latest-news

The Cowbell Rings at Noon on May 24th

Fri, 20 Apr 2012 01:49:38 +0100

The cowbell will ring at noon on May 24 for our first market of the year -- and our fifth birthday! We will have more farm produce than ever, starter-plants for your garden, local cheeses, eggs and honey, fresh breads and pastries, hand-made chocolates, freshly roasted coffee and more. For a map and additional info, see falmouthfarmersmarket.org. For quick updates as we approach opening day, visit us on Facebook. See you on the 24th!

Falmouth Farmers' Market
Peg Noonan Park, Main Street, Falmouth
Every Thursday noon-six p.m.
5/24/12 to 10/11/12

Thank You, Falmouth

Mon, 05 Dec 2011 22:53:14 +0100

What a swell finale we had to our season last Saturday. Main Street looked festive. People were happy. The weather was unseasonably gorgeous. One customer, biking into town, arrived in shorts. As the tents came down to make way for carol-singers and the Holiday Stroll, last-minute shoppers were still stuffing cabbages and squash into their bags. Thus ended our fourth market season, our most lively year to date.

We are grateful to all who’ve helped the market, often in ways unseen but utterly vital : The Falmouth Agricultural Commission, the Board of Selectmen, the Health Department, Falmouth Chamber of Commerce (thanks to Jay and Susan Zavala for their frequent visits)Falmouth Village Association and Main Street neighbors— including Eight Cousins Bookstore and Osteria La Civetta for (each in their own way) believing in the importance of local food. Our thanks, too, to Falmouth’s Superintendant of Parks, Edwin (Rocky) Gomes, for repairs to the bandstand at Peg Noonan Park and for leveling the park’s uneven, ankle-turning terrain, which will be seeded with new grass next year. You may also have noticed Kate Mahoney, our manager, weeding and sprucing up the flowerbeds, with help from the market gang—our way of showing our appreciation for the park. And for this space to keep you informed about the market, our thanks to the Falmouth Enterprise.

Most of all, we thank our farmers and local producers for the great-tasting food they bring us all season long -- and for generously sharing the bounty with the Falmouth Service Center. Over 3,300 pounds of produce were donated this year, according to Jay Burnett who volunteered to collect it. We also appreciate our farmers’ grace under pressure when nature throws them a curve, like a frustratingly long cool spring, or a storm named Irene. And finally thanks to you, our customers, who take the vagaries of farming and Mother Nature in stride because, when you finally cup that long-awaited, ripe local tomato in your hand, you totally know it’s worth it: there’s no food like food produced close to home.

Our outdoor market goes into hibernation during the cold-weather months. Meanwhile, until Christmas, local lettuce and greens remain available weekends at Coonamessett Farm. You’ll also find food vendors at local markets held inside. Green Harvest plans two markets, with food and farm-crafts, December 11 and 18, noon to 3p.m. indoors at the Barnstable Fairgrounds. Mahoney’s will reprise its Winter Market, and the historic Waquoit Congregational Church kicks off its indoor winter/spring markets (Saturdays, 10 a.m. to 3p.m.) on January 7…. As for us, the Falmouth Farmers’ Market, we look forward to seeing you again next May.

Quote of the year, from a Mullen Hall second-grader on a school visit to the market, mulling over a riotous fruit and vegetable display: “Yum…Yum, yum, yum, yum.”

See you in 2012.

.

2011 Grand Finale -- Holidays-By-The-Sea Market

Mon, 28 Nov 2011 23:39:15 +0100

Our Holidays-By-The-Sea market (our grand finale for 2011) is this Saturday, December 3. Note hours: noon to 3 p.m. There will be hardy local vegetables like roots, squashes, cabbages and kales--not to mention sprightly produce grown in farmers’ greenhouses and polytunnels. You’ll find your staple eggs, cheese, and bread. And—t’is the season--you’ll find many a deliciously local gift. Honey from Cape bees and beeswax candles. Cool jars of locally-picked pickled vegetables. Beach Plum jelly and summery sun-cooked fruit. Soft socks and other Alpaca woolens. Organic cat grass for your feline friends…..Elegant boxwood wreaths. Here’s what we look forward to this Saturday:

Hardy winter squashes and winter greens like kale and chard. Salad mixes, delicate micro-greens, organic pea tendrils, and maybe greenhouse cucumbers.. Bagged spinach and mesclun from Oakdale’s polytunnels, and greenhouse grape tomatoes. Red and white potatoes, sweet potatoes, carrots, onions, garlic, cabbage, Brussels sprouts, broccoli, turnips and big sweet Macombers (see below.)
Cheeses: Great Hill Blue, Shy Brothers’ Hannahbells and Cloumage. Fromage à Trois fresh mozzarella, burrata, and string cheese (plus pasta.) Asiago, maybe even “vintage” Asiago, and authentic fromage blanc from Foxboro Cheese.
Fresh eggs. Vegetable pickles and jars of canned tomatoes. Singe-Sations zingy jalapeno topping. Frozen tenderloins of grass-fed beef, ground beef, and sausages from Foxboro, as well as veal.
Bags of aromatic, organic herbs from Allen Farms, plus herb planters, table-top rosemary plants, and organic cat grass. Freshly cut holiday greens.
Baked goods, including Pain D’Avignon’s breads and pull-apart Crown of Rolls for the holidays; The Artisan Bake Shop’s breads, mini pizzas and seasonal pies; holiday coffee cakes, breads and pancake mix from the Great Cape folks and, with luck, their apple cider doughnuts. Tender Morsels’ sweet, delicate confections. Honey, creamed honey, beeswax candles, and beeswax salves from E&T Farms No Sirenetta, alas, but Danielle will take orders (617-947-3326) for her seductive chocolates for Saturday delivery at the market.
Brewed coffee and coffee beans from Down to the Ground, plus Westport wines, including bottles of bubbly and Grace, a Chardonnay aperitif. Great gifts all! And please, if you possibly can, share the gift of food by contributing to The Enterprise Community Fund, every penny of which goes to the Falmouth Service Center—we’ll have forms and envelopes at the market.

Note: Our handsome turnip-themed market bags are available at the market table. Rolled up they make great stocking stuffers. Stuffed with goodies, they can serve as the stocking itself. Thank you for supporting the market for another season!

Our recipe this week (under the "Recipe" tab on the website) is for a large whitish botanically-enigmatic knob in the turnip family. The Macomber turnip. also known as the Westport turnip, was introduced to Westport by the Macomber brothers in 1876. It’s crisp as a radish, sweet as rutabaga, white as a turnip, and winsomely smooth and mellow when cooked. Turnips suspiciously like these are also called Cape turnips. And before Eastham became famous for its turnips, Falmouth was known as the turnip capitol of the Cape (which is why our market bags pay homage to the root.) Whatever you call them, they’re worth seeking out --- look for them at the Windfall now that our 2011 market season is well and truly ending.

Thanksgiving Market Offers All You Need for the Holiday

Sun, 20 Nov 2011 04:09:05 +0100

Please join us for Tuesday’s Thanksgiving market (11/22/11), the first of two holiday events. And please note our hours, 11 am - 3 pm, tailored to our shorter (yet busy) days. You’ll be reunited with many summer vendors, as well as E&T Farms who bring us their sought-after honey, beeswax candles and micro-greens each Thanksgiving. You might also discover something new – like Tender Morsels’ little cranberry tarts, almond rocher and French macarons—ooh la la! Here’s what we think will turn up this Tuesday:

Cranberries, butternut and other hardy winter squashes for the holiday table. Mixed salad greens plus mustard and mizuna,and organic pea tendrils. Bagged spinach and mesclun from Oakdale’s polytunnels, and maybe, just maybe, grape tomatoes from the greenhouse. Chard and kale, including pretty bunches of mixed kales (curly, Tuscan, and Red Russian.). Jerusalem artichokes (sunchokes) from Peachtree Circle Farm. Red and white potatoes, sweet potatoes, carrots, onions and garlic, cabbage, Brussels sprouts, broccoli, turnips and sweet Macumber turnips, and more.
Cheeses: Great Hill Blue, Shy Brothers’ Hannahbells and Cloumage. Fromage à Trois fresh hand-made mozzarella, burrata, and string cheese. Asiago, including small quantities of limited-edition “vintage” Asiago, and creamy fromage blanc from Foxboro Cheese.
Fresh eggs. Singe-Sations zingy jalapeno topping. Smoked meats and fish, we hope. Frozen tenderloins of grass-fed beef, ground beef, and sausages from Foxboro, as well as veal. (Order forms should also be available for Christmas turkeys, duck and goose from Miss Scarlet’s Blue Ribbon Farm in Yarmouth Port.
Organic potted herbs from Allen Farms, including decorative small rosemary plants, and holiday herb planters. Bunches of thyme, rosemary and sage, or a holiday mix of all three. Freshly cut holiday greens and, for your feline friends, organic cat grass. Peachtree’s coriander seeds.
Baked goods, including The Artisan Bake Shop’s breads, mini pizzas and seasonal pies; sweet holiday coffee cakes and breads from the Great Cape folks and (weather-permitting) their famous apple cider doughnuts fried on the spot. And new to us-- Tender Morsels’ delicate confections.
Local honey, beeswax candles, soaps and salves from E&T Farms. Green Briar jams and jellies. Sirenetta’s exquisite chocolate collections, chocolate owls, and--- for those chilly nights---tasteful tubes of Velvet Drinking Chocolate. Brewed coffee and coffee beans from Down to the Ground, plus Westport wines to taste and to purchase, including festive bottles of bubbly.

Asiago crisps, our recipe for this week (see recipe tab on this website), are the perfect little cocktail nibble before you settle down to the big meal. We used Foxboro’s Asiago, available at several local winter markets. Ridiculously simple and good, these crisps, and you can easily double or treble the recipe assuming you have enough baking sheets.

Celebrate the Season at the Holiday Fairs

Sat, 12 Nov 2011 22:34:58 +0100

Our two holiday fairs are upon us! See you at Peg Noonan Park. (Please note the holiday markets are not being held on our regular Thursdays and have special hours.)

2011 Holiday Markets

Tuesday, November 22

Peg Noonan Park, Main Street, Falmouth

11am-3pm

Join us the Tuesday before Thanksgiving and fill a market bag with fresh vegetables, cranberries, eggs, cheese, honey, holiday breads, special condiments, chocolates and coffee, and much festive fare besides.

Our second special market--and grand finale for 2011--- takes place over the Holidays-By-The-Sea weekend:

Saturday, December 3

Peg Noonan Park, Main Street, Falmouth

Noon-3pm

And remember, our sturdy "Rooted in Falmouth" market bags make great gifts.

Stock Up Now! Last Market until the Holidays

Tue, 11 Oct 2011 13:51:02 +0100

Time to really stock up on local fruits and vegetables…..this coming market will be the last of our regular Thursday gigs. Still to come, our two holiday markets. We return November 22, the Tuesday before Thanksgiving, and Saturday December 3, the day before the Christmas parade. (Check The Falmouth Enterprise and www.falmouthfarmersmarket.org for details closer to the time.)

Buy Fresh Buy Local (www.buyfreshbuylocalcapecod.org) is organizing a Harvest Celebration on October 23, with tours and tastings across the Cape (And October 24 is Food Day! If you haven’t yet heard about Food Day, go to http://foodday.org) Meanwhile, you can start getting into Harvest festival mode this Thursday by buying a pumpkin or colorful squash, apples, chestnuts, a Halloween owl from Sirenetta chocolatier, and exclusive Falmouth organic cranberries. You can also order a noble fir tree, wreath or decorative swag for the holidays--all in a good cause, to benefit Falmouth 4H youth programs including those at Coonamessett Farm (tree pick-up at Barnstable County Fairgrounds on December 2, 1-8pm. 508- 375-6696 for details.)

Thursday also marks the end of this year’s Main Street recycling program. FCAT (Falmouth Climate Action Team) will ceremoniously drop some last bottles into the recycling bin at Peg Noonan Park.

Here’s what we think will turn up for this momentous week:

Apples, pears, crisp Asian pears, sweet tomatillos (and sour ones for salsa.) Cape cranberries, including organic cranberries from Falmouth, and local chestnuts.
Tomatoes, green tomatoes, cucumbers, purple and white eggplants, late-season corn, bell peppers, and chillies.
Lettuces and salad greens, pea tendrils, and arugula.
Green beans, snow peas (maybe even sugar-snaps!) broccoli, cauliflower, cabbage, chard and kale. Jerusalem artichokes (sunchokes), red and white potatoes, sweet potatoes, beets, carrots, leeks, fennel, radishes, turnips, celeriac, red and white onions, and garlic. Pumpkins and autumnal squashes, such as butternut, buttercup, Blue Hubbard, acorn and stripey delicata.
Cheeses: Great Hill Blue, Long Lane Farm’s delicate goat cheese, Shy Brothers’ Hannahbells and Cloumage. Fromage à Trois hand-made mozzarella, burrata, and string cheese (but only for the first half of the market.) With luck, aged asiago and creamy fromage blanc from Foxboro Cheese.
Local eggs, vegetable pickles and preserves; Singe-Sations zingy jalapeno topping. Smoked meats and fish, we hope. Same goes for frozen cuts of grass-fed beef, ground beef, and sausages.
Basil, mint, parsley, sage, and organic potted herbs, including rosemary, a great table-topper. Organic coriander seeds. Mini-bouquets of flowers. (No more mums for sale. But some of Christine’s mums now grace the park, brightening it up for the fall.)
Baked goods, including Rein’s Real Rye; Pain D’Avignon baguettes, boules, and croissants; The Artisan Bake Shop’s breads, quiches, mini pizzas and seasonal apple pies; loaves and apple cider doughnuts from the Great Cape folks.
Honey and preserves. Sirenetta’s new Harvest chocolate collection, salty caramels, Halloween chocolate owls, and--- for those chilly nights---tasteful tubes of Velvet Drinking Chocolate. Brewed coffee and custom-roasted coffee beans from Down to the Ground, plus Westport wines to taste and to purchase.

Congratulations are in order. Fromage à Trois will soon be opening its very own store on route 149 in Barnstable. Keep checking their Facebook page and www.fromageatroiscapecod.com

Buy some extra butternut squash this week. They're versatile, keep well and if you go to the Recipes tab, you'll find instructions to make a delicious and easy butternut squash and apple soup.

Good Eats and Good Deeds

Tue, 04 Oct 2011 00:51:15 +0100

It’s the season for pumpkins, squashes and gourds. A Musque de Provence pumpkin, spotted at Silverbrook last week, was as shapely as a fairytale coach. Two enormous Blue Hubbard squashes, pale and plump with tapering goosenecks, looked almost birdlike, nesting together at Peachtree’s table. The larger of the two weighed in at 22 lbs. Last week also saw the first Cape cranberries of the season. Danielle Verzone – the creative talent behind Sirenetta -- brought chocolate owls made from cool vintage moulds. Harvest Hootennany, she calls them.

Rein Ciarfella felt under the weather last week. Unable to come to the market, he donated his rye bread to Around The Table, the volunteer-run meal program that provides hot lunches at St. Barnabas Church (508-545-1520 for program info.) “I wanted my bread to go to a good home,” he said. And it did. Rein’s Real Rye returns this Thursday.

Here’s what we think we might see this week:

Apples, pears, crisp Asian pears, plums, sweet tomatillos and maybe raspberries.
Tomatoes, green tomatoes, purple and white eggplants, late-season corn, red and green bell peppers, and chiles.
Lettuces and salad greens, pea tendrils, and arugula.
Green and lime-colored beans, snow peas. broccoli, bok choy, cauliflower, cabbage, chard and kale. Jerusalem artichokes (sunchokes), red and white potatoes, sweet potatoes, red beets, carrots, leeks, fennel, radishes, turnips, celeriac, red and white onions, and garlic. Cucumbers, zucchini, summer squash. Pumpkins and autumnal squashes, such as butternut, buttercup, blue Hubbard, acorn and stripey delicata.
Cultivated shitake mushrooms.
Cheeses: Great Hill Blue, Long Lane Farm’s delicate goat cheese, Shy Brothers’ Hannahbells and Cloumage. Fromage à Trois fresh hand-made mozzarella, burrata, string cheese (and maybe fresh pasta.) Aged asiago and creamy fromage blanc from Foxboro Cheese.
Local eggs, we hope. Smoked meats and fish, fishcakes, fish pâtés and spreads. Singe-Sations hot jalapeno topping. Frozen cuts of grass-fed beef, ground beef, and sausages.
Basil, mint, parsley, and organic potted herbs, including rosemary. Mini-bouquets of flowers, decorative gourds, and Christine’s show-stopping pots of mums.
Baked goods, including Rein’s Real Rye; Pain D’Avignon baguettes, boules, and cranberry pecan bread; The Artisan Bake Shop’s breads, quiches, mini pizzas and seasonal apple pies; loaves and apple cider doughnuts from the Great Cape folks.
Honey and preserves. Sirenetta’s new Harvest chocolate collection, salty caramels, and a seasonal chocolate owl made from vintage moulds. Brewed coffee and custom-roasted coffee beans from Down to the Ground, plus either Westport or Coastal wines to taste and to purchase.

Last week we ran a recipe for roasted eggplant. This week we’re roasting cauliflower. Even people who profess not to like cauliflower one bit can fall in love with this dish. Roasting brings out the sweetness of cauliflower and slightly caramelizes it. And the recipe couldn’t be easier. Have a look under the Recipe tab for complete details.

Neither Rain Nor Sleet Nor Dark of Night

Tue, 27 Sep 2011 00:33:54 +0100

Last week’s market had a drizzly start. So it was wonderful to see so many of you, umbrellas unfurled, spirits un-dampened, shopping at the market as usual. Those who braved the elements to arrive for the market’s opening were able to snap up peaches and raspberries – still available, though now in short supply. At one point the RTA bus pulled up and eight people hopped off, making a beeline for the market. A gold star to those of you who take the low-carbon route to town --arriving by bus, bike, on foot, or by sharing rides with friends and co-workers. You are good citizens of the town and planet.

“Buy Fresh Buy Local” plans to have a table at the market this Thursday, with a printed guide to local food, recipes and nutrition information, and tips on food safety and storage. Come and learn more about all the great food resources the Cape has to offer. Here’s what we think we might see this week:

Tomatoes, all sorts of eggplants, late-season corn, sweet and hot peppers.
Peaches, raspberries, plums, rhubarb, dark purple Concord-type grapes, sweet tomatillos, apples, pears, and Asian pears.
Lettuces and salad greens, pea tendrils, and arugula.
Beans, broccoli, beautiful crinkly Savoy cabbage, chard and kale. Jerusalem artichokes (sunchokes), red and white potatoes, sweet potatoes, red and golden beets, carrots, leeks, fennel, radishes, red and white onions, and garlic. Cucumbers, including lemon cucumbers, zucchini, summer squash and autumnal squashes, such as butternut, buttercup, acorn and stripey delicata.
Cheeses: Great Hill Blue, Long Lane Farm’s delicate goat cheese, Shy Brothers’ Hannahbells and Cloumage. Fromage à Trois fresh hand-made mozzarella, marinated bocconcini, burrata, string cheese (and probably fresh pasta.) Asiago and creamy fromage blanc from Foxboro Cheese.
Local eggs. Pickles. Smoked fish, fishcakes, fish pâtés and spreads. Singe-Sations hot jalapeno topping. Smoked meats (including ribs, pulled pork) and frozen grass-fed beef and sausages.
Basil, cilantro, parsley, and organic potted herbs. Mini-bouquets of flowers and Christine’s show-stopping pots of mums.
Baked goods, including Rein’s Real Rye; Pain D’Avignon baguettes, boules, and cranberry pecan bread; The Artisan Bake Shop’s breads, quiches, mini pizzas and seasonal apple pies; loaves and apple cider doughnuts from the Great Cape folks.
Honey and preserves. Sirenetta’s signature chocolates and salty caramels, and a new Harvest chocolate collection with flavors like Tipsy Apple and Maple Bacon Pecan. Brewed coffee and custom-roasted coffee beans from Down to the Ground, plus either Westport or Coastal wines to taste and to purchase.

As evenings get cooler, we don’t mind switching on our ovens and roasting vegetables at high temperature. You might want to try roasting eggplants while they are still plentiful. Choose the regular glossy dark eggplants for this. The addition of a pinch of turmeric is less for taste than for color – it imbues the eggplant slices with a golden hue. You can omit it if you don’t have ground turmeric handy.

Note: Barnstable County Harvest Festival takes place this weekend, Saturday October 1 and Sunday, October 2 (10 AM to 4 PM) at the Barnstable County Fairgrounds, Route 151, in East Falmouth. Hayrides, pumpkin-decorating and other family-friendly fun, music, arts and crafts, a food-truck and fresh farm produce (www.harvestfestival.info.)

Straddling the Seasons: Feast on Summer and Fall

Mon, 19 Sep 2011 15:07:57 +0100

More seasonal changes and celebrations. There should be plenty of colorful fall squashes at the market this week and maybe pumpkins. Fans of Jerusalem artichokes (a native plant) may want to check the baskets at Peachtree Circle’s table for the knobbly, nutty tubers. Unusual eggplants will be featured at Lucky Field Organics, including a tiny, tender Japanese variety, and Artisan Bake Shop will tempt with apple pies and tartlets. We hope to see Italian plums on Oakdale Farm's table.

Note: “ Feasts of Falmouth And Beyond” takes place this Saturday, September 24th (11 a.m to 2 p.m.) at Marine Park on Scranton Avenue, overlooking the Inner Harbor. This fun annual event is organized by VIPS (Volunteers in Public Schools) and features tastes from local restaurants and caterers (www.falmouthvips.org for details).

Back to Thursday’s market. Here’s what we think we might see this week:

Jerusalem artichokes.
Tomatoes, all sorts of eggplants, corn, sweet and hot peppers.
Peaches, raspberries, dark purple Concord-type grapes, sweet tomatillos, apples, Asian pears, and Italian plums.
Mesclun, pea tendrils, arugula and colorful edible flowers.
Beans, broccoli, okra, kohlrabi, chard and kale. Red and white potatoes, sweet potatoes, beets, carrots, leeks, fennel, radishes, red and white onions, and garlic. Cucumbers, including lemon cucumbers, zucchini, summer squashes, green and yellow patty pans, and winter squashes.
Cheeses: Great Hill Blue, Long Lane Farm’s delicate goat cheese, Shy Brothers’ Hannahbells and Cloumage. Fromage à Trois fresh hand-made mozzarella, marinated bocconcini, burrata, string cheese (and probably fresh pasta.) Asiago and creamy fromage blanc from Foxboro Cheese.
Local eggs. Pickles. Smoked fish, fishcakes, fish pâtés and spreads. Singe-Sations hot jalapeno topping. Smoked meats (including ribs, pulled pork) and frozen grass-fed beef and sausages.
Basil, cilantro, parsley, and potted herbs (including bronze fennel.) Mini-bouquets of flowers and Christine’s mums.
Breads, including Rein’s Real Rye; Pain D’Avignon baguettes, boules, and rustic loaves; The Artisan Bake Shop’s breads, quiches, apple pies and mini pizzas; loaves and apple cider doughnuts from the Great Cape folks. (Pies à la Mode’s famous fruit tarts, pot pies and much besides are available at their store at the Library Square.)
Honey and Green Briar Jam Kitchen’s luminous jellies, jams and fruit preserves. Sirenetta’s signature chocolate collections and salty Falmouth caramels. Brewed coffee and custom-roasted coffee beans from Down to the Ground, lemonade, plus either Westport or Coastal wines to taste and to purchase.

There's something to be said for cooking beans over very low heat in their own buttery juices until they’ve wilted into a sweet, rich, slightly caramelized heap. A comforting dish, especially now the evenings are drawing in.

Deep Purple

Wed, 14 Sep 2011 23:43:19 +0100

Our market operates rain or shine. And we had plenty of both last week. Buckets of rain as the market was getting started, fierce sun and heat in mid-afternoon. Wet raingear and soggy outerwear came off and people were back to wearing summer t-shirts. “It’s Florida,” beamed Tony Melli to one of his cheese customers. Then a northerly wind kicked up, and the outerwear (much of it still soggy) came on again. A day of seasonal changes.

There are lots of good purple and violet things at the market at this point in the season….dark, deeply flavored grapes, plums, and “all manner of eggplants,” as Weston Lant from Lucky Organics put it. Christine’s Flowers has mums in colors like garnet and magenta. We are happy to see a second crop of raspberries. Here’s what we think we might see at the market this Thursday:

Ripe field tomatoes, Sun Golds, mixed cherries, and exotic heirlooms. Corn, sweet and hot peppers, eggplants in many shapes, sizes and colors..
Peaches, raspberries, dark purple Concord-type grapes, sweet tomatillos, apples, Asian pears and plums.
Lettuces and salad greens, pea tendrils, arugula and colorful edible flowers.
Beans, broccoli, okra, kohlrabi, chard and kale. Red and white potatoes, sweet potatoes, beets, carrots, leeks, fennel, radishes, red and white onions, and garlic. Cucumbers, including lemon cucumbers, zucchini, summer squashes, green and yellow patty pans, and autumnal squashes, such as butternut and stripy delicata.
Cheeses: Great Hill Blue, Long Lane Farm’s delicate goat cheese, Shy Brothers’ Hannahbells and Cloumage. Fromage à Trois fresh hand-made mozzarella, marinated bocconcini, burrata, string cheese (and probably fresh pasta.) Asiago and creamy fromage blanc from Foxboro Cheese.
Local eggs. Pickles. Smoked fish, fishcakes, fish pâtés and spreads. Singe-Sations hot jalapeno topping. Smoked meats (including ribs, pulled pork) and frozen grass-fed beef and sausages.
Basil, cilantro, parsley, and potted herbs (including bronze fennel.) Mini-bouquets of flowers and Christine’s mums.
Breads, including Rein’s Real Rye; Pain D’Avignon baguettes, boules, and rustic loaves; The Artisan Bake Shop’s breads, quiches, and mini pizzas; loaves and apple cider doughnuts from the Great Cape folks. (Pies à la Mode’s famous fruit tarts, pot pies and much besides are available at their store at the Library Square.)
Honey and Green Briar Jam Kitchen’s luminous jellies, jams and fruit preserves. Sirenetta’s signature chocolate collections and salty Falmouth caramels. Brewed coffee and custom-roasted coffee beans from Down to the Ground, lemonade, plus either Westport or Coastal wines to taste and to purchase.

We still hope to see peaches and plums, the stone-fruits of late summer, before they vanish for another year. Here’s a recipe for a gooey plum paste that makes an unusual addition to a cheese plate. It’s also good with roasted meats, game and turkey. And, of course, you can use it in sandwiches or spread on toast.