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 mother, beaming. Here’s to many, many more!
Field tomatoes are months away, so Cape Abilities’s greenhouse tomatoes were hard to resist. Add bacon from DaSilva Farm’s freezer, fresh-picked lettuce, and stack between market bread: your first local BLT of the year. Don’t be shy to ask vendors what’s inside their freezer or coolers. DaSilva had pork, ham, bacon and chicken last week. Nantucket Mushrooms had three types of oyster mushrooms, including one, with frilly upturned gills, in shocking pink.
Cape Cod Fish Share had pollock—this week it might be cod and scallops. Those alliums that look like scallions or maybe little waif-like leeks at Peachtree Circle Farm’s table? That’s early green garlic. Hidden treasures!
Here’s an idea of what to expect this Thursday:
Lettuces, arugula, spinach, salad greens, microgreens, scallions and radishes.
Chard, kale, braising greens.
Pea tendrils, fresh-cut herbs, green garlic, lovely blue edible chive blossoms; rhubarb from Peachtree Circle Farm.
Hydroponic tomatoes, basil and English cukes from Cape Abilities’ greenhouses.
Nantucket Mushrooms with a variety of oyster mushrooms. Cape-caught fish: probably cod, plus scallops. Chicken, hams, bacon and fresh eggs from DaSilva Farms.
Massachusetts-made cheeses: Great Hill Blue, Long Lane Farm goat cheese, 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.
Learn about “Compost With Me,” a new Falmouth service that collects your kitchen scraps and turns them into compost for your garden.
Every Thursday, noon to 6 PM
Through October 9
Peg Noonan Park, Main Street
Spring flowers, blossom-covered branches, and pretty bouquets.
Breads: Rein’s Real Rye in several varieties including Swedish Limpa, and Rein’s new ciabatta and small Vietnamese-style baguettes, bread, cocktail crackers and sweet pastries from Pain D’Avignon. 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.
Wines from Coastal Vineyards—Coastal will alternate weeks with Westport Rivers Winery. Fresh coffee and coffee beans ground to order—talk to Wayne Santos and his daughter, Jessica. Seasonally-themed handmade chocolates with a new floral collection for spring, and more.
Look for tender spring spinach to make this bright green soup with a herbaceous twist. We used fresh green garlic because it’s the first local garlic to show up. It is much milder and grassier than mature garlic and you can use the tender greens as well as the white bulb, which hasn’t yet formed cloves. Substitute a smaller amount of mature garlic (i.e., cloves) when green garlic isn’t available.
Spinach Soup with Herbs and Cloumage
2 Tbsp olive oil
half an onion, chopped
2 Tbsp minced green garlic (or 1-2 cloves of mature garlic)
2-inch strip of lemon zest, pared from the outer yellow peel
1 to 2 tsp minced fresh jalapeno peppers
1 medium Yukon gold or white potato, peeled and diced
3 cups light vegetable or chicken stock
6 ounces fresh tender spinach, well washed, stalks trimmed (about 4 packed cups)
1/2 cup torn up parsley leaves
1/2 cup torn up cilantro
2 Tbsp torn up mint
Cloumage cheese, smoothed out with a little cream
Slowly cook onion in olive oil over low heat, and as it softens, add garlic, lemon zest (just the yellow part of the peel, not the white), and minced jalapeno. When onion is very soft, stir in diced potato.
Add stock, bring to a simmer, and cook, partially covered, until potato is done—5 minutes or so for small dice. Let cool and blend smooth. (Can be done ahead and kept in fridge until you’re ready to finish soup.) Return half the soup base to the blender. Add half the parsley and cilantro and blitz. With blender running, add half the spinach a handful at a time, and blitz long and hard until soup is very smooth. Transfer to a pan. Blend the rest of the soup base, herbs, and spinach. (For a super-refined soup, if you have the patience, press soup through a sieve.) Return all the soup to the pan and check seasoning, adding salt to taste. Stir over medium heat until soup is warm and turns a brighter shade of green. Serve in bowls with a dollop of tart Cloumage cheese whisked smooth with a little cream.
For information and more recipes, go to www.falmouthfarmersmarket.org.
For updates and news flashes, follow Falmouth Farmers Market on Facebook.