Funemployment at the Boston Public Market | foodsciencenerd.com

Funemployment Adventures at the Boston Public Market

Posted on Posted in Inspiration, Recipes

As I trumpeted far and wide, I earned a Masters in Nutrition Science about 2 weeks ago and have since settled in to a new home in the Boston suburbs.  While I have had quite a few interviews since moving, I have yet to nail down a job (anyone have any leads? I’ll take ’em!).  However, this whole “funemployment” time isn’t so bad when you’re living near Boston with a car- there are so many things to fill the days with!  [I’m also writing a journal article, which is slightly less fun, but I’m still thankful for the free time I have to write.]

This week, I went to the amazing Boston Public Market (twice, actually) for free yoga in the early morning.  It was hard to get up for, but hey, no traffic!  The BPM was founded while I was away in New Jersey, but I was working at the Departments of Agriculture and Public Health during the planning stages while I was a dietetic intern, so I knew all about how wonderful it’d be.  Despite having a sneak-peek a few years early, my first visit to the Market still blew my mind.  There are tons of dedicated local vendors peddling everything from cheese to produce to flowers to stoneware.  And maple bacon donuts!

Funemployment at the Boston Public Market | foodsciencenerd.com

When the yoga class was over, just about every participant rolled over to the Market just as it opened for the morning.  Every single vendor I talked to (which were many) was passionate and friendly.  I bought all the things.  I just couldn’t resist!  I grabbed an iced coffee from the wonderful George Howell coffee roasters, then went to work stocking up for my best friend’s bachelorette party, which consisted of a trip to Harpoon (of course) followed by a 100% local cheese plate and a Jane Austen theme.  Classiest bachelorette party ever.  Anyway, I stopped by a few vendors for little pieces of local cheese (I told one of them it was for a cheese plate at a bachelorette party and she looked at me like I had 3 heads, but then decided that it was actually a great idea), honey, prosciutto, and jam.

Funemployment at the Boston Public Market | foodsciencenerd.com

I also grabbed some local whole wheat flour with which to make crackers- recipe (which was stolen and slightly adapted from the Kitchn) below!  I can’t wait to also use it to make bread.

Funemployment at the Boston Public Market | foodsciencenerd.com

Finally, at the behest of my boyfriend, I wandered over to Red’s Best, a local fishmonger with incredible prices (but not so low as to worry me) and grabbed some scup, a locally caught fish on special, for lunches.  Pan-seared scup recipe coming soon!  I also picked up some fresh arugula pasta from Nella Pasta.  Very cheap, but so so good.  If you’re ever touring the Boston area, I recommend you skip Quincy Market and it’s overpriced mall food and head straight for the Public Market- it’s a trip you won’t regret!

Whole Wheat Crackers

Whole Wheat Crackers

Adapted from the Kitchn

Ingredients

  • 1 1/2 cups whole wheat flour
  • 1 tsp sugar
  • 1 tsp salt
  • 2 Tbsp extra-virgin olive oil
  • 1/2 cup water
  • Other seasonings or toppings as desired

Directions

  1. Place a rack in the lower third of the oven and heat to 450°F. Sprinkle a baking sheet lightly with flour and set aside.
  2. Whisk together the flour, sugar, and salt. Mix in the oil and water, stir until a stick cohesive dough is formed. If loose flour remains in the bottom of the bowl, add more water a tsp at a time until all the flour is incorporated.
  3. On a floured surface, shape the dough into a thick square.
  4. Roll the dough into a rectangle roughly 1/8-in thick. If the dough starts to shrink back as you roll it, let it rest to help the gluten matrix relax for 5 minutes and then proceed.
  5. Cut the dough into cracker-sized rectangles using a pizza cutter or a sharp knife.
  6. Transfer crackers to baking sheet and prick with fork to prevent puffage.
  7. Bake the crackers in the oven for 12-15 minutes, until the edges are browned.
  8. Transfer the baked crackers to a wire rack to cool completely, then store in an airtight container.
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