Weekly Update: June 3, 2014

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 […]

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Spinach soup with herbs and cloumage

Spinach Soup

2 Tbs. olive oil half an onion, chopped 2 Tbs. minced green garlic (or 1-2 cloves of mature garlic) 2-inch strip of lemon zest, pared from the outer yellow peel 1 – 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, […]

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Weekly Update: May 27, 2014

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 […]

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Egg-in-the-Hole

Per person: 1 egg 1 slice white, rye or light whole-wheat bread ½ Tablespoon room-temperature butter ½ Tablespoon or so olive oil salt and freshly-ground pepper Crack your egg into a little cup. Butter bread on both sides. Stamp out a 2 to 2 ½ inch circle from the middle of the bread with a glass rim or cookie cutter. […]

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See you Thursday, May 22!

The opening bell will ring at noon as we welcome returning and new vendors as well as our beloved patrons! Fresh vegetables, eggs, mushrooms, local cheeses, chicken, fish, breads, pickles, pestos and preserves, plants, herbs, Cape Cod sea-salt, chocolates and flowers.  At Peg Noonan Park, on Main Street, in the heart of Falmouth. Every Thursday, with a return to more […]

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Deconstructed Brussels Sprouts

Brussels sprouts are in season, and here is a genius way to cook them. Turn them into a pile of leaves and give them the briefest stir over heat for a medley of tender, bright greens. Deconstructing sprouts is easy with a good little paring knife – actually, bait knives from Eastman’s make perfect instruments. Count about 8 sprouts for […]

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Creamy Kale Gratin

Kale is this year’s  “It” vegetable. A nutritional powerhouse with sudden cachet. How to include it on your Thanksgiving table? Here is a robust dish, good for potlucks. Creamy and cheesy, it may win over ever even ardent leafy-green haters in your family. Creamy Kale Gratin (Serves 4) 8 oz. kale, thick stems removed, rinsed and chopped (about 8 cups) […]

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Locally-grown Popcorn!

Here’s a recipe for making popcorn from the hard little jewel-like cobs available this year from Moonlight Rose Farm. You need only need 2 tablespoons of kernels to make about 4 cups of fluffy popcorn, a perfect amount for a small, already seasoned, 8-inch diameter cast-iron skillet. Popping corn 1 small ear of popping corn ¼ teaspoon corn, peanut, or […]

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Tomato soup with cheese croutons

One final tomato recipe before summer tomatoes peter out – a creamy tomato soup, using just a few spoonfuls of cream. Potatoes give this soup its smooth, soothing texture. Add some crisp cheesy croutons and you have yourself a warm bowl of comfort food. Serves 4. Tomato soup with cheese croutons 1 large white onion, finely chopped ¼ (quarter) cup […]

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Kale Salad with Butternut Squash

There is a t-shirt you can buy online that reads: Eat More Kale. We couldn’t agree more. (Sign of our times: the Vermont T-shirt-maker has been challenged by fast-food company Chik-fil-A. A contemporary David and Goliath story, if ever we’ve seen one.) Kale is excellent steamed, sautéed, braised—or crisped to make chips (check out these recipes). Tiny tender leaves are […]

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