Seeking a Market Manager for 2017 Season

POSITION:  Market Manager ORGANIZATION: Falmouth Farmers’ Market LOCATION: Marine Park, Falmouth, MA COMPENSATION: $15-$17/hour @ approximately 10-12 hours per week COMMITMENT DURATION: Mid-May through Mid-October 2017 plus one Market in November POSTED: April 18, 2017 APPLICATION DEADLINE: May 9, 2017   OVERVIEW The Falmouth Farmers’ Market Board of Directors seeks a resident of Falmouth or a neighboring community to be […]

Read more

Vegetable Peel Crisps

Our final Waste Not tip is a bit of whimsy. Crispy little snacks made with vegetable peelings. Also good for dressing up a creamy vegetable soup, or as a nibble alongside a sandwich. Next time you find yourself with potato and/or carrot parings on your cutting board, give this a try –you may wonder why you ever tossed peels into […]

Read more

Pumpkin Hummus

Pumpkin hummus recipe from Falmouth Farmers Market

What to do with pumpkins other than pie? Roast wedges, cook soups, use in stews and curries, bake pumpkin bread. Here’s another idea to use up a pound or so of pumpkin. Make hummus. This smooth whipped hummus is our Waste Not recipe this week. To save time we started with canned chickpeas, but gave them an extra simmer until […]

Read more

End-of- summer soup

End of Summer Soup

Now that nights are cooler, it feels good to switch on the stove. Here’s a late-summer soup, this week’s Waste Not crisper-cleaner recipe. While you cut up the vegetables, simmer their trimmings to make a broth. While the soup cooks, make a quick pistou, a French kissing cousin of pesto. (If basil is in short supply, use a mixture of flat-leaf parsley and basil leaves.) […]

Read more

Caramelized Onion Dip

Peak season means farmers often have a lot of something at once. If you need inspiration for what to do with zucchini, for instance, Susie Middleton suggests one of her all-time most popular recipes in Fine Cooking Magazine:  http://www.finecooking.com/recipes/zucchini_summer_squash_gratin.aspx Right now Freshfield Farm has lots of white onions. If life hands you onions, caramelize them! Two big onions will concentrate to a rich, sweet-savory little […]

Read more

Free-form Heirloom Tomato Salad

Free Form Tomato Salad from Falmouth Farmers' Market

Non-conforming veg—too large, too small, too oddball in shape — may be rejected by large store chains, but our market has a very different perspective. We love taste! We celebrate diversity! We’re all for heirloom tomatoes with their rich colors, flavors, and free-spirited personalities. You can cut heirlooms into wedges for salad, of course. And they’ll look more like a conventional tomato. But why not slice heirlooms […]

Read more

DIY Tomato Juice

Falmouth Farmers Market Tomato juice

We’re trying not to waste anything at the market if we can help it. So any tomatoes featured in last week’s Tomato Show that weren’t reclaimed by their owners were “re-homed.” “Would you like them?” asked Carrie Richter, proffering two impressive knobbly heirlooms, each weighing about a pound? After a full day’s duty at the Tomato Show table, under unrelenting […]

Read more

Twenty-Minute Tomato Sauce

2lbs tomato sauce from Falmouth Farmers Market

Here’s a recipe for fresh, bright tomato sauce. We first ran it 9 years ago, before the market had a website, let alone a Facebook page or Instagram. We’re giving it an encore (with pix online) because it’s a classic way to make the most of local tomatoes, and fits perfectly with this year’s Waste-Not recipes. Serve this sauce over pasta tossed with either a […]

Read more

Peachtree Circle Farm’s Flowery Bee Food

Peachtree Circle Farm Flowers

Peachtree Circle Farm is known for growing flowers. People make a beeline for its mixed bouquets, and its beautiful cut flowers. Earlier in the season you’d have found lilacs, peonies, calla lilies, lavender and gladioli at Peachtree Circle’s market table. Right now you’ll find big heads of sunflowers. Sometimes garnished with a bee. We don’t typically think of flowers as food. (Though there […]

Read more
1 2 3 15