Falmouth Farmers Market - September 4, 2014

Falmouth Farmers Market - Falmouth Farmers Market

End of summer? What? We have almost three weeks to go before summer’s officially over. The kids are back in school, the crowds are gone. We have our town back. Corn, tomatoes, eggplant, peppers—ripe summer produce is heaped high at the market. What’s not to like?

Here’s another thing to like. Last week saw the trial run of a park and ride shuttle at the Falmouth Farmers Market. This fun experiment in mitigating parking concerns was a cooperative effort. A four-seater “surrey”—provided by Holiday Cycles—was pedaled by Jeremy Tagliaferre of Falmouth Bike Lab. The surrey took market-goers from the Lawrence School parking lot to Peg Noonan Park, and then back again to their cars. The idea is to encourage more folks to park at Lawrence School during the busiest summer months and provide a fun, relaxing ride for people returning to the lot with their market bags.

Thanks to all involved in the initial trial—Holiday Cycles, Falmouth Bike Lab, and market-goers who took the ride.


It is the most bountiful time of the year at the market. Here’s what you might expect on Thursday—plenty!

Blackberries, peaches, nectarines, watermelons, cantaloupe, plums, apples and pears.


Every Thursday, noon to 6 PM
Through October 9
Peg Noonan Park, Main Street

Field tomatoes, awesome multi-colored heirlooms, cherry tomatoes, tomatillos (for green salsa) from Peachtree Circle Farm and fruity husk tomatoes. Corn, eggplants, okra, green bell peppers, purple peppers, Pariah Dog’s glossy red peppers, Allen Farm’s Jimmy Nardello Italian peppers, habaneros and cayenne peppers from Silverbrook Farms.

Early pumpkins! Big and little!

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 fall squashes from DaSilva Farms. Cabbage, red cabbage, fennel, 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 fabulous fingerlings.

Locally-landed catch of the day, and scallops (we hope). 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.

Sunflower heads, cheery zinnias, pretty mixed bouquets—plus edible flowers such as nasturtiums, dill and garlic-chive flowerheads.

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. Baked goods from Pain D’Avignon, including brioche rolls and buns, plus Pullman loaves, great for back-to-school 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, Pariah Dog Farm’s 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.

Local farms have grown some amazing tomatoes this year—big beefy heirlooms with funky irregular shapes. Why not make a salad that shows off their voluptuous shapes and colors? Several farmers have also had edible flowers at their tables, from nasturtiums, to yellow dill blossoms to white garlic chive heads. Supplement, if you like, with blossoms from your herb garden, e.g., arugula flowers, mint or anise hyssop, basil, oregano or thyme blossoms, consulting an online guide to edible flowers for safe picking (here’s one: whatscookingamerica.net/EdibleFlowers/EdibleFlowersMain.htm). A meaty tomato slice topped with dainty aromatic flowers—definitely not your usual tomato salad but a quick appetizer or side dish that looks stunning and very mod (look for pictures on Facebook).

Slab Tomato Salad

Per person:
1 thick slice of heirloom tomato
1 tsp or so good olive oil
crunchy sea salt
snipped chives
garlic-chive and dill flowers or other small edible blossoms
few drops of balsamic vinegar

Choose meaty tomatoes with nice lobes and irregular shapes. Cut into thick slices either horizontally or vertically—whichever shows off their contours best. (For end slices you may have to shave a little off the curved bottom to keep the slice steady on the plate.) Arrange slab of tomato on a plate, slightly off-center.

Drizzle tomato with olive oil, letting some trickle on to the plate to one side of the tomato. Sprinkle tomato with crunchy sea salt and dot with snipped chives, small garlic-chive flowers and buds (picked off the flower-head) and dill flower heads.

You can stop right there, but if you like a little extra acidity with your tomatoes, add a few small spots of balsamic vinegar here and there to the trickle of olive oil next to the tomato on the plate. Draw through vinegar spots with a chopstick tip, swirling some of the vinegar into the oil in a loopy pattern. Eat tomato with a knife and fork, as you would steak, dabbing tomato pieces into the broken vinaigrette.

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.


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