What to expect at the July 14, 2016 market
It will be hot this week.
Just in time for the heat-wave, here come Uncle Sam’s American Ices (on a cooler-equipped red bike, a sort of reverse-tricycle.) The icy treats come in flavors like watermelon, and refreshing ginger, and taste like summer.
Tony Melli says he can’t keep up with demand for Long Lane Farm’s goat cheese. He brought twice the usual amount last week and sold out. This week he’ll bring three times as much. “If this keeps up,” he exclaims, “we’re going to need more goats!” What’s so special about Long Lane’s cheese? It’s made the morning of the market, and tastes like fresh milk. And it’s cool on the palate. Maybe that’s why, in warm weather, it’s such a crowd-pleaser.
If you’d like to use your EBT card, please introduce yourself to our market manager, Natasha Miskovsky, at the information table. Thanks to the Woods Hole 
Foundation, every dollar charged to an EBT card will be worth two dollars to buy fresh produce at the market.
Remember, too, you can bring your food scraps for community composting. Drop them off at Compost with Me’s table. Help divert 800 pounds of food from the waste-stream this year!
And do stop by the Falmouth Service Center tent, where donations of fresh produce are always much appreciated.
Finally, we just got the good news that Silverbrook Farms will be coming with meat this week, which will really round out the offerings of our market.
Here’s what you might expect this Thursday:
- Pork and beef (sold frozen) at the Silverbrook Farms stand.
- First peaches and blueberries, redcurrants, maybe raspberries.
- Arugula, spinach, chard, a variety of kales, collards, tatsoi, good-looking broccoli, pea-greens, mixed lettuces, lettuce heads and microgreens.
- Cultivated oyster and lion’s mane mushrooms
- Baby carrots, radishes, several kinds of beets, small hakurei turnips, kohlrabi. Scallions, onions with their greens, freshly-dug hard-neck garlic (also some soft-necks), last of the garlic scapes, parsley, cilantro, mint, rosemary and sage.
- Zucchini, summer squash, kousa, and bi-colored zephyr squash, cucumbers, and even sweet
peppers and tomatoes from farmers’ hoop houses. Snap peas and snow peas, young fennel with fronds, celery heads with leaves (see recipe) fava beans, Italian flat beans, green and wax beans. - New thin-skinned potatoes (lovely in potato salads, or steamed and tossed with butter and parsley.)
- Smoked fish, made with fish from our waters, and patés from Martha’s Vineyard Smokehouse.
- (Fresh fish at the dock is on hiatus this week.)
- Farm eggs, including duck eggs. Massachusetts cheeses: Long Lane Farm’s goat cheese made fresh that morning, Great Hill Blue, Hannahbells, and Cloumage. Mozarella, burrata, Armenian string cheese, and assorted fresh pasta, plus fonduta, a new creamy
cheese sauce/dip from Fromage à Trois. - Pies à la Mode small fruit pies, cookies and savory pasties.
- Pain D’Avignon breads, and new snack-size health-bars, shortbreads, and brownies.
- Apple-cider doughnuts,
- jams and jellies,
- honey,
- Monomoit Wild sea-salt
- maple syrup.
- Vegetable starts and herbs for backyard growers, including mixed lettuce plugs from Allen Farm, sprays of lavender, camomile, beautiful flower bouquets—and Peachtree’s graceful calla lilies.
- Coffee beans and beverages, juices, lemonade, wines from Coastal Vineyards, Farmer Willie’s cool ginger beer
- – new — Uncle Sam’s American Ice in flavors like watermelon and ginger.
- Dog treats for your four-footed friends.
- Community composting and activities to teach you and the kids all about the hows and whys of composting food scraps. Supported by a grant from CARE.
