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Peaches! Blueberries! Blackberries! Corn!!! Garlic! Organic Veggies!   Open every Wednesday 1:30-5pm, rain or shine!
 
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Wells Farmers Market
Wells, Maine
 
 
 
 
What's in Season
Organic Veggies
Annuals
Perennials
Fresh Greens

Corn!!

Peaches

Blueberries

Blackberries

Heirloom Tomatoes
Radishes

Garlic
Farm Fresh Eggs
Pork
Beef

Chicken

Sausages

Goat Milk Cheese & Yogurt

Authentic Lebanese Cuisine

Microgreens, Herbs and  Sprouts

Fresh, Dried & Potted Herbs

Cut Flower Bouquets
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 & Maine Maple Syrup
And more!
 
 

  August & September 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
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!
 





 
 

Squash Season


 
 
Yes, I really am jumping for joy! I just love this time of year and picking the first of what appears to be a long squash season. On many farms this year, you will find  summer squash, cousa squash,pattypans, zucchini straights and rounds again and then for Autumn-- winter squash, hubbard, delicata, butternut and acorn..but that's a long way off, thank goodness. And our farmers happily bring these selections to market each week, so be sure to grab a few!
 
     Last night I harvested the first of our summer squash and zucchini. Gave them all a bath and sliced them up. Into a saute pan they went along with some shallots, onions, fresh chard and one lone red pepper itching to be used up in the frig, along with a drizzle of olive oil--a sprinkling of fresh thyme, savory and lemon verbena and..one large dollop of herb & garlic butter.. and for good measure I tossed in 4 TBLS of homemade limoncello at the end of the cook. I was a happy camper :)

 
The chops were grilling up nicely--the rice pilaf nearly done. A just picked fresh garden salad on the side and dinner was done. Don't you just love summer?

     I guess it wouldn't officially be summer without serving something stuffed right? Okay, truthfully... I have a serious love/hate relationship with zucchini--I'll be the first to admit it. I just love it's lovely yellow blossoms. But I just hate that one plant yields so much fruit all at once--I probably serve it three times weekly around here. I love the tender nutty flavor of a four inch zucchini and how lovely it presents in many dishes with it's vibrant green color..and stuffing those gorgeous blossoms.. it's truly delicious!
      Lebanese Cousa Squash
 

Stuffed Patty Pans


Italian Tondo Zucchini


     Come on, fess up-- you know you have a gazillion of these heading into torpedodom (is this really a word?) in your garden right now. With a few simple ingredients along with a few helping hands to assist you in harvesting you can have a really satisfying squash dish to serve your family in no time. What I like the most about stuffed vegetables is that they can be served as a side dish to meat or fish or as part of an antipasto. The fillings are limitless and can be a simple breadcrumbs with herbs, or a meat filling for a more substantial meal. Use your imagination! 

P.S. I'm sure you already know this, but if you should come across some of those overgrown torpedoes in your garden, haul them into the kitchen, grate them all up, allow them to drain and toss them into zip lock bags and freeze for cooler weather recipes and desserts!

Be sure ask any of our market growers for their favorite recipe and how  to serve these more than plentiful summer veggies!
 



 
 

 

What's New

It's a very "fruity" week again this Wednesday at market!

        peaches, blueberries, & blackberries


   With all this delicious fruit on hand, we're thinking pies and cobblers.  How about you?
 

Here at WFM we are fortunate enough to have not one, but two peach growers.  Foxes Ridge Farm and Kelly Orchards  will both be at the market on  with their delicious peaches & blueberries.  Pictured above & below is from a wonderful day of picking peaches at Foxes Ridge Farm .  Simply delicious!!



Howard and Ann Stevens of Foxes Ridge Farm will be with us until October.  They'll have peaches now, plums and apples later on. Come early for the best selection!
 


Art and Jill Kelly of Kelly Orchards will be providing us with their delicious products right through the fall.  They are among the hardy folks who keep the market going all the way to our closing Wednesday of Patriots Day weekend.  Kelly Orchards will have peaches and blueberries, with plums, apples, pears, and apple cider coming along later.
 


We're thrilled to have both farms back with us for the season!

And... It's finally  corn season!!!  FRESH native corn that we've all been waiting for, brought to market just for you by:


 
Sanborn Hope Farm
Alewives Brook Farm
River Lily Farm


 
 
 
 
Steam it! Grill it! Freeze it! No matter how you prepare it, it's just wonderful... even if we were a little short of "knee high by the Fourth of July this year! :)
 

 


 

 

Creamy Corn Pasta w Basil & Mint

 

    There’s no cream in this wonderfully summery pasta dish, just a luscious sauce made from puréed fresh corn and sweet sautéed scallions, along with Parmesan for depth and red chile flakes for a contrasting bite. Be sure to add the lemon juice and fresh herbs at the end; the rich pasta really benefits from their bright, fresh flavors. And while this is best made at the height of corn season, it’s still quite good even with out-of-season (if you must) supermarket ears, or with frozen corn.


 

1 TBLS olive oil
12 oz of dry orrichette or farfalle pasta
1 bunch scallions, trimmed and thinly sliced
2 large ears of corn-shucked and kernals removed (approx 2 cups)
1/2 tsp ground pepper
3 TBLS unsalted butter
1/2 cup grated parmesan cheese
1/3 cup total cut up & minced fresh basil and mint
1/4 tsp red  pepper flakes
zest of one lemon
juice of same lemon

 
  1.     Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup of pasta water.
  2.     Meanwhile, heat oil in large sauté pan over medium heat; add scallion whites and a pinch of salt and cook until soft, 3 minutes. Add 1/4 cup water and all but 1/4 cup corn; simmer until corn is heated through and almost tender, 3 to 5 minutes. Add 1/4 teaspoon salt and 1/4 teaspoon pepper, transfer to a blender, and purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.
  3.    Heat the same skillet over high heat. Add butter and let melt. Add reserved 1/4 cup corn and cook until tender, 1 to 2 minutes. (It’s O.K. if the butter browns; that deepens the flavor.) Add the corn purée and cook for 30 seconds to heat and combine the flavors.
  4.    Reduce heat to medium. Add pasta and half the reserved pasta cooking water, tossing to coat. Cook for 1 minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in 1/4 cup of the scallion greens, the Parmesan, the herbs, the red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with fresh lemon juice to taste. Transfer to pasta bowls and garnish with more scallions, herbs, a drizzle of olive oil and black pepper. Just plain yummy!
 
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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
 

Short Ribs of Beef
   from Bon Appetit

A deliciously affordable meal, that's even better served the next day.
At market, Beef Short Ribs may be purchased from Sanborn Hope Farm.

  • 5 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons vegetable oil
  • 3 medium onions, chopped
  • 3 medium carrots, peeled, chopped
  • 2 celery stalks, chopped
  • 3 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 1 750 ml bottle dry red wine (preferably Cabernet Sauvignon)
  • 10 sprigs flat-leaf parsley
  • 8 sprigs thyme
  • 4 sprigs oregano
  • 2 sprigs rosemary
  • 2 fresh or dried bay leaves
  • 1 head of garlic, halved crosswise
  • 4 cups low-salt beef stock

Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.

Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.

Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.

 
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** 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!!
    Announcement:  Love to cook? Love to share recipes? We have been swapping recipes for so many years now with our customers that we think it's high time to get them all down in one place. 
     So... We are in the process of putting a WFM Cookbook together for next season, highlighting all of our and your  favorite recipes utilizing the goods sold at market each week throughout the growing season!! If you would like your recipe, to be included in the cookbook, please send us the recipe, along with your name, so we can give credit to you, and a photo if you happen to have one of your dish, be it entree, side dish, appetizer, seafood, soup, vegetarian, or dessert to:
wellsfarmersmarket4@gmail.com
Please be sure to write:
WFM Cookbook Recipe in the subject line






Overheard at market this week... :-)

   OMG! Peaches!
   I see corn on the cob on our table tonite!
   Wow! This market has really grown!
   Those pickles are so good! No, they're   
   Wicked Good!
   Those heads of lettuce are humongous!
  Yippee! I just got his last two pounds of    
   fresh haddock!!

 
   How do I subscribe to the WFM Newsletter?



 
 
 
 
We are open every Wednesday, from 1:30-5:00pm 
rain or shine!


We're located at 270 Post Road (Rte 1) behind Wonder Mountain Fun Park  in Wells.

Check us out on the web at our brand new website!
www.wellsfarmersmarket.org
Copyright © 2017 Wells Farmers Market, All rights reserved.
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