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.) […]

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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 […]

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Russian salad

Russian Salad - Waste Not Recipe - Falmouth Farmers Market 2016

How come “Russian Salad” isn’t better known in the US? Variations on the theme of potatoes, carrots, peas and pickled cucumber in a creamy dressing seem to have spread around the globe, from Europe to Latin America and parts of Asia. When peas aren’t available, cut-up beans can take their place. In the Mediterranean you’ll find pickles nudged out by green olives. Sour cream (even yoghurt) […]

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Beet-yogurt spread

Falmouth Farmers Market Beet & Yogurt Spread

Young beets are starting to come to the market. Here’s one way to make the most of them, root, stems and all – an eye-popping crimson vegetable spread (pictures on our website.) Keep the remaining leaves to cook as “greens” and toss pretty small leaves into salads. You’ll also have left-over beet juice to make a little summer refresher Waste not! Beet-yogurt spread 8 oz. […]

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Scape and Radish Leaf Pesto

Falmouth Farmers Market- Scape & Radish Leaf Pesto

Scapes were a novelty nine years ago when our market started. Basically growers cut the scape from a garlic plant to stop it reproducing—making tiny bulbils—and thus direct its energy to the bulb fattening in the ground. Scapes were once tossed on the compost pile. Now we know they’re too good to waste, delicious cooked on the grill, or roasted, or made into salad dressings […]

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Roasted asparagus, hazelnut butter, Parmesan shavings

Roasted Asparagus

Roasting has become a favorite way to cook asparagus. (Lining the baking tray with parchment makes for quick clean-up.) Roasted asparagus is delicious just as it comes, but here’s a way to dress it up. Rich enough to make a meal for 2 or a hearty appetizer for at least 4 people. Roasted asparagus, hazelnut butter, Parmesan shavings 1 bunch […]

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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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