Falmouth Farmers Market - June 5, 2014

Falmouth Farmers Market - Falmouth Farmers Market

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 year in Cape Cod Life magazine’s “Best of the Cape and Island” issue (just out). Many Falmouth businesses and attractions were picked by Cape Cod Life readers, including some of Main Street’s most treasured gems and brilliant newcomers—and even the Falmouth Farmers Market! Looking at the list of winners, it struck us what a family-friendly place our Main Street is, with a mix of stores and eateries to appeal to every generation—we are super proud to be a part of it all for a few hours each week.

Here’s an idea of what to expect this week:

Lettuces, arugula, spinach, salad greens, micro-greens, scallions and radishes.

Chard, kale, braising greens, baby bok choy—and, hopefully, more asparagus.

Pea tendrils, fresh-cut herbs, green garlic, lovely blue edible chive blossoms; rhubarb from Peachtree Circle Farm.

Over-wintered potatoes and root vegetables.

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

Cape-caught fish: probably swordfish and squid, plus scallops. Chicken, chicken parts (great for soups and stocks) hams, bacon 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, and eggplants from Tina’s Terrific Plants (new this year: “indigo blue” cherry tomatoes, high in anti-oxidant anthocyanin). Pots of organic herbs and rabbit-proof hanging containers of “cut&grow” lettuces, ever-bearing strawberries, et cetera.


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

Flower bouquets—and huge peonies!

Breads: three varieties of Rein’s Real Rye in three sizes—whole, half and baby—including best-selling Swedish Limpa, plus classic and garlic ciabatta. Bread and sweet pastries from Pain D’Avignon. Grain-free and gluten-free treats from White Lion Bakery, including the super crisp cheddar cracker served at “Tastes of Falmouth” last Friday. And, we dare say, Great Cape Baking’s apple cider doughnuts.
Jams, jellies, pickles, preserves, dried cobs of popping corn—and jars of locally made salt. Find Cape Cod Saltworks products at Cape Abilities’ new table.

Excellent wines from Westport Rivers Winery. Fresh coffee and coffee beans ground to order—talk to Wayne Santos and his daughter Jessica. Seasonally-themed, exquisite hand-made chocolates with a new floral collection for spring, and more.

Roasting has become a favorite way to cook asparagus. (Lining the baking tray with parchment makes for quick cleanup.) Roasted asparagus is delicious just as it comes, but here’s a way to dress it up. Rich enough to make a meal for two or a hearty appetizer for at least four people.

Roasted Asparagus, Hazelnut Butter, Parmesan Shavings

1 bunch asparagus (approximately 1 lb)
2 Tbsp. olive oil
salt and pepper
1 Tbsp. butter
1 1/2 Tbsp. skinned, toasted, finely chopped hazelnuts* (see below)
Squeeze of lemon
Parmesan cheese shavings

Preheat oven to 425 degrees. Line a baking tray with cooking parchment. Trim tough ends from asparagus. Place on lined baking tray and drizzle with 1 Tbsp olive oil, salt and pepper. Roll spears around to coat in oil and spread out in a single layer. Roast in a hot oven until tender, 10 minutes, more or less, depending on how thick the spears are. Start checking after 5 minutes, giving tray a shake to roll spears around.

Meanwhile in a small pan, gently heat hazelnuts in butter and remaining oil until golden. Season with salt and small squeezes of lemon juice. (Watch for spatters and let a spoonful of butter cool before tasting it. Seriously. You don’t want to burn your tongue.) Plate the asparagus and drizzle tips with hazelnut butter. Scatter over paper-thin slivers of Parmesan, shaved from a block of cheese with a vegetable parer.

Serves 4 to 6 if used as a side-dish or starter, or 2 if eaten with a hunk of good bread for lunch or supper.

*If hazelnuts have skins on: toast a handful of hazelnuts (scant 1/4 cup) in a 350-degree oven until dark brown skins split and loosen, about 10 minutes. While hot, wrap nuts in a double-thickness paper towel with a large pinch of salt. Twist top of towel to enclose. Press and massage the bundle between your hands to rub skins off the nuts. If a few bits of skin remain, no worries. Cool nuts and chop.

For information and more recipes, go to www.falmouthfarmersmarket.org. For updates and newsflashes, follow Falmouth Farmers Market on Facebook.


No comments yet.
Please sign in and be the first one to comment.