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This week at the market... Yellowtail Flounder*

Brussels Sprouts Garlic Onions & Leeks Potatoes Kale & Cabbage Carrots Beets & Radishes Carnival & Delicata Squash Butternut Squash Whole Redfish

- Fish of the week

- Fruit/vegetable of the week

* - Pricing for premium products is determined according to the

current market rate.

Fisherman's Tale Yellowtail Flounder Yellowtail is a thin-bodied, right-eyed flounder. They are wide

nearly half as broad as they are long with an oval body.

They have a small mouth and an arched lateral line. Their eyed

side, including the fins, is brownish or olive, tinged with red

and marked with large, irregular rusty red spots. True to their

name, their tail fin and the edges of the two long fins are

yellow. The blind side is white, except for the caudal peduncle

(the area between the body and the tail), which is yellowish.

Yellowtail flounder are found along the Atlantic coast of North

America from Newfoundland to the Chesapeake Bay. They live

on sandy bottoms in waters between 130 and 230 feet deep.

Yellowtail flounder are relatively sedentary.

Double your Dollar with Boston Bounty

Bucks!

EVERYONE who uses their EBTCard at the market receives 50%off their fresh food purchase up

to $20!

Forgot your Cash?

No problem, we now accept VISA and Mastercard. Visit themarket manager to learn more.

($1.00 convenience fee pertransaction)

Upcoming Events:

TODAY

Food Day Celebration &

End-of Season Bonanza

November 14 th , 6-7:30pm Food in the Hood

Annual Meeting (committee meetings continue on the

second Wed. of the month through

June 2013)

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Follow on Twitter

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Raw flounder ranges in color from tan to pinkish to snow

white; cooked flounder is pure white. The meat is lean,

boneless, and flaky with a mild flavor. Skin is edible and tasty.

Yellowtail flounders sweet taste and firm texture is often the

standard to which other flounders are compared.

Flounder is available whole or in fillets, fresh or frozen.

Flounder is a good, low-fat source of B vitamins and an

excellent source of niacin.

We recommend this fantastic recipe for Vietnamese-

Inspired Yellowtail with Lemon Grass, Ginger,

Mangoes, and Mint .

Nutritionist Notes Brussels Sprouts Brussels sprouts are a member of the cabbage or Brassica family that has been traced back as early as the 16 th century,

although no one really knows where it originated from. Unlike

most green vegetables, Brussels sprouts are very high in

protein. When eaten with whole grains, Brussels sprouts

provide us a complete source of essential amino acids our body

needs to stay healthy. In addition, they are low in calories and

loaded with many beneficial nutrients which current research

suggests offer great protection against cancer.

When buying, be sure to look for Brussels sprouts that are firmand compact with vivid green leaves. Avoid yellowed or wilted

leaves or any Brussels sprouts that are puffy or soft in texture.

Also remember to avoid leaves with perforations or holes as

that could mean aphids have already gotten to it.

Brussels sprouts are best kept unwashed and untrimmed in the

vegetable compartment of the refrigerator. They can be kept

for up to 10 days in a plastic bag. If you want to freeze Brussels

This week's vendors: Trustees - City Harvest

Cape Cod Fish

See you at the market!

Double your Dollar with Boston Bounty

Bucks!

EVERYONE who uses their EBTCard at the market receives 50%off their fresh food purchase up

to $20!

Forgot your Cash?

No problem, we now accept

7/31/2019 W18 Newsletter 10.25

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sprouts, remember to blanch them first for three to five

minutes. They will keep in the freezer for up to a year.

Heres a fantastic recipe for Brussels Sprouts with Bacon

& Onions . Try substituting with low-sodium turkey bacon

available at the Americas Food Basket right here on

Bowdoin Street!

VISA and Mastercard. Visit themarket manager to learn more.

($1.00 convenience fee pertransaction)

Upcoming Events:

October 25 th , 3-6pm Food Day Celebration &

End-of Season Bonanza

November 14 th , 6-7:30pm Food in the Hood

Annual Meeting (committee meetings continue on the

second Wed. of the month through

June 2013)

In the Community:

CAREER WORKSHOPS @Bowdoin Street Health Center

Mon., October 29 th , 2:30-4pm Interviewing Skills &

Techniques Workshop

Wed., October 31 st , 2:30-4pm Cover Letter Workshop

For more information, callSusan at (617) 754-0023

Check out photos & videofrom the Fall Fair for Teens!

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follow on Twitter | friend on Facebook

For more information on the market and any of ourother healthy food access initiatives, please visit:

www.foodinthehood.wordpress.com

or contact Maura Beaufait mbeaufai@bidmc.harvard.edu or 617-754-0026.