Falmouth Farmers Market - August 7, 2014
By: FALMOUTH FARMERS MARKET, August 4, 2014
Here’s one more reason to visit a farmers market near you: this week is Farmers Market Week. It’s the USDA’s way of recognizing the tremendous growth of farmers markets all across the country—8,268 at last count—and the role they play in supporting local farmers, increasing access to local food, and promoting fresh, healthy food choices. Farmers markets are getting another stamp of approval this week. The latest Forever stamps will showcase farmers markets and the fruits, vegetables, plants, flowers, breads and cheeses that they typically sell. If you come to our market on Main Street, pick up some brand-new stamps at the Falmouth Post Office: Thursday is the first day of issue.
Farmers Markets Forever—we like the sound of that.
With school out for the summer, market parking is available at the Mullen-Hall and Lawrence school lots. If you’re not sure where the lots are, ask for directions at the market table. Now here are the fruits, vegetables, plants, flowers, breads, cheeses and other delicious things you might find at our market this week:
Corn, including Pariah Dog’s carefully nurtured corn from Teaticket. Field tomatoes, cherry tomatoes, early eggplant and green peppers.
Blueberries, yellow plums, early apples and peaches.
Various green and yellow beans, pole beans, shell beans with lovely pink and green pods, summer squashes, pattypans and zucchini. Cabbage, red cabbage, leeks, and celery.
Lettuces, arugula, sylvetta, mixed salad greens, micro-greens, pea tendrils, cucumbers, radishes, scallions, red and white onions, the year’s first garlic bulbs from Peachtree Circle Farm, for cooking (or saving and planting).
Chili peppers, Freshfield Farm’s coriander seeds (the market’s only spice) and 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, purple and white kohlrabi, broccoli, bok choy, a variety of beets and young carrots.
Every Thursday, noon to 6 PM
Through October 9
Peg Noonan Park, Main Street
Locally-landed catch of the day and scallops. Fresh eggs from DaSilva Farms.
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: a variety of rye and ciabatta breads, plus DaNang baguettes from Rein’s Real Rye (this weeks specials: Russian rye and MexiCorn ciabatta).
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. (Found Bread 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 and his daughter, Jessica. Sirenetta’s seasonally-themed, exquisite handmade chocolates, popular sea salt caramels, frozen chocolate pops, and more.
With plenty of zucchini and squash in our gardens and market, it’s time for a zucchini recipe or two. Here’s a pretty summer salad of zucchini ribbons, flecked with a vibrant salsa verde. Nice as a first course, or as a side with grilled chicken or fish. The zucchini are shaved into long strips with a sharp vegetable peeler (or you can use a mandoline). Start at the neck of the zucchini and draw the vegetable peeler firmly towards the bottom, peeling off a long thin, almost translucent ribbon. Keep going, rotating the zucchini as necessary, avoiding the seedy centers. Once you get the hang of it, you’ll be zipping through zucchini in no time.
Zucchini Ribbon Salad, Salsa Verde
1/2 cup very finely chopped parsley
grated zest of half a lemon
1 small garlic clove, finely grated or chopped
1 Tbsp capers, rinsed, drained and chopped
salt and pepper
about 1/3 cup olive oil
Chop parsley very finely with a sharp knife. Grate yellow lemon zest using a Microplane rasp or grater; grate garlic or chop it finely and mash it to a paste with a pinch of salt. Rinse, dry and chop capers.
Stir everything together with enough olive oil to make a sauce and season with salt and pepper. Let flavors mingle and develop while you make the zucchini ribbons. A last-minute squeeze of lemon is a nice addition to salsa verde, but you risk dulling the sauce’s bright green color. So here we’ve squeezed lemon juice directly over the zucchini.
Approximately 2 medium zucchini
sea salt or other coarse salt
squeeze of lemon, drip of olive oil
Use a vegetable peeler or mandoline to shave long (lengthwise) strips of zucchini. Layer strips on a clean towel with a light seasoning of salt. Let them sweat for about 10 minutes; pat dry. Transfer to a large plate, add a squeeze of lemon juice and a drip of olive oil, mix gently and check seasoning. When all the ribbons are lightly lubricated, dribble over salsa verde here and there, stirring it through a bit. Put a tangle of ribbons on each plate, with a few extra drops of green salsa. Serves 4.
Follow the Falmouth Farmers Market on Facebook for last-minute updates.