Ring in spring with our Open House, St. Patrick’s Day specials, and a full schedule of classes and
BOSTON, February 28—Signs of spring are all around us, and the Boston Public Market has plenty of ways for you to
celebrate the end of winter hibernation! March is National Nutrition Month, making it the perfect
time to hit the produce stalls and try a new recipe from our Dinner Tonight Display or our
We’re starting the month with an Open
House (3/2, 4-7pm) to showcase the best of the Boston Public Market experience. Whether
you’re a veteran shopper or have (somehow) never visited us, you’re invited to an evening of live music, vendor
demos, prizes, a beer and wine bar, and so much more.
Lucky enough to be in Boston this St. Patrick’s Day? Celebrate the
city’s favorite holiday by bringing home local corned beef, brisket, cabbage, potatoes, and of course, beer! Keep
an eye out for St. Paddy’s Day treats such as Irish Cream lattes at George Howell Coffee, Guinness battered fish
& chips at Red’s Best, and Sweet Lydia’s Stout & Pretzel caramels.
In the spirit of libations, Sip &
Shop continues every Thursday and Friday evening this month from 5-7:30pm. Stop by our beer and wine
bar in the Hub to grab a drink, then take advantage of Sip & Shop specials on snacks and dinner ingredients
throughout the Market.
Looking ahead, be sure to save the date for our first annual Food Hub Forum on April 25th! Explore
the role of Boston as a hub in our regional food system and the innovation and entrepreneurship of our growing food
businesses, food producers, and urban farmers.
Find details below about March happenings and visit bostonpublicmarket.org/happenings for
more information. Check out the Market’s 40 vendors, and explore their locally sourced and seasonal produce, meats,
dairy, seafood, bread, prepared and specialty items, and more.
Visit the KITCHEN at the Boston Public market, programmed by The Trustees, for an exciting lineup of culinary,
health, and wellness programs this month. The Trustees offers daily events and programs at the 3,300 square foot,
state-of- the art demonstration KITCHEN space. Programs are designed to connect Boston residents, commuters, and
visitors to local food and healthy, active living. Visit thetrustees.org/KITCHEN for a full schedule.
MARCH POP-UP VENDORS:
The Popover Lady (all month): Popovers
made in small batches using fresh natural ingredients. Taste the changing selection, both sweet and savory as
well as classic original (and minis!).
Just Add Cooking (3/6-3/12): Meal kits
consisting of fresh, pre-measured ingredients sourced right here in New England, each one carefully packed and
delivered right to your home.
WEDNESDAY, MARCH 1:
Lunchtime Knitting Circle with New England Farm to Fiber (every Wednesday; 12:30pm-1:30pm in the KITCHEN;
FREE): Join us for a NEW weekly knitting group! We will meet for an hour of knitting, company, and lunch.
BYO knitting! No registration needed – just drop in.
Wine Down Wednesday at Mass Wine Shop (every Wednesday; 4pm-7pm): Every Wednesday Massachusetts
winemakers come to the shop to share samples of their wines, plus all featured wines are 10% off. Come sip with
THURSDAY, MARCH 2:
Open House (4pm-7pm;
FREE): Experience the best of what the Boston Public Market has to offer all in one evening! Featuring
live music, vendor samples and demos, mini guided tours, prizes, giveaways, and more.
Sip & Shop (every Thursday and Friday; 5pm-7:30pm): Enjoy a beverage while you shop or dine
throughout the Market! Visit our BPM bar in the Market Hub for beer from Hopsters Alley and wine from Mass Wine
FRIDAY, MARCH 3:
on a Budget: SNAP-ED Nutrition Workshop (every Friday in March except 3/10; 10:30am-11:30am in the
KITCHEN; FREE): Try new and tasty recipes and learn to eat healthy while sticking to a budget at this FREE
workshop presented by the UMass Extension Nutrition Education Program. No registration needed – all are
SATURDAY, MARCH 4:
to Cupping with George Howell Coffee (10am-12pm in the KITCHEN): Employ your sense of taste
and smell to differentiate between coffees from around the world. Jenny Howell, a green coffee buyer at George
Howell Coffee, will be guiding the class through four progressively challenging cuppings.
Maple Sugar on Snow Demo at Red Apple Farm (11am-5pm; FREE): In honor of maple season in New England,
watch the maple syrup experts from Hollis Hills Farm create delicious, seasonal candy right in front of you!
Sweet fun for the whole family.
101 (1pm-3pm in the KITCHEN): Learn the ABCs of fermentation from Alex Lewin, author of "Real
Food Fermentation". Watch Alex make fermented foods from start to finish, ask questions, and taste each recipe!
SUNDAY, MARCH 5:
$5 on the 5th at Stow Greenhouses: Treat yourself to a petit bouquet for just $5. A little something
to perk up your desk or counter. Get them while they last!
$1 Buck Shuck at Red’s Best (11am-7pm): 1st Sunday of the month is beloved $1 buck shuck!
Oh glorious shellfish.
SATURDAY, MARCH 18:
New England (6pm-7pm in the KITCHEN): Join foodie and author Adam Centamore for an evening
getting to know the best New England beers, mead, cider, cheese, meats, chocolate, nuts, pickles and other
savory and sweet treats. You'll eat amazing finger foods and sip beverages from purveyors right here in the
Boston Public Market. Plus, you'll learn the basics of buying, storing, serving and pairing all your favorites.
FRIDAY, MARCH 24
On the Edge Knife Sharpening (10:30am-4:30pm): Bring your knives to the Market to have them expertly
sharpened by Patti. $10 for a small knife, $15 for a large knife.
Pop-up Pot Sticker Bar at Red’s Best (3pm-8pm): Food blogger Lucia Lee will be hand forming shrimp pot
stickers in the Red’s Best kitchen. 5 hours of pure pot sticker-y happiness.
Stony Creek Brewery Tasting at Hopsters Alley (4:30pm-6:30pm): Meet the brewers from Stony Creek and
taste their Connecticut craft beers.
SATURDAY, MARCH 25 & SUNDAY, MARCH 26:
Farm-to-KITCHEN Cooking Class: Spanish & Creole Flavors (5pm-7:30pm in the KITCHEN):
Learn how to cook with a seasonal & local twist on the traditional flavors of Spanish and Creole cuisine.
In this lively, hands-on cooking class, you’ll learn how to utilize the produce and products of the farmers and
artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal and
increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles.
TUESDAY, MARCH 28:
Hake vs. Haddock Tasting at Red’s Best (3pm-6pm; FREE): Learn more about hake, an underutilized flaky
white fish. Try it. Grab a recipe card. Make it at home.