Falmouth Farmers Market - August 14, 2014

Falmouth Farmers Market - Falmouth Farmers Market

Road Race weekend is coming up fast! Stock up for your runners at Thursday’s market. The market is brimful of summer produce.

Rooster Fricke joins us this week selling all things chili: fresh and dried chili peppers, chili plants, and his Nobska Farm chili-based products. Products include his popular hot sauce—surely your runners could use some of Rooster’s Rocket Fuel—a spicy rub, pepper jelly, and chili-enhanced chocolate. At the request of customers, Rooster has been experimenting with the milder, but beautifully-scented members of the chili diaspora, including Shishito and Pimiento de Padron. These cool peppers might just be the perfect tapas-style appetizer for your Road Race weekend barbecues. Small, green and mostly mild (though occasionally you’ll get a hot one) you can simply slick these peppers with olive oil, blister them on the grill, or in a very hot pan, and serve them sprinkled with a bit of salt.

With school out for the summer, market parking is available at the Mullen-Hall Elementary and Lawrence school lots. If you’re not sure where the lots are, ask for directions at the market table. Here are some of the delicious local things you might find at our market this week:


Blueberries, peaches, watermelon, plums, early apples and pears.

Corn, including Pariah Dog’s carefully nurtured corn from Teaticket. Field tomatoes, multicolored heirlooms, cherry tomatoes. Eggplants, green bell peppers, purple peppers—and Pariah Dog’s glossy red peppers.
Nobska Farms hot (and mild) chili peppers, plants, and chili products.

Green, yellow and purple beans, pole beans, shell beans with lovely pink and green pods, summer squashes, pattypans and various zucchini. Eightball zukes and early acorn squashes from DaSilva Farms. Cabbage, red cabbage, leeks, and celery.

Salad greens, arugula, sylvetta, micro-greens, pea tendrils, cucumbers, radishes, scallions, red and white onions, this year’s garlic bulbs from Peachtree Circle Farm, for cooking (or saving and planting).


Every Thursday, noon to 6 PM
Through October 9
Peg Noonan Park, Main Street

Freshfield Farm’s coriander seeds (the market’s only spice) and fresh-picked herbs, including fantastic parsley, organic green and purple basils, and—new at our market—epazote, the leafy herb that adds mysterious depths to Mexican cooking.

Chard, collard, kale (both Russian and Tuscan), turnip greens, red and white turnips, black radish, kohlrabi, bok choy, a variety of beets and great carrots.

Red, white and purple potatoes, including small new potatoes.

Locally-landed catch of the day and scallops. Fresh eggs, plus chicken and pork products from DaSilva Farms’ freezer.

Massachusetts-made cheeses: Great Hill Blue, Long Lane Farm goat cheese—made fresh the morning of the market—and Shy Brothers’ Hannahbells and Cloumage.

Cut flowers, cheery zinnias, beautiful mixed bouquets.

Breads: Found Bread’s beautiful boules, eggy popovers and pizza crusts, ready for your topping. Baked goods from Pain D’Avignon, including barbecue rolls and buns, and Pullman loaves, great for sandwiches. Grain-free and gluten-free treats from White Lion Bakery, and a nice nutty granola. Great Cape Baking’s wicked apple cider doughnuts. (Rein’s Real Rye will be back next week.)

Jams, jellies, preserves, honey, a variety of pickles and mustards. The return of Peachtree Circle’s awesome garlic jelly.

Excellent wines from Westport Rivers Winery, including a bright, refreshing, food-friendly rosé. Fresh coffee and coffee beans ground to order—talk to Wayne Santos or his daughter, Jessica. Sirenetta’s seasonally-themed, exquisite handmade chocolates, popular sea salt caramels, frozen chocolate pops, and more.

You may have spied David Haddad and Corey Phillips at our market. Maybe you’ve even had the good fortune to attend one of their “Gathered Table” pop-up dinners—(www.facebook.com/gatheredtable). No one does local the way these two Falmouth chefs do. They have an eye for unusual ingredients in our area, hidden treasure right under our noses, and a knack for making even familiar foods deliciously surprising. Gathered Table dinners start with interesting nonalcoholic drinks, like fruit shrubs, a centuries-old idea that’s suddenly new again.

(Shrub, from the Arabic sharab, meaning to drink, is a name for a vinegar-based fruit syrup.) Here’s their recipe for a peach shrub. And here’s to summer!

Peach Shrub

1 pound of peaches, pitted, sliced, skin left on
1 cup white vinegar
1 cup sugar

Rinse and dry peaches. Remove pits and slice. Place peaches and vinegar in a covered glass container; leave in refrigerator for a week. Strain fruit-infused vinegar through a fine-meshed sieve.
Combine sugar and strained vinegar in clean glass container. Cover. Return to fridge for another week, stirring twice a day to dissolve sugar.
Enjoy shrub mixed with club soda, or with an extra shot of something (gin, vodka or whiskey) for cocktails.

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