Falmouth Farmers Market - August 21, 2014

Falmouth Farmers Market - Falmouth Farmers Market

If you love heirloom tomatoes, now is the time to come to the market. Last week, Peachtree Circle Farm brought along Hungarian Hearts, Cherokee Purples, Kellogg’s Breakfasts, and Goldies. Carrie Richter had one that she particularly wanted to show us: A huge heart-shaped Cherokee Purple. Are you a backyard vegetable grower? Have you grown a particularly show-worthy tomato? Bring it to the market and we’ll display it, with pride of place going to the most unusual-looking and character-full examples of the colorful tomato family.

ChopChop, the children’s cooking magazine, will join us once again in the afternoon, combining a visit to the Falmouth Public Library (2 PM) with a visit afterward to the market (shortly after 3:30 PM). If you have children, please join ChopChop at the library or the market, or both, for kid-friendly activities.

While school is still out, market parking is available at the Mullen-Hall and Lawrence school lots. We have a huge array of summer fruits and vegetables at the market—as well as head-turning sunflowers and other flowers grown by our farmers. Here’s what you might expect this week:

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


Field tomatoes, multi-colored heirlooms, cherry tomatoes, tomatillos and fruity husk tomatoes. Corn, eggplants, green bell peppers, purple peppers, and Pariah Dog’s glossy red peppers. (Note: Pariah Dog Farm will be doing another corn harvest next week.)

The first pumpkins!

Green, yellow and purple beans, pole beans, shell beans with lovely pink and green pods, summer squashes, pattypans, various zucchini, and stripy delicata squash. Eightball zukes and early acorn squashes from DaSilva Farms.

Cabbage, red cabbage, leeks, and celery.


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

Salad greens, arugula, sylvetta, micro-greens, pea tendrils, cucumbers, including pickling cucumbers, radishes, scallions, red and white onions, garlic while it lasts.

Freshfield Farm’s coriander seeds (the market’s only spice). Fresh-picked herbs, including fantastic parsley and, from Moonlight Rose Farm, epazote, the leafy Mexican herb.

Chard, collard, kale (both Russian and Tuscan), turnip greens, red and white turnips, kohlrabi, bok choy, a variety of beets and great carrots. Red, white and purple potatoes, including small new potatoes and fingerlings.

Locally-landed catch of the day, probably cod, 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.

Flowers, flowers, flowers: including stunning sunflower heads, cheery zinnias, and pretty mixed bouquets.

Breads: A variety of rye breads and ciabattas from Rein’s Real Rye, including MexiCorn ciabatta, made with Moonlight Rose Farm’s corn. 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.

Jams, jellies, preserves, honey, a variety of pickles and mustards.

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 handmade chocolates with seasonal flavors, including her exquisite blueberry hyssop chocolate, ever-popular sea salt caramels, frozen chocolate pops, and more.

Tomatoes, squash, peppers, the holy trinity of ratatouille, are all in season now.

Time to make ratatouille with extra batches for the freezer. Or consider a quick pizza made with Found Bread’s partially-cooked pizza crusts, tomatoes, squash, peppers and other market “finds.” For cheese, we used Long Lane’s fresh goat’s cheese, from Olio di Melli. Drain and dry the cheese well with a paper towel before crumbling it over the pizza crust. Just 10 minutes or so in a very hot oven, and the pizza is ready to eat.

Ratatouille Pizza

pizza crust, from Found bread
1 small zucchini
1 small Asian eggplant
1 small red or green pepper
3-4 cherry or small tomatoes
1-2 thin slices red or white onion (sliced longitudinally)
1-2 large garlic cloves, crushed or grated to a paste
1/2 cup of Long Lone fresh goat’s cheese, drained and well dried
2 Tbsp or so olive oil
salt and pepper
fresh thyme leaves

Preheat oven to 450° F. Thinly slice cherry tomatoes, discarding seeds, and spread on a large plate. Slice thin coins of eggplant and zucchini, about a dozen of each, and add to plate. Brush eggplant, zucchini and tomato slices with olive oil on both sides and season with salt and pepper. Cut about a dozen thin rings of pepper (red is sweeter) and a slice or two of onion, slicing the onion lengthwise so you can separate onion into wisps.

Toss pepper and onion wisps in a bowl with salt and pepper and just enough olive oil to coat. Place pizza crust on a sturdy sheet pan or other ovenproof receptacle that can stand very high heat—a cast iron pan works well if you have one large enough to accommodate the crust so it lies flat. Smoosh garlic paste over the bread, and crumble over the well drained and dried goat’s cheese, flattening it a bit with the back of a spoon. Arrange vegetables on bread, in more or less one layer—dotting rounds of eggplant and zucchini here and there, filling in spaces with tomato and pepper, scattering onion on top. Toss on some thyme leaves, and dab a little more oil over any vegetables that look dry. Put in the very hot 450° oven for about 10 minutes or until vegetables are tender and crust is fully cooked. Remove from oven wearing oven mitts—pan will be super-hot. Cut up with scissors. Serves two with a green salad on the side.

Follow the Falmouth Farmers Market on Facebook for last-minute updates.


No comments yet.
Please sign in and be the first one to comment.