Farm To Fork: Fresh Summer Greens From Dorchester's Backyard10:10

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And now our latest installment of our occasional food series, Farm to Fork.

We take you out into the farms, fields and markets to search for the best ingredients New England has to offer, and then head into the kitchen to cook up a dish.

Today, we're doing urban farming. We start in Dorchester, where a handful of farmers have taken an old clay tennis court and turned it into a small — but lush — vegetable plot.



  • A list of locations where you can purchase produce from City Growers can be found here.

City Farms Minted Vinaigrette

Makes about 1 cup

  • 1//4 cup fresh lemon juice
  • 3/4 cups extra virgin olive oil
  • 10 leaves fresh peppermint, minced
  • 1 Tablespoon fresh chives minced
  • Kosher salt and freshly cracked black pepper for seasoning

In a small bowl mix ingredients together season with Kosher salt and freshly cracked black pepper to taste. Refrigerate until needed.

Parmesan Croutons

  • 1/4 cup olive oil
  • 2 cups of 1/2 inch diced crusty bread
  • 1/3 cup parmesan cheese, finely grated
  • Kosher salt and freshly cracked black pepper for seasoning

Place oil in a heavy bottomed saute pan or cast iron pan over high heat. When oil just begins to smoke add bread, lower heat to medium high and stir frequently until bread start to brown, about 1-2 minutes. Add cheese by evenly sprinkling over the croutons and continue to stir for 30 seconds to 1 minute until cheese has melted and has a toasty smell. Remove from pan, season lightly with Kosher salt and freshly cracked black pepper. Let cool for 1 minute.

This segment aired on July 5, 2012.