Falmouth Farmers Market - July 10, 2014

Falmouth Farmers Market - Falmouth Farmers Market

Despite an iffy forecast, the sun shone upon our market last week. A beautiful start to the holiday. The library’s book sale was in full swing, the Carousel of Light had its first day, Main Street was hopping. Although Arthur brought downpours and wind later on July 4, the storm mostly passed in the night. Many farmers and gardeners were mighty glad for the rain.

At the market we welcomed Freshfield Farm, which brought pretty radishes and baby beets and carrots from East Falmouth. We found fantastic fava beans. There were red and white currants (delicious showered with confectioner’s sugar and left to briefly marinate). We spotted lavender and cilantro by the bunchful. Ah, summer! This week we may see black raspberries, according to Peachtree Circle Farm.

And corn? Just around the corner....Could happen.

With school out, 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 what you might expect this Thursday:


Red and white currants. Black raspberries, maybe. Ditto for corn.

English peas, snow peas and sugar snaps, the first green and yellow beans, fava beans, early summer squash and zucchini. Cabbage, cauliflower, leeks and fennel with feathery fronds.

Lettuces, arugula, spinach, 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, several kinds of beets and baby carrots.

Hydroponic tomatoes, basil and English cukes from Cape Abilities’ greenhouses.

Locally-landed fish, probably swordfish, and scallops. Chicken, chicken parts (great for soups and stocks), ham, ground pork and parts, and fresh eggs from DaSilva Farms.


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

Massachusetts-made cheeses: Great Hill Blue, Long Lane Farm goat cheese—made fresh the morning of the market—and Shy Brothers’ Hannahbells and Cloumage.

Vegetable starts and “fill-ins” for the kitchen garden, including organic tomatoes, peppers, squash, eggplants, and interesting basils from Tina’s Terrific Plants. All kinds of organic herbs.

Calla lilies, lavender, cheery zinnias, flower bouquets.

Breads: Rein’s Real Rye in four flavors, including Swedish raisin-studded Limpa, as well as classic and garlic ciabatta bread. 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 will be back next week.

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, new frozen chocolate pops, and more.

Between 12.30 and 2.30 PM Les Garrick will be on hand to sign copies of his new book, “Historic Hatchville.” If you’re interested in Falmouth’s farming past, and how Hatchville retained its bucolic nature, this book is for you. You can ask Les about his next book, too, on the subject of beach plums. He is a local expert on our iconic plum. Just don’t expect him to tell you where his favorite picking spots are. He probably won’t tell you, except to say they are full of poison ivy.

Peas will soon be a thing of the past. One last recipe for snap peas, because it’s irresistible, and easy-peasy.

Snaps On The Grill

Sugar snap peas, untrimmed, stalks left on
Olive oil
Sea salt or other crunchy salt

Wash and dry snap peas, but leave on the stalks. Toss in a bowl with just enough oil to make them glisten. Throw them on a hot grill pan (over an indoor stove or outdoor barbecue) and hit them with a generous pinch of salt. Flip peas around to develop nice char marks on both sides. Pile peas onto a dish and eat messily, with fingers.

Pick up a pod by the stalk. Pop pod into your mouth and draw it against your front teeth (like an artichoke leaf). You’ll be left with a lovely mouthful of smoky-salty-sweet pea flavor, and a bit of stalk and string in your hand. Toss stalks on the lawn or into a bowl if eating indoors. Provide napkins.

Make as many as you want, to eat with drinks in your back yard, or as a happy prelude to a summer meal. You can play with the flavors—add a pinch of pepper, grill a wedge of lemon alongside the peas to squeeze over the pods when they’re done. But just oil, salt and smoke work magic.

*Please note: The Falmouth Village Association’s Professional Arts & Crafts Street Festival takes over Main Street on Wednesday, July 9. If the weather is truly awful, the street fair shifts to Thursday, and the market has to cancel. We’re optimistic that won’t happen. We expect to be at the park, Thursday at noon, as usual, rain or shine.

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