Falmouth Farmers Market - June 26, 2014
By: FALMOUTH FARMERS MARKET, June 23, 2014
Last week’s market was alive with activity. There were lovely strawberries, sweet sugar-snap peas, all kinds of crisp greens, loopy garlic scapes. And the good news is, you can come back for more of everything this week.
Found Bread, from Woods Hole, introduced its boules, handsome loaves with good structure and crust. Very classy.
Westport Rivers Winery introduced its new Farmer’s Fizz, a prosecco-style bubbly in a pint-size beer bottle. Brilliant.
Nobska Farms brought glossy yellow and red aji chilies, pepper jelly, hot sauce and chocolate (Nobska Farms plans to come once a month).
New things are arriving all the time. We may see the season’s first beets and fennel. But if you’re looking for starter plants and fill-ins for your vegetable garden, hurry while supplies last. Here’s what you might expect:
English peas and sugar snaps, green and purple first summer zucchini. And fennel.
Lettuces, arugula, spinach, mixed salad greens, micro-greens, pea tendrils, cucumbers, scallions, multi-colored radishes, greenhouse cherry tomatoes and freshly cut herbs.
Every Thursday, noon to 6 PM
Through October 9
Peg Noonan Park, Main Street
Chard, collard, kale (both Russian and Tuscan) braising greens, velvety baby bok choy, red turnips (replacing white Hakuri), purple kohlrabi and broccoli, and the season’s first beets.
Hydroponic tomatoes, basil and English cukes from Cape Abilities’ greenhouses.
Cape-caught fish, including skate (a delicacy for those who know) 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.
Vegetable starts for your kitchen garden, including organic tomatoes, peppers, squash, eggplants, and interesting basils from Tina’s Terrific Plants (new this year: “indigo blue” cherry tomatoes, high in antioxidant anthocyanin). A large variety of potted organic herbs.
Pretty flower bouquets.
Breads: Found Bread introducing its boules. Rein’s Real Rye in seven flavors, plus two styles of ciabatta; bread, pastries and Parmesan crisps from Pain D’Avignon, grain-free and gluten-free treats from White Lion Bakery, including parfaits. And we dare say, Great Cape Baking’s wicked apple cider doughnuts.
Jams, jellies, pickles, mustards, preserves—and jars of locally made salt. Find Cape Cod Saltworks products at Cape Abilities’ table.
Excellent wines from Westport Rivers Winery, including new Farmer’s Fizz, and a $2-off special on their summertime rosé. Fresh coffee and coffee beans ground to order—talk to Wayne Santos and his daughter, Jessica. Seasonally-themed, exquisite handmade chocolates, with a new summer collection, Cocktails on the Patio, and more.
Did you go to Arts Alive over the weekend? On Sunday FCAT (Falmouth Climate Action Team) invited the market to join them under their big tent. Overarching theme: Pledge to do one thing for the environment, e.g., use cloth bags instead of plastic, recycle more, park the car and walk—we can all do our bit. Falmouth Farmers Market encouraged passers-by to “Pledge for Veg.” Eat less mass-produced meat (more resource-consuming and CO2-emitting) and eat and grow more veg. Pledgers got to choose an herb bundle with a recipe card for herb butters to make their vegetables even more delicious. (Butter is back, according to The New York Times.)
Herbs were donated by Peachtree Circle and Allen Farms and radish accompaniments by Silverbrook. Thank you guys! For those who missed us at Arts Alive, here are the recipes.
Rosemary Sage Butter:
Cut 1 stick unsalted butter into eight pieces and let soften at room temperature. Add 2 tsp. chopped fresh rosemary leaves (or a rosemary-thyme mixture) and two fresh sage leaves, chopping everything as fine as you can. Mash butter with herbs and season with crunchy Kosher or sea-salt. Pack into a crock or ramekin.
Cover and refrigerate if making ahead. Dab herb butter on roasted tomatoes, on grilled zucchini and squash, on mushrooms, or melt over creamy mashed potato.
Parsley and Garlic Scape Butter:
Let 1 stick unsalted butter soften as above. Mash with 2 Tbsp. finely chopped parsley and 1 tsp. or so of finely grated tender garlic scape (or smidge of grated garlic clove). Add a squeeze of lemon juice, a pinch of finely grated lemon zest, crunchy salt. Pack into a crock, cover and refrigerate. Dab onto peas, beans, steamed and baked potatoes, roasted tomatoes, et cetera. Spread creamy butter on sandwiches—or on radishes, the French way!
For more recipes, go to www.falmouthfarmersmarket.org. For updates and newsflashes, follow Falmouth Farmers Market on Facebook.