never gotten anything less than great produce at the somerville market basket. so much turnover everything’s always fresh.
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Huron Village is a little out of the way for me, so I don’t really hit their store much. If that neighborhood is already yielding high prices, I don’t think I want to see the pricing in the Seaport store to come. 
I walked by the spot today and it’s a prime spot mixed in with a lot of the new luxury condo’s and office buildings.
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Yes, we love the Somerville Market Basket and the high turnover really helps.
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I’m guessing the higher prices on the RG site is to help reduce the burden of their free shipping on overs over $50 but what do I know
I think Stiv was pointing out the price differences for Rancho Gordo Beans at Bermans: $7.50 to $8.50 except for the $9.00 Marcella Beans as compared to the Rancho Gordo Beans at Formaggio: $10.95 to $11.95 except for the $13.95 Marcella beans.
The Cambridge Naturals website shows RG beans at $7.99.
Formaggio is obviously in a different price category.
The prices on the Rancho Gordo site that ship for free for $50.00 and over begin at $6.25 and go to $7.50.
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Rancho Gordo’s website has a search engine that allows one to find stores that carry their products. There are others in the greater Boston area as well as elsewhere in New England if Camberville isn’t convenient to you.
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Guys, you can get Jasper Hill cheeses at the Somerville Market Basket. Take a price win while you can still get it!
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Thanks for this! I have a number of orthopedic challenges so my husband usually goes to the Somerville Market Basket without me. I’ll go with him next time to check it out!
I just looked up the prices online for one my favorite Jasper Hill cheeses: Bayley Hazen Blue. At Formaggio kitchen, it’s $37.95 per pound. At Whole Foods, $29.99. At Wegmans in Medford, $26.99. Formaggio again in a price category all its own.
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Market Basket doesn’t have as full a selection as some, but there are usually 3 or 4 available right in the cheese aisle. I’ll check pricing next time I’m there. I do love that Bayley Hazen Blue.
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The Jasper Hill new-ish Withersbrook blue is also great. I’ve seen it at Whole Foods.
We enjoy Jasper Hill, but miss Woodcock Farm. They aren’t showing up at the Norwich Farmers Market any longer, and the Coop stopped carrying their cheese. Hope they are still in business.
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Unfortunately for me, I’ve only been to Norwich farmers market once, and that was years ago. I was deeply impressed, and jealous.
I was curious about Woodcock Farm, first I’d heard of them. Found this. Maybe they didn’t find a buyer.
Google says permantly closed. So sad to learn this. If memory serves, they both were graduates of the UW-Madison cheese program. They made an alpine-style cheese, “Timberdoodle”, that reminded me of Tallegio. Lovely.
We’ve found a new (to us) cheesemaker at the Norwich Farmers market, Three Cow Creamery. They only make two cheeses, a “camembert” and a blue. We don’t love the blue, but the “camembert” is fantastic. I suggested they do it a disservice by calling it “camembert” - it’s better than many Camemberts I’ve tried. I didn’t have a good suggestion for a name until today – since it’s from Three Cow Creamery, perhaps “Fromage á Trois”?
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That name rang a bell. Someone beat you to the punch…at least 10 years ago. I think I had a sauce from them, purchased in P’Town, in my freezer forever, which is why it stuck in my head.
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I still think about WD~50 on the Lower East Side Wylie Dufresne’s dishes were so inventive without feeling gimmicky. I’d give anything to sit down for one more tasting menu there.
Not sure that WD-50 comments belong in the [Boston, New England] category!
[NYC] is the place for it…
(but I did actually eat there many years ago and it knocked my socks off)
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I have only a vague recollection of the savory stuff from my one visit, but I can still remember some of the dessert courses (of which there were several!), which were just amazing. Not sure if Christina Tosi was at the helm when I was there or what, but I’d give a lot just to sit go through that bit again. And to echo the reply just above…there was never anything remotely like that in Boston. Oh well.
Never made it to WD-50, but I think Cafe Art Science in Kendall was our closest attempt to molecular gastronomy. I have a post from a few years back up top on this place. I loved it - it may not have been at the caliber of Wylie Dufresne, but it was still fun and I thought their food was quite good. If not for the meal, I know many who did at least try the drinks and the consensus seemed to be that their drinks were very inventive and very good.
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Ahh, I never made it there. But now that I think of it, Clio back in the day was apparently also doing a lot of interesting stuff along these lines. I unfortunately didn’t visit until long after that phase, but I used to read a blog by a couple of chefs that were there during that period, Ideas in Food.
Cafe Art Science, at least for me, was mainly about cocktails from a modernist cuisine perspective with Todd Maul being the key driver
