Market Watch
Good news for avid home cooks (and folks whose appetite for high-end eats exceeds their dining-out budget): three new gourmet shops have come to town.
In Union Square, husband and wife team Ben Dryer and Karen Coughlin recently expanded the space next to their popular Sherman Cafe to include the newly opened Sherman Market, selling locally-grown goodies and other household staples. As the store’s been open for only a couple of weeks, the shelves will be stocked “as they go,” says manager Jodi Malone, and already feature a selection of New England cheeses (heavy on Vermont), B&R Artisan Bread, homemade jam, and milk and produce from local farms (delivered by fellow local entrepreneur Metro Pedal Power). Many of the farmers and artisans sold at the market have long supplied Sherman Café, Malone says, so the market is simply making use of these existing relationships. Our favorite feature? Sherman Market will sell herbs in smaller bunches, putting an end to our sad practice of throwing out shriveled yellow bunches of unused parsley.
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Good news for avid home cooks (and folks whose appetite for high-end eats exceeds their dining-out budget): three new gourmet shops have come to town.
In Union Square, husband and wife team Ben Dryer and Karen Coughlin recently expanded the space next to their popular Sherman Cafe to include the newly opened Sherman Market, selling locally-grown goodies and other household staples. As the store’s been open for only a couple of weeks, the shelves will be stocked “as they go,” says manager Jodi Malone, and already feature a selection of New England cheeses (heavy on Vermont), B&R Artisan Bread, homemade jam, and milk and produce from local farms (delivered by fellow local entrepreneur Metro Pedal Power). Many of the farmers and artisans sold at the market have long supplied Sherman Café, Malone says, so the market is simply making use of these existing relationships. Our favorite feature? Sherman Market will sell herbs in smaller bunches, putting an end to our sad practice of throwing out shriveled yellow bunches of unused parsley.
(more…)

Even though it’s September, it’s still summer. This week is all about making the most of the short time left by being outdoors as much as possible, eating as much as possible. Here are some ways to satisfy what’s left of the season.










