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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Ready for the big weekend? Load up on local. Get a holiday pie from Pies à la Mode. Look for boxes of sweet ripe strawberries. Pick up a creamy, oozy burrata from Fromage à Trois (try a plain burrata with a pop of fresh red currants.) Fill your house with lavender’s summery scent, put flowers on the table, stick a last tomato plant in […]
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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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This week, look for Carrie Richter’s new strawberry-rhubarb jam. Carrie grew the rhubarb at Peachtree Circle Farm in Sipewissett. Pariah Dog Farm grew the strawberries, just a few miles away in Teaticket. “Neighbor farmers helping one another,” said Carrie, as if to say, “just as it should be.” Buy the jam, and you’ll be supporting two hard-working Falmouth Farms – deliciously. It’s scape season […]
Read moreA local strawberry is a thing of joy. Last Thursday the first fresh-picked berries arrived at the market. They were red, juicy and sweet. They were delicious. Our local strawberry season lasts only a few weeks, so come to the market next week and make the most of them. Strawberries this good deserve a little space in your tummy. Actually […]
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Strawberries made their first appearance at last Thursday’s market. And disappeared fast. A line quickly formed at the table for Pariah Dog Farm, which grows strawberries in Teaticket. “These are for eating today,” explained Jenny Christian, “and these” – motioning towards the berries waiting in the back of her truck – “will keep for a couple of days.” All the strawberries looked perfect. “I’ve been making […]
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If you want to know how to make the most of local seasonal food, ask a farmer. Our local farmers waste nothing, if they can help it. So if you have extra strawberries, perhaps some that you didn’t get around to eating fast enough, take a cue from Jenny Christian: make jam. Here’s a really fuss-free oven-cooked version, that combines strawberries with rhubarb from the […]
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Why don’t we eat radish tops more often? Maybe because the greens, strangled by rubber bands, often look half-dead in stores. At the market, though, we’ve lately seen radishes with nice leafy tops – and they’re delicious. So this week’s recipe in our Waste-Not series uses the whole radish, from top and bottom. To store radish greens in the fridge: slice leaves from the radishes, […]
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“Will fish be back? “ people were asking all winter. Captain Willy Hatch’s fish gained quite a following last summer. Many said they’d never tasted fish so fresh. So, good news, eager pescavores: locally-caught fish is available again this year from Captn. Hatch’s boat, the Machaca. The Machaca ties up at Charter Fishermen’s Row on Falmouth Harbor, a short walk from the market on […]
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Last Thursday’s “Catch of the Day” from the Machaca was local scup, known as porgie further South or sea bream in high-end restaurants. Plenty of scup right now– you’ll see them again. Jack Wilson, who works with Capt. Willy Hatch, will fillet the fish as you wish, skin off/skin on, while you watch at the dock. To make the most of your fish, ask for […]
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