Falmouth Farmers Market - June 19, 2014
By: FALMOUTH FARMERS MARKET, 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 arriving. And Westport Rivers Winery is having a summertime special on its rosé.
We’ve lost Rein’s Real Rye (just for this one week, not to worry) but we’ll have Found Bread instead, making its market debut. Come and meet Sarah Reynolds, a new Falmouth vendor, and her beautiful boules, both classic and flavored.
Here’s what you might expect:
English peas and sugar snaps, first summer zucchini.
Lettuces, arugula, spinach, salad greens, micro-greens, pea tendrils, cucumbers, scallions, radishes, greenhouse cherry tomatoes and freshly cut herbs.
Chard, collard, kale (both Russian and Tuscan) braising greens, velvety baby bok choy, red turnips (replacing white Hakuri), purple kohlrabi and broccoli
Hydroponic tomatoes, basil and English cukes from Cape Abilities’ greenhouses.
Cape-caught fish: “catch-of-the day,” plus scallops. Chicken, chicken parts (great for soups and stocks) 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.
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, and ever-bearing strawberries.
“Compost With Me” will be on hand to talk about the benefits of recycling kitchen scraps, and a new service that will collect your “compostables” from home.
Every Thursday, noon to 6 PM
Through October 9
Peg Noonan Park, Main Street
Flower bouquets—and buckets of gorgeous peonies from Peachtree Circle Farm!
Breads: Found Bread introducing its boules. Rein’s Real Rye Bread taking a week off. Bread and sweet pastries from Pain D’Avignon. Grain-free and gluten-free treats from White Lion Bakery, including parfaits. And we dare say, Great Cape Baking’s apple cider doughnuts.
Jams, jellies, pickles, mustards, preserves—and jars of locally made salt. Find Cape Cod Saltworks products at Cape Abilities’ new table.
Excellent wines from Westport Rivers Winery, including 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 hand-made chocolates with a floral collection for spring, and more.
David Mutti was taking pictures at our market least week. You can see his pictures on Falmouth Farmers’ Market Facebook page. Dave, aided by his brother, Gary, is the behind-the-scenes chef for Falmouth Eats
Together, the wonderful community meal that everyone is invited to. (Free, although donations are always welcome.) The next Falmouth Eats Together takes place this Thursday 4 to 6 PM, at the John Wesley United Methodist Church (www.falmouthservicecenter.org/falmouth-eats-together.html). This is food cooked with joy and you can taste it.
With strawberry festival coming up Saturday, June 21, at St. Barnabas, we are getting in the spirit with this recipe.
DIY Strawberry Popsicles
1/4 cup sugar
2 cups washed sliced local strawberries
2 Tbs lemon juice
Put sugar in a small pan with a scant 1/4 cup of water and bring to the boil. Cook, stirring, till sugar dissolves and you have a simple syrup. Wash, hull and slice enough juicy red strawberries to make 2 cups. Place strawberries in a blender with lemon juice, and pulse, to make a puree. Add syrup, and pulse again, just to mix. Pour into 4 little paper cups. Freeze until slushy enough to insert a popsicle stick upright in the middle of each cup. Cover with plastic wrap, slitted in the middle so stick can poke through. Secure wrap around each cup with a rubber band. Freeze for several more hours until rock solid.
Best made in the morning for supper, or frozen overnight. Easiest way to unmold is to slit the cup with scissors and peel cup off. Makes 4 small pops.
For information and more recipes, go to www.falmouthfarmersmarket.org.
For updates and newsflashes, follow Falmouth Farmers Market on Facebook.