Falmouth Farmers Market - July 24, 2014
By: FALMOUTH FARMERS MARKET, July 21, 2014
Found Bread brought something new to the market last week. Rustic rounds of baked dough, ready to be topped with market vegetables for a free-form 10-minute pizza-like pie. We know many of you miss not seeing mozzarella at the market this year, but Long Lane goats’ cheese can fill the need for something soft and cheesy on a vegetable pie. The cheese, which is made the morning of the market, comes floating in a tub of water.
You’ll find it in the cooler at Olio di Melli. Super-fresh—the only way to eat this cheese is super-fresh—it tastes not the slightest bit “goaty.” Think “seized milk.” Drain however much cheese you think you’re going to need, press it dry in a paper towel and crumble it onto the pie base with market vegetables, herbs, olive oil, and seasonings. Picture the possibilities at www.facebook.com/foundbread.
The market is in full summer bloom. We’re seeing calla lilies and stems of gladiolus at Peachtree Circle Farm, bright zinnias and colorful mixed bouquets at several farm tables. Allen Farms’ organic nasturtiums are even edible—both the peppery leaves and blooms. Toss them into your salads.
With school out for the summer, market parking is available at Mullen-Hall Elementary School 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:
Corn, high-tunnel tomatoes, cherry tomatoes, green peppers.
Blueberries, raspberries, red and white currants, tart little “Loden” green apples and early peaches.
Still some peas, various green and yellow beans, summer squashes and zucchini. Cabbage, cauliflower, leeks, celery and fennel with their dill-like greens.
Lettuces, arugula, mixed salad greens, micro-greens, pea tendrils, cucumbers, scallions, red and white onions, radishes, fresh herbs, including organic basil, and Freshfield Farm’s dried coriander seeds (our market’s only spice).
Chard, collard, kale (both Russian and Tuscan) broccoli leaf (Spigariello Liscia, from Southern Italy) turnip greens, red and white turnips, black radish, purple and white kohlrabi, broccoli, a variety of beets and baby carrots.
Every Thursday, noon to 6 PM
Through October 9
Peg Noonan Park, Main Street
Hydroponic tomatoes, basil and English cukes from Cape Abilities’ greenhouses.
Locally landed striper, cod and scallops. Chicken, chicken parts (great for soups and stocks) ham, ground pork and parts, and fresh eggs from Da Silva 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, gladiolus spires, lavender, cheery zinnias, mixed flower bouquets.
Look for Tina’s Terrific Plants—organic herbs and kitchen garden plants—at Da Silva Farms.
Breads: a variety of rye and ciabattas from Rein’s Real Rye. Baked goods from Pain D’Avignon, including barbeque 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, popovers and pizza crusts, 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 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, sea-salt caramels, frozen chocolate pops, and more.
Freshfield Farm is selling baby potatoes, delicious for salads, or steamed and daubed with butter and parsley. Here’s a different way to cook them. These small potatoes—they have to be small—are cooked and smashed into jagged discs, then roasted to a crisp. Like fries, you’ll want to eat them with steak and salad. Like fries, you may want to eat them on their own. For two to three people, easily doubled.
Smashed New Potatoes
6 small new potatoes, skins on, washed
salt and pepper
about 1 1/2 Tbs. peanut oil, or other neutral oil
Preheat oven to 450 F. Cook potatoes in gently boiling, well salted water, until tender, about 10 to 15 minutes. Drain and dry. Briefly warm a baking sheet or shallow tin in the hot oven and brush bottom with a teaspoon or so of oil.
One at a time, put a potato on the sheet, and gently smash top to split the skin and splay the edges, without actually smashing the potato apart. You can do this with a potato masher or the bottom of a glass (which lets you see what you’re doing.) Flatten each potato down to about half an inch.
Arrange potatoes on the sheet so there’s space between them and brush them with more oil, about 2 teaspoons. Roast at the top of the very hot oven for 25 minutes or until the potatoes are crispy and golden. Check them occasionally as they cook and when you see the potatoes start to dry and crisp, brush over a final teaspoon or so of oil, season with salt and pepper, and return to the oven to finish. The potatoes are done when they look irresistibly crunchy.
Special event: ChopChop, the award-winning family cooking magazine will be at this Thursday’s market between 4 and 6 PM. ChopChop will be offering free summer recipes, past copies of the magazine, ideas for fun activities with kids. The current issue and cookbook will also be on display. Learn more about ChopChop and its mission to inspire and teach children to cook and eat real food with their families: www.chopchopmag.org/
Follow the Falmouth Farmers’ Market on Facebook for last-minute updates.