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Farmers' Market at Harvard 
Every Tuesday through Nov 26, Noon - 6:00 pm
Science Center Plaza




Beets, carrots, rutabagas and more are making their way to the Science Center Plaza. That means fresh-made, savory stews, roasted fall-flavor vegetables, and the year’s best sweet potatoes! 

Dive into autumn with seasonal sweet treats like spiced chocolate bars, pumpkin spice donuts and chocolate chip zucchini bread. And don’t forget your reusable bags! 

Recipes of the Week:

Roasted Moroccan Carrots


Enjoy your root vegetables with a little extra kick this Fall. Nothing like a fresh side dish with some chile pepper to keep you warm as the temperature drops! 

Servings: 4


  • 1 ½ lbs whole carrots, peeled

  • 2 tablespoons olive oil

  • 1 tablespoon brown sugar

  • ½ teaspoon salt

  • ½ teaspoon pepper

  • 2 tablespoons fresh orange juice

  • ½ teaspoons chili pepper ( or chili flakes)

  • ¼ teaspoon cumin

  • ⅛ teaspoon cinnamon

  • ¼ cup chopped cilantro ( or Italian parsley)

  • orange zest


  1. Preheat oven to 450F

  2. Peel the carrots, then cut into 3-4 inch pieces. Cut in half length-wise, and quarter the thicker pieces so all are relatively the same thickness ( no bigger than ½ inch thick).

  3. In a small bowl mix oil, sugar, salt and pepper. The brown sugar will help the carrots caramelize. Toss this with the carrots and spread out in a single layer on a foil lined sheet pan. Cover with foil and place in the hot oven for 12 minutes. Uncover and continue roasting 16-22 minutes, stirring once halfway through. Roast until tender.

  4. Whisk the orange juice, chili pepper, cumin and cinnamon.

  5. Toss dressing with the roasted carrots and garnish with fresh cilantro or parsley and orange zest.


Spiced Carrot Cake Bars


Trying to think of a use for those extra farmers’ market carrots? Try out these fabulous vegan bars! Use them as an alternative to carrot cake. Dip them in your morning coffee or a cold glass of milk. 

Servings: 6 


  • 2 cups shredded carrots, I used 2 and 1/2 medium carrots

  • 2 cups whole wheat or all-purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1 teaspoon cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon fine sea salt

  • zest of one medium orange, about 1 teaspoon

  • 1 cup non-dairy milk

  • 1/2 cup sparkling water (to replace the egg)

  • 1/2 cup maple syrup

  • 1 teaspoon vanilla

  • 1/3 cup canola oil


  • 1/3 cup brown sugar

  • 2/3 cups oats

Citrus Glaze

  • 1 1/4 cup powdered sugar

  • 1 tablespoon fresh orange juice


  1. Preheat oven to 350 degrees and spray a 9×11 shallow baking pan with non-stick cooking spray.

  2. Shred the carrots, cover and set aside.

  3. In a medium bowl combine all of the dry ingredients and in another bowl combine all of the wet ingredients.

  4. Pour the wet into the dry and mix until well combined. Transfer mixture to the baking pan and spread evenly in pan.

  5. In a small bowl, mix the brown sugar and oats and sprinkle using your fingers over the surface of the batter.

  6. Bake for 25 to 30 minutes or until a toothpick inserted comes out clean. 

  7. While the carrot bread is cooling mix together the powdered sugar and orange juice until well combined, it may seem that more liquid is needed, but please don’t add or it will be too thin.  When the bread has cooled, drizzle the glaze over the cake, slice and serve.

Discover new Produce: Radishes 


What’s more radishing than this root vegetable? They come in various hues, shapes, and sizes and are believed to have originated in Southeast Asia. Americans appreciate these root vegetables just as much. Every year, we eat an average of 400 million pounds of radishes each year! 

Radishes are usually harvested before they flower, however the plant sprouts beautiful pink and purple-petals. The roots themselves can be purple, white, red or black and are chock-full of vitamin C. 

Pick up a bunch at the market to add a sprig of color to your work salad or slice into fresh spring rolls. Slice them on top of toast with a smattering of cream cheese. Add them to sandwiches for a peppery bite. Or sautee them on the side.  Don’t forget to ask our vendors for their favorite way to incorporate radishes into their meals and snacks! 



Coming Up This Week at the Market…

Food Donation Box! 

On the topic of radishes...donate a bunch to help families in need. We are accepting donations of market produce for Food for Free, a local non-profit organization which salvages food and distributes it to families in need. 

We accept any produce or bread sold at the market as well as non-perishable canned items. Big differences can be made with small steps.


Click the social media icons above for up-to-date information and weekly vendor specials throughout the season! Tag us @hudsinfo and #harvardfarmersmarket
This Week's Vendors!

Ward's Berry Farm - Sharon, MA
Berries, Vegetables, Herbs, Baked Goods, Honey
E.L. Silvia Farms - Dighton, MA
Melons, Stone fruits, Vegetables
Aunt Seng's Garden - Somerville, MA

Baked Goods

When Pigs Fly - York, ME
Freshly Baked Artisan Breads
Union Square Donuts - Somerville, MA
Small batch donuts 
Source Bakery - Malden, MA
Pastries, Quick Breads


Specialty Foods/Other

Tex Mex Eats - Cambridge, MA
"Texachusetts Street Food"
Skyfall Flowers -Winslow, ME
Flowers, herbs, succulents
Hanson's Farm Lemonade - Framingham, MA
Fresh-squeezed lemonade, Juice 
ChokoSpice - Watertown, MA


C&C Lobsters & Fish -Hull, MA
Fresh Lobster and Fish
Ruggles Hill Creamery - Hardwick, MA
Goat Cheese 
Moonlight Farm - Ashby, MA
Meat, Eggs, Poultry
Red's Best - Boston, MA

The CamSNAP logobridge SNAP Match Coalition is helping three farmers' markets in Cambridge raise matching funds for SNAP shoppers, providing access to fresh, nutritious, locally-grown produce for low-income families and individuals. The SNAP Match program also brings more shopper's to the market, and strengthens health outcomes in the community.  
Please join us and Make A Donation to the Cambridge SNAP Match program.
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