Food, fun, and fresh air converge at the Somerville farmers market in Union Square. - Photos by Carrie Stanziola

By Carrie Stanziola

“Organic,” “locally grown,” and “ethical” were key words at the Somerville farmer’s market in Union Square on June 4.  As Chris Dewing commented, at the market, everything is fresh, and arguably better than shopping at the big chain stores.  Buying locally produced goods and supporting local artisans are the main inspirations behind the market.

Although the market was packed, Community Cooks was on hand to represent those unable to shop.  Community Cooks is an all-volunteer organization composed of about 200 cooks that has been in operation for the past 20 years.  The chefs prepare monthly meals for shelters in Cambridge and Somerville.  According to the organization’s representative Brittany Peats, about 100 people arrive for each meal.

On June 9, Community Cooks will be holding a benefit concert featuring the band Jo Henley.  Michael Dingley, himself a Community Cook and drummer for Jo Henley, will be performing with the group.  You can see the band perform at 8:00 p.m. at Precinct Bar in Union Square for $15 .  For more information, visit http://www.communitycooks.org or email communitycooks@gmail.org.  Additionally, the organization hopes to have a fundraising, art and food event at the Somerville Museum in October.

Also representing the larger Somerville community were a group of protesters marching in opposition to the gentrification of Union Square.  Carrying signs in English, Spanish, and Portuguese, the group demanded “Who’ll get to live here? Will it be the tenants?  Or other people? Make the right decision! Keep families here!  Keep families here! Say no!  Say no! Say no to gentrifications! Say yes! Say yes!  Yes to homes for families!”  Although they did not stay long, the group made an impact on the crowd.

In attendance were newcomers as well as veterans of the farmer’s market. Cooks Farm & Family was represented by Marge Cook, who mentioned that their family-owned business has been attending markets for the past 30 years. Similarly, Kimball’s Fruit Farms, representing four generations of labor was present.  As Marie Hills told me, the vegetables grown on their 120 acres of land are either no-spray or conservatively sprayed.  When asked how their business had changed, Hills told me that farmers markets are more popular, with people more concerned about where their food had come from and interested in having a conversation with the growers.

Newcomers included Seta’s Mediterranean Foods, Jordan Brother’s Seafood and Burnin’ Love Sauces.  Burnin’ Love Sauces, as proprietor JoAnn Marsh said, operates out of a small Dorchester-based kitchen.  The business is small, consisting of her and her husband.  Burnin’ Love sauces uses all-natural ingredients, with no corn syrup and no artificial preservatives. The sauces come in two styles; spicy and tangy, both of which are molasses-based. Similarly, Seta Dakessian, whose products are heavily influenced by Greek, Armenian, and Lebanese cuisine, runs her business out of a local kitchen in Jamaica Plain.

The farmer’s market represented a unique opportunity to experience the diversity of tastes and flavors in Somerville.