This will be the last “Newton at the Farmers’ Market” column of the season, but the Newton Farmers’ Markets will continue running on Tuesdays from 1:30 p.m. – 6 p.m. at Cold Spring Park until October 30 and on Fridays from noon - 5 p.m. at the Post 440 until October 5.

According to Parks & Recreation Market Manager Judy Dore, a brand new Newton Winter Famers’ Market will set up at the Hyde Community Center on Tuesdays starting Nov. 13. The market, which will run through June, will include winter vegtables, wine, cheese, fresh eggs, coffee, maple syrup,
baked goods and demonstrations from local chefs. 

Merchant: Turtle Creek Winery, Lincoln, MA

What they sell: Burgundy-style wines (red and white)

About the winery: Owned by Kip Kumler, Turtle Creek produces about 900 cases of wine per year. According to their website, they grow Chardonnay, Cabernet Franc, Pinot Noir and Riesling grapes here in Massachusetts, as well as purchasing grapes from growers in California.

Coming soon: Turtle Creek’s 2011 Riesling will be released in October.

Merchant: Cannistraci Fine Foods, Melrose, MA

About the vendor: Naomi Cannistraci, whose fiancé Jay MacNevin mans the booth at the Newton Farmers’ Market, is the baker. The business has been in her family of Sicilian bakers for over 100 years.

What they sell:  Traditional, Italian rustic bread sliced, whole and in batone form; popovers, cinnamon-raisin bread, rye bread and multigrain bread.

Merchant: Foxboro Cheese Company, Foxboro, MA

About the vendor:  The Foxboro Cheese Company is owned and operated by Ed and Nancy Lawton and is part of Lawton’s Family Farm, which has been in Ed’s family for almost 300 years. The cheese room and aging cave, located in a barn that is over 180 years old, started producing cheeses in 2009.

What they sell: Asiago, and flavored and plain Fromage Blanc cheeses. They also sell cheeses from other local artisan producers, including fresh mozzarella, cheddar and plain and flavored Goudas.

Yellow Tomato Soup with Grilled Cheese Croutons

(serves 6 – 8)

Ingredients:

• ½ large sweet onion, chopped to a medium dice
• 1 yellow pepper, chopped to a medium dice
• 1 rib celery, chopped to a medium dice
• 3 tablespoons extra virgin olive oil
• 2 ½ lbs. ripe yellow tomatoes, cored, seeded and roughly chopped
• 3 cloves garlic, pressed or minced
• 2 teaspoons fresh thyme leaves, chopped
• ½ cup dry white wine
• ½ cup dry sherry
• 4 cups chicken stock
• 1 cup heavy cream
• salt and pepper to taste
• 6-8 slices rye bread
• 8 oz. Gouda or other semi-soft cheese (I used chipotle Gouda), sliced
• 4 tablespoons butter at room temperature
• extra sprigs of thyme as garnish (optional)

Directions:

1. In a large pot, sauté the onions, celery and yellow pepper in the olive oil until the onions are translucent and all of the vegetables are soft.
2. Add the tomatoes, garlic and the chopped thyme and simmer on low heat, uncovered, for 20 minutes.
3. Add the white wine and sherry and simmer for another 5 minutes.
4. Add the stock and simmer, uncovered, for 30 minutes.
5. When you have about 8 minutes of cooking time left, make the grilled cheese croutons:
6. Place slices of cheese between two pieces of the rye bread; repeat until all bread and cheese are used.
7. Butter the upper pieces of the bread using 2 tablespoons of the butter.
8. Put the remaining 2 tablespoons of butter in a large frying pan and heat over medium-high heat until butter is melted.
9. Place sandwiches in pan with the unbuttered side down and cook for 2 minutes or until golden brown, then flip and brown on other side until cheese is melted.
10. Let cool for a minute or two, then cut into 1-inch croutons, “discarding” the crust pieces (meaning “nibble on these at your leisure”).
11. Using a stick blender in the pot (or by putting soup in small batches into a regular blender), puree the soup until smooth. NOTE: If you are using a regular blender, take off the center “cup” and cover with a towel while blending. Start at a low speed and gradually increase since soup will be hot and you don’t want an explosion.
12. Add the cream, stir well and season with salt and pepper to taste.
13. Serve into wide-mouthed bowls, adding 3 – 4 croutons per bowl. Garnish with sprig of thyme as desired.