Web of Life Organic Farm

September 26th Market News | 2013 Outdoor Season

Program Details

Culinary Insights | Kathleen Wall, Colonial Foodways Culinarian at Plimoth Plantation | 4:00

Kathleen Wall has been cooking, gardening, and baking as a 17th century housewife in the 1627 Village at Plimoth Plantation since 1980. Kathleen’s writings about colonial foodways can be found on her blog Pilgrim Seasonings, Notes and Recipes from a 17th Century Kitchen. Through workshops like her  “Hard Core Hearth Cooking” and lectures such as “Pioneer to Pilgrims”, she  inspires today’s cooking with unbelievable recipes and techniques from the past.

Join Kathleen at the Market tent at 4:00pm as she prepares Pilgrim-Style Squash on Sippets.

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!!

Harvest and Cooks Notes


  • Web of Life Organic Farm

    Picking potatoes! It gets me in touch with my Irish heritage. I love it! (for the first hour anyway) 1600 feet!! Ugh, but they look great. Today I’ll be picking the grapes, its a good grape year! Can’t wait to offer my homemade grape jelly at the winter market, its the best. Also picking quince for my favorite quince jelly! I’ll be bringing more eggplant, and peppers! Meet me at the market, and thanks for your support!

  • Crow Farm

    Tomatoes, cherry tomatoes, green beans, broccoli, cauliflower, kale, parsley, green peppers, hot peppers, corn, eggplant, cabbage, winter squash: acorn, butternut, and blue hubbard, Apples: Cortland, McIntosh, and Macoun.

    TRY THIS | Roasted Vegetables (from Paul Crowell’s kitchen)

    Our favorite way of cooking vegetables is also the easiest. It works with most vegetables with a few changes. We usually make it with beets, carrots, patty pan squash, winter squash, cauliflower, and brussel sprouts.

    For winter squash, cut them in half and remove seeds. Season with salt and pepper, butter, and a teaspoon of brown sugar. Bake at 350 for one hour.

    For cauliflower, break the head into five or six pieces, coat with olive oil, season with salt and pepper roast at 350 until tender and crunchy, 15-20 minutes.

  • Jenny’s Bread

    This is baking weather. I love this time of year when the farmers’ tables are still overflowing with everything, and it’s cool enough to want to spend extra time in the kitchen with the oven on. This week I am featuring Web of Life’s heirloom variety of peppers, the sweet bull nose pepper, one grown by none other than Thomas Jefferson himself. I plan to saute them with some Plato’s Harvest garlic and some Bay End onions then top them off with a sprinkle of Atwell’s Gold, all on top of a piece of my own homemade pizza dough. Works great as supper with a hearty salad or a pile of roasted vegetables alongside it. Or both!

    SIMPLE TIP | My homemade breads freeze beautifully.

    Do you think you can’t eat a whole loaf from one week to the next? Or are you afraid that you might? Try slicing and freezing and just taking off a slice at a time, pop it in the toaster and top with some gorgeous crab apple jelly from Walter’s Specialty Foods.

  • Martha’s Local Food

    Corn chowder is on the menu again. I bought 3 bushels, shucked, scraped and frozen for winter stock. I have livers from Copicut Farm for pate.

  • Plato’s Harvest Organic Farm

    I had my busiest day ever last week – yikes! Real food seems to be popular this time of year, with it cooling off at night folks are inspired to cook. To that end I’ll have a full trailer this week – greens – kale, chard, arugula, lettuce, mustard, all looking good with the cool weather and reduced bug pressure. Also, squashes – hubbard, acorn, spaghetti, delicata and butternuts of all sizes, pumpkins, several potato varieties, onions, garlic, carrots, gorgeous red and golden beets, tender and sweet hakurei and scarlet queen turnips, radish, leeks, peppers, eggplant, and the tomatoes are still going strong! I’ll also have pails full of stunning dahlias, a big hit last week.

    If you haven’t made it to the market for a couple weeks, come on out, we’re still going strong.

    Also, ask me about chicken, duck, pork, and turkeys… all growing like weeds. Actually, the pork is already in the freezer.

    Thanks for your support, and don’t take vegetables from strangers! dave

  • Flapdoodle Bags

    Dragonflies have landed!

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!

  • The British Beer Company

    The BBC is offering 10% off of meals to Friends of the Market when they show their Friends of the Market Card. Can not be combined with other offers. Good in the Pembroke and Cedarville locations only through October.

  • 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! ( A six week series).
    Her first class, “Healthy Plant-based Cooking” began Tuesday, September 17th at her home in Marshfield from 5:30 to 8:00P. See her website or facebook page for more detailed information.

  • Flapdoodle Bags

    10% off total purchase

  • Plato’s Harvest Organic Farm

    $1 off any item you’ve never had before – try something new! Mustard greens for instance – sauteed with garlic they are tender and strong flavored, perfect for chilly evenings. Or tender and sweet hakurei and scarlet queen turnips, delicious raw, or roasted, and the greens are in perfect shape for sauteeing. Delicata or hubbard squash. Try something new!

    Also, 100 lbs butternut, $100, save $50!

  • Martha’s Local Food

    1$ off hot soups

  • Queen Bee Honey Products

    ::::::::::Market Special::::::::::
    1.00 OFF Hand Dipped Taper Candles….
    long lasting and burn very bright, burning beeswax can purify the air you breath in your home,top by the Queen Bee Tent and learn more.
    Fall is here…start burning candles and save on electricity, enjoy a hand dipped beeswax taper and see the light!

  • Jenny’s Bread

    $1 off the purchase of any two loaves of bread

  • Crow Farm

  • Web of Life Organic Farm

    not sure yet, but it will be good!

brocsaus

Penne with Brown Boar Sweet Italian Sausage and Broccoli Rabe from Bay End Farm | Marianne Leone Cooper

Ingredients


4 sweet Italian Brown Boar sausages (about 1 pound), grilled and coarsely chopped into small pieces
1 pound penne
1 bunch broccoli rabe, washed, stems trimmed, and coarsely chopped
4 cloves roasted garlic, smashed
1/2 teaspoon crushed red pepper flakes
1/3 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper

Preparation


Bring a large pot of water to a boil. Add salt, return to a boil and add penne. Cook until al dente according to the package directions. Drain and set aside. In a large steamer set over boiling water, steam broccoli rabe, covered until tender, about 5 minutes. Take broccoli rabe out of steamer and set aside. Heat olive oil in large skillet over medium heat and then add smashed garlic and broccoli rabe. Cook, stirring, about 30 seconds. Add the chopped sausage to the skillet along with the strained penne and crushed red pepper flakes. Stir to combine, sprinkling the final dish with olive oil if pasta seems too dry. If desired, grate fresh Parmesan cheese over individual dishes and serve immediately. Add course salt and freshly ground black pepper to taste.

Bay End Organic Farm

September 19th Market News | 2013 Outdoor Season

Program Details

Culinary Insights | Marianne Leone Cooper, Actress, Screenwriter, and Author | 4:00

A first generation Italian American, Marianne Leone Cooper’s roots trace back to the Abruzzo and Lazio regions of Italy. She joins us this week to share one of her favorite recipes from her Italian heritage, Penne with Sweet Italian Sausage and Broccoli Rabe.  In season now from Bay End Farm, broccoli rabe is a super food that is one of the most nutrient dense foods on the planet. It provides antioxidant-rich vitamins A and C to your diet and the bitter green is an excellent source of folate, potassium, fiber, and calcium. The sweet Italian sausage will be sourced from Brown Boar Farm.

Community Hosts | Whale and Dolphin Conservation | 2:30-6:30

WDC, Whale and Dolphin Conservation (formerly WDCS) is the leading global charity dedicated to the conservation and protection of whales and dolphins. We defend these remarkable creatures against the many threats they face through campaigns, lobbying, advising governments, conservation projects, field research and rescue. Our vision is a world where every whale and dolphin is safe and free.



Music | Dan Durkee | 2:30-6:30 

Harvest and Cooks Notes


  • Rein’s Real Rye

    Varieties available this week are Caraway, RyeBerry, Swedish and Tarragon. Caraway bagels are available, for pre-order only, $6 for 3.

    The oven’s in good shape now, finally, after two failures. I cut the bake element wires back to healthy copper, cleaned the element leads really well and put on some shiny new (see the photo?) high voltage, high heat connectors (instead of the low voltage ones I put on the first time). Last Wednesday’s bake came out even better than usual with beautiful color on the entire batch. The only thing I can guess is the voltage to the bake element was more consistent so less fluctuations in temps. Maybe I can relax a little and, hopefully, assume I’ll make it through upcoming baking sessions with no more surprises. Back to being a baker instead of an appliance repairman.

    One more thing on the plus side – it’s starting to get cool enough that I can bake without fans on and just a couple of windows open on some good days. Yay! :)

    TRY THIS | Swedish Rye Bread Pudding

    Over the last two weeks I’ve been working on a recipe to use up some of my leftover samples, specifically the Swedish Rye. I came up with an amazing Swedish Rye Bread Pudding which I’ve been stuffing myself with non-stop, it’s so good. I thought French Toast using the Swedish was amazing but this one is downright decadent, not to mention more utilitarian. Not only can you have it for dessert, it’s also a great breakfast!

    REIN’S SWEDISH RYE BREAD PUDDING (with attitude)
    Prep Time: 5-10 minutes (really quick!)
    Bake Time: 45 minutes
    Cooling Time: Too Long

    -Oven 350˚
    -8 x 8 x 2 baking pan (I use Corningware)

    Melt 2T butter in microwave 30 seconds +/-.

    Cut 3-4 thick slices Swedish Rye into 10-20 pieces each (depending on individual preference for how fast you want to jam it into your face once it’s cooked!). You’ll need enough to just fill the container loosely. Dump bread into baking pan and drizzle melted butter over evenly.

    Into a medium-size mixing bowl add:
    -4 eggs (If you don’t get your eggs at the Market you’re nuts!)
    -1/2 t Vanilla
    -1/2C sugar

    Whisk until sugar dissolved and yolks incorporated and add:
    -2C milk

    Whisk again lightly until incorporated.

    Dump mixture over bread pieces. Push bread down gently all around to get wet. Place in oven once that’s up to temp, uncovered.

    Bake 45 minutes or until bread bounces back when pushed down and browned slightly on top edges. Let cool as long as you can resist. Eat a huge serving as soon as it’s cool enough.

    Leftovers can be heated straight out of the fridge in individual serving bowls for about 30 seconds (micro) just to get up to room or slightly warm temp. I tried having this with milk but like it much better plain. I really like that there’s this neat layer of custard on the bottom of most bites with the really chewy Swedish Rye on top. Try to leave some for someone else. :) (Sorry, I’m not giving away leftover samples of Swedish anymore…)

  • Martha’s Local Food

    I will be making corn chowder with fresh, Lakeville, GMO free corn. Rhubarb punch is on the menu and more to come with my farm pick ups.

    TRY THIS | Corn Broth

    Corn broth makes an excellent base for soups. Scrape the raw corn and freeze the delicious kernels for a mid winter meal. Boil the raw cobs either by themselves or with the addition of some onion skins, 30 minutes from the time the cobs come to a boil is plenty of time to release the flavor.
    I use this broth in corn chowder or freeze it to use in other vegetable soups.

  • Plato’s Harvest Organic Farm

    We’re plowing into fall – lots of new greens planted, kale, chard, lettuce, spinach, choi, mustard, arugula, turnips… looking toward a long extended harvest. Meanwhile, we’ll be bringing lots of tomatoes, potatoes, onions, garlic, arugula, beets, winter squash, and lots more. And, I have newly arrived meat chickens and ducks, the turkeys are getting big, and I just stuffed five chest freezers full of pork. Winter is coming… Thanks for your support, and don’t take vegetables from strangers! -dave

  • Simpson Spring

    TRY THIS | Root Beer Baked Beans

    Ingredients
    4 slices applewood-smoked bacon, cut crosswise into 1-inch pieces
    3 1/2 cups chopped onions
    2 garlic cloves, minced
    4 15-ounce cans cannellini (white kidney beans), rinsed, drained
    1 1/2 cups Simpson Spring Root Beer
    3 tablespoons apple cider vinegar
    3 tablespoons mild-flavored (light) molasses
    2 tablespoons tomato paste
    2 tablespoons Dijon mustard
    1 1/2 teaspoons chili powder
    1 teaspoon coarse kosher salt
    1 teaspoon freshly ground black pepper

    Preparation
    Preheat oven to 400°F. Cook bacon in large ovenproof pot over medium heat until crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towels.
    Add onions to drippings in pot; cook until beginning to brown, stirring often, about 8 minutes.
    Add garlic; stir 1 minute. Add beans, root beer, vinegar, molasses, tomato paste, mustard, chili powder, 1 teaspoon salt, and 1 teaspoon pepper; mix. Stir in bacon; bring to boil.
    Transfer to oven; bake uncovered until liquid thickens, about 30 minutes.

  • Blue Heron Arts

    New fall pottery (pumpkin colored!) and copper jewelry

  • Brown Boar Farm

    See our updated September 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.

  • Crow Farm

    Plenty of cauliflower broccoli cabbage kale green beans tomatos peppers pears macintosh cortland macoun apples sweet corn cut flowers

  • Copicut Farms

    This cool weather has inspired a change in our cooking. We have been slow roasting chickens, enjoying savory soups, and frying leg quarters. Our favorite recipe this week was almond flour fried chicken!

    TRY THIS | Almond Flour Fried Chicken

    This ended up being an incredibly simple recipe. We added salt, pepper, and some garlic powder to an egg bath. We dipped the leg quarters into the egg and then into the almond flour. We fried them on either side in a cast iron pan with olive oil, then tossed them into the oven at 375 to finish them off….The result was fantastic!

  • Sticky Paws

    We will be featuring our apple cinnamon sticks this week made with apples handpicked from Shelburne Farms in Stow, MA.

    DID YOU KNOW? | Fresh Apple is Excellent for Your Dog

    Apples are a good source of dietary fiber and vitamin C as well as low in saturated fat and sodium. Apples contain omega-3 and omega-6 fatty acids, which contribute to a healthy, glossy coat and help to control skin allergies. Always core the apples the seeds are poisonous!!

  • Web of Life Organic Farm

    We’ve been plenty busy here at the Web of Life… busy canning tomatoes, bringing in the corn, canning tomatoes, planting cover crops and canning tomatoes. Stephanie misses coming to the market. She’d rather be there hawking our eggplant than attending physics class. Did I mention I’ll be bringing several varieties of certified organic baby eggplant as well as cornbread, and Fraulein Blischke’s latest batch of sauerkraut! AND….bull-nose peppers, sweeter than other varieties, and grown by Thomas Jefferson at Monticello!!!
    Meet me at the Market! And Thank you for your support,
    -Donna and Steph

    TRY THIS | Cornmeal Crusted Eggplant Fries

    Ingredients
    1 eggplant, peeled and cut into matchsticks
    2 large eggs, beaten
    1/2 cup cornmeal
    3/4 cup Italian breadcrumbs
    1 teaspoon crushed red pepper
    1/2 teaspoon garlic powder
    pepper

    Preparation
    Cut the eggplant into sticks, salt, and let sit for 25 minutes. Dip in egg, and coat with the cornmeal mixture. Fry or bake till brown on all sides.
    Make a quick dipping sauce by chopping tomatoes onions garlic and basil mix with salt and pepper, roast till soft, and puree….

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!

  • The British Beer Company

    The BBC is offering 10% off of meals to Friends of the Market when they show their Friends of the Market Card. Can not be combined with other offers. Good in the Pembroke and Cedarville locations only through October.

  • 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! ( A six week series).
    Her first class, “Healthy Plant-based Cooking” began Tuesday, September 17th at her home in Marshfield from 5:30 to 8:00P. See her website or facebook page for more detailed information.

  • Rein’s Real Rye

    The Friends Special this week is $1 off every full loaf of Swedish Rye.

  • Martha’s Local Food

    1 pint corn chowder, cold, for take away $6. Regular price $7.
    Corn chowder will also be available hot, 12 ounce $6.

  • Plato’s Harvest Organic Farm

    100 lbs butternut – $100, save $50 – must pre-arrange – Dave, 508.315.9429

  • Blue Heron Arts

    10% off everything

  • Brown Boar Farm

    $1/LB off pork chops or bone-in loin roasts ($7/LB instead of $8/LB)

  • Crow Farm

    Cauliflower 2 heads for $5.00

  • Copicut Farms

    .50 cents off of a package of leg quarters.

  • Sticky Paws

    $1 off a 7oz, bag or larger

  • Web of Life Organic Farm

    1.00 $ off of Eggplant

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September 12th Market News | 2013 Outdoor Season

Program Details

Culinary Insights | James Gibney, Executive Chef of The British Beer Company | 4:00

James Gibney the Executive Chef of the British Beer Company hails from Colchester England, where he received his culinary training at the Colchester Institute and in the kitchens of the Royal Palace. James moved to Plymouth by way of Virginia and now leads the chef team at the British Beer Company. Since he took the post in 2011, James has been reaching out to local growers to make the BBC menus more seasonal.

Community Hosts | The Home for Little Wanderers | 2:30-6:30

The Home for Little Wanderers‘ mission is to ensure the healthy behavioral, emotional, social and educational development and physical well-being of children and families living in at-risk circumstances by providing a seamless continuum of vital programs and services for every stage of child and family development. For more than 200 years, they have  earned a reputation for doing whatever it takes to strengthen vulnerable families and keep children safe in their own communities, even when they don’t have family support. Stop by the Market tent to learn more about their critical work and how you may benefit  and contribute.

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.

Special Guest | My Gym Children’s Fitness Center in Kingston | 2:30-6:30

My Gym has developed an extraordinary program and facility devised to help children 6 weeks thru 13 years of age develop physically, cognitively and emotionally. Children have loads of fun as they gain strength, balance, coordination, agility and flexibility while developing social skills and confidence.

Join My Gym of Kingston on the field with fun activities for children of all ages all day.

Harvest and Cooks Notes

  • Omega Olive Oil

    TRY THIS | Shrimp Scampi With OOO Garlic Olive Oil and OOO Lemon Olive Oil

    Ingredients
    1/3 cup OOO Lemon Infused Extra Virgin Olive Oil
    2-3 tablespoons OOO Garlic Olive Oil
    1 teaspoon red pepper flakes
    2 teaspoons paprika
    2 pounds shell-on deveined jumbo shrimp
    2 tablespoons chopped fresh basil
    1/2 teaspoon salt
    1/4 teaspoon black pepper

    Preparation
    Heat the garlic olive oil in a large skillet over high heat. Sprinkle the red pepper flakes and paprika into the oil. Add the shrimp and toss to coat. Allow to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, 1 to 2 minutes more. Reduce heat to medium-low; add the basil and toss lightly. Season with salt and pepper to serve.

  • Martha’s Local Food

    I will be preparing Aubergine, eggplant, soup. Local farm ingredients, homemade chicken broth and rice. It is hearty and delicious.

  • Flapdoodle Bags

    I’ve got some great new bags for the fall!

  • Crow Farm

    Apples: honeycrisp and cortland, pears, kale, broccoli, green beans, winter squash: butternut, acorn, and blue hubbard, tomatoes, cauliflower, eggplant, corn.

    TRY THIS | Kale and Bacon Onions

    Ingredients

    2 teaspoons of olive oil
    1 cup of chopped onion
    10 cups of chopped kale, divided
    ½ cup fat-free, less-sodium chicken broth, divided
    ¼ teaspoon salt
    1/8 teaspoon crushed red pepper
    1/8 teaspoon black pepper
    2 bacon slices, cooked and crumbled
    6 lemon wedges

    Preparation
    Heat oil in a Dutch oven over medium-high heat. Add onion to pan. Sauté 6 minutes or until onion is tender and begins to brown. Add 5 cups kale, ¼ cup broth, salt, and peppers to pan. Cover, reduce heat, and cook 4 minutes. Add remaining 5 cups of kale and remaining ¼ cup of broth to pan. Cover and cook 16 minutes or until tender, stirring occasionally. Sprinkle with bacon. Serve with lemon wedges. Makes 6 servings.

  • Allen Farms

    This week we will be bringing:
    Pea Greens
    Swiss Chard
    Cherry tomatoes( Husk Cherry, Sun Gold, Brown Berry)
    Big tomatoes
    Egg Plant
    Peppers (medium spice, jalapeño)
    SUMMER SQUASH
    Beets
    Fresh Cut Basil and Parsley
    Potted Plants
    Zinnias
    Sun Flowers

  • Copicut Farms

    At the farm, Fall is our favorite time of year. The chickens are delighted to be foraging is the thick green grass, the turkeys are learning to fly, and the farm house feels warm and cozy filled with the smell of roasted chicken. Come by and pick something up to fill your belly and warm you house.

    TRY THIS | Copicut Chicken Broth Inspired by Sally Fallon’s Nourishing Traditions

    We have been enjoying cooking and eating stock lately. Here’s our favorite recipe inspired by Nourishing Traditions.

    Ingredients
    Juice of 1 lemon
    1 Copicut soup stock pack (1 lb of feet and necks)
    1 bunch of parsley
    1 large onion
    1-3 cloves of garlic
    2-3 carrots
    3-4 sticks of celery
    Pinch of coarsely ground pepper.

    Preparation
    You can certainly alter the seasonings to your taste, more garlic or less celery, but after simmering for 3-4 hours this will be a wonderful addition to many dishes or can stand on its own as a fantastic base for a soup.

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!

  • The British Beer Company

    The BBC has donated $25 gift certificates. The drawing to pick the luck Friend will take place at 6:00PM.

  • 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! ( A six week series).

    Her first class, “Healthy Plant-based Cooking” begins Tuesday, September 17th at her home in Marshfield from 5:30 to 8:00P. See her website or facebook page for more detailed information.

  • Omega Olive Oil

    2 for $22 (Aged Balsamic Vinegars not included)

  • Martha’s Local Food

    12 ounce hot soup $5

  • Queen Bee Honey Products

    *******$1.00 OFF a pair of hand dipped beeswax candles. Includes a cool QB book of matches. Burn clean, long lasting and dripless.
    Burning beeswax candles in your home can help purify the air you breath. It is the cleanest burning fuel in the world…******

  • Flapdoodle Bags

    10% off total purchase

  • Allen Farms

    ALL large tomatoes $1 each!

  • Copicut Farms

    $0.50 off of whole chicken

Web Of Life Organic Farm

September 5th Market News | 2013 Outdoor Season

Program Details

Culinary Insights | John Cataldi of Solstice | 4:00

Kicking off the fall season, acclaimed Solstice chef John Cataldi joins the PFM’s Culinary Insights cooking demonstration series on September 5th at 4pm. Known for their innovative and seasonal cuisine, Solstice, located in Kingston, is one of many regional restaurants that source farm fresh ingredients from the Plymouth Farmers’ Market.

John Cataldi

To make the most delicious food, you have to use local product. I rely on the Plymouth Farmers’ Market to source the freshest ingredients for the menu at Solstice.

John CataldiChef/Owner at SolsticeSolstice

 John will be preparing a dish that features rabbit from West Elm Farm, a PFM member since 2009.

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. Meetings are held on the second Monday of each month at 12:30 pm at The Plymouth Council on Aging located at 44 Nook Road, Plymouth, MA. This volunteer group conceives, plans, publicizes and executes major fundraising events each year. Become a member!

This month, they join us with hand-sewn cloth shopping bags, copies of their cookbook and gift bags for wine and olive oil.

Stop by the PFM market tent to learn more and to sign up for their September 13th golf tournament at Southers Marsh Golf Club, 30 Southers Marsh Lane. Tee time is 8:00am. Join the Friends and others for a fun day. Volunteers are welcome and needed!

Music | The Harper and the Minstrel | 2:30-6:30

Celtic Harps, Flutes, Recorders, Penny Whistles, Bowed Psaltery, Dulcimers, Guitars and beautiful vocal harmonies will transport you to another place and time.

Special Guest | Setting the Space | 2:30-6:30

New this summer, the Culinary Insights program is a popular cooking demonstration series presented to the community at the Plymouth Farmers’ Market by the generous support of Setting the Space, New England’s premier staging and interior design company. As part of their sponsorship, Setting the Space decorates the Culinary Insights tent with products from their Plymouth showrooms. “Each week, they show up with a stunning array of decorative design items that beautify and visually accentuate the Culinary Insights space, drawing patrons to the demonstration,” comments PFM Co-Director Lieza Dagher. “Through their creative displays they help us imagine how we can make our own home food experiences more inviting and beautiful.”

“At Setting the Space, our mission is to help people realize the potential of their homes. What activity in the home is more special than eating a delicious, home-cooked healthy meal with your family?” says Setting the Space’s CEO Blair Hamaty. “We are so pleased to partner with the Plymouth Farmers’ Market to help educate our community about cooking local and seasonal food through the Culinary Insights program.”

Join Setting the Space Interiors at their Market Tent this week and get a glimpse at their extensive collection of of inspiring home decor ideas and gifts for your next entertaining event.

Harvest and Cooks Notes

  • Apponagansett Farm

    We are starting to harvest fall greens. We should have a mix of summer veggies and fall greens this week.

  • Martha’s Local Food

    I am preparing lovely stewed eggplant with onions, peppers and tomatoes all from Web of Life Farm.
    You will also find 2 varieties of refrigerator pickles made with Plato’s Harvest Farm cucumbers..

    TRY THIS | Now is the time to stock up on tomatoes and eggplant to process and store for your farm fresh meals through out the winter. What a treat to eat fron the farms in the dead of winter.

  • Rein’s Real Rye

    I’m still trying to figure out why my bagels never too off, despite how great they taste. I’ve decided to “prime the pump” at Plymouth this week by offering one free bagel to the first 50 people who mention this notice (one per household). Please (PLEASE!) don’t eat them at the market. Wait until you get home, slice and toast and have with your favorite topping. Eating them that way is really the ONLY way to enjoy the full experience of my Rye Bagels. Do let me know how you found them when you see us again at the market (or email, of course).
    What does the kitchen look like when the appliance repairman (me) has to make an emergency call halfway through a baking day? Answer? Like another tornado struck my kitchen! See the photos.

    The bad news: I lost 12 loaves of bread not baked enough (photo 2 shows loaves on lower racks with much less color) as well as 12 loave’s worth of dough I had to discard. (The trash guys are really gonna wonder next week!)
    The good news: I got out 16 loaves of Tarragon and 8 loaves of Caraway before the oven died on me. Not enough to do a farmers market but good for selling as frozen.

    I baked again on Friday and the bread’s coming out better than ever. Phew! (Also, now that I know what the inner construction of the oven looks like I’m one step closer to the possibility of installing a homemade steam generator.)

  • Plato’s Harvest Organic Farm

    We’ve been busy pulling in several tons of winter squash – butternut, acorn, spaghetti, delicata, baby blue hubbards and pumpkins. It’s all packed in the greenhouse to cure, and I’ll be bringing it to the market soon.

    I’ll be bringing beets, 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!

  • Sticky Paws

    As requested by many market goers, we will be featuring cat treats this week as well as a variety of gourmet dog treats.

    TRY THIS | Our dog treats can be refrigerated and/or frozen to extend their shelf life.

  • Omega Olive Oil

    TRY THIS | Try our OOO Blackberry Ginger Balsamic Vinegar! Naturally flavored with the gentle heat of spicy ginger and ripe sweet blackberry.

    Together, these flavors work especially well over pancakes, ice cream, in jelly, or in vinaigrette. Try with our OOO Lime Olive Oil.

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!

  • Solstice

    Solstice has generously provided a $100 gift card which will be given to one of our Friends of the Market whose name will be drawn from a hat at 6:00pm.

  • 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! ( A six week series).

    Her first class, “Healthy Plant-based Cooking” begins Tuesday, September 17th at her home in Marshfield from 5:30 to 8:00P. See her website or facebook page for more detailed information.

  • Apponagansett Farm

    $1 Off of all Maple Syrup

  • Martha’s Local Food

    $1 off eggplant preparation

  • Rein’s Real Rye

    Lots of frozen bread this week, so Friends may have $3 off a full loaf and $2 off half loaves. Varieties available are Caraway, RyeBerry and Tarragon.

  • Plato’s Harvest Organic Farm

    1/2 price on any watermelon!

  • Sticky Paws

    $1.00 off purchase of a 7 oz. bag of dog treats

  • Omega Olive Oil

    2 for $22 (Aged Vinegars not included).