It’s been a while since we’ve had a rainy market. Not since last year, in fact. When it finally rained last Thursday, it poured. Even so, brave souls arrived just before noon to await the opening bell. One advantage about our new location in wet weather: it’s easy to park right next to the market, do a rapid shop and […]
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This week’s sammie: BLP A peachy sandwich. With bacon. Think BLT, with a twist. For each sandwich: 2 slices toasted sandwich bread 2 slices thick-cut bacon I small to medium-size ripe peach, washed, sliced into rounds 1 tsp. honey pinch of salt dash of hot sauce (e.g Rooster’s Rocket Fuel) 1 Tbs. Hellmann’s mayonnaise, or homemade 2 large lettuce leaves […]
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Next time scup is on offer at the dock, make fish tacos. Plenty for 2 flour tortillas: ½ cup finely shredded red cabbage 1 lime (half for squeezing, rest for wedges) salt 4 – 5 small cherry tomatoes, quartered 2 tsp. chopped red onion ½ tsp. minced jalapeno pepper 2 tsp. chopped cilantro, plus a few extra leaves 2 Tbs. […]
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What’s up this week? Nobska Farms is coming with hot saucy things, dry-rubs, and freshly harvested chili peppers. Peppers of all sorts, sweet and hot, are coming into their own, and so are beans….Last week we saw shelling beans with pink-splashed pods, and Marvel of Venice, a lime-yellow Italian heirloom pole bean grown by Freshfield Farm. At Peachtree Circle Farm […]
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Really nice ripe tomatoes are starting to roll into the market. So for this week’s sandwich, we’re smooshing tomatoes onto bread for Pan con Tomate. In Spain, Pan con Tomate is eaten as is, or topped with paper-thin slices of dry-cured ham, or cheese. Here’s a market version, tweaked up with fresh herbs, from our early days, before our recipes […]
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Ready for the big Falmouth Road Race weekend? Fromage à Trois, which sells pasta, was ready even last week. Two chalkboards popped up at its table. “Road Race, Stock Up For Your Guests,” said one. “Get your carbs early!” advised the other, next to a hand-drawn running shoe. Pain D’Avignon will feature buns and hot dog rolls for your cook-outs […]
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Per sandwich: 2 slices sandwich loaf (e.g Pain D’Avignon White French Pullman) 1 ½ tsp. or so butter 2 Tbs. blueberries, well-dried, plus a few for garnish 1 tsp. sugar 1 Tbs. light or heavy cream ½ tsp. maple syrup drop of vanilla essence pinch of salt beaten egg (use whole egg if making several sandwiches or just the yolk […]
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This week is Farmer’s Market Week in America. Here in Massachusetts, the week got off to a grand start with the opening of the Boston Public Market, a year-round, covered, regionally-sourced market planted smack in Boston’s downtown. “I encourage everyone to support Massachusetts’ hard-working farmers by visiting their local farmers market this week,” said Governor Charlie Baker. (That would be […]
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Spanking fresh bluefish is often available from the Machaca. For this week’s sandwich, we’re giving the fish a hint of smoke and pairing it with summer corn. Corn salad, enough for 2 sandwiches: 1 ear of fresh corn squeeze of lime juice 1Tbs. sliced scallion greens 1 Tbs. mayonnaise, home-made or Hellmann’s 1 Tbs. sliced cilantro leaves For each sandwich: […]
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New potatoes are here! Freshfield Farm is bringing the season’s first potatoes from East Falmouth : Irish cobblers (for mashing) Superiors, Yukon and new red potatoes, perfect for salad. Freshfield, which sells potatoes and onions from handsome wooden boxes, often brings an extra surprise: black radishes, last week, and decorative sheaves of winter rye. This Thursday, Nobska Farms make another […]
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