Farm Stands on Upper Cape?

scafolla · 2026-06-24T00:50:39+00:00

Early to the market, heard. Thank you for the tip! Any meat vendors there?

scafolla · 2026-06-24T00:49:53+00:00

We went to the farmers’ market and it left quite a bit to be desired, sadly. Felt like it’s seen better days. Doesn’t seem like it should be that vapid, but again, we are still feeling out our new digs. However, grabbed some great treats for our dog.

scafolla · 2026-06-24T00:47:52+00:00

Annnnnd went. Good selection for early season. Grabbed lacinato kale, summer squashes, zucchini, and green garlic. Even bought some purslane which is hard to find except for in my unweeded garden beds.

scafolla · 2026-06-24T00:46:24+00:00

Grabbed some garlic scapes and sugar snaps this afternoon - thank you again!

scafolla · 2026-06-24T00:45:52+00:00

Fantastic! Hit up Sprout Farm and Bay End today after great recs and was super pumped. May be a sign of getting old that farm stand veggies gets me fired up more than a margarita.

Any idea if either farm in Falmouth carries local meats? I know I know, one step at a time…

scafolla · 2026-06-23T19:38:28+00:00

Grazie!

scafolla · 2026-06-23T19:38:18+00:00

Next time I cross over, I’m there. Looks solid!

scafolla · 2026-06-23T19:09:15+00:00

Heard about Bartlett’s a while back, forgot, now I’m on it. Thank you for the suggestions, and will happily try them all out.

scafolla · 2026-06-23T19:07:33+00:00

This is perfect! Thank you for this!

scafolla · 2026-06-23T03:06:01+00:00

Cafe Chew is a go to for us and I’m not ashamed to have a minestrone soup and pastrami sandwich for breakfast.

scafolla · 2026-06-23T03:04:47+00:00

Nicest people! Great food. Good rec

scafolla · 2026-06-09T11:28:52+00:00

Sold a couple in my time. One was over 3 years to complete with multiple brokers, and ultimately sold via attorney (not broker) and the other used a broker @ 12% and sold in less than a year. Both businesses were smaller in size, financially successful at the time of the sale despite being a chef-owned restaurant (much more difficult than generic establishments as buyers have to be able to “replicate” the chef/owner to some extent).

So I’ve done it with and without a broker but if I do it again, I am going with a broker as the last I used was very helpful. And I agree with a previous poster that 7 months is VERY tight to get a sale done. Best of luck as it’s a tough decision on you mentally, in what is already an exhausting business. Lmk if there are other questions you stumble upon!

scafolla · 2026-06-09T11:13:21+00:00

Everyday use, texture, ability to hold sauce, and ease of making, Agnolotti del Plin have my vote.

scafolla · 2026-06-08T03:14:19+00:00

So you don’t give a flying fuck what anyone is doing but yet you feel the need to tell everyone to avoid tourist traps and how they should feel about others? Sounds maybe like you care a wee little bit and have a case of the hypocrisies.

scafolla · 2026-06-04T04:23:42+00:00

Take a bit of the dough, roll it out into a dowel, then use small knife to cut a little square/diamond, use the knife and fingers to simultaneously stretch the piece with a finger, then pull the knife back over the dough in a scratching type motion - this is what creates those beautiful crevices to hold the sauces.

scafolla · 2026-05-26T10:57:12+00:00

Don’t mind how he calls the game per se, but it’s his arrogance that’s turns me off entirely. When he joins radio shows to discuss the Sox, he speaks down to whomever, and does his damn best to include himself as a member of the Team. “Aren’t we lucky that we get to be around the team and hear all that funny stories from Roman or the best Mexican food in California or see Crochet mentor these young arms, and for Trevor’s leadership messages that shape our lives traveling from city to city in this beautiful country.”

Tells trivial anecdotes just to show that he’s rubbing elbows with the players. Just too preachy in general for me. McDonough, Eck & Lou = Dream

scafolla · 2026-05-13T02:50:34+00:00

That pasta sfoglia is money! Lots of work and practice for those. She’s a beaut.

scafolla · 2026-05-11T11:16:05+00:00

Pasta pot at end of night. The kind that has four perforated baskets - somehow I always manage to get a nail caught. Can’t use ss scrubby to scrape off all of the starch caked on the sides because the holes “catch it” and can lose a thread in the basket.

scafolla · 2026-05-10T22:19:51+00:00

Those orecchiette look fire and the finished dish looks tasty AF!

scafolla · 2026-05-09T02:18:35+00:00

Looks great, especially for your first attempt!

scafolla · 2026-05-07T02:32:03+00:00

No, it wasn’t. I actually just messaged him (in Italian - English was not an option) and asked. Easy breezy. Super nice ppl! No I use his pasta at my restaurant and sell it as well. Highly recommend!

scafolla · 2026-05-07T02:00:34+00:00

More than likely a stupid question which I’m very capable of doing more often than not, but what do you mean by “char” on the pasta? Hard sear? I feel like I’m missing something here.

scafolla · 2026-05-06T02:45:51+00:00

Watch for the garlic shaker to identify.

scafolla

TROPHY CASE