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August 1st Market News | 2013 Outdoor Season

Program Overview

Culinary Insights | Nicole Cormier of Delicious Living Nutrition | 4:00

Nicole Cormier is a Registered Dietitian and local food enthusiast. She is owner of the nutrition counseling company, Delicious Living Nutrition, Inc., inspiring each client to connect to their food sources and improve their whole health. Her community outreach regarding the local food movement includes her radio show, Radio Brunch, her health food store, Farm Fare Market and her partnership with Backyard Gardens, a micro-farm run by Jim Lough. She is also author of the Everything Guide to Nutrition, The $5 a Meal Vegetarian College Cookbook and 201 Organic Smoothies & Juices for a Healthy Pregnancy. In February 2012, Jim & Nicole traveled across the country to interview farmers for their upcoming documentary, Organic Farms are Everywhere, expected to be finished this Fall.

Nicole Cormier RD, LDN

The real challenge is getting the foods we need in the correct combination to manage our blood sugars, energy levels and hunger throughout the day, meaning we really need to focus on getting protein AND fiber every time we eat, especially at breakfast.

Nicole Cormier RD, LDNRegistered Dietitian and Local Food EnthusiastDelicious Living Nutrition, Inc.

Join Nicole as she demonstrates two delicious wrapped breakfast options for busy adults and children and she discusses the importance of starting off the day with thoughtful food choices.

Check out Nicole’s recipes for her savory Egg & Kale Quesadilla and her sweet-tart Fruit and Cheese Quesadilla

Community Hosts | Friends of the Plymouth Council on Aging | 2:30-6:30

The Friends of the Plymouth Council on Aging is a group of energetic volunteers who are interested in making a difference in the lives of seniors in Plymouth and in the growth of community spirit and cooperation.

Music | Ray Papile | 2:30-6:30

Easy Listening sounds with a deep, soothing, melodic voice to match.

Special Guest Members

On The Edge Knife Sharpening – Bring your knives to the market for hand-sharpening. | 2:30-6:30

On the Edge Knife Sharpening will be at the Market to hand sharpen your knives, scissors, pruning shears and blades. Drop off your blades with Patti Small at her mobile sharpening van and she will take care of them while you shop. Please pack them carefully!!

Paul Gerst L.Ac. of New England Natural Health Services (NENHS) | 2:30-6:30 

Whether you are looking to deal with a stubborn health issue or are simply interested in feeling your best, having a clearer mind, sharper focus or reaching physical, mental or spiritual goals, Paul Gerst L.Ac. is gifted at designing programs and guiding people to optimal health and performance.

Paul will be bringing his wealth of experience to the Plymouth Farmers Market on Thursday August 1st and as a special treat to those attending the farmers market that day, Paul will be doing his modified community-style treatments for FREE (donations accepted)!

Paul Gerst L.Ac.

Health is not about a lack of complaints, it is about feeling and being the best you can be.  This translates to fewer symptoms, better performance, optimal function and communication and more.  Allergies, digestive disease, pain issues, low energy, weight problems, addiction, depression, anxiety and many more chronic health issues are addressed and treated at NENHS.

Paul Gerst L.Ac.AcupuncturistNew England Natural Health Services

New England Natural Health Services is offering a one-day special for Farmer’s Market Attendees/Supporters: If you make an appointment on August 1st to see Paul, you will be given $15 off your initial evaluation and treatment or $15 off an initial package of 8 treatments!

 

Friend of the Market Specials

By purchasing a $25 Friend of the Market card, you are strengthening the Plymouth Farmers’ Market’s ability to deliver on our mission and to keep our local food economy vibrant. In recognition of your support, Market Friends get access to weekly market specials with each of the Market members and Friends are also automatically entered into drawings for special rewards through May 2014! Show your friend card to take advantage of the specials and THANK YOU to all of our Friends that have committed to sustaining the Market. Please consider becoming a Friend of the Market

PFMbuttonS

  • Plymouth Farmers’ Market


    Hi EBT/SNAP customers, please stop by the market tent for your Friend of The Market card! It’s our way of thanking you with weekly specials and discounts for spending some of your food dollars with our farmers. We appreciate you shopping here!

  • Better Living Through Food

    Katherine Rossmoore will offer 20% off her coaching services at Better Living Through Foods and 10% off any courses in her cooking series Cooking With Katherine: Healthy Whole Foods Made Easy!(Six week series starting September 17th)

  • Nix’s is offering all Friends of the Market 15% off when dining there weekdays throughout July.

    Check out Nix’s live weekly entertainment and new front and rear patio for a great outdoor venue with views of Plymouth harbor. – Flash your Friend of the Market card to receive your discount.

  • 42º North

    42º North, is offering all Friends of the Market 15% off when dining there through July.

    Check out 42º North’s “Fish Market Menu” where they offer 2-3 different seasonal day boat fish options prepared Chef’s Way or to your own liking. Their new outside deck and bar have just opened adding 75 seats to the dining area for a great outdoor dining option in Manomet! – Flash your Friend of the Market card to receive your discount. (M-F, holidays excluded, valid for parties less than 10)

  • Queen Bee Honey Products

    Insects are fierce this year with all the rainfall and gathering of small pools of water collecting most everywhere. Get ALL NATURAL protection and healing power with our Mosquito Repellent and Healing Balm. The Repellent will keep those pests away and the Healing Balm is a must for every medicine cabinet. Use for cuts, bug bites, rashes, poison ivy, burns and of course severe dry skin areas. Buy1 Mosquito Repellent and 1 Healing Balm and SAVE $1.00 OFF

  • Foxboro Cheese

    Fromage Blanc 2/$14.00

  • Martha’s Local Food

    $1.00 off any preparation with beets.

  • Flapdoodle Bags

    10% off total purchase

  • Plato’s Harvest Organic Farm

    Not sure yet, but I’ll make something up on market day. I frequently fail to get my chalkboard up, so please ask!

  • Apponagansett Farm

    $1.00 off all maple syrup

  • Allen Farms

    Buy two bags of greens, get a free cucumber.

  • Dufort Farms

    $3.00 off a purchase of $40.00 or more

Harvest and Cooks Notes

  • Sauchuk Farm

    Corn, tomatoes, blueberries, peppers

  • Foxboro Cheese

    Slice a fresh tomato , top with your favorite Fromage Blanc, as good as mozzarella and tomato salad.

    TRY THIS | Tomato Basil Fromage Blanc and salad .

  • Martha’s Local Food

    Sunday family dinner was a Plymouth Farmers’ Market feast. We cooked out what my brother has come to call meatloaf burgers. Last night’s mix included ground pork from Brown Boar Farm, ground beef from Dufort farm, local eggs, local onion, bell pepper, stale bread, organic milk and seasoning. Local organic squashes went on the grill. Indoors, I boiled local organic beets, peeled and tossed with a bit of Omega olive oil, local organic corn boiled for just 3 minutes, local organic potatoes made into a salad with a little fennel, hard boiled eggs, oil and vinegar. The final piece was a salad of local organic greens, local organic tomatoes and cukes, very lightly dressed. I so enjoy feeding my family a meal like this and being grateful to all the farmers that are present at our table. All of our produce farmers were included in this meal. Thank you farmers.

    TRY THIS | Cold soups are an elegant way to start a summer meal. With the abundance of cucumbers this week, cold cucumber soup is an easy choice.

    Peel and seed cucumbers. Place in an appropriate sized pan, cover with stock or water, add sliced mild onions to pot, bring to a boil, reduce to simmer and cook till very tender, about 1/2 hour. Season with salt and pepper to taste, add local fresh chopped herbs, puree with some some cream to desired texture. Thinly sliced raw cucumber 1/2 moons with the skin on make a nice garnish, as would fresh dill and or fennel.

  • Flapdoodle Bags

    I’m working on green this week.

    DID YOU KNOW | All of my bags are one of a kind. No one else will ever have the same bag as you do!

  • Plato’s Harvest Organic Farm

    “I’ll never eat another chicken again, and I need two more of them this weekend!” That’s the phone call I received on Saturday morning, after selling a new customer a chicken the previous Thursday. In two days she was a convert. I always tell people they’ll never buy chicken from the store again. I think they usually figure it’s just a line, and maybe it is, but it’s true! Same with the eggs, you won’t be able to eat a store egg again. My chickens are raised on pasture and certified organic grain, and lots of produce from the farm.

    I’ll be bringing certified organic sweet corn!, a smattering of field tomatoes, kale, chard, beets, carrots, eggs, chicken, new potatoes, garlic, huge, green sweet onions, cucumbers, and summer squash. Melons aren’t quite there, or peppers, but soon. And, for all those that ask every week, here’s what’s not in season – rhubarb, strawberries, asparagus, broccoli, leeks, celery. Know your farmer, don’t take food from strangers!

    I’m raising six pigs this year that are going for slaughter early September. They are raised on pasture and certified organic grain. I’ll be selling half pigs, all custom butchered however you like. Ask me about it at the market.

    Thanks for your support.

    dave

  • Apponagansett Farm

    We are now fully into summer and will be harvesting tomatoes, cherry tomatoes, salad mix, cabbage, zucchini, summer squash, eggplant, swiss chard, potatoes, and more. All of our veggies and greens are grown without chemicals.

  • Allen Farms

    This week we will have onions, beets, radishes, garlic, eggplant, cucumbers, summer squash, pea greens, lettuce, chard, wineberries, zinnias.

    TRY THIS | Pea Greens Pesto

    Ingredients
    ¼ cup pine nuts
    1 clove Garlic
    1 box/bag of Pea Greens
    1 TBS Atwells Gold Cheese
    Salt & Pepper
    2 TBS Extra Virgin Oil (EVOO)
    Preparation
    Toast Pine Nuts in dry pan. Mash garlic & pine nuts till paste forms. Chop & add pea greens a little at a time. Microplane cheese into mixture. Stir in EVOO until desired consistency. Salt & Pepper to Taste

  • Dufort Farms

    Not just Beef-We will be bringing along this week our pullet eggs and a “Pullet Pickled” egg recipe. These are great sliced on a green salad. The blueberry field is still going strong, so we will bring along some of our blueberries also, sold in pint containers.

    TIP | Beef can be marinated in a zip-loc bag, glass dish, or non-reactive container. Acidic ingredients or alcohol can react with some metals to discolor foods or give a metallic flavor. Choose a container which fits the beef cut snugly.

    TRY THIS | Teriyaki Marinated Steak

    Serves 6-8
    Preheat the grill !

    Ingredients
    1 Dufort Farms top round steak (approx. 2 lbs)

    Marinade
    3/4 c prepared teriyaki sauce
    2 TBS dry sherry or your favorite white wine
    1 TBS finely chopped fresh ginger

    Preparation
    Combine marinade ingredients in small bowl, mix well. Place steak and marinade in container of your choice, turning to coat. Tightly secure container. Refrigerate 6-8 hours, or over night, turning occasionally.

    Remove beef from marinade. DISCARD MARINADE. Cook over a well preheated hot grill, searing first side until juices appear on top. Flip and cook steak until it reaching preferred doneness. Carve steak crosswise into thin slices.

  • Simpson Spring

    TRY THIS | Boston Cooler from Simpson Spring!

    Ingredients

    1 Simpson Spring Ginger Ale
    1 Large Scoop of your favorite Vanilla Ice Cream

    Preparation
    Pour your Simpson Spring Ginger Ale into a very large glass.
    Add a large scoop of vanilla ice cream.
    It will foam up a bunch.
    Add more ginger ale or ice cream, to suit you taste.

See the complete list of 2013 Market Members

Culinary Insights - Nicole Cormier

Magic Breakfast Combination for Kids and Adults | Nicole Cormier RD, LDN of Delicious Living Nutrition

The real challenge is getting the foods we need in the correct combination to manage our blood sugars, energy levels and hunger though out the day, meaning we really need to focus on getting protein AND fiber every time we eat, especially at breakfast.

For example, some of us may just have a bagel or muffin for breakfast, which will spike your blood sugars and result in low energy levels and more cravings for the rest of the day. It is the protein and fiber combination that really fuels your body the best. So, let’s practice with breakfast to set the tone for the day.

Breakfast fuel should include a Protein + Whole Grain + Fruit — Nicole

Fruit and Cheese Quesadilla

Ingredients

  • Joseph’s Brand Tortilla or Brown Rice Tortilla (Gluten-free)
  • 1/2 cup of Berries, Sliced Peaches or Seasonal Fruit
  • 1/4 cup shredded or sliced Mozzarella or Cheddar Cheese
  • 1 tablespoon of Local Jam
  • 1 teaspoon of Maple Syrup

Preparation

Place tortilla in a frying pan on low to medium heat. Spread jam to cover half of the tortilla, then place fruit over jam. Sprinkle mozzarella over fruit and fold over the tortilla to cover ingredients. Heat until cheese is melted. Cut and drizzle maple syrup over quesadilla and serve.

Egg and Kale Quesadilla

Ingredients

  • 2 Eggs
  • 1 TB Milk or Coconut Milk
  • 1/2 cup of Kale
  • 1/2 cup of other Seasonal Vegetables: Tomato, Onion & Garlic.

Preparation

Place Olive Oil in frying pan on medium heat. Saute the onion and garlic for 2 minutes, then add kale and tomatoes for 3 minutes. Whisk eggs and coconut milk in a small mixing bowl and scramble in frying pan with vegetables. Place to the side after cooked. Place tortilla in a frying pan on low to medium heat. Add scramble in the center of tortilla and add cheese and fold over to cover ingredients. Cut and Serve.

 

Insights and Recipes Courtesy of Nicole Cormier RD, LDN

wheatberry salad

Provencal Wheat Berry Salad | Steven Dunn of Oui Chef

Generously shared by Steven Dunn via Oui Chef 

Ingredients

  • 1 cup wheat berries
  • A handful of pitted kalamata olives
  • About 2 dozen cherry tomatoes
  • 10 large basil leaves roughly chopped
  • 2 cups loosely packed arugula
  • 1 roasted yellow pepper
  • Shallot-Thyme vinaigrette to taste

Preparation

Pre-heat the oven to 400 F degrees.

Bring 2 1/2 cups of water to a boil in a heavy bottomed sauce pan, toss in the wheat berries, give a quick stir, then turn off the heat and cover. Let the wheat berries soak like this for about an hour. Turn the burner back on, bring to a boil, then drop the heat to low, cover the pan, and let the wheat berries cook for 30-40 minutes. Start checking for doneness when a few of the grains have started to burst, and cook to the degree of doneness you prefer. I like mine al dente, with a little bite to them. When they are done, drain them thoroughly and place them in a large bowl to cool. Drizzle a little olive oil on them and stir to coat to keep them from getting sticky. Season lightly with salt and pepper. Reserve.

Quarter the pitted olives and place them in a bowl with the tomatoes. Coat generously with olive oil, and lightly season with salt and pepper. Lay these on a rimmed baking sheet and place them in the oven to roast for 25 minutes or so, until the tomato skins are nicely blistered. Remove from the oven, and add (along with any accumulated juices) to the bowl of wheat berries. Slice the roasted pepper and add to the bowl as well.

For the vinaigrette, place 1 teaspoon dijon mustard in a bowl with a pinch of salt, and a few grinds of fresh pepper. Whisk in 2 tablespoons of sherry wine vinegar (or some other kind if you prefer) until all the salt has dissolved. Slowly drizzle 6 tablespoons of EVOO into the bowl, whisking all the while to achieve a thick emulsion. Add 1 tablespoon finely minced shallot, and 1-2 teaspoons of minced fresh thyme. Check for seasoning and reserve.

Just before serving the salad, toss the arugula and chopped basil into the bowl with the wheat berries, add about half the vinaigrette and some salt and pepper, mix and taste. Add more vinaigrette and S&P to your liking.

 

Enjoy!

chimchurri

Locally Pastured Steak with Kalamata Chimichurri Sauce | Steven Dunn of Oui Chef

Adapted from: Bon Appetit Magazine – February 2009 and made available by Steven Dunn at Oui Chef

“I love my grill.  I love the act of cooking just about anything on my outdoor grill, from the freshest swordfish, to thick, fat-marbled, beef rib-eye steaks.  Every man I know is the same, even guys that avoid cooking in their kitchens at all costs.  Put them next to a screaming hot grill and they have an almost instant primal reaction to the thing…..it’s like we’re all back living in a cave and trying to tame fire for the first time….” – Read the rest of Steven’s meaty musings on the Oui Chef Network and discover a world of inspiration through excellence in food making and food writing. You will not be disappointed.

Ingredients

  • 4 tablespoons fruity olive oil, divided
  • 4 garlic cloves, finely minced
  • 1/4 teaspoon dried crushed red pepper
  • 1 bay leaf, broken in half
  • 1/3 cup finely chopped shallots
  • 1/3 cup finely chopped fresh Italian parsley
  • 4 tablespoons roughly chopped, pitted Kalamata olives
  • 3 tablespoons red wine vinegar

Preparation

Heat 2 tablespoons oil in heavy medium skillet over medium heat. Add shallots, red pepper, and bay leaf. Stir until fragrant, about 1 minute. Add garlic and sauté, about 2 minutes. Remove from heat; stir in parsley, olives, and vinegar. Season chimichurri with salt and pepper, and add a little water by teaspoonfuls to thin as needed. Let sit at room temperature while you cook your steaks, remove the bay leaf before serving.

For the Steaks

Preheat oven to 425°F. Season steaks on both sides with kosher salt and freshly ground pepper. Brush heavy, large oven-proof grill skillet (preferably cast-iron) with vegetable oil. Heat over high heat until just smoking. Add steaks. Cook until nicely browned, about 4-5 minutes. Turn steaks and transfer skillet to oven. Roast until instant-read thermometer inserted horizontally into steaks registers 125°F to 130°F for medium-rare, about 10 minutes.

 

Let steaks rest at least 5 minutes. Thinly slice crosswise, and spoon chimichurri over.

 

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July 25th Market News | 2013 Outdoor Season

Plymouth Farmers’ Market is turning 10! Celebrate the 10th anniversary at a peak season birthday party at the Plymouth Farmers’ Market at Plimoth Plantation on Thursday, July 25th at 2:30pm. It is sure to be a fun, festive (and delicious) day on the grassy field, so please come along and bring your friends to the celebration. Local radio station 95.9 WATD will be broadcasting from the market all afternoon featuring representatives from the Plimoth Plantation and the Plymouth Farmers’ Market. Cakes and treats will be served so keep an eye out.. Check out the program and meet me at the market! – PFM

Program Overview

Culinary Insights | Steven Dunn – Chef and Food writer at Oui Chef

4:00pm – For the birthday celebration on July 25th, Culinary Insights will be featuring local chef and blogger, Steven Dunn, of Oui Chef. A volunteer chef at Cooking Matters, a national program for teaching families how to plan, purchase and prepare healthy, tasty, and affordable foods at home, Steve will be demonstrating a family-friendly menu that showcases the new USDA “My Plate” recommendations. Together with Marcia Richards of Healthy Plymouth, Steve will be giving a tour of the market at 3:15pm and will be discussing the health benefits of a local, whole foods diet. All are welcome to participate.

Steve is a 40 something father of five with a background in marketing and finance, who recently completed a two year professional hiatus during which he indulged his long held passion for cooking by moving to France to study the culinary arts and immerse himself in all things French. He earned “Le Grande Diplome” from Le Cordon Bleu, studied also at The Ritz Escoffier and Lenotre cooking schools, and completed the course offerings of the famed Bordeaux L’Ecole du Vin.

Steven Dunn

“Oui, Chef” exists as an extension of my efforts to teach my kids a few things about cooking, and how their food choices over time effect not only their own health, but that of our local food communities and our planet at large. By sharing some of our cooking experiences, I hope to inspire other families to start spending more time together in the kitchen, passing on established familial food traditions, and starting some new ones. My desire in the end is not just to enhance my young sous chefs’ culinary skills and their level of environmental awareness, but to broaden their palettes as well.

Steven DunnChef and BloggerOui Chef

See Steve’s recipe for Local Organic Pastured Steak with Kalamata Chimichurri Sauce

See Steve’s recipe for Provencal Wheat Berry Salad

Community Hosts | Healthy Plymouth / Plymouth Women, Infants and Children (WIC)

What if a community not only addressed the need for unparalleled care, but also adopted a proactive approach where people were committed to living healthier lives. That’s what Healthy Plymouth is all about.

3:15pm Jordan Hospital Nutritionist Marcia Richards represents Healthy Plymouth in a Market Tour and will discuss the health benefits of a local, whole foods diet.

The Plymouth Women, Infants and Children (WIC) program will hold their Farmers’ Market Distribution Day at the 10-year anniversary celebration, passing out coupons to program participants, good at farmers’ markets all summer long.

Music | Dan Durkee

Dan has been singing and playing guitar for more than 30 years. He grew up in Ohio and California and was heavily influenced by his piano playing father from whom he learned chord progressions and harmonies. He currently covers many classic rock, pop, and country songs. Follow Dan.

Special Guests

Megan Parker – Party Bubbles

Sybil Kaplan – Face Painting

Local radio station 95.9 WATD will be live broadcasting from the market all afternoon featuring representatives from the Plimoth Plantation and the Plymouth Farmers’ Market.

Guilty Bakery of 54 Main Street in Plymouth will help celebrate with healthy treats for PFM customers. Treats will be enjoyed between 2:30pm and 4:00pm.

Friend of the Market Specials


By purchasing a $25 Friend of the Market card, you are strengthening the Plymouth Farmers’ Market’s ability to deliver on our mission and to keep our local food economy vibrant. In recognition of your support, Market Friends get access to weekly market specials with each of the Market members and Friends are also automatically entered into drawings for special rewards through May 2014! Show your friend card to take advantage of the specials and THANK YOU to all of our Friends that have committed to sustaining the Market. Please consider becoming a Friend of the Market

PFMbuttonS

  • Plymouth Farmers’ Market


    Hi EBT/SNAP customers, please stop by the market tent for your Friend of The Market card! It’s our way of thanking you with weekly specials and discounts for spending some of your food dollars with our farmers. We appreciate you shopping here!

  • Better Living Through Food

    Katherine Rossmoore will offer 20% off her coaching services at Better Living Through Foods and 10% off any courses in her cooking series Cooking With Katherine: Healthy Whole Foods Made Easy!(Six week series starting September 17th)

  • Nix’s is offering all Friends of the Market 15% off when dining there weekdays throughout July.

    Check out Nix’s live weekly entertainment and new front and rear patio for a great outdoor venue with views of Plymouth harbor. – Flash your Friend of the Market card to receive your discount.

  • 42º North

    42º North, is offering all Friends of the Market 15% off when dining there through July.

    Check out 42º North’s “Fish Market Menu” where they offer 2-3 different seasonal day boat fish options prepared Chef’s Way or to your own liking. Their new outside deck and bar have just opened adding 75 seats to the dining area for a great outdoor dining option in Manomet! – Flash your Friend of the Market card to receive your discount. (M-F, holidays excluded, valid for parties less than 10)

  • REIN’S REAL RYE

    $1 off every item purchased.

  • Plato’s Harvest Organic Farm

    Buy 5 cucumbers, get one free!
    Buy 3 bunches of chard or kale for $10 (save $2)
    One Free! produce item with chicken purchase.

  • Back to Basics Soaps and other Essentials

    Orange Grapefruit Soap $5.50

  • Martha’s Local Food

    $1.00 off any purchase of $10.00 or more.
    Plus $1.00 off any purchase of $10.00 or more at Martha’s Local Food at Stephens Field.

  • Bay End Farm

    10% off entire purchase

  • Jenny’s Bread

    2 for $10.00: buy any two loaves for $10

  • Allen Farms

    1$ off pea greens

  • Dufort Farms

    $3.00 of a Purchase of $40.00

  • Queen Bee Honey Products

    Replenish your skins natural moisture barrier from the summer sun…
    ***SAVE*** $1.00 OFF on Citrus Basil after sun care lotion.
    Stop by on Thursday and try some and you will feel the difference…
    Bee Smooth & Bee Healthy

  • Apponagansett Farm

    $1.00 off all maple syrup
    Our maple syrup is from Holiday Brook Farm, a small family run sugar house in the Berkshires. Holiday Brook Farm raises cattle, hogs, sheep and veggies as well as make maple syrup, and it is where we learned how to farm. We apprenticed there for two years and we get the pleasure to go back several times a year to bottle maple syrup. We have both grade B and grade A dark amber.

  • Web of Life Organic Farm

    Not sure just yet! Meet me at the market to find out!

  • Blue Heron Arts

    Everything 10% off for friends!

  • Brown Boar Farm

    $1.00 off spareribs – $5.50/LB instead of $6.50.

  • Crow Farm

    Not sure yet. Meet me at the market to find out!

Harvest and Cooks Notes

  • REIN’S REAL RYE

    We’ll be bringing all the usual varieties this week, PLUS plenty of frozen rye in all varieties for $2 off full loaves and $1 off half loaves. This is your chance to take advantage of Rein’s Infamous Wellfleet Flea Market Strategic Blunder! (The heat got to EVERYBODY!) Now’s the time to stock up at discount prices, double bag ’em and have Rein’s Real Rye at affordable prices for the rest of the Summer! Deeper, more generous discounts for bulk purchases. Get on Rein’s good side and help him turn his mistake into your good fortune. :)

  • Plato’s Harvest Organic Farm

    This is the view at the start of my commute home. It’s not so bad. I used to drive 58 miles one way, to sit in a cube for eight hours, then drive home. I had no interest in the work, no interest in the people, was a slave to the paycheck and all the perks, and lived in a constant state of anxiety that life was slipping away from me and I wasn’t doing what I was supposed to be doing. While farming has it’s own huge challenges and irritations, being solely responsible for it’s success and providing for yourself financially is actually freeing because it’s mostly under your control. And, now I care about the work, and the people, at least most of them :)

    I’ll be bringing certified organic sweet corn!, eggplant, tomatoes (shhh, only a few), kale, chard, beets, carrots, eggs, chicken, new potatoes, green garlic, huge, green sweet onions, cucumbers, and summer squash. I think I’ll start having melons by next week, and for many weeks after. And heirloom slicing tomatoes, brandywine, yellow brandywine, cherokee purple, striped german… Know your farmer, don’t take food from strangers!

    I’m raising six pigs this year that are going for slaughter early September. They are raised on pasture and certified organic grain. I’ll be selling half pigs, all custom butchered however you like. Ask me about it at the market.

    Thanks for your support. Meet me at the market!

    -dave

  • Back to Basics Soaps and other Essentials

    Look out for Back to Basics handcrafted soaps – new scents: Mediterranean Citrus, Grapefruit Lavender, Lemongrass Ginger

  • Martha’s Local Food

    I will be preparing a few special dishes with fennel from Web of Life Farm. If you are not familiar with using this local beauty please stop by for samples.
    Beets, glorious beets, from Plato’s harvest Farm, with be featured in a cold Borscht and also in a lovely salad.
    Potato arugula soup, I will be offering this cold. Organic potatoes, arugula from Web of Life Farm, fresh garlic, Plato’s Harvest Farm
    Cold beverages; Rhubarb punch, organic rhubarb from Soule Homestead, Ginger herb Iced tea, Iced locally roasted organic Speedwell coffee
    Local, organic, Plato’s Harvest Farm, chicken salad, Local, organic egg salad, Plato’s harvest farm eggs
    More to come with the farm visits this week.
    Samples and smiles always available. Thank you for your support.

    TRY THIS | Fennel is versatile in its number of manners to be prepared. It is suitable raw as part of a crudite tray, thinly shaved it adds flavor and crunch to garden salads, the fronds are delicious finely chopped and added to chicken salad. Fennel bulbs are excellent braised in chicken broth or your favorite braising liquid. It compliments fish rather nicely. Lightly oil whole fennel bulbs with stalks and fronds attached. Place on prepared outdoor grill, place your fish to be grilled on top of the fennel and cook to your preference. The flavors meld beautifully.

  • Bay End Farm

    We are looking forward to digging our first potatoes of the season. We should have some nice fennel and maybe some basil? The eggplant are sizing up and looking to be picked and our peppers are growing while we wait patiently for them to turn a rainbow of colors. The weeds would like to take over the farm – but we will forge on!! The flowers look great and will add some variety this week. Cherry tomatoes are battling the horn worms, the blister beatles are back again. Ah, summer…

  • Jenny’s Bread

    The peaches are in at Crow Farm! Time for pie. Save yourself time and energy by buying a frozen all butter pie crust to fill with your favorite local fruit-peaches, blueberries, raspberries-you’ll find them all at the market this week. Or use the crust as a starting point for supper-Brown Boar bacon and Plato’s Harvest onion quiche with fresh local eggs, C.N. Smith San Marzano tomato and Narragansett Creamery mozzarella tart with Web of Life Farm basil, grilled zucchini and Foxboro Cheese’s asiago cheese turnovers. . .

  • Allen farms

    Wineberries, beans, pearl drop onions, beets, squash, zucchini, pea greens, chard, cut lettuce, fresh cut mint and basil. Zinnias potted herbs

  • Simpson Spring

    TRY THIS | Root Beer Float Popsicles


    Recipe modified from Pink Pistachio
    http://www.pinkpistachio.com/rootbeer-float-popsicles/

    NEEDS:
    Simpson Spring Root Beer
    Vanilla Ice Cream
    Popsicle Sticks
    Popsicle Mold

    DIRECTIONS:
    Soak popsicles sticks in almost boiling water for 30 minutes (this keeps the sticks from bobbing to the top when freezing)
    Fill a pitcher with chilled rootbeer and cool further in the freezer for 10 minutes
    Fill molds with Simpson Spring Root Beer, a spoonful of vanilla ice cream, additional Root Beer, and another scoop of ice-cream.
    Remove excess foam
    Insert sticks
    Freeze overnight
    Place popsicle mold under warm water for 15 seconds to remove popsicles

  • Dufort Farms

    Glad to see the rain this passed Saturday. Our blueberries are spectacular this season. PYO is keeping the farm very busy. Hope to have some pints of blueberries for the market Thursday. As always we have the best grilling meats for your lazy days of summer.

    TRY THIS | Steak with Parmesan Grilled Veggies

    Remember to preheat your gas grill or prepare the coals for a
    good hot cooking surface!

    2 Dufort Farms T-bone steaks, trimmed if necessary
    1/4 cup grated parmesan cheese
    2 Tbs olive oil
    2 Tbs red wine vinegar, or just red wine
    2 medium peppers, your favorite colors,
    each cut into quarters
    1 large red onion, cut crosswise into 1/2″” slices

    Seasonings
    1 Tbs crushed garlic
    1 Tbs or more finely chopped basil
    1 Tsp pepper

    1. Mix together seasoning ingredients. Take 4 Tsp of seasoning mixture and press into both sides of steaks.
    2. Add cheese, oil and vinegar to remaining seasoning, mix well; set aside.
    3. Place steaks in center of grill over a medium-high heat source, placing veggies around steaks, or on a grilling pan coated with a little olive oil or non stick spray. Grill steaks uncovered to your doneness, turning occasionally. Grill veggies 12-20 minutes or until tender, turning both once. Brush peppers and onions with reserved cheese mixture during last 10 minutes of grilling.
    4. Remove your delicious foods from grill. Cut steaks away from bone, then carve steaks crosswise into thick slices, serve with vegetables.

  • Apponagansett Farm

    This week we will be harvesting tendersweet cabbage, which is the best cabbage I have ever tasted (I ate it raw in the field and it was amazing). We will also be bringing zephyr summer squash, yellow and green zucchini, new potatoes, fennel, and some greens.

  • Web of Life Organic Farm

    Two major farm jobs done! First the garlic is harvested. In between the heat and the raindrops we managed to pick and hang it all in the barn. Thanks to Ian and Matt for all the help.

    Secondly…….and with a great sense of personal pride, I can report that the naughty goat is contained. Over the last few months Boo, who’s name we might change to Harriet Houdini, has honed her skills as a miniature escape artist. She has successfully managed to repeatedly break out of a paddock that previously held a very large horse. I’m still not quite sure how she managed it, but I think it involved a ricochet rebound and a triple lutz.
    What makes it more entertaining is that she has no interest in running anywhere but onto my lap, into the house, or into the truck (yes the front seat). So after 12 hours of fence redesign and installation, the goat area is secure!!!. It looks a bit like Stalag 13, but its secure, and she’s in!! (for the moment) Stay tuned

  • Blue Heron Arts

    New bracelets and shell earrings.

  • Brown Boar Farm

    We’ll be cooking sausages to be served on Jenny’s Bread alongside any delicious toppings we can find at the market that day!

  • Crow Farm

    Corn, peaches, pickling cukes, carrots, summer squash, zucchini, fresh cut sunflower bouquets, fresh cut herbs, swiss chard, peppers, and lettuce.

    TRY THIS | Fresh Sweet Corn Chowder

    Ingredients

    1 small onion, diced
    1 medium red bell pepper
    1 tablespoon of olive oil
    salt and pepper to taste
    water
    1 pint of chicken broth
    2oz of white wine
    2 bay leaves
    1 dozen ears of sweet corn
    1 pint ½ and ½
    1 pint of milk
    2 tablespoons of butter
    1 pinch of paprika
    1 pinch of cayenne pepper (for some heat, optional)
    1 ½ lb of red bliss potatoes cut into bite sized pieces with skin on

    Directions

    In a large stockpot, boil corn in about one inch of water for about five minutes. Remove corn and allow to cool, save liquid in bowl. Sweat onion and pepper in butter and olive oil over low heat until onion is translucent, about four minutes. Add wine, water, chicken stock, bay leaves, and potatoes, season with salt and pepper. Boil until potatoes are tender but not mushy. Cut corn from ears and add corn to pot. Turn heat to low until flavors mix but do not allow to boil. Add paprika and cayenne. Serve.

See the complete list of 2013 Market Members

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Quinoa and Green Bean Salad with Fresh Herbs | Katherine Rossmoore of Better Living Through Foods

Ingredients

  • 1 Cup quinoa, rinsed (any color)
  • 1 Cup of chopped green beans (about one inch pieces) or about 2 Cups of whole green beans
  • 1/3 cup raw pine nuts, lightly toasted
  • 1 Cup raw chopped zucchini
  • 1 Cup raw sliced fennel
  • One big handful of mixed fresh herbs: chives, Thai or fresh basil, mint, parsley and oregano; lemon thyme would be nice too.

Dressing

  • 3 Tablespoons freshly squeezed lemon juice;
  • 2-3 T good quality extra virgin olive oil
  • Good sea salt (like Maldon or Celtic) to taste, and black pepper, optionally.

Preparation

Cook the quinoa like pasta, except with NO SALT! Put a large pot of water to boil, add the quinoa and stir occasionally for a total of 15 minutes, or until the little spirally white part separates from the seed.

Create an ice bath, (large bowl of ice water) for plunging the beans and grain into when finished.

Lightly toast the pine nuts in a dry skillet, paying careful attention so they don’t burn.

Throw the green beans into the quinoa water for the last 4 minutes, blanching the beans while the quinoa finishes. Then, when done, drain the mixture into the strainer and plunge into the ice bath (or just run cold water over) so that the green beans stay bright green.

While the grain mixture cools, chop the zucchini and fennel and dice up your big handful of fresh herbs.
Whisk the lemon juice and olive oil in the bottom of a large bowl and then pour the quinoa mixture into the bowl, tossing well to coat with dressing and then add the rest of the vegetables and herbs. Add the pine nuts once they’ve cooled. Add at least 1 teaspoon salt, (and then more or not) plus pepper to taste.

The fresh herbs really obviate the need for more zing in the dressing! If you have no fresh herbs, add some crushed red pepper and a teaspoon of Dijon mustard to the dressing.

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July 18th Market News | 2013 Outdoor Season

Program Overview

Culinary Insights | Katherine Rossmore of Better Living Through Foods prepares a Quinoa and Green Bean Salad with Fresh Herbs.

4:00 – Katherine Rossmoore is a food-obsessed yogi and writer, a former lawyer who punted the profession to become an Integrative Health Coach, helping people live healthier lives through balanced and complete nutrition.
She encourages her clients to fully nourish themselves, both physically and spiritually. Although people lose weight with her health coaching, her focus is on maximizing the nutrients in what we’re eating, providing good energy and nurturing the self, rather than deprivation. She encourages her clients to add more “good stuff” into their lives instead of focusing on giving things up. Her specialty is demystifying the whole foods kitchen.
She is the mother of three beautiful boys, a yoga teacher and an AADP-certified health coach. Katherine provides one-on-one guidance, group programs, cooking demonstrations, shopping and pantry makeovers, along with teaching yoga and breathwork.

Katherine Rossmore

Most people know what they should be eating for optimal health but don’t know how to prepare greens, beans, grains, seafood, nuts and seeds, vegetables and other superior foods in a way that’s simple and delicious. I believe that people should LOVE what they’re eating, and not feel deprived by choosing healthy foods.

Katherine RossmoreIntegrative Health CoachBetter Living Through Foods

See Katherine’s recipe for Quinoa and Green Bean Salad with Fresh Herbs

Community Host | Woodside School and Community Resource Center

Woodside School and Community Resource Center has been created as an interactive learning environment for young children to develop an understanding of the larger meanings of life and the importance of stewardship. Goals emphasize respecting children’s learning through interaction with other children, adults, and the environment; empowering families to meet the needs of their children; creating ongoing support systems within the community, and strengthening the community’s ability to best serve families.The Woodside School will be hosting kids activities throughout the market day.

Music | Sherry Malone

Singer songwriter with silky, velvet vocals. Sherry plays folk, contemporary and rock.

Friend of the Market Specials

By purchasing a $25 Friend of the Market card, you are strengthening the Plymouth Farmers’ Market’s ability to deliver on our mission and to keep our local food economy vibrant. In recognition of your support, Market Friends get access to weekly market specials with each of the Market members and Friends are also automatically entered into drawings for special rewards through May 2014! Show your friend card to take advantage of the specials and THANK YOU to all of our Friends that have committed to sustaining the Market. Please consider becoming a Friend of the Market

PFMbuttonS

  • Plymouth Farmers’ Market


    Hi EBT/SNAP customers, please stop by the market tent for your Friend of The Market card! It’s our way of thanking you with weekly specials and discounts for spending some of your food dollars with our farmers. We appreciate you shopping here!

  • Better Living Through Food

    Katherine Rossmoore will offer 20% off her coaching services at Better Living Through Foods and 10% off any courses in her cooking series Cooking With Katherine: Healthy Whole Foods Made Easy!(Six week series starting September 17th)

  • Nix’s is offering all Friends of the Market 15% off when dining there weekdays throughout July.

    Check out Nix’s live weekly entertainment and new front and rear patio for a great outdoor venue with views of Plymouth harbor. – Flash your Friend of the Market card to receive your discount.

  • 42º North

    42º North, is offering all Friends of the Market 15% off when dining there through July.

    Check out 42º North’s “Fish Market Menu” where they offer 2-3 different seasonal day boat fish options prepared Chef’s Way or to your own liking. Their new outside deck and bar have just opened adding 75 seats to the dining area for a great outdoor dining option in Manomet! – Flash your Friend of the Market card to receive your discount. (M-F, holidays excluded, valid for parties less than 10)

  • Plato’s Harvest Organic Farm

    Beets – 2 lbs loose beets $5 (save $1)
    Chard – 3 bunches $10 (save $2)
    Cukes – buy 5 get 1 free!

  • Jenny’s Bread

    Mix and match 3 for $6. Choose any combination of chocolate buns, cheese buns or either kind of pizza dough for $6

  • Martha’s Local Food

    Chilled blueberry soup, priced at $6 per piny for friends

  • Flapdoodlebags

    10% off total purchase

  • Queen Bee Honey Products

    NEW LAVENDER ALL NATURAL SUN BLOCK,
    Get real healthy protection that works. Made with local beeswax, shea butter, coconut oil, zinc oxide, vitamin E and essential oil.
    When you buy ONE…. SAVE $1.00 on Cirtus basil after suncare lotion
    BEE SMOOTH & BEE HEALTHY

  • Web of Life Farm

    $1.00 off fennel

  • Brown Boar Farm

    $1.00 off ribs for Friend’s of the Market – regularly $6.50/LB ($5.50 for Friend’s). Our chops are on sale for everyone – If you buy two packages the price is $6.50/LB (rather than $8).

Harvest and Cooks Notes

  • Plato’s Harvest Organic Farm

    Certified Organic Sweet Corn! That will be this weeks’ cry! I should have a good amount, and if I planned right, should be having it for several weeks.

    Farming gets interesting this time of year, tomatoes are begging to be tied, garlic screaming to be harvested, bugs needing to be killed, and the weeds… ugh. And the rain… ugh. And then I blow a brake line in the truck, on the way to market with a trailer behind me, heavy with produce, and the priority list gets shuffled. It’s only the excitement of possibilities that keeps me going – I have a massive patch of watermelons, weed free and sizing up, promising sweet reward in another couple of weeks.

    I’ll be bringing certified organic sweet corn!, kale, chard, beets, carrots, cabbage, eggs, new potatoes, green garlic, huge, green sweet onions, cucumbers, and summer squash. I also have a fresh batch of whole chickens, averaging four pounds. And, after six years, I’ve raised the price on eggs. My meat chickens and layers are raised on pasture and certified organic grain, which costs twice as much as conventional grain. It’s the way that I want to raise and eat chicken and eggs, but it is very expensive. Know your farmer, don’t take food from strangers!

    Thanks for your support. Meet me at the market!

    dave

    TRY THIS | Here’s my wicked easy recipe for beet salad (which got devoured on the fourth of July by children and adults all claiming that they don’t like beets!): Throw whole beets into a steamer basket and steam about twenty minutes, until fork tender. Remove and run under cold water while peeling with your fingers. Slice and chill. Steam greens (and/or swiss chard) about five minutes, then chill. Arrange greens on a platter, mound the sliced beets over the greens. Slice a sweet onion and arrange on top. Drizzle with red wine vinegar, and salt liberally.

  • Jenny’s Bread

    Back by popular demand: CHEESEBURGER POCKETS! Nuggets of pizza dough filled with a mixture of Dufort Farm grass-fed ground beef, Plato’s Harvest and Web of Life garlic and Narragansett Creamery’s Atwell’s Gold cheese. Better get in line early for those-they’ll go quicker than the chocolate buns!

    TRY THIS | What to do with peasant bread (other than rip it apart and eat it on the car ride home from the market): slice it the long way, brush with Omega Olive Oil (your choice of flavor) and briefly grill, cut side down, just until it starts to get some color. Remove from grill and rub grilled side with the cut side of a piece of fresh garlic clove from Plato’s Harvest. Slice and serve.
    If you want to get fancy or more energetic, top grilled bread with a mixture of fresh chopped tomatoes from Crow Farm, shredded basil leaves, minced garlic and a drizzle of olive oil. Some grated Asiago from Foxborough Cheese Company would finish the job nicely.

  • Martha’s Local Food

    I am preparing Pesto with organic basil from Web of Life and Plato’s Harvest Farms, organic pine nuts and organic extra virgin olive oil.
    Introducing Mediterranean salad, thinly sliced local zucchini and yellow squash seasoned with dry roasted cumin seed, fresh basil, lemon juice and extra virgin olive oil
    Potato arugula soup, vegan and gluten free
    More to come as the farmers produce their bounty.
    See you at the Market

    TRY THIS | Blueberries are bountiful.Try a few of my proven favorites; Pan seared salmon deglazed with water or broth and finished with fresh blueberries and a touch of maple syrup, a tablespoon of butter will add a silky smoothness. Blueberries are great with beef also, add to gravy or sauce or mix into meatloaf.

  • Flapdoodlebags

    I’m working on market bags this week.

    TRY THIS | All of my bags are washable, so don’t be afraid to use them on market day for your vegies!

  • Queen Bee Honey Products

    TRY THIS | Homemade Honey Lemonade
    10 organic lemons
    1 cup RAW Queen Bee Honey
    4 cups of water
    Dissolve raw honey in 2 cups of hot water, add the lemon juice of 10 organic lemons, add the remaining 2 cups of cold water….delicious!!
    You can add lavender flowers for a lavender taste if desired

  • Web of Life Farm

    There are so many benefits to being a farmer. But I think there are two things that will always stand out in my mind. First the ability to work so close to the natural world….weeding in the fields with my children…..finding a turtle, and dropping everything to find out what kind it is, and a little about its life cycle…then carefully releasing it in a safe place.. This potentially could be one of the reasons I don’t get enough done around here.
    The other joy I have is for the last 20 years I’ve been able to put meals on the table grown entirely on the farm, Just last weekend I was delighted to serve duck, roasted beets and carrots, kale, and fennel with fresh raspberries for dessert all grown and raised on our little farm……..Its the simple things that make it all worthwhile…….

    TRY THIS | Ingredients
    4 fennel bulbs, cut stalks off
    1 teaspoon fresh lemon
    2 tablespoons oil olive
    2 tablespoons Parmesan cheese; shredded
    1 tablespoon mozzarella cheese; shredded
    1/4 tea spoon black pepper
    2 tablespoon bread crumbs
    Preparation
    Wash the fennel bulbs and cut in half lengthwise. Then cut to in 1- inch thick pieces.
    Transfer the sliced fennel to a large bowl; add the lemon and rub the olive oil over the fennel to coat it.
    In a small bowl mix the 2 cheeses and the black pepper and blend gently into the fennel. Transfer to a baking pan and cover with aluminum foil.
    Bake in a pre-heated oven at 400◦ F. Remove the aluminum foil and sprinkle the bread crumbs on top. Continue to bake for 5 minutes more till golden brown.

  • Brown Boar Farm

    See our updated July pricelist. If you’d like to place a pre-order please let me know by Thursday morning. – PRE-ORDER your “Brown Boar Box” by Wednesday evening. – Details in the flier.

See the complete list of 2013 Market Members