Falmouth Farmers Market - July 17, 2014
By: FALMOUTH FARMERS MARKET, July 15, 2014
Summer has arrived at the market with a sudden burst of heat and color. Under the shaded tents last week, we found yellow corn, blueberries and raspberries, deep orange and red tomatoes grown under high tunnels, and all kinds of yellow, green and stripey squashes, including pattypans. Lucky Field Organics showed us cauliflowers, creamy white on the surface with violet undertones, the result of heat stress. They had an ethereal, accidental beauty. Peachtree Circle Farm’s calla lilies were stunning.
If you took a peek inside the brown paper bags put out by Freshfield Farm you’d have found new potatoes, both red and white varieties, freshly dug from the sod of East Falmouth. Don’t miss the lovely spuds this week! There will be even more, wonderful, local produce at the market this Thursday, including colorful chili peppers from Nobska Farms in Woods Hole, and an opportunity to learn about chilies—from the sweet, mild and fragrant to the super-hot.
With school out, 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’s what you might expect this Thursday:
Season’s first corn, high-tunnel tomatoes, green peppers.
Blueberries, red and black raspberries, red and white currants, tart little “Loden” green apples and early peaches.
English peas, snow peas and sugar snaps, green and yellow beans, fava beans, early summer squash and zucchini. Cabbage, cauliflower, leeks and fennel with feathery fronds.
Every Thursday, noon to 6 PM
Through October 9
Peg Noonan Park, Main Street
Lettuces, arugula, mixed salad greens, micro-greens, pea tendrils, cucumbers, scallions, red spring onions, radishes, early tomatoes grown under cover, fresh herbs, and Freshfield Farm’s dried coriander seeds (our market’s first spice).
Chard, collard, kale (both Russian and Tuscan) braising greens, bok choy, red and white turnips, purple and white kohlrabi, broccoli, a variety of beets and baby carrots.
Hydroponic tomatoes, basil and English cukes from Cape Abilities’ greenhouses.
Locally-landed fish and scallops. Chicken, chicken parts (great for soups and stocks), ham, ground pork and parts, and 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.
Calla lilies, lavender, cheery zinnias, flower bouquets. Look for Tina’s Terrific Plants—organic herbs and kitchen garden plants—at DaSilva Farms.
Breads: a variety of rye and ciabattas from Rein’s Real Rye. Baked goods from Pain D’Avignon, including barbecue rolls and buns, and rosemary focaccio. 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 with boules and pizza bases, ready to be topped by you.
Jams, jellies, preserves, plus wildflower honey and sun-cooked fruit from Green Briar Jam Kitchen. Pickles, mustards, and jars of Cape Cod salt at Cape Abilities’ table.
Excellent wines from Westport Rivers Winery, including a refreshing, well-balanced rosé. Fresh coffee and coffee beans ground to order—talk to Wayne Santos and his daughter, Jessica. Sirenetta’s seasonally-themed, exquisite handmade chocolates, sea-salt caramels, frozen chocolate pops, and more.
Here is a minty-fresh, cooling yogurt-based sauce, kicked up with a little (or a lot of) chili. Consult Rooster Fricke to help you find the kind of chili pepper that best suits your palate. You can serve this with fish, grilled vegetables and meat, or mop it up with flat breads like pita and naan.
Mint-Cilantro-Chili Yogurt Sauce
1-2 green or yellow chili pepper, seeded and finely chopped
1/2 cup packed, chopped mint leaves
1/2 cup packed, chopped cilantro
1 large scallion or small spring onion, chopped
squeeze of lime juice
1/4 tsp. or so salt
1/2 tsp. sugar
1/2 cup plain Greek yogurt
Finely chop one of the chili peppers. Chop washed herbs and put herbs and chili into a blender or food processor with everything but the yogurt. Pulse to blend to a fine green paste, scraping down, adding a spoonful of yogurt or splash of icy water if necessary to get things moving. Taste, and blend in more chopped chili, or add some chili seeds, if the paste doesn’t have sufficient kick. Scrape paste into a bowl and stir in yogurt. Slake with a little cold water if it’s too thick. Taste and adjust the balance of sweet-salty-spicy to your liking. If you want it hotter, add more chili, chopping it very fine. If you like it milder, stir in more yogurt. Serves 4 to 6.
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