Falmouth Farmers Market - August 28, 2014
By: FALMOUTH FARMERS MARKET, August 25, 2014
Tomatoes took their sweet time this year, but boy do we have a bumper crop of tomatoes now, from little multi-colored cherries to great big, beautiful heirlooms. While tomatoes got a slow start this growing season, other crops have galloped ahead of schedule. The French pumpkins grown at Pariah Dog Farm were supposed to need 120 days—they were ready in 70! As evenings start to cool, it’s not too soon to think pumpkin soup.
The market is hosting two community tables this week, one for The 300 Committee, Falmouth’s hardworking land trust, and one for the Falmouth Hospital Auxiliary, which is selling raffle tickets to raise funds for its new emergency room. You’ll also find cards at the market info table to sign up for the new Massachusetts license plate if you’d like to support Massachusetts food and new farmers.
So—lots of great local food and local activities at Peg Noonan Park this week. While school is still out, market parking is available at the Mullen-Hall and Lawrence school lots. Here’s what you might expect on Thursday, but there are always surprises!
Blackberries, peaches, nectarines, watermelons, cantaloupe, plums, early apples and pears.
Field tomatoes, awesome multi-colored heirlooms, cherry tomatoes, tomatillos (for green salsa, from Peachtree Circle Farm) and fruity husk tomatoes. Corn, eggplants, okra (Silverbrook Farms), green bell peppers, purple peppers, Pariah Dog’s glossy red peppers and Allen Farm’s Jimmy Nardello Italian peppers.
Every Thursday, noon to 6 PM
Through October 9
Peg Noonan Park, Main Street
The first pumpkins! Beauties!
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.
Salad greens, arugula, sylvetta, micro-greens, pea tendrils, cucumbers, including pickling cucumbers, radishes, scallions, red and white onions, shallots, 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, 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 in a variety of sizes from Rein’s Real Rye, plus mid-size baguettes. Flavors include Caraway Rye, MultiGrain and Swedish Limpa, MexiCorn and Garlic Ciabatta. A final round of Found Bread’s beautiful boules, eggy popovers and pizza crusts, ready for your topping. (This will probably be Found Bread’s last week of the season.) Baked goods from Pain D’Avignon, including barbecue rolls and buns, plus Pullman loaves, great for sandwiches. Grain-free and gluten-free treats from White Lion Bakery, and a really nice nutty granola. Great Cape Baking’s wicked apple cider doughnuts.
Jams, jellies, preserves, local honey, a selection of pickles and mustards.
Excellent wines from Westport Rivers Winery, including a Riesling you have to try. 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.
This week’s recipe is a golden medley of sweet onion, summer squash and corn, reminiscent of succotash but lighter and brighter. A great accompaniment to grilled chicken or fish, quickly put together.
2 corn on the cob, shucked
2 golden summer squash
1/2 cup finely diced white or yellow onion
2 Tbsp butter
salt and pepper
squeeze lemon or lime
few leaves of Italian parsley, pulled apart into leaflets
Slice corn kernels off the cob. Cut squash into dice, about the size of large corn kernel. Dice onion and sweat slowly in butter in a sauté pan large enough to eventually hold all the vegetables in more or less one layer.
When the onion is soft and translucent, add squash, salt and pepper, a squeeze of lime or lemon, and cook a little more briskly, stirring all the time, until squash is crisp-tender, about 5 minutes. Add corn and stir over heat until corn has heated through—that’s all the cooking fresh corn should need. Brighten with a little more lime or lemon, check seasoning, and toss in some Italian parsley leaves, pulled apart into little leaflets. Serves four.
(Variation: add some cumin, chili flakes or chopped fresh chili pepper, a hint of honey, and replace parsley with cilantro.)
A note to our departing summer residents: if you have good, unopened, nonperishable foods left in your larder, please think of donating them to the Falmouth Service Center. One option is to drop them off at the market information table: they will be collected along with our farmers’ weekly donations of fresh produce at the end of the day. Thank you for supporting our market and community.
Follow the Falmouth Farmers Market on Facebook for last-minute updates.