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 cheesey 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 https://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’s 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 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:
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.
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 BBQ 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 hand-made 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 2-3 people, easily doubled.
Posted by Falmouth Farmers Market. Posted In : weekly update