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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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 […]

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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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Tomato Bread

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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Tomato-Mozarella Sandwich, with Chopped Pesto


Hand-chopped pesto, enough for 2-3 sandwiches: 1 small juicy clove garlic Scant ¼ tsp. coarse salt 3 Tbs. coarsely chopped parsley 1 Tbs. coarsely chopped basil, mint, or hyssop leaves, or a mixture 1 ½ Tbs. or so olive oil For each sandwich: Long, slanting slice of ciabatta , baguette or a section of halved Italian bread Small arugula leaves, […]

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Kitchen Garden Sandwich

Garden Sandwich

 Now that summer is here, it’s time for garden sandwiches. Lots of vegetables from your kitchen garden or market, an egg, and a dressing spiked with mustard powder. Eat these juicy sandwiches as soon as you’ve made them, preferably outdoors, with napkins. Or serve them as an open sandwich, with the top slice of bread on the side (or omitted […]

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Flatbreads with Yogurt, Fava Bean Spread, Mint, and Tomatoes

Flatbread fava bean sandwich

Fava bean spread: About 1 1/2 cups shelled fava beans sea salt and freshly ground pepper 1 large clove garlic, finely sliced 1 TBSP chopped parsley 1 tsp finely sliced mint grated lemon zest 2-3 tsp lemon juice 2-3 TBSP olive oil For each sandwich: 1 sandwich-sized pita bread round olive oil for brushing 1 TBSP plain Greek yogurt, drained […]

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White Gazpacho

Here’s another no-cook recipe, for a white gazpacho. We tend to associate gazpacho with tomatoes, but white gazpacho-like soups are beloved in parts of Spain. The usual garnish is grapes, and when local grapes arrive at the market late summer, that’s a wonderful classic to try. Here’s another idea: make a light meal of white gazpacho accompanied by little dishes […]

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Farmers’ Market Guacamole

Here’s a twist on guacamole that adds colorful summer vegetables from the market. Call it guacamole loco. Farmers’ Market Guacamole 1 small ear of fresh corn, husk and silk removed olive oil large pinch each cumin seeds and dried oregano 1 peeled, very fresh garlic clove salt, ¼ tsp. red chili flakes 2 ripe avocados, halved, pits removed ¼  cup […]

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