Newton at the Farmer's Market: Turkey Tips, Snap Peas and Garilc

During its run, I am spotlighting various merchants at the Tuesday Cold Springs Farmers' Market. I will be using their ingredients to create and share some recipes that you can make at home.

Merchant: Bob’s Turkey Farm, Lancaster MA

What they sell: Turkey salads; turkey Parmesan; turkey pies (shepherd’s, turkey w/veggies, all white or dark meat and mixed); turkey sausage and kielbasa; turkey cutlets and patties; turkey meatloaf and meatballs; turkey soup; turkey chop suey; turkey lasagna.

Coming soon: Pulled turkey; “Sloppy Joe” meat; sweet potato-topped shepherd’s pie. And Bob’s will be taking pre-orders for Thanksgiving and holiday fare at the market.

What they say: “What I like about the Newton Farmers’ Market is the people. They’re really friendly and nice. And I just love the whole atmosphere!” – Jenn Miner (granddaughter of founder Robert Van Hoof)


Merchant: Dick’s Market Garden, Lunenburg, MA

What they sell:  Beans, snap peas, onions, garlic, greens, basil, fennel, peaches, radishes, cauliflower, cabbage, parsley, squashes, blueberries, raspberries, beets, carrots

Coming soon: Corn, tomatoes, plums, nectarines; in the fall – pumpkins and other squashes; 20 varieties of apples

What they say: “The market gives small farmers the opportunity to sell their goods to a variety of people, to sell fresh food to more people. It keeps local farmers employed… and it keeps their employees employed!” – Denise Jodici (employee)


Teriyaki Turkey Tips (serves 2-3)

TV chefs always show how to peel ginger with the edge of a spoon, but a vegetable peeler works even better. And if you don’t have a microplane, make sure to mince the garlic and ginger very fine.


  • 1 pound turkey tips or kabobs (from Bob’s Turkey Farm)
  • ½ cup soy sauce (can use light/low sodium)
  • ½ cup orange juice (or juice of two oranges)
  • ½ tablespoon sesame oil
  • 2 tablespoons brown sugar
  • 2 tablespoons ginger, peeled then minced or microplaned
  • 3 large cloves garlic, minced, pressed or microplaned  (from Dick’s)
  • 3 scallions, whites and greens, cut into 1-inch pieces


  1. If turkey tips are frozen, thaw in refrigerator for several hours or overnight. DO NOT THAW AT ROOM TEMPERATURE!
  2. Remove turkey tips from package, drain, rinse and pat dry.
  3. Cut larger tips into 1-inch squares, trying to keep pieces as uniform as possible.
  4. In a bowl or large measuring cup, mix soy sauce, orange juice and sesame oil.
  5. Add brown sugar and stir until dissolved.
  6. If using a microplane, grate garlic and ginger directly into sauce; if mincing, add when done and mix well.
  7. Reserve ½ cup of teriyaki sauce for noodles, if making (see below)
  8. Marinate turkey tips in ½ cup teriyaki sauce for at least 1 hour in a covered container in refrigerator.
  9. Over medium high heat, heat 1 tablespoon of canola oil in wok or heavy flat-bottomed pan. Do not allow to burn but heat until oil is shimmering.
  10. Using a slotted spoon, remove turkey from marinade (DISCARD MARINADE) and cook for 7 minutes.
  11. Add scallions and cook for another 2 minutes or until cooked through.
  12. Serve over rice or with Spicy Szechuan Peanut Noodles (see recipe that follows)


Spicy Szechuan Peanut Noodles (serves 4-6 as a side dish)

Make sure to cut up all your vegetables and measure all your ingredients before beginning to cook. The culinary term for this is mise en place meaning “putting in place.”


  • 8 ounces linguine or spaghetti
  • 2 tablespoons sesame oil
  • 1 red bell pepper, diced into 1-inch pieces
  • 1 cup snap peas, strings removed and cut in 1-inch pieces (from Dick’s)
  • 1 large carrot, cut into matchsticks
  • 2 scallions, whites and greens, cut in 1-inch pieces
  • 2 tablespoons ginger, peeled then minced or microplaned
  • 3 large cloves garlic, minced, pressed or microplaned (from Dick’s)
  • ½  cup reserved teriyaki sauce
  • ¼ cup creamy peanut butter
  • 2 tablespoons fresh lime juice (approximately the juice of two limes)
  • ½ teaspoon hot pepper flakes (or less if you like it less spicy)
  • ¼ cup chopped peanuts


  1. Cook noodles according to directions on package until al dente.
  2. Meanwhile heat sesame oil over medium heat in wok or heavy flat-bottomed pan.
  3. Add peppers, carrots and snap peas and toss with oil to coat.
  4. Add ginger, garlic and scallions and stir well. Cook for 3 minutes.
  5. Add teriyaki sauce, stir and cook for 5 minutes until vegetables are cooked but still have some crunch.
  6. While vegetables and noodles are cooking, mix peanut butter with lime juice and pepper flakes and stir thoroughly.
  7. When noodles are cooked, drain but reserve ¼ cup of pasta water and mix thoroughly with peanut butter/lime juice mixture.
  8. Add noodles to vegetable mixture, toss and immediately add peanut butter sauce. Stir well.
  9. Serve and top with chopped peanuts.

NOTE: If you prefer a one-bowl meal, you can mix the teriyaki turkey tips in with the noodles and vegetables.


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