Corn! Blueberries! Plums! Zucchini!! Strawberries! Lobsters! Fresh Pasta!  Open every Wednesday 1:30-5pm, rain or shine!
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Wells Farmers Market
Wells, Maine
What's in Season
Organic Veggies
Fresh Greens






Fresh Corn

Zucchini & Squash


Artisan Breads
Wine Jams & Herbal Jellies
Wicked Good Pickles & Relishes
Herbal & Goat Milk Soaps
Lobster & Clams
Baked Goods

Ready-to-Serve Meals
And more!

August  Vendors
Alewives Brook Farm
Chef's Cove Cafe
Cricket Corner Herbs
Vintage Garden Jellies
Doug's Garden
Four Leaf Farm
Foxes Ridge Farm
Wyndswept Farm
Ellie May's Candy
Itty Bitty Bake Shop
Oak Woods Farm
Four Star Fresh Pasta
Little Cottage Baking
Maine Saltwater Creations
Gray Farm
When Pigs Fly
Bread & Roses Bakery
Hickory Nut Farm
Piper Ranch Honey
Tibbetts Family Farm
Tibbetts Meats
Gino's Farm Produce

Hooray! It's

   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 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!
Some call this vegetable boring, but truth be known zucchini is one of the many squash plants we grow, and in moderation, I seldom tire of it. This year I wanted to add to my squash patch, so we tried growing round Italian Tondo zucchini, Pattypans and Lebanese Cousa squash. They are really so sweet looking in the garden, the yield so far has been great and now I have a few new dishes of squash to stuff! 

              Lebanese Cousa

Italian Tondo Zucchini

Stuffed Pattypans


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!




Market Recipes
There’s always plenty of extra Zucchini this time of year so why not whip up some Zuchinni Fritters for a tasty and easy dish!?
  • 1 1/2 pounds zucchini, grated 
  • 1 teaspoon salt 
  • 1/4 cup all-purpose flour 
  • 1/4 cup grated Parmesan 
  • 2 cloves garlic, minced 
  • 1 large egg, beaten 
  • Kosher salt and freshly ground black pepper, to taste 
  • 2 tablespoons olive oil
  • Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely. 
  • In a large bowl, combine zucchini, flour, Parmesan, garlic and egg; season with salt and pepper, to taste. 
  • Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer. 

** 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 Kristen Hagan at:

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... :-)

   Corn on the cob!?!
   We'll have fresh picked squash next week!
   We should have a blueberry pie eating contest!
   Where can I find pork ribs?!
  Those plums are too pretty to eat!

   I'm going to grab a few salmon cakes for supper!
   How do I subscribe to the WFM Newsletter?
** You may subscribe to the WFM Newletter from the entry form on our web site homepage:

We are very happy to welcome back Ann & Howard of Foxes Ridge Farm to the market again this year. They will be bring fresh plums, blueberries & apples this season. they are seasoned growers and you probably know Ann already, aptly called.. "the peach lady'  Welcome back Ann & Howard!

We are open every Wednesday, from 1:30-5:00pm 

We're located in the Wells Town Hall parking lot on Sanford Road (Rte 109) rain or shine!

Check us out on the web at our brand new website!
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