Falmouth Farmers Market - July 31, 2014
By: FALMOUTH FARMERS MARKET, July 28, 2014
What to eat? When summer picks up steam, our local produce is just astounding. There’s so much variety at the market, so many colors and flavors to choose from, it’s hard to know what to look for first. A few highlights, things you may not want to miss: Corn from Pariah Dog Farm, which prides itself on growing food without synthetic fertilizer and pesticides. (This will be Pariah Dog’s first time at our market so please give this young farm a big welcome.) The year’s first garlic bulbs, harvested just this weekend at Peachtree Circle Farm. Cherry tomatoes, including sweet Sungolds brought to the market by DaSilva; and basil and new potatoes grown at Freshfield. All from Falmouth farms and really delicious.
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. Here’s an idea of the mid-summer bounty you might expect this Thursday:
Corn, 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, celery and fennel with their dill-like greens.
Lettuces, arugula, sylvetta, mixed salad greens, micro-greens, pea tendrils, cucumbers, scallions, red and white onions, radishes, herbs, including organic green and purple basils, fresh chili peppers, and Freshfield Farm’s dried coriander seeds (our market’s only spice).
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.
Locally-landed catch of the day (probably striper) and scallops. Fresh eggs from DaSilva Farms. (Due to electrical problems, DaSilva hasn’t been able to plug in its meat case at the market, but we hope its frozen local chicken will be back soon.)
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.
Every Thursday, noon to 6 PM
Through October 9
Peg Noonan Park, Main Street
Breads: a variety of rye and ciabattas from Rein’s Real Rye, and the return of little Da Nang baguettes. 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, 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.
With food this fresh and wonderful, it’s easy to put together a meal in no time. Bonjour tartine! Start with a nice long plank of bread, cut from the mid-section of a boule (e.g., Found Bread’s classic boule).
Slather it with mayonnaise. Heap on vegetables and seasonings. Eat with a knife and fork. Quantities here are just a guide—bread slices and appetites vary. And, really, who wants to measure ingredients for an open-faced sandwich?
Tartine with Tomato, Corn and Arugula
Long slice of bread
1 Tbsp or so mayonnaise (homemade or Hellman’s)
Small ear of shucked corn
Sea salt and a squirt of your favorite hot sauce
Squeeze of lime
1/2 a medium-large tomato, sliced
1/2 cup loosely piled, very small arugula leaves, preferably sylvetta
1 Tbsp finely sliced green scallion or spring onion tops
1 Tbsp picked apart cilantro leaves
Spread a slice of bread with mayo. Stand shucked corn on its ear in a tall heatproof jug. Pour a kettle of freshly boiled water over the corn—enough to immerse it—and let stand for a couple of minutes to heat through.
That’s all the cooking fresh corn needs.
Drain and dry corn well, then slice enough kernels off the cob to fill about half a cup. Mix corn kernels with a dab more mayonnaise, a squeeze of lime, and hot sauce to your liking. (You want corn lightly glossed, not gloppy.)
Assembly: spread tomato slices over bread and sprinkle with a few flakes of salt. Scatter over sylvetta. Add corn so it nestles into the nooks and crannies of the tousled sylvetta leaves. Toss on sliced green onion and cilantro. Add some extra spots of hot sauce, if you like, and plate tartine with a little lime wedge.
If you want to look fancy, use a good knife to cut the tartine (vertically) into three neat sections and set them just slightly apart on the plate, keeping the general outline of the original bread slice. Provide a knife and fork.
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