Welcome to a Special Thanksgiving Market Thursday November 21st

Nothing beats the satisfaction of a delicious meal cooked from scratch made with local farm fresh ingredients. Shared with your loved ones, these delicious moments, connecting good food and good people, are a recipe for joy in life.

We here at the PFM share that joy and love to celebrate it and that’s one of the reasons we bring this farmers market to the community all year!

We know you come out to the Market to enjoy the incredible benefits of local food; those incredible flavors, higher nutrition, better health. Who wouldn’t be thankful for that? But the benefits don’t stop there… The local food economy enhances regional economic resilience, food safety, food access, community creation, open space preservation, wildlife benefits, genetic diversity and long term sustainability.. Oh AND, the farmers market is fun and festive and there is music!

Gosh, it just seems so obvious that  local food is the way to go! And all you have to enjoy all of these benefits, is shop at your local farmers market! SIMPLY BEAUTIFUL!

We are always thankful for that, and we at the PFM show our gratitude by bringing our farmers and community of local food shoppers together as often as we can.

The people who make up the PFM, who volunteer their highly valued skills and sustain a level of community service through the ups and downs, those people who work out all of the little details and make sure the farmers market is one that they themselves would want to enjoy, those people are pretty amazing.  Those volunteers working in the background, finding little ways to innovate and better serve, here and at other community oriented organizations, they are engines of positive change and are the foundation of this community asset. Our gratitude for their incredible work cannot be overstated.

All of this work culminates on the field or in the Visitors Center at Plimoth Plantation. We are humbled by the generosity of Plimoth Plantation, our host for this important community asset. Plimoth Plantation uniquely represents the American food heritage and brings to life the founding experiences with local food. Plimoth Plantation’s connection with local food is most poignant around the Thanksgiving holiday, where we celebrate that food heritage  across our town, our region, our nation. Because of that connection with local food, the Plymouth Farmers Market could not have a more complimentary host than that of the Plimoth Plantation. It is through their leadership vision, the shared spirit of community service and commitment to a sustainable local food system that we can partner to bring this farmers market to the community. We hope you will join is thanking them for setting the stage for this market.

Join us for the Thanksgiving Holiday Market on the 21st and source your authentic Thanksgiving ingredients from your local growers and truly celebrate  the bounty of local food.

-The PFM

See all of the details of Thursday’s Special Market!

Image courtesy Jack Costello

sausage-sage-stuffing

Sausage Stuffing |Brown Boar Farm

Stuffs up to a 15 -20 lb. bird.
Ingredients
1 cup chopped onion, from Plato’s Harvest and Web of Life Farm
1 cup chopped celery root, from Skinny Dip farm
4 packages of Brown Boar farm mild breakfast sausages
3 loaves of stuffing bread from Jenny’s Bread
1/4 cup butter, melted
2 cups peeled, chopped apples from Crow farm
1 cup of fresh cranberries from Fresh Meadow Farm
2 cups of apple cider
2 cups of turkey or chicken broth
1 box of Bells seasoning (or equivalent herbs and spices). Bell’s Seasoning is a local Boston product created by William G. Bell in 1867. He mixed a unique combination of rosemary, oregano, sage, ginger, and marjoram. Bell’s seasoning is 100% natural and has no added preservatives, additives, or artificial ingredients and that makes it a perfect companion to Brown Boar Farm all natural sausage that contains no nitrites, additives or artificial ingredients.

Preparation
Prepare celery root by slicing off the outside similar to how you would prepare a turnip. Once the outer skin is removed, place the celery root in a bowl of water (with lemon) to prevent discoloration, and then chop into small cubes. Regular chopped celery could also be used instead of celery root.
Prepare the apples by dicing into cubes or slices leaving the skin on.
Prepare the fresh cranberries by rinsing.
Melt butter in a large skillet, over medium heat. Sauté the chopped onion and chopped celery root (or cube celery stalks) for 5 -10 minutes. Add ¼ of a box of Bells seasoning and cup of the chicken stock, and bring to a boil.
In a separate fry pan, add the apple cider, apple cubes and cranberries and cook through. Mix the cooked results with the onion and celery.
In a large bowl, pull apart the loaves of stuffing bread or cut into 1-2 inch chunks.
Add in the sausage, onion, celery, apples and cranberries and stir with a large fork to blend well.
Sprinkle in and mix additional Bell’s seasoning for taste, and add additional chicken or turkey stock as needed to moisten the bread and seasoning.
Cook the thawed mild breakfast sausage links next until golden brown. Remove the cooked sausage and drain on paper towels and let cool. Slice the cooled sausage links into ½ inch sections and then mix with the bread, onions, celery, apples and cranberries.

Pack the completed stuffing lightly in the turkey cavity and neck just before roasting the turkey.

Extra Stuffing may also be baked in a covered casserole at 350F for 30-40 minutes.

Plimoth Plantation

November 21st Special Market News | 2013 Indoor Season

Program Details

Culinary Insights | Four PFM Farmers | 2:45

Join us right at 2:45 to get a new take on some favorite holiday dishes from some of your favorite PFM farmers!

See the line-up below:

 

  • 2:45-3:15 Turkey Giblet Gravy | Elizabeth Frary of Copicut Farms – see recipe
  • 3:15-4:00 Sausage Stuffing for Thanksgiving Turkey | Peter Burrows of Brown Boar Farm – see recipe
  • 4:00-4:30 Cranberry Sauce | Melissa Colangelo of Fresh Meadow Farm – see recipe
  • 4:30-5:00 Roasted Potato and Root Vegetables | Hannah Wolbach of Skinny Dip Farm – see recipe

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 | Hayley Sabella | 2:30-6:30

Hayley Sabella is a singer-songwriter / local farmer / earnest truth-seeker / independent woman / dork, who originally did her thing in her hometown of Plymouth, Massachusetts and is now doing her thing in other places, too. Her first EP was released in December 2012. It was called Farm Fingers, and it showcased her warm, urgent style and graced a variety of venues over the past half-year.


Hayley Sabella is art with a heartbeat.


Harvest and Cooks Notes


  • Web of Life Farm

    Got Cranberry Sauce???

    Made with local organic cranberries, can’t have a turkey sandwich without it!

  • Jenny’s Bread

    With Thanksgiving right around the corner, be sure to pick up your home made all butter pie crusts and your stufffing bread. Not to mention a loaf or two of anadama for turkey sandwiches, and this week’s anadama will be made with Web of Life organic cornmeal. These home made breads freeze beautifully!

    TRY THIS | Peasant bread for Thanksgiving?

    YES! Throw it in the freezer Thursday night then pull it out Wednesday to sliced it thin and toast in the oven (plain or flavored with some Omega Olive oils) it makes a wonderful vehicle for some local cheeses from the Foxboro Cheese company or some Narragansett soft cheese from Englenook Farm. Wanna get fancy? Top your crostinis with cubed and roasted butternut squash from one of our farmers.

  • Copicut Farms

    We have spent the last few weeks butchering and flash freezing our Winter stores. This will be our last week of butchering for the 2013 season. This weeks market will be your last chance to get fresh (unfrozen) poultry until Spring!

  • Brown Boar Farm

    Peter will be participating in the cooking demonstration – he’ll be making our traditional sausage stuffing.

  • Skinny Dip Farm

    Despite freezing and thawing a few times, we still have great salad greens coming from the field, as well as frost sweetened roots including carrots, parsnips, turnips, watermelon radishes, and beets.

    We’ll also be bringing some of Westport’s own macomber turnips (traditional Thanksgiving fare mashed with carrots). We’ll have herbs for your Thanksgiving recipes, potatoes and garlic for mashing, sweet potatoes that are so good you can skip the marshmallow topping, and butternut, acorn and delicata squash.

  • Allen Farms

    Pea Greens, Arugula, Salad Mix, Kale, Garlic, fresh cut herbs, Sage, Rosemary, Parsley. Macomber Tunrip. Potted Herbs

  • Blue Heron Arts

    New wool and alpaca hats and scarves, new silver jewelry, and lots of hand-thrown pottery platters and serving bowls, great for the holidays!

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!

  • Allen Farms

    $1 off macomber tunrip

  • Web of Life Farm

    1.00 off any purchase

  • Jenny’s Bread

    $1 off a purchase of $10 or more.

  • Brown Boar Farm

    $1 off sausage sandwiches

  • Skinny Dip Farm

    Garlic! 5 heads for $5

  • Engelnook Farm

    Special Holiday hostess gifts priced according to combos.


    Fresh made Organic cranberry sauces or Cranberry Sweet Heat combos

  • Copicut Farms

    $1.00 off Whole Chickens

  • Blue Heron Arts

    15% off of anything!

Culinary Insights | Kathleen Wall - decor by Setting the Space

Introducing a Taste of Plimoth with Kathleen Wall

Plymouth Farmers’ Market is teaming up with Plimoth Plantation to introduce a new market day program, A Taste of Plimoth, with Kathleen Wall, Colonial Foodways Culinarian at Plimoth Plantation.

Kathleen 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.

During “A Taste of Plimoth”, Kathleen Wall will be demonstrating seasonal recipes as a tool for educating  visitors about the history of our local food system.

Her first program at the November 14th market will showcase two 17th century recipes featuring Swiss chard: a Lumbardy Tart and an easy-to-prepare gratin.

A Taste of Plimoth debuts at 2:30pm in the Patuxet Room

 

Featured Recipes

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Bay End Organic Farm

Instagram Gallery

RECOGNIZE THIS? Have a look at some of the pictures of the Market Day. Someone you know might be in one of them!
Do you see something interesting, delicious or remarkable? Let us know by leaving a comment!