Vendor Spotlight: Seafood Express

Interview by Mary


Meet Cheryl and Matt Faro of Seafood Express, a family-run business with deep roots in New England’s seafood industry. Matt is a sixth-generation seafood professional, following in the footsteps of his great-grandfather, grandfather, and father. After years of running a retail store in Boston, the family shifted gears and launched a shipping business—until a chance invitation from a local farmers sparked a new chapter. That was 15 years ago, and they’ve been a beloved part of the farmers market community ever since.

At the Billerica Community Farmers Market, Seafood Express stands out for its commitment to quality and freshness. They offer locally sourced seafood whenever possible, and only carry wild Alaskan salmon when local isn’t an option. Their swordfish and tuna are always top-grade — sushi quality — and their chowders are made from scratch, never from cans.

What makes them special? “If we wouldn’t feed it to our kids, we won’t sell it,” says Cheryl. And beyond the seafood, it’s the community connections that keep them coming back. “We’ve formed so many friendships with customers. That’s the best part.”

Seafood Express is proud to support local fishermen and bring premium seafood to your table. Stop by their booth and taste the difference!

ps. You may Order for Market pickup

Billerica Colonial Minutemen

🎶 Yankee Doodle came for bread,
And maybe cheese to pair,
Stopped to hear the fifes and drums,
The Minutemen were there! 🎶

The Billerica Colonial Minutemen were formed on August 5, 1968 with objectives to promote, encourage and maintain patriotic, historic, and educational interest in town, state, and county, and to further encourage our youth to become responsible and useful citizens by teaching and by example. Today the group actively participates in reenactments, living history events, parades, community events, and remembrance celebrations.

Come by, chat with a minuteman about history and take photos!

** NOTICE: Please be informed the minutemen muskets will fire to OPEN and CLOSE the Market this week **

🎶 Yankee Doodle grabbed an apple,
Juicy, red and sweet,
Packet his basket full of fruit,
And marched on happy feet! 🎶

America’s Farmers Market Celebration ™ (AFMC) is the only annual ranking of the top farmers markets in the United States as voted on by the public. Since 2008, the AFMC has highlighted the important role farmers markets play in communities across the nation while celebrating the farmers, staff, and volunteers that make markets happen.

While they’ve long served as pillars of local food in urban centers and town squares, in recent years, farmers markets have gained the national recognition they deserve as essential businesses that power farmers and communities to thrive.

Learn more at https://markets.farmland.org/

Farmers’ Market Minestrone

The word minestrone means “big soup” in Italian, and that’s just what this is: a richly flavored, chunky vegetable and-pasta soup.

For the best farmer's market minestrone, use a classic recipe as a flexible guide to highlight the season's freshest produce. This approach allows the soup to change with the seasons, showcasing what is currently abundant and flavorful. The following recipe is designed to be highly adaptable based on what you find at the market. 

Autumn minestrone alternatives:

• Zucchini: Green zucchini or summer squash, sliced into cubes.

• Potatoes: For a heartier soup, peeled and diced boiling potatoes are a good choice and can be used instead of pasta.

• Cabbage: Chop green cabbage into chunky pieces and simmer in the soup until tender.

• Sweet corn kernels: Fresh or frozen (add with the canned beans).

• Beef, Pork or Chicken

• Try: Fresh cranberry or borlotti beans, which are seasonal and have a delicate, earthy flavor.

Best farmer's market minestrone recipe core ingredients:

• Extra-virgin olive oil: For sautéing vegetables.

• Aromatics: Diced onion, carrots, and celery form the base, regardless of the season.

• Garlic: Adds a pungent depth of flavor.

• Tomatoes: A can of crushed or diced tomatoes provides a rich, hearty foundation for the broth. Alternatively, use a pound of fresh, ripe tomatoes in the summer.

• Broth: Use high-quality vegetable broth for a vegetarian soup, or chicken broth for extra richness.

• Beans: Cannellini or other white beans are traditional, but any bean will work.

• Parmesan rind: Adds a deep, savory, umami flavor to the broth as it simmers. Just remember to remove it before serving.

• Herbs: Dried Italian seasoning, bay leaf, and fresh parsley or basil for a finishing garnish.

• Pasta: Small, sturdy shapes like ditalini or shells work best.

• Leafy greens: Fresh spinach, kale, or chard wilt beautifully into the soup at the end. 

Instructions

• ¼ cup (60 ml) extra virgin olive oil

• 2 or 3 carrots, chopped

• 2 celery stalks, chopped

• 1 onion, chopped

• salt, to taste

• 1 tablespoon finely chopped or grated garlic, 2-3 cloves

• 1 tablespoon tomato paste

• 1 teaspoon Italian seasoning, dried thyme or oregano

• ¼ teaspoon crushed red chili pepper

• 1 15-ounce tomato puree or crushed tomatoes

• 2 15-ounce cans kidney or cannellini beans (or 1 of each), drained

• 4 cups vegetable broth

• ½ pound green beans (fresh or frozen), trimmed and cut into 2-inch pieces

• Parmesan cheese rind, optional

• 1-2 cups small dried pasta, such as elbows, small shells or ditalini

• 2 cups dark leafy greens such as spinach, chard or kale, roughly chopped

• Grated Parmesan cheese, for serving
  

1. Sauté the aromatics: Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add the diced onions, carrots, and celery. Sauté for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.

2. Add garlic and seasonings: Stir in the minced garlic, dried Italian seasoning, and red pepper flakes (if using). Cook for 1 minute until fragrant.

3. Build the broth: Add the canned tomatoes (crushed with a wooden spoon), vegetable broth, beans, and the Parmesan rind to the pot. Bring to a simmer.

4. Simmer: Reduce the heat to low, cover the pot, and let the soup simmer for at least 30 minutes. The simmering time can be extended to an hour or more to deepen the flavors.

5. Add delicate ingredients: Remove the Parmesan rind and bay leaf. Bring the soup back to a simmer and add the pasta and any delicate, quick-cooking vegetables (like zucchini, green beans, or summer squash). Cook according to the pasta's package directions, about 8–10 minutes.

6. Add greens and serve: Turn off the heat and stir in the leafy greens, like spinach or kale, until they are just wilted. Adjust the seasoning with salt and pepper to taste. Ladle into bowls and top with fresh parsley or basil, grated Parmesan cheese, and a drizzle of extra-virgin olive oil. Serve with crusty bread for dipping. 

See more recipes here at https://familystylefood.com/classic-minestrone-soup-recipe/