French Breakfast

The Falmouth Farmers' Market opened for the season today in it's new location at Marina Park.  There was a nervous excitement in the air as all of  the vendors and board members who make the market happen were a bit nervous about having to move the market from it's original spot on Main Street.  But the majority feeling amongst the shoppers who were there at the opening bell was one of optimism as the new site is more spacious and likely easier for access and parking during the madness of the summer months.  Aside from all of this, I was there to check out the goods.
My first stop was at Rein's Real Baking as I spotted what looked like a chocolate filled chocolate whoopee pie in the pastry case.  Indeed it was, and I purchased one immediately to quell my growling stomach. I can never just walk by Carrie's set up for Peach Tree Circle Farm.  Her style, quality of produce as well as interesting flavors of jams and jellies cannot be compared.  Plus, it's fun to chat with her.  Once I spotted the tiny fresh radishes, only $1.00 for a bunch, I knew what I was going to have for lunch today: tartine with sliced radishes, sweet butter and a generous pinch of sea salt.  I informed her of my plan.
"Well, then you will have to buy the French Breakfast radishes."  she said.  SOLD.
As I made my way along the tents of homemade soaps, Italian olive oil and local cheeses, (I'll be back next week for some cloumage from the Shy Brother's Farm) to procure a baguette on which to smear butter and layer on radish slices, I got sidetracked at Westport Rivers Vineyard.  How can I say "No." to a sample to go along with the chocolate whoopee pie I was shoving into my mouth?  The port style wine was divine but I had my eye on the quirky label on the bottle of Farmer's Fizz.  This estate grown proseco style wine is slightly sweet and bubbly with notes of fresh peach...out of this world and likely a great way to end a hot summer day after spending time at the beach.  Of course, I bought a bottle!
I cashed in my last $2.50 for a demi baguette from Pain d'Avignon and bid good-by to some of my friends on the Falmouth Farmers' Market board who were hard at work trying to duct tape the market sign to the information table.  I explained I had to fly home and eat my intended lunch as I devoured the last bite of my chocolate treat.  As I got into my car, I noticed most of the parking spaces were taken and many more eager shoppers out on the lawn, talking with farmers, so glad that springtime and the market have arrived once again.

 

 

 



I am completely lazy when it comes to making my radish tartine.  However if you are a bit more ambitious, check out Falmouth Farmer's Market board member, Patricia Gadsby's recipe for making homemade scallion herb butter.  Her sandwich is more elaborate and sounds utterly delectable.  If you decide to make it, invite me over for lunch.
http://www.capenews.net/falmouth/briefs/falmouth-farmers-market---may/article_a94cf806-fe44-11e4-985c-dbb0fc10ebe1.html

 

Super Easy Radish Tartine for Lazy People

Serves 2

 

1 fresh demi baguette (4 slices cut on an angle)

2 tablespoons unsalted butter, softened

4-5 small fresh radishes

sea salt

 

Slice 4 thin slices off the baguette on an angle to create as much surface area for the butter as possible.  Smear a generous amount of butter on each slice of bread.  Thinly slice the radishes and arrange in one layer over the buttered bread.  Generously sprinkle radish layer with sea salt. Enjoy immediately. 

 

 





"YES!" Woman

http://www.amazon.com/Kids-Cooking-Club-Summer-Culinary/dp/1460995155/ref=sr_1_1?s=books&ie=UTF8&qid=1432117999&sr=1-1&keywords=kids+culinary+camp

I've finally finished putting all the recipes from the Kids' Culinary Camp into a book available for purchase on amazon.com.  These are the recipes I developed for the cooking camp I taught for 3 weeks along with my sister, Karyn's assistance back in the summer of 2012.  Evidence of yet another situation I got myself into by saying, "YES!" before I really knew what it was all about.
I was asked in February of 2012 by the woman who runs the culinary program at Highfield Hall if I would take on the kids' summer program.  Before I thought about it, before I formulated even one question, a loud "YES!" came out of my mouth.  I clearly wasn't thinking at all during that long, cold snowy winter because I also had previously agreed to take on a gourmet to-go food business with someone I knew from my days at Falmouth High.  I didn't inquire about any details on that offer either before I dove in head first.
Anyone who really knows me, understands that I am in my most vulnerable state of mind in February.  According to my good friend, Deb, I am always coming up with new businesses and wild ideas in the shortest, yet most brutal month of the year.  She and many members of my family try and detour me from accepting any tasks, volunteering positions, jobs or new business ventures until my head is clear, usually by the end of April when the sun is shining on a more consistent basis and I can get outside to eradicate any cobwebs and pie in the sky ideas that have taken up residence in my brain during the cabin fever inducing winter season.
While the camp was fun, I did throw out my back in week two likely due to the stress of it all.  The recipes were a huge hit, that is why I decided to actually publish them in a book.  The kids were great and willing to attempt new foods likely because parents weren't around.  I know this because my own cherubs will likely take a bite of something I have been trying desperately to get them to eat only when they are off with another adult and then I hear later that they devoured the whole thing.  In spite of not knowing anything about the adventure that lay ahead of me, the camp was a success and I'm glad I naively said, "YES!".
Will there ever be another Kids' Culinary Camp?  I don't know. It may be a while before I come out of retirement.  Until then, follow the link to buy the book.  A culinary program in your own kitchen awaits.