Newton at the Farmers' Market: Carrot-Raisin Salad and Peach Melba Pockets

Both of these recipes are easy enough that you could probably get some help from the kids in making them- and certainly in eating them!

Throughout the summer and early fall, I will be spotlighting various merchants at the Tuesday Cold Springs Market and Friday Post 440 Market and sharing recipes prepared with their produce and products.

Merchant: Hanson’s Farm, Framingham, MA

What they sell: Basil, tomatoes, peaches, carrots, flowers, bell peppers, “8-ball zucchini,” golden zucchini, summer, patty-pan and kousa squashes, various lettuces and greens, eggplant, corn- and lemonade.

Coming soon: Cabbage, potatoes, more types of tomatoes and raspberries

What they say: “This is our second year at the market, but next year we will have been in business for 100 years. I’m the fifth generation! Newton is our second closest market, and it’s busy- lots of traffic, which I really like. Plus, everyone is super friendly!” – Matt Hanson, who runs the farm with his wife, Jacqui. His sister, Elizabeth, is responsible for the wildly popular lemonade.


Carrot Raisin Salad

(serves 4 as a side dish)

While it may seem like this salad is something Betty Draper might have served Don on Mad Men, the updated version – inspired by a recipe from Food Network’s Ina Garten- is actually healthy, tasty and modern.


  • 1/3 cup golden raisins
  • 1 can of crushed pineapple, juice drained and reserved
  • 1 pound of carrots, peeled
  • ¼ cup Greek yogurt
  • ¼ cup mayonnaise
  • 2 tablespoons honey
  • ½ teaspoon salt


  1. Heat reserved pineapple juice in small saucepan over medium heat. When it is just below boiling, add raisins, turn off heat and allow raisins to sit for 5 minutes or until they plump up.
  2. Meanwhile, using a food processor with grating blade or a box grater, grate carrots into a large bowl.
  3. Drain raisins (you can save pineapple juice for another use) and add to carrots.
  4. Measure out 1/3 cup crushed pineapple and add to carrots and raisins. Mix well.
  5. To make the dressing, whisk together the yogurt, mayonnaise, honey and salt.
  6. Pour dressing over carrot mixture and toss well to coat, then serve.


Individual Peach Melba Pockets

(serves 4)

When I told farmer Matt Hanson about this recipe in which I’d be using his peaches, he said he couldn’t wait to try it! The original inspiration came from the blog “Yummy Mummy Kitchen” and had honey in the center of the peach rather than raspberry jam. Make SURE your peaches are ripe but not too ripe – you need to be able to split them without them falling apart (see picture for ‘limited success’ pocket made with peach pieces).


  • 1 prepared pie crust (I used a frozen, thawed one but refrigerated or homemade would work even better)
  • 4 small to medium peaches (must be able to fit in a muffin tin with a little wiggle room), cleaned, halved and pits removed
  • 4 generous teaspoons raspberry jam (I used )
  • 1 egg, beaten with a tablespoon of water
  • Turbinado (coarse) sugar
  • Ice cream (I used ginger)


  1. Preheat oven to 425°. Coat muffin tin with cooking spray.
  2. Divide piecrust into quarters and roll or press out each segment so that it will approximately fit around a peach.
  3. Place a teaspoon of raspberry jam in one side of each peach, where the pit used to be. Place the other half of the peach on top.
  4. Holding peach upright on top of a dough segment, wrap dough up and around peach so that it is wholly or mostly enclosed. Don’t pull up too hard or your peach will poke through the bottom.
  5. Place peach pocket in muffin tin and repeat with other three peaches.
  6. Brush tops of peach pockets with egg wash, then sprinkle liberally with turbinado sugar.
  7. Place muffin tin on a separate baking sheet (to catch drips if peaches ooze) and bake for 13 – 15 minutes.
  8. Let cool for at least 5 minutes before removing from muffin tins, then serve warm with ice cream.


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