1-L1090705

Lacinato Kale Salad | Paul Gerst L.Ac. of New England Natural Health Services

Ingredients


6 cups lacinato kale
1/2 lemon
Pinch dried basil or fresh basil chopped
Pinch gray sea salt or pink rock salt
Black Pepper to taste
1 tbsp extra-virgin olive or chia, flax, or hemp seed oil
2 tbsp red onion, minced
2 tbsp green onion, chopped
1 small cucumber, thinly sliced
1 garlic clove, minced
1/4 cup kalamata olives, chopped

Preparation


Wash Kale (take out the rib) and cut into strips. Toss in large salad bowl with lemon, salt, pepper and basil then add rest of the ingredients, mix and serve.

07-L1080899

August 29th Market News | 2013 Outdoor Season

Program Details

Culinary Insights | Natural Health Practitioner Paul Gerst L.Ac. of New England Natural Health Services (NENHS) | 4:00

Paul Gerst of New England Natural Health Services (NENHS) will make a kale salad and discuss the health benefits of an anti-inflammatory diet for treating arthritis, asthma, high blood pressure, high cholesterol, type II diabetes, allergies, digestive disorders, chronic pain, low energy, weight problems, addiction, depression, anxiety and other chronic health issues.

Community Hosts | Soule Homestead Education Center| 2:30-6:30

The mission of the Soule Homestead Education Center is to support and maintain a community based nonprofit education center for the benefit of area schools and the general public while preserving and enhancing the historic Soule Homestead. Hands on learning opportunities include environmental programs, organic farming activities, traditional crafts, and cultural events.

Music | The David James Duo | 2:30-6:30

The David James Duo is the musical combination of two very good friends, Dave Yaeger and Jim Schulze, both of Plymouth, Massachusetts. They are an acoustic roots duo specializing in unplugged pop music spanning 4 decades. Combining smooth vocal harmonies, rich guitar arrangements and diverse percussion to create a surprisingly full sound. Their current play list is over 200 songs and they have a great time playing all of them.

Special Guest Member | Plymouth 400 | 2:30-6:30

license-plateORDER YOUR PLYMOUTH SPECIALTY PLATES AT PLYMOUTH FARMERS’ MARKET AUGUST 29TH!
Join the drive to get a commemorative license plate that celebrates Plymouth 400. Once they have 1,500 applications with payment, production begins. It’s only $40.00 and it’s a great way to show your local pride.

Sign up at the Market Tent on August 22nd or 29th or online at the 400 Committee website. Watch Plymouth 400 Committee President Kevin O’Reilly and PACTV talk about the Plymouth 400 license plates.


Harvest and Cooks Notes

  • Plato’s Harvest Organic Farm

    Late summer brings a frenzy of harvest activity – tomatoes and watermelons need to be harvested every couple days and kept for market, onions, winter squash and pumpkins need to get off the field and stored to cure. The upstairs of my barn is full of hanging garlic, the downstairs tomatoes and watermelons. The greenhouse is full of onions and winter squash. Everywhere I turn I’m tripping over food. And we’re still planting for fall – more kale and arugula and turnips and carrots this week.

    I’ll be bringing beets, basil, carrots, chard, kale, arugula, fennel, cucumbers, tomatoes, potatoes, onions, garlic, and watermelon to market this week. Know your farmer, don’t take food from strangers!

  • Omega Olive Oil

    TRY THIS | Try our new Apple Balsamic Vinegar.

    Add it to grilled, raw, or cooked vegetables, or drizzle it over roasted meats, fresh fruits, or cheeses for the perfect finishing touch.

  • Martha’s Local Food

    I will be offering frozen homemade chicken broth prepared with all organic ingredients. This is great to have in the freezer for a quick soup or sauce preparation.
    Old fashioned Ham salad made with Brown Boar ham, served in a cream puff shell. Split pea soup made with ham bones. Roasted eggplant. Raw beet slaw and more to come.

    TRY THIS | Roasted Eggplant

    Japanese style or long, slender eggplant.
    Cut the eggplant into triangles, this provides the largest surface area for browning. Place the cut eggplant in a strainer and sprinkle liberally with fine table salt (Try the Cape Cod Sea Salt available at the Market). Allow to sweat in the sink or over another bowl for at least 20 minutes, you may leave it longer. Shake the strainer to drain off the moisture that has been released. Toss the eggplant into a bowl and coat with your favorite cooking oil. Spread evenly in a single layer on a baking sheet. Roast at 400 degrees for 20 minutes, turn over and continue to roast until evenly browned.

  • Jenny’s Bread

    I’m back this Thursday with overflowing baskets! In addition to as many chocolate buns as I can squeeze out of my kitchen, I will have a giant basket of peasant bread to go with your Omega Olive Oils, anadama bread, the long awaited oatmeal bread (the perfect loaf for those late summer Plato’s Harvest or Web of Life tomato and cheese sandwiches), Golden cheese buns for your Dufort Farms grass fed burgers, two kinds of pizza doughs with all sorts of possibilities (think Brown Boar sweet Italian sausage paired with Crow Farms hot peppers), and cheeseburger buns for a late lunch.

    TRY THIS | Have you seen those pizza-salads?

    They are all the rage. Try one yourself.

    Using one of my homemade doughs (either variety will work), stretch the dough and top with thinly sliced tomatoes and fresh mozzarella, and minced garlic. While it cooks for about 8-12 minutes at 500 degrees, toss together your favorite salad.

    Maybe Allen Farms pea greens, sweet onions and Great Hill Blue available from Englenook Farm. Or some exotic greens from Bay End farm tossed with Omega Olive Oil’s garlic oil, a squeeze of lemon juice and fresh basil. What about sweet corn, chopped tomatoes, cilantro and lime juice atop a white pizza?

    When the pizza comes out of the oven, pile the salad on, slice and serve.

  • Brown Boar Farm

    See our updated August 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.

  • Web of Life Organic Farm

    Eggplant, eggplant, eggplant…..love it? hope so we’ll be bringing ten thousand pounds to the market!!!

    TRY THIS | Eggplant Ratatouille

    Ingredients
    1/2 onion, finely chopped
    2 garlic cloves, very thinly sliced
    1 cup tomato puree (make it from PFM tomatoes or store-bought such as Pomi)
    2 tablespoons olive oil, divided
    1 small eggplant (my store sells these “Italian Eggplant” that are less than half the size of regular ones; it worked perfectly)
    1 smallish zucchini
    1 smallish yellow squash
    1 longish red bell pepper
    Few sprigs fresh thyme
    Salt and pepper
    Few tablespoons soft goat cheese, for serving

    Preparation
    Preheat oven to 375 degrees F.

    Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in one tablespoon of the olive oil and season the sauce generously with salt and pepper.

    Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube.

    On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.

    Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit.

    Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish.

    Cover dish with a piece of parchment paper cut to fit inside. (Tricky, I know, but the hardest thing about this.)

    Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them.

    Serve with a dab of soft goat cheese on top, alone, or with some crusty French bread, atop polenta, couscous, or your choice of grain.

  • Flapdoodle Bags

    I have some wonderful bags for the fall. Yup, it’s coming!

    TRY THIS | All of my bags are washable!

See the complete list of 2013 Market Members


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)

  • Web of Life Organic Farm

    Half off eggplant, and a free eggplant for anyone who signs up for a friend of the market card on Thursday!! – ?The PFM wants to know why Donna is so cool!

  • Plato’s Harvest Organic Farm

    $1 / lb off tomatoes when you buy 10 lbs or more.
    5 lbs beets $10

  • Omega Olive Oil

    2 for $22 (Cask 8 and Cask 10 not included)

  • Martha’s Local Food

    Once again $1 off any beet preparation. Please come by for a sample of the raw beet slaw. People that think they don’t like beets will be pleasantly surprised by this.

  • Jenny’s Bread

    Mix & match: 3 for $6, double chocolate buns, golden cheese buns and either kind of pizza dough.

  • Queen Bee Honey Products

    FREE Beeswax lip balm with the purchase of any 12oz. Organic Infused Honey
    Cardamom-Cinnamon, Chamomile or Lavender Honey

  • Brown Boar Farm

    $1 off pork chops ($7/LB rather than $8)

  • Flapdoodle Bags

    10% off the total purchase

Plato's Harvest Organic Farm

August 22nd Market News | 2013 Outdoor Season

Program Details

Culinary Insights | Dave Purpura of Plato’s Harvest Organic Farm | 4:30

Farmer Dave Purpura of  Plato’s Harvest Organic Farm will take us on a tomato journey. His preparations will include cold plates and methods for peeling, cleaning and storing tomatoes for your enjoyment  throughout the year.

Get to know your farmer and learn some of the uses for the extensive variety of tomatoes available here in the peak of their season.

Community Hosts | Black Feather Horse Rescue | 2:30-6:30

Since opening our doors in 2004 the Black Feather Horse Rescue in Plymouth, Massachusetts has rescued dozens of horses from abuse, neglect, starvation, and abandonment. It’s been an amazing journey filled with hard work, love, learning, and gratitude not only for these amazing animals but for the people that have fundraised, volunteered, and helped save many of the horses. Learn more and get to know the horses.

Music | Ray Papile | 2:30-6:30

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

Special Guest Member | Plymouth 400 | 2:30-6:30

license-plateORDER YOUR PLYMOUTH SPECIALTY PLATES AT PLYMOUTH FARMERS’ MARKET AUGUST 22ND AND 29TH!
Join the drive to get a commemorative license plate that celebrates Plymouth 400. Once they have 1,500 applications with payment, production begins. It’s only $40.00 and it’s a great way to show your local pride.

Sign up at the Market Tent on August 22nd or 29th or online at the 400 Committee website. Watch Plymouth 400 Committee President Kevin O’Reilly and PACTV talk about the Plymouth 400 license plates.

Harvest and Cooks Notes

  • Crow Farm

    Peaches, apples, pears, swiss chard, kale, corn, peppers, cut herbs and flowers, tomatoes, cherry tomatoes, summer squash, green beans

    This weeks’s photos were done by, Michael Elliot Photography. www.michaelelliotphotography.com

    TRY THIS | Kale Chips

    Ingredients

    ~  Bunch of Kale
    ~  EVOO
    ~  Seasoning of your choice: seasoning salt, garlic, onion, etc.

    Preparation

    Preheat oven to 350. Line a baking sheet with parchment paper or oil. Remove leaves of kale from stems and break into smaller bite size pieces. Wash and dry leaves. Place on sheet, sprinkle kale with oil and seasoning. Bake for ten minutes or until edges are brown, keep a careful watch to make sure they do not burn.

  • Red Devil Baking Co.

    Salted Chocolate Chip Cookies, Snickerdoodles, Mexican Hot Chocolate Cookies, and my older son’s favorite, Coconut Macaroons will be available for $2.25 ea. The Chocolate Chip are sprinkled with Cape Cod Saltworks Sea Salt!

    In additon, we’ll have our famous S’mores Whoopie Pies for $2.50 each.

    We are also excited to have two gluten free options for this week’s market and something (yet to be determined) that will include beets from Plato’s Harvest.

  • Omega Olive Oil

    Cake never lasts for very long in my house. Especially this snacking cake I made with local peaches from Crow Farm. Enjoy!

    TRY THIS | GINGER PEACH OLIVE OIL CAKE

    Ingredients

    ~  3 ripe peaches, thinly sliced
    ~  1 1/2 cups OOO Frantoio extra-virgin olive oil
    ~  1 cup plus 2 tablespoons sugar
    ~  1/2 teaspoon kosher salt
    ~  3 large eggs
    ~  2 cups all-purpose flour
    ~  1 teaspoon ground ginger
    ~  1/2 teaspoon baking powder
    ~  1/2 teaspoon baking soda

    Preparation
    Preheat the oven to 350°. Line a 12″” spring form pan with parchment paper and coat with melted butter. In a bowl, toss the peaches with 1/4 cup of the olive oil, 1/4 cup plus 2 tablespoons of the sugar, ginger, and the salt. Let stand until juicy, about 15 minutes.
    In another bowl, whisk the eggs, the remaining 3/4 cup of sugar and 1 1/4 cups of olive oil. In a separate bowl, whisk the flour, baking powder and baking soda. Whisk the dry ingredients into the egg mixture. Fold in the peaches and juices. Scrape the batter into the pan; bake for 50 minutes to an hour until golden and a toothpick inserted into the center comes out clean. Let cool slightly, then dust with powdered sugar. Eat!

  • Allen Farms

    This week we will be bringing:
    sunflowers and zinnias
    pea greens, lettuce
    beets, cucumbers, garlic, eggplant, onions, peppers (jalapeno, portuguese mild spice, green bell) radishes, tomatoes: husk cherry, sun gold, brown berry, red cherry and more.
    fresh cut basil and dill
    potted herbs

    TRY THIS | Braised Sunflower Hearts Stuffed with Ricotta

    The whole part of the sunflower is edible, but you will get the best flavor from the artichoke. The petals make a nice garnish to a salad and other dishes. You can use the whole head to make a pesto, or you can braise the artichoke also.
    When you braise the sunflowers, you want to start by removing the petals, remember to save them for another dish!
    Trim green leaves off the head and discard.
    Next, cut off the yellow part on the face but cutting down until you reach the whiter/light green part.
    Trim off the dark green leaves from the back until you reach the white/light green ( the green leaves are bitter, so if you want a little more bitterness then you can leave some of the darker green leaves on the back.)
    Then once you have your trimmed flower head, put them face down in a sauce pan
    Next add:

    Ingredients

    ~  1/2 cup EVOO
    ~  2 fresh bay leaves
    ~  1 cup of dry white win
    ~  1/2 cup lemon juice
    ~  1 garlic clove
    ~  fresh herbs: thyme, mint, parsley, basil
    ~  salt and pepper to taste

    Preparation
    Simmer at a low to medium heat for 40-45 min, season with salt and pepper after 15-20 min
    Mix a ricotta filling to top the sunflowers.
    Put the sunflowers in a frying pan and top with the a scoop of the filling. Then bake at 450 for 7-10 min to warm the ricotta through. You are not cooking the sunflowers, just warming them
    Splash with a light vinaigrette to finish.

  • Blue Heron Arts

    Finally got a new kiln, new pottery should start rolling in about 2 weeks!

  • Web of Life Organic Farm

    I’d like to take this space to thank the folks that make the time every week to attend and support our farmers market. It is uplifting to see the growing number of people that are interested in local food, and inspiring to connect with our patrons each week,. Its wonderful to see people turn from factory farmed over processed food, to hunt out and support their local farmers, bakers and chefs. In this age where we are bombarded , with adds for over- processed and factory farmed foods, its easy to loose sight of the basics of a healthy diet. …..It starts with a seed, or a chick, …… held in the hands of someone who is humane and cares about the environment, raised with respect, harvested and brought to you in its freshest simplest form.
    Thank you to all who keep us going here on the Web of Life.

  • Bay End Farm

    We had the pleasure of welcoming 80 guests to our farm for a dinner in the field. Four courses of fresh vegetables, seafood and roasted pork shoulder prepared by the chefs at the Blue Room, paired with biodynamic wines from Central Bottle. What a treat! See a video of past events.

    JOIN US | Join us in September for our last dinner on Sunday, September 1 at 2pm.

  • Martha’s Local Food

    I will be preparing veggie slaw with beets from Plato’s Harvest Farm.
    Pate with chicken livers from Copicut Farm.
    Pesto made with basil from Plato’s Harvest Farm.
    Something wonderful made with heirloom corn from Web of Life Farm.
    Peach punch with peaches from Soule Homestead.

    TRY THIS | Pulled Pork for Baby Izaiah’s Spiritual Dedication to Life

    Baby Izaiah and his Mom, Jen, alias “Spicy” are part of our family household. They can also be found at Martha’s Local Food tent every Thursday. This Sunday we had the occasion to celebrate his dedication at his Mom’s local church. It was a beautifully touching service involving family and friends both new and old. We had a reception at home following to share our joy for this gift that has come into our lives. When I to prepare something to honor our family, I begin by looking over the bounty of our local farms.
    Ingredients

    ~  3.68# Brown Boar farm Pork Boston Butt, bone in
    ~  1 medium local organic Walla Walla onion, from the Marshfield Farmer’s Market, peeled and sliced about 1 cup
    ~  5 organic paste tomatoes, Plato’s Harvest Farm, cut in lengthwise spears
    ~  2 White Birch soda and 1 Coffee soda, Simpson Springs Soda
    ~  1 pint frozen organic homemade chicken broth, I always try to have a frozen supply
    ~  3 cloves of garlic from a neighbor’s garden
    ~  1 large organic sweet potato, large rough cube cut, this will act as a thickener for the sauce
    ~  4 cobs of organic corn, Web of Life Farm, scrape the corn, reserve the kernels for another use, this recipe uses just the raw cobs as a sweetener for the sauce
    ~  salt and Pepper to taste
    ~  A splash, about 1 Tablespoon strong vinegar, I use “Surig” it is German and a favorite of the Korean community. You may find it in Asian markets.

    Preparation
    Brown pork on all sides in a heavy cast iron skillet, medium heat, as the meat browns it will release a beautiful clear fat. Once some fat has accumulated in the pan add the onion and allow to brown.
    Move the meat to a crockpot set on high. Add the Simpson Springs soda to the crockpot and cover while finishing the braising liquid preparation in the cast iron skillet.
    Add tomatoes to the skillet with onions, allow to warm in the rendered fat for a few minutes.
    Add frozen chicken broth, turn heat to high and bring to boil. Reduce heat to simmer and continue to cook until the broth is completely melted.
    Add the broth to the crockpot.
    Add sweet potato, garlic cloves unpeeled, finally top with the 4 scraped corn cobs.

    Cover the crock pot, reduce heat to low, allow to cook for 12 hours. I did this overnight.
    Remove the meat from the pot, allow to cool to room temperature.
    Transfer the cooking liquid with all the vegetables to a sauce pan. Place over medium high heat and allow to reduce by ½.

    Taste the sauce, adjust the seasoning with salt and pepper to taste.
    Strain the sauce through a sieve back into the crock pot, press the vegetables to squeeze all the juices into the sauce.
    Remove the pork from the bone, shred back into the crock pot with the sauce.
    Set temperature to keep warm. May be held to this temp for up to 2 hours.
    Just before serving, add the splash of vinegar, stir to incorporate.

    Serve on small Hawaiian or Portuguese rolls.

  • Flapdoodlebags

    New Journals this week–just in time for school.

    TRY THIS | Journals can be re used. Once the notebook gets filled up, just take it out and slip a new one in.

  • Plato’s Harvest Organic Farm

    We’ve been busy planting for fall – lettuce, arugula, mustards, turnips, radishes, carrots, beets, kale… I’ll be bringing lots of field ripened heirloom tomatoes this week, and big red, juicy, full-of-seeds watermelon, beets, carrots, arugula, fennel, kale, chard, cucumbers, onions, garlic, and potatoes. Know your farmer, don’t take food from strangers!

  • Simpson Spring

    TRY THIS | Tasty Cool Treat – Cream Soda Float from Chris, a fan of the Simpson Spring Facebook Page

    Ingredients

    ~  1 Simpson Spring Cream Soda
    ~  1 Tall Glass
    ~  I Scoop of your favorite Vanilla Ice Cream

    Preparation
    For each person that you want to serve, place one scoop of vanilla ice cream into a tall glass. Pour in enough Simpson Spring Cream Soda to fill the glass. Stir until the ice cream is half malted.

See the complete list of 2013 Market Members


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)

  • Martha’s Local Food

    Friends of the Market Special.
    For a few weeks now I have feature $1 off any preparation with beets, however I have not been able to get the beets prepared. A marvelous feature of beets is that they store so well in the refrigerator. This week my brother is back from vacation and will be helping with the market set up. I will be getting to some of those beautiful beets, Plato’s Harvest Farm. Save $1 on any beet preparation. Be sure and taste the raw slaw. If you have not tried raw beets you are in for a real treat.

  • Flapdoodlebags

    10% off total purchase

  • plato’s harvest organic farm

    Beets – 5 lbs for $10, save $1 / lb.
    Watermelon – $.50 / lb over 15 lbs.

  • Queen Bee Honey Products

    FREE 100% pure beeswax lip balm with the purchase of any 12 oz. organic
    infused honey. Lavender Honey, Chamomile Honey and Cardamom and Cinnamon Honey….A 3.50 value!!! SAVE!!!

  • Simpson Spring

    mix and match 6 pack of seltzer flavors for $6.00/ try them all!

  • Omega Olive Oil

    2 for $22 (Cask 8 and Cask 10 not included)

  • Allen Farms

    3 sunflowers for $5

  • Blue Heron Arts

    Special sale on summer earrings this week, friendship special still 10% off anything and everything.

  • Web of Life Organic Farm

    sun flowers .50 cents each.

  • Bay End Farm

    10% off entire purchase

  • Red Devil Baking Co.

    $1.00 off any one item

1-Chopped-Pasta-Salad-with-Honey-Mustard-Dressing

Chopped Pasta Salad with Honey Mustard Dressing | Melanie Feehan of A Beautiful Bite

…if I had known about Chicago, damn I would’ve ended up there. I fell in love with that town. So amazing in so many ways. The perfect place for a foodie. A foodie who loves architecture. And while this crazy foodie was visiting this precious city, I dined at an establishment known for its Chicago style deep dish pizza. Which was fabulous, I’ll have you know. But the dish that sang to my soul? Their chopped pasta salad. Mother of God was it good.

So many different flavors and textures in one bowl. Pasta, lettuce, tons of veggies and my favorite cheese. Blue cheese. All tossed together with this delicious dressing that reminded me of something that I had before. Something that I had MADE before. And that’s when it hit me. I knew how to replicate this recipe at home… – excerpt from A Beautiful Bite. Read the whole story.

Ingredients

8 cups romaine lettuce, chopped
4 cups ditalini pasta, cooked al dente and cooled
4 cups red cabbage, finely chopped
1 cup tomatoes, diced
½ cup scallions, diced
½ cup bacon, cooked crisp and crumbled
½ cup blue cheese, crumbled

For the Dressing
1 cup mayo
½ cup white vinegar
¼ cup milk
3 Tbsp sugar
1½ Tbsp brown spicy mustard
1½ Tbsp honey
1 tsp salt
lots of fresh ground black pepper

Preparation

Place all salad ingredients in a large bowl and toss to combine.
Whisk dressing ingredients in a medium size bowl and pour over salad. Toss to coat. Serve with lots of fresh cracked black pepper.

 

Know Your Farmers!

August 15th Market News | 2013 Outdoor Season

Program Details

Culinary Insights | Melanie Feehan – Chef and Food Writer at A Beautiful Bite | 4:30

Food columnist, Melanie Feehan is dedicated to creative cooking that anyone can replicate in their own kitchen, food that the whole family can enjoy. Her work can be found at A Beautiful Bite.

Melanie Feehan

A Beautiful Bite was created in 2012 to further explore and share my interests in recipe development with innovative and satisfying recipes.
As a food columnist, my column Table Talk, is also dedicated to creative cooking that anyone can replicate in their own kitchen. No crazy trendy ingredients. Just food that the whole family can enjoy.

Melanie FeehanChef and Food WriterA Beautiful Bite
Join Melanie as she prepares a Chopped Pasta Salad with Honey Mustard Dressing.

Community Hosts | Woodside School and Community Resource Center | 2:30-6:30

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 | Karen Woodhall and Friends | 2:30-6:30

Harvest and Cooks Notes

  • Martha’s Local Food

    A call from farmer Frank, Soule Homestead, inspired our visit to the farm and a trip to the back field to visit farmer Dave, Plato’s Harvest. I had my son Paul Francis 12, our friend Matthew 10 and my grandson Eli 4, in tow. Sometimes the children complain about visiting the farms. “”Do we have to?””
    This was magical. First a drive out back, over the stream surrounded by open space. Farmer Dave had chickens in a cooler for me. The children were immediately drawn to the pigs. They wanted to go in the pen but I knew our friend Matthew’s mom would not be pleased if I returned him to her covered in mud. Maybe next time. Dave invited the kids into the chicken house to collect eggs which they joyfully obliged. Then a short ride back to the front of the property to look at peaches. Frank had been busy working on a tractor and had not been able to pick the peaches.
    Perfect opportunity for the children to harvest from the heavily laden trees themselves. We filled up a basket in no time at all. As we drove back into town they were all smiles and excitement from the visit. Another successful journey of possibly grooming some future farmers.
    I love these guys.

    TRY THIS | Mid Summer Beet Salad

    Beets are in abundance. They are excellent as a raw salad mixed with any variety of farm fresh vegetables from our market. To serve beets raw, I recommend shredding them or cutting them into a fine julienne. Toss them in a light dressing of oil and vinegar, salt and pepper, add your choice of fresh raw corn, finely cut summer squashes or even some blueberries or peaches to add some sweetness. All of this produce will be available at this weeks market. Enjoy!


  • Plato’s Harvest Organic Farm

    The tomatoes are finally starting to ripen, even with the freezing weather at night. I guess this is why they taste so good, because you have to wait so long for them. I’ll be bringing lots of heirloom tomatoes from the field, and some pretty and perfect hybrids from the greenhouse. The other big excitement this week is sweet and juicy canteloupe and various watermelons. I’ll also be bringing new potatoes, red, white, and yellow onions, beets, carrots, cucumbers, chard, chickens, eggs, and garlic. Know your farmer, don’t take food from strangers!

    Thanks for your support.
    dave

    TRY THIS | Easy Peasy Pot Roast

    I don’t know how to cook. But I know how to throw fresh, seasonally available ingredients into a pot. Red gold and yukon gold potatoes, carrots, red, yellow, and orange tomatoes, onions, garlic, rosemary, olive oil and salt. An eye round roast from Dufort. Put in the oven, or on the grill, at 275 for about an hour. Serve with Jenny’s peasant bread, a Mayflower IPA, and finish with a Family Secrets triple chocolate cookie. Ask me where to find all of these ingredients :*O)

  • SIMPSON SPRING

    TRY THIS | Bailey’s Sparkoffee

    Here’s Tasty Cool Treat from Mike, a fan of the Simpson Spring Facebook Page.

    Ingredients

        1 Simpson Spring Coffee Soda<
        1 Tall Glass filled with Ice

    Bailey’s Mudslide Coffee Creamer

    Preparation
    Pour coffee soda into tall glass with ice. Add Bailey’s Mudslide Coffee Creamer to taste.

  • Allen Farms

    Pea Greens, lettuce, eggplant, garlic, beets, radishes, peppers(hot and sweet), cherry tomatoes (husk cherry, sun gold, brown berry, red cherry), fresh cut Basil (sweet, thai, red rubin), onions, potted plants (rosemary, thyme, sage, basil, parsley, mint, cat nip)

  • Web of Life Organic Farm

    Well, its a busy time of year….But we’re taking time out to enjoy the beauty on the farm…I hear weeds attract butterflies! Steph and I just moved the new chicks onto fresh green pasture. They are happy birds! We will be taking reservations for these Certified Organic Cornish Chicken soon, stop by the table and ask Steph for a brochure!


  • Crow Farm

    Peaches, apples, green peppers, carrots, cucumbers, tomatoes, summer squash, kale, swiss chard, cut herbs, and flower bouquets.

    TRY THIS | Peach Salsa

    Ingredients

        6 tree ripened peaches*, peeled, chopped, and drained
        1/2 red pepper chopped
        2 chopped jalapeños
        1/2 medium onion chopped
        Handful of strawberries chopped
        1 tablespoon of honey
        juice of one lime

    cilantro to taste

    Preparation
    Combine all of the ingredients above. Serve with tortilla chips.
    *Be sure to use peaches that are not overly ripe, it’s better when they are a bit on the firmer side.

  • Dufort Farms

    Dufort Farms of course will be selling the” Best Beef ” around. We hope to bring along some of our blueberries, hand picked from our field, and our young hens, also called pullets, very fresh eggs. See you there.

    TRY THIS | Summer Kabobs

    Ingredients
    1-2 # Dufort Farms kabobs

    Soy Sesame Marinade

        1/2 c minced onions or 1 TBS onion powder
        1/2 c soy sauce or liquid aminos
        2 Tbs light brown sugar
        2 TBS sesame seeds
        2 Tbs olive or salad oil
        2 tsp salt (optional)
        2 tsp lemon juice, fresh if possible
        1/2 tsp black pepper

    1/2 – 3/4 tsp ground ginger

    Preparation
    In medium bowl, combine all marinade ingredients. Place kabobs with marinade in plastic zip-loc bag or glass bowl of your choice. Mix to cover all meat’ covered and refrigerate 6 hours or overnight, which is best.
    When ready to cook, drain meat, DO NOT SAVE MARINADE!, Using skewers that have been soaking in water, alternate foods starting with meat , then chunked summer squash, meat then a small cherry or grape tomato.
    Place on lightly oiled hot grill and cook meat until your desired doneness.

  • Brown Boar Farm

    See our updated August 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.

  • Red Devil Baking Co.

    We will be back this week; sorry to those who expected to see us last time!! THIS week we’ll have S’mores Whoopie Pies, Salted Chocolate Chip Cookies with salt from Cape Cod Saltworks, Snickerdoodles, a Gluten Free item and also some wonderful Blueberry Scones to go with your coffee Friday morning.

  • Foxboro Cheese

    cheeses, beef , veal and egg

    TRY THIS | Slice a tomato top with your favorite Fromage Blanc.

See the complete list of 2013 Market Members


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)

  • Martha’s Local Food

    $1 off the price of prepared foods with beets.

  • Plato’s Harvest Organic Farm

    All we are saying, is give beets a chance – save $1 / lb on 5 lbs or more of loose beets.

  • Apponagansett Farm

    $1 off all maple syrup

  • Allen Farms

    1$ off pea Greens

  • Web of Life Organic Farm

    $1 off Sauerkraut

  • Crow Farm

    (Not sure yet)

  • Dufort Farms

    $3 off a $40 Purchase

  • Brown Boar Farm

    $1 off spareribs ($5.50/LB rather than $6.50). Chops are on sale for everyone – $2/off per LB ($6/LB rather than $8).

  • Red Devil Baking Co.

    $1 off any one baked good.

  • Foxboro Cheese

    Fromage Blanc 2/$14

  • Queen Bee Honey Products

    $2 OFF Chamomile Honey A delicious honey infused with organic chamomile flowers. A must for every tea lover. Stop by and sample Thursday

Red Devil Baking

August 8th Market News | 2013 Outdoor Season

Program Overview

Culinary Insights | Mystery Basket Market Tour and Demo with Chef Martha Stone | 3:00-4:30

Join us at 3:00 at the market tent for an insider’s tour of Plymouth Farmers’ Market with PFM’s own chef Martha Stone! Learn how to select and cook the season’s freshest vegetables, then on to the Culinary Insights tent at 4:00 where you will watch Martha turn the market selections into a wonderful al fresco feast!

Community Hosts | ecoMass News | 2:30-6:30

ecoMass News focuses on educating readers about the causes, consequences and solutions to environmental and social justice issues that impact Rhode Island and Massachusetts.

Music | Dan Durkee | 2:30-6:30

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.

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)

  • Rein’s Real Rye

    $2.00 off every loaf or $1.00 off every half loaf of RyeBerry Rye

  • Plato’s Harvest Organic Farm

    Save $5.00 when you buy two chickens.

  • Flapdoodle Bags

    10% off total purchase

  • Martha’s Local Food

    $1.00 off any purchase of $10 or more

  • Apponagansett Farm

    $1.00 off all maple syrup

  • Omega Olive Oil

    2 for $22.00, buy one olive oil and one vinegar and save $2. (Does not include Cask 8 or Cask 10).

  • Web of Life Organic Farm

    Campers squash $0.50 a pound

  • Copicut Farms

    5% off Leg Quarters

  • Red Devil Baking Co.

    $1.00 off any baked good

Harvest and Cooks Notes

  • Rein’s Real Rye

    This week’s featured rye bread is RyeBerry. It has wheat and rye berries, flax, sesame and sunflower seeds. (A “berry” is a grain which is unground, minus the hull). Rein considers texture slightly more important than flavor (just *slightly*!) and RyeBerry really has texture you can get your teeth into with a very satisfying chew. This is Rein’s favorite to have toasted with crunchy peanut butter and Boysenberry jam. Some folks like it just as well for use with cheese or deli meats.

    Also available this week are limited supplies of frozen rye bread in assorted varieties (some pre-sliced) for $7/loaf, $4/half loaf.

  • Plato’s Harvest Organic Farm

    Early October. That’s what I realized last week when we were seeding a massive succession of kale, beets, lettuce and spinach. It will all start maturing in early October, where did the summer go? Yikes. In the meantime, we’re busy tying tomatoes, killing weeds, curing garlic and pulling onions this week. Also, very importantly, we’ve begun field testing the canteloupe and galia melons for quality control. It’s a burden but someone has to do it :*). I moved the pigs to fresh pasture, and tried to get a picture of them lolling around in the grass, but as soon as you approach the fence with a camera they have to come over to see what’s going on, and if there will be any fresh corn thrown in.

    I’ll be bringing certified organic, field-ripened heirloom tomatoes, chard, beets, carrots, eggs, chicken, new potatoes, garlic, sweet onions, red onions, yellow pungent onions, cucumbers, and possibly a few melons. Know your farmer, don’t take food from strangers!

    Thanks for your support.

    dave

    TRY THIS | Easy Peasy Tomato Salad

    Coarsely chop a variety of heirloom tomatoes, add sweet onion, basil, smashed garlic and Narragansett mozzarella. Drizzle with Omega olive oil and vinegar of your choice, and salt.

  • Westport Rivers

    Case of 2011 Chardonnay for $100

    Take advantage of an amazing opportunity…..and unbeatable price. 2011 Chardonnay. Westport Rivers Vineyard and Winery’s most popular wine is their 2011 Chardonnay, a bright, fruit driven wine with aromas of apple blossom and cream highlighted by a hint of mineral, lemon and subtle fresh green tea. This is a classic east coast style chardonnay wherein fruit and acidity make for the enticement and it is fabulously flexible with food.

  • Cape Cod Saltworks Sea Salt

    Love our sea salt?
    Introducing our brand new Herbs de Cape Cod … Our own private blend of local herbs and sea salt, the best of both ! Perfect for chicken and fish, on your salad and corn… Or make your own cape cod flavored popcorn … The taste of Summer, fresh from the sea and fresh from the garden… Herbs de Cape Cod Saltworks Sea Salt!

    TRY THIS | Pinch and sprinkle Herbs de Cape Cod Saltworks Sea Salt on your favorite cracker with a bit of fresh goat cheese! Or on a halved cherry tomato – A fast and tasty summer canape!
    Cheers!

  • Flapdoodle Bags

    I have a variety of different kindle covers, iPad cases, and Netbook sleeves this week.

    Did You Know?| I am happy to do custom orders.

  • Martha’s Local Food

    This has been a whirlwind week of family and local foods. My family started arriving last Thursday, conveniently in time to help set up and break down the market. The arrivals were in preparation for a Stone family reunion. We lost a cousin last winter and decided it was time for us all to get together with our families for a joyful occasion. Cousins and their families from Cape Cod to California gathered at Aunt Pat’s house in N. Falmouth. The Cape Stone household is where we had gathered every summer throughout our childhoods. The Cape Stones, The Stoneham Stones and The Morrisons comprise a total of 26 first cousins on my father’s side of the family.

    So where does the local food come in? As children our 3 dads would take us all clamming. They brought their lounge chairs and set us free to dig the steamers. Steamers, in abundance, cooked outdoors would follow. Our gathering last Saturday included foods from The Plymouth Farmers’ Market, corn and tomatoes that were picked that morning by my cousin that farms across the street from Aunt Pat’s home and family dishes from farms and gardens across New England.

    A smaller group of my immediate family went fishing yesterday. Dinner last night included cod and pike caught in the morning. The balance of the menu included corn, tomatoes, cucumbers, beets, eggplant, blueberries and greens all locally grown.

    Meal times for all of us are the core of our family time together. Stories are shared, memories are created, our family members that have died are remembered with laughter, our family ties are strengthened. Our local foods system provides the perfect venue to bring us all together in joy and thanksgiving.

    TRY THIS | Baked Eggplant Side

    Eggplant is coming in strong. A simple preparation to add to your table

    Preparation
    Cut the eggplant in wedges or spears. Place in a colander and sprinkle liberally with fine salt. Allow to rest for 3o minutes. The eggplant will sweat which removes the bitterness and imparts a sweeter flavor. Toss the eggplant in the colander to remove the liquid that coats the vegetable. You may also pat it dry with a clean cotton cloth. Move the eggplant to an appropriate sized bowl, add your favorite roasting oil, eggplant absorbs lots of oil, coat the eggplant well with oil. Transfer to a baking sheet in a single layer. Bake at 400 degrees till browned on the bottom, turn to brown the other side. This will take 30 to 40 minutes.
    Serve as a side dish with your favorite summer meal. You may sprinkle lightly with Balsamic vinegar and fresh herbs. Enjoy.

  • Apponagansett Farm

    Tomatoes, cherry toamtoes, squash, potatoes, cabbage, swiss chard, and more

  • Omega Olive Oil

    The bluefish were running this weekend! So that was dinner, fresh caught bluefish, green beans from the garden, potatoes from the garden and cucumbers from the garden. I love a local meal.

    TRY THIS | Grilled Bluefish

    Ingredients
    2 bluefish fillets
    3 tablespoons OOO Lemon Olive Oil
    2 oranges, sliced
    1 onion, sliced
    2 tablespoons freshly ground pepper
    2 tablespoons sea salt

    Preparation
    Preheat grill to medium.
    Dress fish with OOO Lemon Olive Oil, oranges, onion. Season with pepper and salt. .
    Place on aluminum foil Cook 10 to 15 minutes until flaky or fish is slightly charred at the edges. Remove carefully. Serve immediately.
    So I’m sharing how we prepare our bluefish and it comes out great!

  • Web of Life Organic Farm

    Steph and I are back from our camping trip!!! Now time to chop thru the weeds and find what we planted! Love a challenge. We’ll also be planting a cover crop where the garlic was, one of my favorite farm chores….Looking forward to seeing all our friends in Plymouth again….Meet me at the market!

  • Copicut Farms

    The beautiful weather has made for some happy chickens. The eggs should be especially delicious since the layers have been enjoying the sun and grass all week. We will also have savory whole chickens this week. They are the perfect weight for the grill!

  • Red Devil Baking Co.

    This week we will be bringing back some favorites from last week including Cape Cod Saltworks sprinkled chocolate chip cookies and Snickerdoodles! In addition, per request, we will have our S’mores Whoopie Pies that were featured in South Shore Living Magazine. And, we are pretty excited to offer a handful of individual chocolate beet cakes with beets from Plato’s Harvest. Lastly, we anticipate offering a gluten free item this week for all of you who asked!

  • Simpson Spring

    TRY THIS | Simpson Spring’s Black & White Ice Cream Soda

    Ingredients
    2 Tbls chocolate syrup
    2 scoops vanilla ice cream
    Seltzer

    Preparation
    Pour syrup into a tall glass. Fill half full with Simpson Spring Seltzer.
    Stir vigorously with a long spoon.
    Add ice cream. It will start foaming.
    If there is any room left in the glass, fill to top with more seltzer.

See the complete list of 2013 Market Members