Maybe you got a late start planting this season. Maybe your kitchen garden has a spot that needs filling in. Maybe you’re a fan of exotic amethyst and lemon basils. Tina’s Terrific Plants returns to the market this Thursday from noon to 6 pm with her well-chosen, locally-grown starter plants and herbs. She’ll have pepper plants, cucumbers, squash, pumpkins-and all […]
Read more
Strawberries. We adore the idea of strawberries so much many of us eat them all year round. But you’ve never tasted a strawberry—really tasted a strawberry and inhaled all its lovely fragrance—until you’ve eaten a ripe one in its proper season. That means a local strawberry, because fully-ripened strawberries, juicy and red all the way through, are too fragile to […]
Read more
Per Sandwich: 2 slices good white bread, e.g Pain D’Avignon’s white French Pullman unsalted or very lightly salted butter 3-4 ripe strawberries, thickly sliced 1-2 Tbs. sugar 2 Tbs. or so whipped cream Thoroughly butter two pieces of bread. The butter acts as water-proofing. Cover one piece with sliced strawberries. Sprinkle with sugar (for crunch as much as for taste.) […]
Read more
What gets everyone excited at the start of each season are the “The Firsts.” The first ripe strawberries, the first young peas—telling us, yes, summer’s on the way. Both strawberries and young peas, we’re told, will show up this Thursday, along with early cucumbers and zucchini. Peachtree Circle Farm will have its big beautiful peony flowers. Flowers alone are worth […]
Read more
This week’s market sandwich pops with color. It’s made with nasturtium flowers and leaves which are slightly peppery, and blue chive blossoms, sweet and only mildly oniony. The other main ingredient is Cloumage, a soft fresh cheese, sold at the market from Olio di Melli’s cooler of Massachusetts’ cheeses (and also available at the Windfall.) Flower flavors are often subtle […]
Read more
Per Sandwich: 1 egg salt, black pepper 1 Tbs. Hellman’s mayonnaise ¼ tsp. lemon juice ¼ cup pea greens, washed and dried olive oil, squeeze lemon juice 1 radish, well washed, with a little of its tail and greens left on Lower egg into a pan of boiling salted water, let water come back to a full boil, then dial […]
Read more
Moonlight Rose Alpacas has more than alpacas. Founded in 1999, Moonlight Rose Alpacas is a 8 acre farm run by David Rose. David has 5 greenhouses he uses to grow all kinds of vegetables. He uses Integrated Pest Management (IPM) methods in his gardens. Read more about this environmentally sensitive process here. David is a fixture and a pro at the […]
Read more
DD’s Dressing is a unique vendor at the Falmouth Farmers Market. They are the only non-profit organization, and they have a single product. Both are pretty amazing. Each bottle of dressing is made with LOVE, lemon juice, fine oils and secret spices. You can learn more about the dressing, the start of the non-profit, and how Debbie and team are […]
Read more
Founded in 1690, Silverbrook Farm is a 50 acre farm in Dartmouth, MA run by Andy Pollock. The farm employs responsible and sustainable farming practices, using organic techniques. 30% of Silverbrook Farm’s energy is provided by wind. Produced at the farm – eggplant, onions, tomatoes, mushrooms, jam and mustards. Chicken and duck eggs. Silverbrook participate in 17 Farmers’ Markets each […]
Read more
Nobska Farms, home of the Big Red Rooster, asked the question: Can you grow chili peppers by the sea on Cape Cod? Yes! In the village of Woods Hole we grow over 50 varieties of chili peppers from mild to wild and turn them into flavorful sauce, jelly and chocolate. Chili enthusiasts and regional chefs rely on Nobska Farms to […]
Read more