Weekly update: July 22

July 24, 2014

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.

 

Weekly Update: July 8, 2014

July 9, 2014

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 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 f...


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Weekly Update: July 1, 2014

July 1, 2014

Bring an extra big basket this week, or fill one of our handsome market bags with fantastic early summer produce. Sweet peas. Not just one, but three kinds of beets. Young fennel with a beautiful head of dill-like fronds. Summer squash and zucchini. Crisp cabbage and carrots for slaw.  We have lots of new arrivals at the market –  just in time for your July 4 beach picnics, backyard cook-outs and firework-viewing parties. If supplies last, you might even find strawberrie...


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Weekly update: June 24, 2014

June 24, 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 ...


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Weekly Update: June 16, 2014

June 16, 2014

Strawberries at last! A lucky few got a first taste of strawberries last week, but they sold mighty fast. This week there should be plenty for everyone. We’ve seem to have waited ages for strawberries this year, but here they are, after a long chilly spring, and suddenly it feels like summer. (Officially summer starts on the solstice, June 21.) Garlic scapes are scaping – time to make pesto. Peas are promised, both English peas and sugar snaps. Even summer squash is arriv...


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Weekly update: June 10, 2014

June 12, 2014
Non-stop rain fell on last week’s market, hours and hours of it, soaking shoes and chilling bones, but Carrie Richter from Peachtree Circe Farm was not complaining.  “We need the rain,” she said. Dig down a few inches into the soil, and fields are quite dry. We like a sunny attitude on what felt more like a bad day in March than June. Some brave souls donned foul weather gear, or came to the market juggling umbrellas. And, perhaps, they bought an extra vegetable to show support or flowe...
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Weekly Update: June 3, 2014

June 4, 2014
Asparagus and baby bok choy joined the repertoire of spring greens last week – although “greens” don’t begin to describe the riotous shapes and colors of all the leaf-lettuces on display at the market. You could even buy a little container of green, purple, speckled and ruffled lettuce plugs of your own choosing, almost too pretty to plant out in your garden. Almost. Look for scallion-like green garlic, too, fresh from Falmouth’s Peachtree Circle Farm.

Our town really shines this yea...
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Weekly Update: May 27, 2014

May 28, 2014

Celebrate with us, rain or shine, we said in our opening announcement last week. And wouldn’t you know, on market day, it rained, it shone, it was hot, then cold -- and it was all good. Good to be back. Good to see local Spring greens, rhubarb and flowers blossom on Main Street. Good to see so many of you out there especially one little newbie bundled up in his stroller: “His first farmers’ market,” declared his Mom, beaming. Here’s to many many more!

Field tomatoes are months away,...


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Let the 2014 season begin...

May 20, 2014
It’s the opening of the season. A new season of local deliciousness.  Come celebrate with us, rain or shine, this Thursday at Peg Noonan Park.  The orange netting around the park will be coming down. Tents will be popping up. At noon Kate Mahoney, our market manager, will open the market with a vigorous ding of the cowbell.

Please bear in mind the park has been reconfigured–hence the orange nets-- so our lay-out will be a little different. Your favorite vendors may not always be in their e...

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Holiday Hurrahs

December 3, 2013
One last chance to stock up on local provisions this Saturday. Yes, Saturday. Our "last hurrah" occurs during Holidays-By-The-Sea, the festive weekend that culminates in Falmouth’s Christmas Parade – all the more festive because this year’s parade will be Falmouth’s 50th!

Come to our holiday market for hearty winter fare, colorful squashes, root vegetables and vitamin-rich greens. Discover preserves made by our local farms. Spotted last week: a cranberry-pepper jelly every bit as deli...
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