Commuting to Boston for work during the week can be a challenge. It certainly makes for some very long days, but the upside is that I can take advantage of the shops and markets in not one but two cities.
I was delighted to stumble upon the Boston Public Market in Dewey Square last Thursday evening on my way to South Station, and while I didn’t bring anything home with me that day, I made plans to head over on Tuesday during my lunch break to see what good things would be available. And there were many.
Among the things I picked up: strawberries from C.N. Smith Farm for Mike’s mixological tinkering, green garlic and a bouquet of radishes from Kimball Fruit Farm, and a package of smoked pork loin chops from Spring Brook Farm.
While Mike grilled the chops and a bundle of Simmons Farm asparagus, I got some potatoes boiling indoors and prepped the ingredients for a quick sauce for the chops. We had a few fresh morels to use up, which I sauteed in butter with chopped shallot and plenty of flowering thyme. I added a splash of vermouth, some dijon mustard, and I finished the sauce with a dollop of creme fraiche just before serving. Not bad for a quick weeknight dinner.