From the Market:
Juicy tomatoes, plump corn, crisp cukes and perhaps some blushing peaches will be showing up this Saturday at our farmers’ tables. Tons o’ squash will be mounded in all their glorious variety: summer, zucchini, pattipan, and even some butternut and spaghetti squash. Bring your bags and “pick your own” to take home.
Thank you to all our customers who came out in the showers to support our farmers and vendors. Your commitment to our market community makes it possible for them to continue to bring you the best fresh local products every week. We appreciate you!
The samplings scheduled for last week were postponed due the wet weather, but we hope they will go on later this month. Frank Martinelli’s marinara sauce and herbalicious dishes from Blue Skys Farm should be on offer in the near future.
Terry Yeaw of Terry’s Tasty Treasures will be on hand with tastings of hot pepper and other savory jellies. Allison Hamel Dahlquist of Long Entry Farm has also been slaving over a hot stove in her farm kitchen producing rhubarb and dandelion preserves. Not only have these hardy women done the hard physical labor necessary to produce their wares, they have also put in hours researching and refining their recipes. They both have great suggestions for pairing the preserves with other foods for some unique meals.
See you at the market.
News from the Pawtuxet Village Farmers Market:
The first August market will bring us a bonanza of fresh produce: greens, nime chow and eggs from Pak Express: tomatoes and peppers from PV Farmstand,; herbs, lettuce and flowers from Blue Skys Farm; corn and squash from gCFarms, eggplant, jams and cukes from LongEntry Farm; blueberries and broccoli from Rocky Ledge Farm. And just MAYBE Barden Family Orchard will appear this Saturday… we’ll have to wait until market day to see.
And don’t forget the vendors with locally produced or harvested foods: meat from Baffoni Poultry and PV Farmstand, freshly caught seafood from the Local Catch, breads and pastries from LeFavorite Bakery and Long Entry Farm, goat cheeses and yogurt from Beltane Farm, honey from Bernie B’s Bees, plants and eggs from Wedgewood Flowers, and from our Market Table: pepper jams from Terry’s Tasty Treasures, peanut butter, nuts and popcorn from the Virginia and Spanish Peanut Company, olive oils and balsamic vinegars from the Olive Tap, and cheese and butter from Rhody Fresh (made with milk and cream from Rhode Island cows untreated with hormones). Did we mention the many delicious beverages served up by the Presto Strange O coffee truck, along with locally-roasted coffee to take home?
Two of our farmers will be offering tastes of their goods this weekend:
PV Farmstand will be sampling farmer Frank Martinelli’s Marinara Sauce, which is being processed by FarmFresh RI’s Harvest Kitchen facility through the Open Kitchen initiative. This is a great project which will enable more farmers to preserve their harvest and to make more local goodness available year round.
Blue Skys Farm’s fresh herbs will be incorporated in recipes prepared by Little Falls Cafe’s Jess Watts. On the menu for tasting: Holy Tomato Basil soup, caprese salad, and herbalicious smoothies. Recipes for these and other dishes using Blue Skys herbs will be available.
Speaking of herbs and Blue Skys, farmer Christina Dedora is looking for fans for her drying loft. If you have any box or floor fans that you are no longer using, please consider “recycling” them to a fragrant new home.
See you at the market.
Farmers are nothing if not practical, and even when romance is in the air, it’s often difficult for them to get off the tractor, dress up and go out for a special dinner. So when gC Farms’ Chris Mezak decided to propose to his long-time partner Gwen Stokes, he combined business with pleasure by planting beans in a newly cleared field spelling out “WILL U MARRY ME?” When the green letters began to be legible, Chris asked Gwen to go check on the beans. She read the message and gladly accepted; Chris sealed the deal with a lovely black diamond ring, which Gwen was sporting at last week’s market. Congratulations and best wishes to the happy couple; long may they farm together.
At last, the tomatoes are ripening on the vines and soon we’ll be seeing in all their glorious redness at every farmer’s stall. Sliced and dressed with olive oil and basil, on a margherita pizza, or just sprinkled with a little salt and devoured whole, tomatoes are the ultimate reward of buying local. Nothing compares with the taste of heirloom varieties, bred for flavor not looks, and fresh from the fields.
Combine with foods from all our other vendors for fantastic summer feasts. They won’t last forever.
This week we”ll be hosting Urban Greens Food Co-op. Stop by their table and find out how you can help. Urban Greens Food Co-op is a consumer-owned cooperative working to open a full-scale retail grocery store in Providence, RI. The store will provide and promote healthy, affordable, sustainably-sourced, and local food options.
See you at the market.
News from the Market:
This Saturday marks the much-anticipated return of Long Entry Farm. Mike and Allison write:
“We’ll be there with Michael & Samuel, of course, along with peppers, eggplant, squash/zucchini, pickling cucumbers, greens, jams & bread. We also have a very large batch of very large zucchini – perfect for stuffing, frying, pickling, belting a neighbor, or making zucchini bread.”
A very large welcome back to them!
LeFavorite Bakery returns from vacation. We hope they are well rested and ready to fire up the ovens. Thank you to Jessica from Little Falls Cafe for filling the pastry void in the face of daunting obstacles.
Bob Fratantuono will be bringing blueberries again this week, and all our farmers will have a bounty of beans. Blue Skys Farm will be bringing Gold of Bacau Roma Pole Beans. “A description from a seed seller:
This is a rare and wonderful bean. Gold of Bacau is a Romano-type bean that grows 6-10″ long. The flat, greenish-yellow pods are very tender, cooking quickly. They have a sweet and somewhat starchy flavor.
Bean ‘Gold of Bacau’ is best used fresh or frozen, not canned. The dried beans make delicious soups or baked beans.
Gold of Bacau beans originally came from Bacau, Romania. The tall vines require a trellis. Very productive. Latin name: Phaseolus vulgaris.
Blue Skys will also have purple kohlrabi and purple ruffle basil, great accent colors with all the yellow and green produce.
Check out the meat, fish, cheese, eggs, nuts, peanut butter, jellies, honey, nime chow, coffee, oil and vinegars our market offers as well as the foods featured above.
Finally, a study being published this week in the British Journal of Nutrition reports that “a comprehensive review of earlier studies found substantially higher levels of antioxidants and lower levels of pesticides in organic fruits, vegetables and grains compared with conventionally grown produce.” (New York Times, July 12, 2014). Read the article and decide for yourself. Please note that most of our farmers grow chemical-free.
See you at the market.
From the Pawtuxet Village Farmers Market:
The weather prognosticators tell us that the heat and humidity will moderate by tomorrow, and that Saturday promises to be dry and sunny with temps in the low 80s. A perfect day for the market (and those rapidly ripening tomatoes we hope to be enjoying any day now!), and for picking up some great fish, veggies and meats for the grill.
It’s been great to have the options for salads and other cold foods on the steamy days we had this week: smoked bluefish from The Local Catch, fresh Chevre from Beltane Farm, hard-boiled eggs from gC Farm, sun gold tomatoes from Blue Skys, barely braised broccoli rabe from Pak Express, strawberries from Rocky Ledge Farm, frankfurters from PV Farmstand, wonderful lettuces from all our farmers. Cucumbers, summer squash and all kinds of green and yellow goodies continue to appear.
More hot goodies for hot days: Terry Yeaw will be back this week with samples of her pepper jellies. We hope that her green tomato salsa will be making an appearance soon, too.
LeFavorite Bakery is on vacation this week, so our guest bakery will be Little Falls Cafe. Mouth-watering scones and other goodies from Jessica’s kitchen will be available.
There are not one but TWO free outdoor music events tonight: in Edgewood and Pawtuxet Village:
At the William Hall Library, 1825 Broad St, Cranston:
Old2Kool performs at this week’s free concert at William Hall Library. The second performance of the Music in Our Town series, Old2Kool brings a touch of retro and a set list of oldies to the library’s front lawn. “Music In Our Town” is sponsored by the City of Cranston Parks & Recreation Department. Concerts are free and open to the public. Performances will take place on various Thursdays, at 6:30 PM, through the beginning of August.
For the rest of their summer calendar:
And at Pawtuxet Park. Narrangansett Parkway, Warwick, the friends of Pawtuxet Village presents:
July Jazz Jam: Thursday • July 10 6:30 – 8:00 PM
Young musicians are welcome to join us. Bring your instrument: trumpet, trombone, guitar (electrical outlet available for up to 3 instruments), keyboard, bass guitar, drums, etc.
If you don’t play an instrument, bring a picnic and lawn chair, enjoy the music.
For more info on their events:
See you at the market.
During the writing of my own book on cooking to nourish your archetypes, I read Gluten Freedom by Dr. Alessio Fasano, MD, Founder and Director of the Center for Celiac Research at Massachusetts General Hospital and Harvard Medical School. Given that many of my own recipes feature gluten-free alternatives, I was eager to read an expert’s version of the history of gluten-related illnesses and to learn more about the current state of treatment. Dr. Fasano’s book did not disappoint. The book contains a comprehensive review of the spectrum of gluten-related disorders, and also includes chapters on discussing leaky gut (you’ll get introduced to zonulin) as well as gluten’s influence on brain chemistry. Gluten Freedom also discusses new treatments and therapies, including enzyme therapy, a “celiac pill” treatment, and the possible development of a therapeutic vaccine. The book also talks about methods for prevention including delaying gluten introduction until one year of age, which is now being studied.
Taking the subject to a richer level of detail and creativity, Gluten Freedom also offers several recipes to remove gluten from the menu including all-time favorites like chocolate chip cookies and gluten-free scones. There is a charming chapter called “Dinner with Dr. Fasano” where we learn about the region, Campania, where Dr. Fasano spent his childhood. He then offers what sounds like a heavenly five-course meal of gluten-free specialties including Capri Salad featuring Mozzarella di bufala di Campania — the soft mozzarella cheese from the Dr.’s home region.
I like how this book provides comprehensive information on gluten issues including an appendix of apps for mobile phones as well as an extensive list for recommended reading. There are also some excellent practical features like a “Wheat Alert” table of menu items that contain wheat, and a stage-by-stage life guide for how to avoid gluten from cradle to grave.
After finishing the book, I was still left with a question, which I posed to the authors: “Is there any value in a low-gluten diet even if you don’t have gluten sensitivity? Does it help to diversify the grains we eat? If gluten calories are substituted with more fruits and vegetables, would that be better for overall health?”
Pam Cureton, one of the contributing writers for the book and a registered dietitian at the Center for Celiac Research and Treatment, responded:
“No, there is no advantage to following a low-gluten diet for those who tolerate gluten. There is, however, an advantage to eating more whole, natural foods and reducing the amount of processed foods to reduce unwanted levels of sodium, sugar, fats and extra calories. For people who tolerate gluten, these are the problem ingredients, not the wheat, rye or barley. Including these as whole grains along with other ancient grains, amaranth, millet, sorghum and others, would benefit everyone.”
I’m glad my own oatmeal-chocolate chip cookie recipe contains sorghum! Thanks, Pam! And thanks to Dr. Fasano and all the contributors to Gluten Freedom — helping us navigate this difficult health and dietary issue.
My new book is now available! Please visit the link below to learn more!
News from the Farmer’s Market:
Due to the Gaspee Days Parade, the market will be held at the William Hall Library, 1825 Broad St, Cranston, for this Saturday (June 14) only. Plan your route to avoid Pawtuxet Village. We will be in the parking lot behind the library at our usual hours of 9 AM to 12 noon.
The Market Table will be trying out fine imported olive oils and balsamic vinegars from the Olive Tap company in Wayland Square. Stop by and taste their offerings and let us know what you think. We have had requests from customers to expand the market’s range to include more ingredients for utilizing the fresh produce, meats and fish they purchase here, so it’s more of a one-stop-shopping-save gas-and-time experience.
Terry Yeaw will join us this week (and the 2nd Saturday of each succeeding month during the season) with her Terry’s Tasty Treasures: pepper jellies and salsas. Have a taste and chat with Terry!
The Green Used Book Sale and the E-waste collection with Goodwill Industries will take place when we return to Rhodes-on-the-Pawtuxet on the summer solstice June 21. Book, CD and DVD donations should be dropped off before the sale at porches at 25 Berwick Lane, 10 and 18 Williams Ave, and 37 Ferncrest Ave in Cranston. Please, no damaged books, magazines or text books.
Also on June 21: FireFirefly walk: 8:45 PM at the lower Rhodes on the Pawtuxet parking lot. A half-hour walk to see the firefly mating ritual. Bug repellent, long sleeves and long pants recommended. Please do not bring jars, nets, dogs or noisy electronics.
See you at the market.
I may be more Paleo than I realized, based on this definition! Thanks to Rhode Island’s one and only Oystergirl, Vanessa Query.
From Steve Stycos:
Bob Fratanuono, that is! Rocky Ledge Farm (formerly Moosup River Farm) returns to the market this Saturday. After graduating from URI last year, Bob has more time to devote to the farm and so we will be seeing him for more of the season. This week he’ll be bringing greens and snap peas. Welcome back, Bob!
The Market Table will be offering samples of various nuts from the Virginia and Spanish Peanut Company. Stop by and take a taste.
Bernie will not be here this Saturday, but the market table will have his honey and honey sticks so you can stay locally sweet.
All our other usual vendors will be in attendance: Pak Express, Presto Strange O Coffee Truck, PV Farmstand, LeFavorite Bakery, Blue Skys Farm, The Local Catch, the Market Table (with products from Rhody Fresh, Terry’s Tasty Treasures and Virginia & Spanish Peanut Company), gC Farms, Beltane Farms, Baffoni Poultry Farm, Wedgewood Flowers and now Rocky Ledge Farm.
See you at the market.