Copy
Garlic! Organic Veggies! Lobsters, Fresh Pasta!  Open every Wednesday 1:30-5pm, rain or shine!
 
View this email in your browser
Wells Farmers Market
Wells, Maine
 
 
 
 
What's in Season
Organic Veggies
Seedlings
Annuals
Perennials
Fresh Greens
Radishes

Asparagus

Garlic Scapes

Garlic

Rhubarb
Eggs
Pork
Beef

Chicken

Sausages

Authentic Lebanese Cuisine

Microgreens, Herbs and  Sprouts

Fresh, Dried & Potted Herbs
Artisan Breads

Fresh Pasta & Sauce
Wine Jams & Herbal Jellies
Wicked Good Pickles & Relishes
Herbal & Goat Milk Soaps
Lobster, Haddock, Scallops & Clams
Baked Goods & Gluten-free Baked Goods

Seasoned Popcorn

Ready-to-Serve Meals
Honey
And more!
 
 

 July& August Vendors
Alewives Brook Farm
Chef's Cove Cafe
Cricket Corner Herbs
Vintage Garden Jellies
Connolly's Organics
Doug's Garden
Little Cottage Baking
Wyndswept Farm
Sanborne Hope Farm
Andy's Edible Garden
Maple Moon Farm
River Lily Farm
Clover Hill Bread
Four Star Fresh Pasta
The Olde Craft Bakery
Karima's Kitchen
Mainely Jams
Gray Farm Nursery
When Pigs Fly Bakery
Foxes Ridge Farm
Flying Goat Farm
Kelly Orchards
Popzup Popcorn

   ..... and, weekly entertainment by our own
           Banjo Bob!
 





 
 

    You Can't eSCAPE Them

       

 
 
Oftentimes at this time of the season we are frequently asked...
What is a garlic scape?

    For those not familiar with scapes…. the garlic scape is the flower shoot that has shot up from the stem of a hardneck garlic bulb when growing. The scapes are slender, bright green, and often twisting and turning in elegant swan-like shapes. Shortly after they appear, which seems to happen almost overnight, it is important to snap them off of the rest of the stem to allow the garlic plant to instead put its energy into growing the garlic bulb, which will be harvested a couple of weeks later.

   A favorite of mine, the  scapes have a flavor that is definitely garlic, but much mellower, with hints of herbal summerness. They make a stunning pesto, turning into an outrageously bright green paste that keeps its color when cooked or frozen. I will often just puree garlic scapes with olive oil and freeze in about one cup portions that will keep for several months.

  Always on the lookout for new oils and vinegars for homemade salad dressings? This year I made garlic scape infused vinegar. It will still be a week or so before it hits its full potency, but so far so good, and the snaking scapes in the bottles are stunning if nothing else. The vinegar will be beautiful in simple vinaigrettes to dress greens and cucumbers from the garden, and also added to a marinade for grilling meat and seafood, splashed on sauteed chard, collards or kale, or for dunking crusty grilled bread. If your herb garden is overflowing, you can experiment a bit, and try adding a few sprigs of basil, thyme, dill or even a dried chili pepper to the bottle. Or, chop the scapes and add to potato or macaroni salad…and scapes make the greenest pesto, that wont turn brown as traditional pesto....  Like to grill? Roll those beauties in olive oil and toss them on the grill.. once charred, sprinkle with fresh grated Romano cheese.

   And because I have so many of these scapes right now… I decided to make a new jam for farmers market as well.  Simply scrumptious!

Don’t let scape season escape you! You’ll be sorry if you do… don’t grow garlic? No excuse! Get to the farmers market and pick up a handful! :)


 

 

Garlic Scape and Almond Pesto by Dorie Greenspan


 
Makes about 1 cup
  • 10 garlic scapes, finely chopped
  • 1/3 to 1/2 cup finely grated Parmesan (to taste and texture)
  • 1/3 cup slivered almonds (you could toast them lightly, if you’d like)
  • About 1/2 cup olive oil
  • Sea salt

Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle). Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese. If you like the texture, stop; if you’d like it a little thinner, add some more oil. Season with salt.

If you’re not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months, by which time tomatoes should be at their juciest.

Strawberry Shortcake Social
  We had an outstanding Social this year... selling out in two hours! Wowza! Thanks to all that attended.. it was simply scrumptious! And many thanks to our crew, for baking, picking, assembling, signage & serving. You guys are tops!

 
Thanks to our many old and new visitors to market this season.  If you haven't been by yet, do drop in to say hello!  For those that still aren't aware... the WFM has  moved to our NEW location at: 270 Post Road (Rte 1)  between Wonder Mountain Fun Park & the Wells/Ogunquit Center.  You won't be be able to miss the flags!
We are extremely grateful to Andy Joakim of Wonder Mountain for generously offering this space to us, as our new home. 
 
We've enjoyed the past thirteen years at the Wells Town Hall, but we found growth and a new location imminent, for our continued success!
So, look  forward to the upcoming season and the offerings our vendors will bring to the table... and to yours!
This season we have 23 vendors, with the finest of goods from certified organic veggies, to baked goods, seafood, microgreens & sprouts, gluten free baked goods,  authentic Lebanese cuisine, Wicked Good Pickles and so much more!
check out our website for more vendor details.. or follow us on Facebook to keep up to date with what's happening @ the market:  wellsfarmersmarket.org



 
       
     Favorite Recipes

This Blueberry Lemon Cake is loaded with 1 pound of blueberries and every bite has sweet pops of juicy blueberry and fresh lemon flavor. It's not too sweet and not too tangy, but just right. Kelly Orchards will be returning to market next week, bringing his scrumptious blue pearls of the season... blueberries!
            Blueberry Lemon Cake -- makes one 9 inch round

 
  • 2 large eggs
  • 1 cup  granulated sugar
  • 1 cup (8oz) sour cream
  • ½ cup light olive oil or vegetable oil
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 2 cups  all-purpose flour*
  • 2 tsp baking powder
  • 1 medium lemon (zest and juice), divided
  • ½ Tbsp corn starch
  • 16 oz  fresh** blueberries
  • Powdered sugar to dust the top, optional
Lightly butter a 9-inch springform pan and line the bottom with parchment. Preheat Oven to 375˚F.

 

  1. Beat 2 eggs and 1 cup sugar with whisk attachment on high speed 5 min, or until light in color and thick.
  2. Add 1 cup sour cream, ½ cup oil, 1 tsp vanilla, ¼ tsp salt and whisk on low speed until well combined.
  3. Whisk together the 2 cups flour with 2 tsp baking powder then add to batter ⅓ at a time, whisking to incorporate with each addition. Finally, add 1 Tbsp lemon juice and ½ Tbsp zest.
  4. Rinse blueberries and drain well. In a medium bowl, toss blueberries with ½ Tbsp corn starch and 1 tsp lemon juice, stirring until well combined and no dry white cornstarch remains.
  5. Pour half of batter into prepared springform pan and spread evenly. Top with half of the blueberries. Spread with remaining batter then sprinkle the rest of the blueberries evenly over the top, pushing them slightly into the batter (about halfway). Bake at 375˚F for 45 to 55 minutes (mine was perfect at 55 min), or until a toothpick inserted into center comes out clean. Let cake rest in the pan 15-20 minutes then remove ring and cool until room temp or just warm. Serve dusted with powdered sugar.
** Have a favorite recipe using purchases from the WFM?? We'd love to hear about them!

 
The Market Community

The Wells Farmers' Market is proud to welcome community organizations to the market to share information about their causes with market customers.  These community partnerships strengthen our market in so many ways! 
For more information email Claire Genest at: cottagebaking@hotmail.com

WFM strives to be a place where the public can learn about the relationship of local food and farms to our health, our economy and our culture.  This partnership is in recognition of the market's overall desire for a sustainable community--
We're more than just a place to exchange goods & services!.
Market News!!.



Overheard at market this week... :-)

   When will the fresh corn be at market?!
   We'll have fresh picked blueberries next week!
   Wow! This market has really grown!
   Those heads of lettuce are humongous!
  Yippee! I just got her last two jars of hot pepper relish!

   Did you see how many garlic scapes are on that table?!
   How do I subscribe to the WFM Newsletter?


We are very happy to welcome two more of our newer vendors to the market this week...Julie, of Popzup Popcorn will be bringing seasoned popcorn & popcorn seasoning! Ya gotta try her samples.. yummy!.. and Alex, of The Olde Craft Bakery will have on hand, old world artisan breads & pastries. Welcome aboard, guys!
 
 
We are open every Wednesday, from 1:30-5:00pm 
rain or shine!


We're located at 270 Post Road (Rte 1) between Wonder Mountain Fun Park & the Wells/Ogunquit Center in Wells.

Check us out on the web at our brand new website!
www.wellsfarmersmarket.org
Copyright © 2017 Wells Farmers Market, All rights reserved.
unsubscribe from this list    update subscription preferences 

Email Marketing Powered by Mailchimp