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Strawberries! Rhubarb! Garlic Scapes! Radishes! 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
Seedlings
Annuals
Perennials
Fresh Greens
Radishes

Asparagus

Kale

Garlic Scapes

Rhubarb

Strawberries

Eggs
Pork
Beef

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

Fresh Haddock & Scallops
Baked Goods

Ready-to-Serve Meals
Honey
And more!
 
 
 
 
June Vendors
Alewives Brook Farm
Chef's Cove Cafe
Cricket Corner Herbs
Vintage Garden Jellies
Doug's Garden
Four Leaf Farm
Wyndswept Farm
Ellie May's Candy
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

 
 
Harvest of the

Month- Strawberries!






 

Strawberries are the first locally grown fruit of the year to ripen, a sign of the bounty yet to come this season!  They are full of vitamin C, fiber, and antioxidents..and, low in calories too!  and guess where you can find them? :-)

Healthy Serving Ideas

  • Slice strawberries into salads
  •  Enjoy them over cereal or yogurt for a healthy breakfast
  •  For a fun twist, try making a strawberry salsa using local berries!
  • Add them to smoothies to boost flavor and nutrition
  •  Save the season by freezing them for later use.  Gently wash and dry the berries, hull them and spread them on a sheet pan and put into your freezer overnight, and then transfer them into airtight containers
  •  Or, you can do what I do..and make hundreds of jars of strawberry jam :-)
  • And if you really want to partake in an old fashioned New England Custom.. stop by the market this Wednesday.  We're having a Strawberry Shortcake Social and you're all invited!  Shortcakes will be served from 2 pm until they're gone, so get there early!

 






 
Market Recipes
                     
Berry Spinach Salad
 
 
  • 2 cups spinach leaves, torn
  • 6 strawberries, sliced
  • 1-2 thin slices of red onion
  • 3 ounces-(1 can) white tuna packed in water
  • 1/2 can black olives 
  • ¼ cup extra virgin olive oil
  • 1 heaping teaspoon of grainy mustard
  • 1 tablespoon rice wine vinegar
  • ½ teaspoon sugar
  • 1 teaspoon chopped fresh basil leaves plus more for garnish
  • kosher salt and freshly ground black pepper
 
Instructions
  1. Place spinach, strawberries, red onion and tuna in a bowl. In a small bowl or a jar with a lid, mix extra virgin olive oil and grainy mustard together. Add rice wine vinegar, sugar, kosher salt and pepper and chopped basil leaves and mix well until emulsified. Dress salad and garnish with more whole basil leaves if desired.
**In answer to a few customer questions this past week..  What do you do with garlic scapes? Here's a delicious little recipe for you!  Many of our vendors will have garlic scapes on hand for you to purchase.



Garlic Scape Pesto

 

garlic scape pesto thumb

 
 

 

What are garlic scapes?  They are the stalks of the garlic plant and edible. Several of the vendors have them now and you should lay in a supply today.  This recipe is for a pesto to be served over pasta*.  Or, you can dip your baguette* in the pesto’s chunky wonderfulness!  And, be sure to freeze some to use with tomatoes* when they are in high season.

10 – 12 garlic scapes*, chopped

1/3 to 1/2 cup fine grated Parmesan

1/3 cup slivered almond (you can toast them lightly, in the oven, if you like)

About ½ 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 blender.  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.  Here’s a hint:  line the individual cupcake pan holders with plastic wrap, fill with the pesto, and secure the plastic wrap with a twist tie.

From Dorie Greenspan at www.doriegreenspan.com
** 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: kmhfourleaffarm@yahoo.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... :-)
   What do you do with garlic scapes?!
   We'll have fresh picked radishes next week!
   Wow! This market has really grown!
   Gotta go fence out the dastardly deer that keep eating my   carrots!
   Yes, we really use real wine in our jellies!
   Gosh, did you try that goat cheese? Or the goat milk fudge? It's fabulous!
   How do I subscribe to the WFM Newsletter?!
   When is the Strawberry Shortcake Social again?!

 ***The Strawberry Shortcake Social is this Wednesday
 Bring the whole family!
We'll be serving from 2pm until it's gone!

We are very pleased to announce that Doug of Doug's Garden and Kelly and John Tibbetts Family Farm will be at the market from now until the end of the season! Hooray! More fresh veggies, garlic, and meats! Welcome back guys!
 
And if you haven't already subscribed to our newsletter to keep you up to date with all the events and goings on @ market, and more recipes you may join from our website: wellsfarmersmarket.org,
and we also have sign up sheets readily available on each market day! Feel free to share this newsletter with your friends and family.  We love hearing from our customers! And for market pictures, more gardening tips and more news follow us on Facebook!

 
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!
www.wellsfarmersmarket.org
Copyright © 2015 Wells Farmers Market, All rights reserved.
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