Kids roll down and roll up too! Too funny :)

October 31st Market News | 2013 Outdoor Season

Program Details

Community Hosts | The Greater Plymouth Food Warehouse | 2:30-6:30

More and more people throughout the South Shore are making trade-offs between paying for food and paying for other necessities like heat for their homes.
Given this startling trend of growing food insecurity and hunger, it is clear there is a direct need for more quality, nutritious food for this region’s low-income individuals and families.

In the fall of 2002, SSCAC formed the Greater Plymouth Food Warehouse with the goal of getting more nutritious food to more hungry people in the most cost-effective way through coordinated food pick-up, transport, storage and distribution.


Music | Ray Papile | 2:30-6:30 

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

Harvest and Cooks Notes


  • Plato’s Harvest Organic Farm

    Well, well, last market… sort of. We’ll have one week off, then be back, but inside, warm and lighted. Come on out and scare the farmer this Halloween.

    I’ll be bringing arugula, beets, broccoli, cabbage, carrots, chard, garlic, kale, leeks, lettuce, onions, potatoes, turnips, spinach, sweet potatoes, and winter squash.

    Know your farmer – don’t take food from strangers! Thanks for your support.

    dave

  • Crow Farm


    Apples: Spencer, Macoun, McIntosh, Cortland, and Russet, lettuce, tomatoes, winter squash, brussels sprouts

  • Blue Heron Arts

    Lots of new wool and alpaca hats and scarves, new pottery!

  • Copicut Farms

    As the outdoor market winds down so does our season on the farm. Only a few batches of chicken are left in the pastures and the turkeys are strutting around their field enjoying the cool breezes and sunshine. It has been a wonderful season at the Plymouth Market and we can’t wait to see all of our Plymouth friends throughout the Fall and Winter at the indoor market.

  • Skinny Dip Farm

    Cold weather only makes our root crops and greens sweeter! We’ll be bringing a wide variety of root crops, baby salad greens, head lettuce, kale, chard, garlic, onions, leeks, winter squash. We’ll have the last of our summer eggplant and peppers. New this week: super sweet parsnips. All certified organic and totally delicious.

  • Web of Life Farm

    Its a little sad this time of year, when you pick the end of the crops, and till them under. But the one thing I’ve always loved about farming is wiping the slate clean, and starting anew next season.

    As we end the summer season, Steph and I would like to thank all the customers who took the time to come by our table. With an extra special thanks to the “”regulars””… the ones that we KNOW will be there every Thursday with a smile and a kind word despite the weather.

    You keep us farming, and you have our deepest thanks. Keep your ear to the ground about next season, you might be surprised which direction the Web of Life will be spinning next. Meet me at the market!

    -Donna

    TRY THIS | Fermented Radishes

    Ingredients
    3 1/2 cups radishes, sliced
    Fermented garlicy radish’s
    2-3 garlic cloves, peeled
    3 tablespoons unrefined sea salt
    4 cups filtered water

    Preparation
    Thoroughly wash and dry your jar and lid before getting started.
    Prepare your salt brine by mixing the salt and water together and stirring until dissolved.
    Pack radishes and garlic into your fermenting jar.
    Pour salt brine over the radishes until completely covered, leaving at least one inch of space between the top of the brine and the lid.
    Place a weight inside the mouth of the jar to keep your radishes under the brine. Cover tightly and set up the air lock if you’re using one.
    Drape jar with a towel and let radishes sit on your counter for 3-7 days, depending on how sour you like them.* When they’ve reached the level of sourness you like remove the weight from inside the jar and transfer to the fridge.

  • Martha’s Local Food

    I am making a vegetarian radish bisque with lovely Web of Life Farm radishes, also squash soup. Please come by and warm up with us.

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.

  • Queen Bee Honey Products

    We will NOT bee at the market on October 31st…sorry.
    Have a great market and see you in a few weeks at the winter market.
    Happy Halloween!!!

  • Plato’s Harvest Organic Farm

    One free head of lettuce!

  • Crow Farm

    .50 cents off per head of lettuce

  • Blue Heron Arts

    Last week special…20% off anything for friends only!

  • Copicut Farms

    $1.00 off a Stewing Hen or a Soup Stock Pack

  • Skinny Dip Farm

    Organic head lettuce $2/ head. Several varieties to choose from.

  • Web of Life Farm

    1/2 off radish’s

  • Martha’s Local Food

    Hot soups 12 ounce $5

Allen Organic Farm

October 24th Market News | 2013 Outdoor Season

Program Details

Culinary Insights | Jill Houck of Flour Girls Baking Company | 4:00

Not to be missed! PFM’s own Jill Houck of Flour Girls Baking Company will be showing us how to make her delectable and wildly popular cinnamon doughnut holes!

Born and raised in Vermont, Jill grew up baking along side her parents, learning the craft from her mother and late night baking fests with her father (his fabulous Whoopie Pie recipe is one of Flour Girls signature items). Come join her at the Culinary Insights tent this Thursday at 4:00 to learn how to make and sample her cinnamon doughnut holes.

Community Hosts | Wildlands Trust | 2:30-6:30

The Wildlands Trust  is a non-profit organization dedicated to conserving land and preserving the natural heritage of Southeastern Massachusetts. They work to permanently protect and steward important habitats and landscapes, including woodlands and fields, ponds, coastal areas, agricultural lands, and river systems. They aim to sustain the rural character and quality of life enjoyed by the residents of southeastern Massachusetts by protecting as much open and undeveloped land as possible, before it is lost forever.


Music | Sherry Malone | 2:30-6:30 

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


Harvest and Cooks Notes


  • Flapdoodle Bags

    I have some wonderful new market bags! Get a jump on Christmas shopping; I have things that will make everybody happy!

    DID YOU KNOW? | All of my bags are washable and can go in the dryer too!

  • Skinny Dip Farm

    We’re harvesting a diversity of salad greens, from spicy arugula, to sweet spinach, mild baby lettuces, and our beautiful spring mix — all washed and ready to eat! Also a wide range of delicious root crops: super sweet beets and carrots, creamy potatoes and 6 or 7 different types of radish. We also still have some summer favorites like eggplant, flower bouquets, tomatillos, and maybe some cherry tomatoes from our greenhouse. …all certified organic and super delicious.

  • Sticky Paws

    Sweet potatoes are a tasty and healthy alternative to rawhide. Sweet potatoes are a great source of fiber rich in antioxidants and anti-inflammatory nutrients and beta carotene.

  • Plato’s Harvest Organic Farm

    The end of the tomato season has finally come! But just look at the picture of my display – we’ll have plenty of good hardy produce for your fall cooking pleasure. If you haven’t been out to the market for a couple weeks, we’re still going strong with all of the food that you know you’re craving – produce, eggs, chicken, pork, chocolate buns, hot sauces, jellies, prepared foods, bread, pizza, wine, etc… It looks like another beautiful market day this week – partly cloudy with a chance of arugula – come out and say hello!

    I’ll be bringing arugula, beets, chard, cabbage, garlic, kale, leeks, tons of beautiful lettuce, onions, peppers, potatoes, turnips, spinach, butternut squash, sweet potatoes, eggs, chicken, and the best damn garlic powder you’ve ever had! Ask me about pork and turkeys and ducks too!

    Know your farmer – don’t take food from strangers! Thanks for your support.

    dave

  • Blue Heron Arts

    New cozy hats and scarves

  • S & B Apothecary

    Cool dry weather makes makes for dry, rough skin. Don’t forget to exfoliate! Regular exfoliating will help the skin better absorb moisturizers and serums.

    TRY THIS | Exfoliate your face and body twice a week to keep your skin glowing!

  • Crow Farm

    Apples: Macoun, Cortland, McIntosh, Russet, Spencer, and Empire, Lettuce, Tomatoes, Carrots, Kale, Brussels Sprouts, Peppers, and Winter Squash

  • Web of Life Farm

    Happy Fall! The weather has been beautiful. Steph and I are preparing the garlic bed for planting this week. 60# this year, all for certified organic red russian garlic powder, we have a hard time keeping it in stock!
    Also this week we’ll be making piccalilli and grape jelly. I’m proud that Steph will be the 4th generation in our family making these two recipes! While we might not have these delicious farm grown items this week, we’ll make sure to bring lots for next Thursday. We will have peppers (please 3 more days to a killing frost), eggplant, turnips, potatoes, and lots of other treats! Stop by and see me! Meet me at the market!
    Donna

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.

  • Flapdoodle Bags

    10% off total purchase

  • Skinny Dip Farm

    Japanese salad turnips $2/ bunch.

  • Sticky Paws

    Free bag of Sweet Potato Chews

  • Plato’s Harvest Organic Farm

    Name your special! Be nice to the farmer and take $1 off an item of your choice.

  • Queen Bee Honey Products

    ******************Stock Up Sale***************
    This will bee our last summer market until the winter market starts indoors in November. Please stock up…..
    Save 10% OFF on any Queen Bee Honey Products on Thursday….

  • Blue Heron Arts

    10% off everything

  • S & B Apothecary

    Coffee Body Scrub $5 regularly $7

  • Web of Life Farm

    1/2 off radishes

Culinary Insights - Nicole Cormier

Local Lunchbox Ideas | Nicole Cormier RD, LDN

Courtesy | Nicole Cormier RD, LDN – Delicious Living Nutrition..

This week I was invited to the Culinary Insights at the Plymouth Farmers’ Market located at Plymouth Plantation. Over the years, I have become a regular at this market and a prior culinary guest. My first appearance included Local Quesadillas filled with local ingredients from fruit to vegetables and local cheeses. If you haven’t paid a visit to this market this season, there is still plenty of time. They are open every Thursday through October from 2:30pm – 6:30pm. Below are a variety of nutritious school lunches that are made with local ingredients from the farmers’ market. Go ahead, give them a try and localize your lunchbox!

Apple Cheddar Sandwich

2 slices of whole grain bread
½ apple, sliced
1 slice of cheddar cheese
1 tsp honey (optional)

Place sliced apple on one slice of bread, then place cheese on other slice of bread. Drizzle honey and place one slice on top of the other. Serve with celery and Red Pepper Jelly Dip.

Red Pepper Jelly Dip

1 cup of plain yogurt or local soft cheese
1TB of Red Pepper Jelly

Mix ingredients in a small mixing bowl. Serve with celery or crackers.

Egg Sandwich with Cheese, Greens & Eggplant Bacon

1 egg, fried
1 slice of cheese (cheddar or goat)
Pinch of greens
Drop of Balsamic Vinegar
1 tsp Olive oil
3 slices of eggplant bacon (see below)

Using a frying pan, place olive oil in pan over medium heat. Cook egg as desired. Toast bread, then spread cheese onto slice and place egg on top. Then, place eggplant bacon, greens, balsamic vinegar. Serve with sliced Asian pears drizzled with honey

Eggplant Bacon

1 Asian eggplant
4 TB Organic tamari
1 TB maple syrup
1 tsp liquid smoke
1 tsp olive oil

Preheat oven to 425 degrees. In a small mixing bowl, combine all ingredients except eggplant and oil. Slice eggplant into 1” wide strips Toss eggplant in marinade until coated, and then refrigerate for 2 hours.

Line a baking sheet with natural parchment paper and brush with olive oil. Place strips on top of parchment paper and brush with marinade and oil. Bake for 8 minutes, then flip and bake for an addition 8 minutes. Cook another 3 minutes on opposite side and flip one more time for 3 minutes until browned. Let cool and they will harden. If your strips cook faster than expected, place aside on a plate to cool and they will be just fine.

Pear, Preserves & Goat Cheese Sandwich

½ Pear, sliced
1 TB Fruit Preserves
1 TB Goat Cheese
2 Slices of Whole Grain Bread

Spread goat cheese onto 1 slice of bread, and then top with pear slices. Spread fruit preserves onto another slice of bread, and then place one slice on top of the other. Cut and Serve with tomatillos & cauliflower.

 

Insights and Recipes Courtesy of Nicole Cormier RD, LDN

Bay End Organic Farm

October 17th Market News | 2013 Outdoor Season

Program Details

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.

Join Nicole as she demonstrates some school lunch alternatives featuring local food..

Community Hosts | Plymouth Agriculture Committee | 2:30-6:30

The mission of the Plymouth Agricultural Committee is to raise awareness of farming in Plymouth, MA and to support the Right to Farm Bylaw adopted in the 2009 Fall Town Meeting.

Come take your picture with the Agriculture Committee tractor and join them near the market tent for pumpkin painting and other farm-related crafts.


Music | Ray Papile | 2:30-6:30 

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

Harvest and Cooks Notes


  • Skinny Dip Farm

    Bring on the roots! We’re harvesting a bounty of root vegetables including carrots, beets, golden beets, watermelon radish, three types of turnip, daikon and potatoes. Salad greens are still going strong, and if you haven’t tried our broccoli yet, you’re missing out. The delicata winter squash is freakishly sweet.

  • Flapdoodle Bags

    Tote bags!

    TRY THIS | These bags make great gifts and are washable to boot!

  • Martha’s Local Food

    I am making cranberry walnut pesto with organic cranberries from Fresh Meadow Farm, walnuts, local maple syrup and organic extra virgin olive oil from Omega Olive Oil.
    My hot soup will be composed of mustard greens, Plato’s Harvest Farm, peppers and onions from Web of Life Farm, ham hock broth, ham hock from Brown Boar Farm and chock full of additional veggies to be found at the market.
    I will also be preparing a Tomatillo salsa with tomatillos from Skinny Dip farm.

    TRY THIS | Cranberries

    Cranberries are at their peak and we have a beautiful supply at the market. Try using cranberries in some non traditional ways. I like to add them to soups for a bit of color and tartness. They are also lovely added to other pickled vegetables.

  • Blue Heron Arts

    Brand new cozy winter hats in Alpaca and Merino wool!

  • Jenny’s Bread

    With fresh spinach available, I can’t help but make spinach, garlic and feta cheese flatbreads. And honey buns will be back now that I’ve restocked the honey supply-thanks Queen Bee!

    TRY THIS | Peasant Bread

    Peasant Bread goes well with everything! From a simple piece of toast and butter to a vehicle for Martha’s pate to the perfect dip for your soup du jour, peasant bread covers all the bases. What bread and cheese and Crow Farm apples? A simple satisfying meal. What about making one of those huge sandwiches for a crowd? Slice the loaf the long way and fill with your favorite market goodies: Brown Boar sausages, Apponagansett peppers and Bay End onions; mozzarella, Plato’s Harvest tomatoes and basil; Web of Life Farm eggplant parmesan. . .

  • Brown Boar Farm

    We’re taking orders for holiday hams- reserve yours now for delivery before Thanksgiving or before Christmas (please specify)! The average size is 8-10 LBS. Check out the October Price List for pre-ordering details.

  • Crow Farm

    Apples: Macoun, Cortland, McIntosh, Northern Spy, Russet, Spencer, and Empire, Bosc Pears, Lettuce, Tomatoes, Carrots, Kale, Brussels Sprouts, Peppers, Green Beans, and Winter Squash

    TRY THIS | Brussels Sprouts and Bacon

    Ingredients
    1.5 lbs of Brussels sprouts
    2-3 tablespoons of melted butter
    4 slices of bacon, diced
    salt and pepper
    aged balsamic vinegar

    Preparation
    Preheat oven to 400°F. Trim the ends and any old outer leaves from the Brussels sprouts. Cut the sprouts in half and toss them with melted butter, salt, and pepper. Dump them on a foil lined baking sheet, making sure to keep everything in one layer. Sprinkle the diced bacon over everything and pop the tray in the oven.The sprouts take about 30-35 minutes to roast, so set your timer for 10 minute intervals x3 to regularly rotate and flip the sprouts ‘n swine. Add seasoning and drizzle some of your favorite vinegar on the finished dish.

  • Rein’s Real Rye

    This week’s varieties: Caraway, RyeBerry and Swedish rye breads. A very small amount of frozen will be available at discounted prices – $2 off a loaf, $1 off a half loaf.

    We’ll be here for all three of the last regular season markets.

  • Copicut Farms

    This week’s cool weather has inspired us to do some slow cooking in the farm house. One of our favorite Fall treats are the stewing hens. Stewing hens are a more traditional breed of chickens and when slow cooked for a soup or a stew, make a delicious rich stock that cannot be achieved with anything else. Stop by and pick one up this week at market, you will not be disappointed!

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.

  • Skinny Dip Farm

    Organic head lettuce $2/ head. Several varieties to choose from.

  • Flapdoodle Bags

    10% off total purchase

  • Martha’s Local Food

    Cranberry walnut pesto $1 off for Friends of the Market

  • Queen Bee Honey Products

    Try our NEW Cinnamon Creamed Honey.
    Made with pure cinnamon and Queen Bee Honey.
    A delicious treat…Stop by for a sample Thursday..
    Friends SAVE 1.00 OFF this week

  • Jenny’s Bread

    $1 off of any whole loaf

  • Brown Boar Farm

    $1 off our grilled sausages on Jenny’s rolls ($6 instead of $7)

  • Crow Farm

    All heads of lettuce for $2 (usually 2.50)

  • Rein’s Real Rye

    Two weeks ago this worked so well we’re repeating the offer! “Make me an offer” means, see something you want, offer the salesperson a reasonable monetary amount and we’ll most likely be happy to accomodate! :)

  • Copicut Farms

    50% off of 1 package of chicken wings

Skinny Dip Organic Farm

October 10th Market News | 2013 Outdoor Season

Program Details

Culinary Insights | Donna Blischke of Web of Life Organic Farm | 4:00

Donna will take us through the process of turning locally harvested and cured corn into whole grain cornmeal and she will share her favorite recipe for cornbread with us.

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.

Harvest and Cooks Notes


  • Jenny’s Bread

    Back by popular demand: barbeque pork buns!

    TRY THIS | Golden Cheese Buns

    Cheese buns, an often overlooked item next to the double chocolate buns, is a versatile little piece of bread. They make the BEST hamburger (or veggie burger) buns, a great scrambled eggs sandwich (no need to add more cheese), and, cubed and toasted, make unbelievable croutons to top your peppery arugula salad.

  • Plato’s Harvest Organic Farm

    I made dinner the other night and realized that the bowl of compost looked good enough to eat! It’s a great time of year to be finding, preparing, and eating local food.

    If you haven’t been out to the market in a couple weeks, it looks like a nice day to come see your favorite farmers and bakers and food makers who will be bringing their best to the market. I’ll be bringing arugula, beets, chard, eggplant, kale, mustard greens, leeks, lettuce, onions, peppers, potatoes, radish, turnips, spinach, tomatoes, winter squash and dahlias, eggs, chickens, and charming tales from the field, hope to see you there.

    Know your farmer – don’t take food from strangers! Thanks for your support. dave

  • Skinny Dip Farm

    We’re in serious root crop season, and will be bringing a rainbow of roots. Super sweet carrots and beets, mild and crunchy japanese salad turnips, five or six different types of radish.

    We’re also heavy of green: baby salad greens, head lettuce, 3 types of kale, rainbow chard. Also beautiful fall broccoli, eggplant, garlic, tomatillos, and more. All certified organic and totally delicious.

  • Copicut Farms

    Fall has arrived! On the farm we mark the season by putting the turkeys out into the pastures to forage in the grass and sunshine.

    If you are interested in reserving one of our turkeys for your Thanksgiving dinner, stop by the market this week and talk with Elizabeth.

    Turkey reservations can also be made on our website at: copicutfarms.com

  • Martha’s Local Food

    I made a commitment to myself each week as I am making my farmers market purchases. That is to use everything I purchase before the next market. If I am not able to use what I have purchased for a fresh meal, I will process or preserve it for use in the winter months. How refreshing it is to be able to put local farm foods on the table in the winter or early spring before we have much of a selection coming in of fresh, local produce.

    TRY THIS… | Skinny Dip Farm Tomatillo Salad or Salsa

    Ingredients
    14 tomatillos, Skinny dip Farm, medium to small dice,
    2 small local bell peppers, small dice
    1 small red onion, Skinny Dip farm, small dice
    2 large cloves of garlic, Web of Life farm, finely minced
    1 Jalapeno pepper, Allen farm, finely diced
    Juice of 1 lime
    Salt and fresh ground pepper to taste

    Preparation
    Chop, dice, mince the ingredients, toss in a bowl, allow to sit at room temperature for 30 minutes to marry the flavors before serving. Best used fresh. Refrigeration will delete the subtle nuances.

    …AND THIS | Crow Farm Sunday Dinner Cauliflower

    Preparation
    3 heads Crow farm cauliflower, core by cutting a divot into the base of the whole head, will cook best if kept whole.
    Drop the cauliflower into a large pot of boiling water with 1 tablespoon of salt, cover the pot and boil for 10 minutes. Shut off heat and let the cauliflower rest in the covered pot for an additional 5 minutes. Uncover and drain the cauliflower, return to the still warm pot.

    Add
    1/4th # unsalted butter
    1 cup heavy cream
    1/2 cup freshly grated Pecorino Romano cheese.

    Mash all ingredients together. Season with salt and fresh ground pepper to taste. Transfer to a covered baking dish and place in oven at 200 degrees until ready to serve.

  • Web of Life Organic Farm

    very busy here at the web of life, putting the fields to bed for the winter, and planting the high tunnel. I have a beautiful row of baby arugula, and radishes to bring! And super tender young lettuce from the green house. I’ll be picking the last of the peppers, and eggplant too. And thrilled to be given the opportunity to work on my paralyzing fear of public speaking by being the guest on the culinary insights program. I’ll be doing my best to talk about the corn I grow, and showing off my wonderful machines for turning corn into cornmeal! Meet me at the Market!

    TRY THIS| Web of Life Farm Organic Whole Grain Cornbread

    See the complete cornbread recipe here.

  • Dufort Farms

    Pre-order a “”FALL BUNDLE”” for Farmers’ Market pick-up
    2# Ground Beef
    1# Stew
    2-3# Roast
    All for $48.00 Friends of Market Special does not apply

  • S & B Apothecary

    New Apple & Fig products are available! We have a cleaner, toner and exfoliator.

    Our products are hand made ensuring quality, freshness, and potency using locally grown products and vendors. Our Skin Care “”Brews”” are seasonal ensuring you will get the full benefit of every herb, flower, vegetable, and fruit as nature intended you to.

    DID YOU KNOW | Our unique exfoliators are made without any liquid making them perfect for travel!

    Made with a combination of organic ground oats and actual microdermabrasion crystals these exfoliators can be used on the go. Simply mix a tablespoon of the powdered exfoliator with cleanser or even water and gently massage over your face for a beautiful glow!

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.

  • Jenny’s Bread

    $1 off any any loaf of bread

  • Queen Bee Honey Products

    ::::::::::::::::Same as last week:::::::::::::::::::::
    3.00 pure beeswax lip balm::::::SAVE .50cents per tube, no limit!!!!
    6 great selections to choose, try it and stock up for the Fall and Winter.

  • Plato’s Harvest Organic Farm

    Half price on any item you’ve never had before – try mustard greens, sweet turnips, acorn squash, ask me how to prepare, this could change your life! If you’ve had everything, tell me a joke and get something for half price :*)

  • Skinny Dip Farm

    $1 off salad greens. Choose from baby arugula, baby lettuce mix, or our lettuce/mustard spring mix. All are certified organic and washed and ready to eat.

  • Copicut Farms

    50 cents off of whole chickens.

  • Martha’s Local Food

    Tat Soi is a beautiful, nutrient rich, dark Asian green which many of our farmers grow. Friends special this week $1 off the purchase of any preparation featuring Tat Soi.

  • Web of Life Organic Farm

    $1.00 off arugula

  • Dufort Farms

    $3.00 off $40.00 Purchase
    May not be combined with “”FALL BUNDLE”” Special

  • S & B Apothecary

    Buy 1 seasonal facial mask get 1 at 50% off
    Pumpkin Flax
    Salad green
    Apple Yogurt

    Buy any coffee sugar body scrub (vanilla or lemon) $5

1-L1080262

Whole Grain Cornbread | Web of Life Organic Farm

Ingredients


1 c. Web of Life Farm whole grain cornmeal
3 c. all-purpose flour
1⅓ c. sugar
2 Tablespoons baking powder
1 teaspoon salt
⅔ cup vegetable oil
⅓ cup. melted butter
2 Tablespoons queen bee. honey
4 local eggs
2½ cups whole milk

Preparation


Preheat oven to 350 degrees and grease a 9×13 inch baking dish.
In a large mixing bowl, stir the cornmeal, flour, sugar, baking powder, and salt.
Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just until moistened.
Pour the batter into the greased baking dish and bake in 350 degree oven for 45 minutes. Watch the cornbread towards the end, you want it to be turning golden and starting to show some cracks.