chef: All About Chicken!

Red Bird Acres, photo by Walter Stockly

Market Chef: All About Chicken!

September 27, 2017 |  by  |  Blog, Chef Demos  |  No Comments

Buying chicken whole is an economical way to buy meat at the farmers market. This Sunday, October 1st, 2017, two of our vendors are taking the stage to share their products and cooking expertise in this area. Red Bird Acres and Felton & Mary’s Artisan Foods hope to show you some new ways to cook chicken and to demystify how to deal with a whole bird once you get it home.

Robin and Laura Sage are the farmer duo behind Red Bird Acres — a farm pasture-raising poultry and hogs. Since their start in 2013, they have not only focused on the health of their farm land, but the well-being of their livestock, which has earned them Animal Welfare Approved certification. They will begin by demonstrating how to take a whole chicken and cut it up into pieces, making it easy for you to use in any of your favorite recipes. They’ll also show they make dinner at home, with their go-to recipe for a perfect chicken dinner.

The grandson of Felton and Mary Campbell, Tory claims the “founder and steward” title of the line of bbq sauces, developed by his grandparents and made famous in Portland for 20 years at Campbell’s BBQ. Campbell’s, which started in 1989 in SE Portland, was known for doling out community and great barbeque to everyone who passed through the doors. Tory will be bringing his pit to cook with and demonstrate how to make the best BBQ using his family’s sauces and spice rubs.

Catch the first demo on how to cut up a chicken beginning at 10:30, immediately followed by Tory’s BBQ demo. Another chicken cutting demo will take place at 12:00, followed by Robin’s chicken dinner recipe. Needless to say, there will be lots of samples for you to taste and be inspired by!


Music at the Market: Tess Creasy

Music at the Market: Tess Creasy

September 21, 2017 |  by  |  Blog  |  No Comments

We’re so thankful to MFM vendor, Spice of Africa, for introducing us to the talents of Tess Creasy, who will be playing the market this Sunday, September 24th, starting at 11:00. Here’s her intro:

“My name is Tess Creasy. I am fourteen years old and absolutely in love with music. Ever since, well, forever, I’ve been singing, and songwriting was one of my passions from a very early age as well. I play guitar, piano, ukulele and, of course, I sing! If you’re one to categorize, my genre would be considered “indie pop.” My new album captures a certain wild, raw feeling. It is lovely and honest and powerful. It is my diary, my life, on a CD. Songs to which the world will dance, sing, fall in love. Together, we’ll do this. Are you ready?”

We’ll also have traditional Irish tunes starting at 12:30 thanks to market neighbor, Joe Reidy, and his trio!