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December 11 HOLIDAY MARKET | 2014 Winter Indoor Season

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

Music | The Lindsays | 2:30-6:30

New Vendor | Tasteful Adventures| 2:30-6:30

Welcome to Tasteful Adventures, a new prepared food vendor! Pastelillos, also known as empanadas in Mexico and other Latin countries, are turnovers filled with a variety of tasty savory or sweet fillings.

New Vendor | Bobby Mac’s Mobile Sharpening | 2:30-6:30

Be sharp! Don’t forget your dull knives, scissors or tools! Owned and Operated by Bobby (Mac the Knife) McBride, Bobby Mac’s Mobile Knife Sharpening will be at the Plymouth Farmers’ market each month, starting on Thursday. Bobby was trained and certified as Expert Sharpener under a Hawaiian Island Master Sharpener. Bobby is no stranger to cutlery and service. Bobby has been a Culinarian for over twenty five years. He knows the importance of excellence and the true meaning of service.

This month at the HOLIDAY MARKET….

    What will you buy? Bring the BIG wagon – there is SO much coming to market!

    Farm Notes…

  • Skinny Dip Farm

    We worked hard all November, with the help of our new bicycle powered root crop washer, to load our two walk-in coolers with root crops from the field. Now we have more in storage than ever before… about 5000 lbs at last count, we hope you’re hungry!

    We’ll be bringing fresh salad greens, kale and chard from our greenhouse, and lots of delicious winter vegetables. Cabbage, leeks, carrots, beets, turnips, celeriac, potatoes, radishes, garlic, kohlrabi, parsnips, sweet potatoes… lots to choose from. Our veggies store very well, come load up for the coming month.

  • Copicut

    Winter has arrived and we are all enjoying the quiet chilly weather on the farm. With only the laying hens left chores are quick and that leaves more time to be in the farmhouse planning for the coming season. We are looking forward to market this week and will be bringing our eggs, some whole roasting chickens, and just a few Christmas Turkeys. If you would like to reserve one please drop us an email at copicutfarms@gmail.com.

  • Allen Farms

    Winterberry…pea greens, salad mix, cat grass, fresh cut rosemary,sage & thyme!

  • Queen Bee Honey Products

    Special Holiday Gift Baskets, This week, Queen Bee will have handmade wood gift baskets made in our very own wood shop. Special gift bags will also bee available. Friends of the market get 2.00 OFF any wood gift basket. Back by popular demand!!! “BAKLAVA” MADE WITH LOCAL HONEY! A delicious treat for all to enjoy, indulge for the holidays!

Baker & Cook Notes…


  • Donde Thiago

    Arepas: Chicken (we have been working on a new recipe!)
    Fall; Sweet Plantain; Queso.
    Jalapeño and Pineapple sauce to top off
    Dulce de leche and Jalapeño sauce – either makes an excellent gift this holiday season!
    Please check our facebook for the final menu :)

  • Plymouth Gluten-Free Baked Goods

    Order your Gluten Free Christmas Cakes and Cookies at the market on Thursday. Sample a slice of our Gluten Free Pumpkin Pie. As always we will have slices of our Gluten Free Carrot Cake, Breads, Dairy Free English Muffins and More. Everything is Always Gluten Free!!

  • Jenny’s Bread

    Tis the season for special gifts, home made are the best! What could be better than a basket full of goodies from the Plymouth Farmers Market?!
    A loaf of anadama bread and a jar of jam from Al’s Backwood’s Berries or Web of Life farm. A loaf of peasant bread and some local cheese from Say Cheese. A sweet and savory bun basket with a few chocolate and a few cheese buns (I’m making extras this week!). Or the Ultimate Christmas loaf, Portuguese Sweet bread, from an old local recipe, made with Plato’s Harvest and Web of Life organic eggs, Cabot butter, Hornstra milk, organic flour and organic sugar-straight up, toasted, as French Toast.
    What about squirreling away a few loaves of peasant bread for the holiday party? Toast thin slices of it in the oven, spread with Omega Olive Oil’s garlic oil and you have an instant appetizer vehicle-cheese, roasted root veggies from Skinny Dip, cream cheese melted with some local hot pepper jelly. Now I’m hungry!
  • Honey I’m Home

    This month we will have our signature items as well as holiday selections. This will include, gingerbread challah, eggnog bread, gingerbread, gingerbread granola, and a large selection of Christmas cookies and holiday bars. We will also have some gift baskets available. If you purchased granola last month be sure to return with the same jar to save $1.00 this month.

  • Sirenetta Seaside Chocolatier

    New holiday collection including Midnight Pomegranate, Peppermint Chill, Holiday Spice and SNAP Ginger truffle. Drinking chocolates, chocolate sardine stocking stuffers, and don’t forget the BIG Mermaid Party Box for your holiday table!

  • Carberry Kitchen

    All Natural, grain-free dog treats! December special – Cranberry, Ginger Treats. Made with local, organic cranberries, fresh ginger and a touch of honey!

  • Vendor List for Dec 11…

    Wondering who will be there on Thursday? Check out the complete list of 2014 Outdoor Season Vendors

    Friend of the Market Specials

    By purchasing a $30 Friend of the Market card, you are strengthening the Plymouth Farmers’ Market’s ability to keep our local food economy vibrant. To recognize of your support, Market Friends get access to weekly market specials with each of the Market Vendors and Friends are also automatically entered into drawings for special rewards through May 2015! 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 table 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!

    • Copicut Farm

      .50 off one dozen eggs

    • Jenny’s Bread

      $1 off 2 loaves of bread

    • Skinny Dip Farm

      5lbs root vegetables, $10

    • Web of Life

      $1 off any purchase

    • Donde Thiago

      $1 off any arepa

    • Honey I’m Home

      $1 off galettes

    • Lara’s Cuisine

      $1 off each spread, $2 off each Pesto

    • Carberry Kitchen

      20% off Christmas baskets

    • Allen’s Farm

      Pea greens save, $1 per bag

    • Queen Bee Honey Products

      Special Holiday Gift Baskets, This week, Queen Bee will have handmade wood gift baskets made in our very own wood shop. Special gift bags will also bee available. Friends of the market get 2.00 OFF any wood gift basket. Back by popular demand!!! “BAKLAVA” MADE WITH LOCAL HONEY. A delicious treat for all to enjoy, indulge for the holidays!

    • Sirenetta Seaside Chocolatier

      12pc assorted box for $22

    • Plymouth Gluten-Free Baked Goods

      Buy one gluten free cinnamon raisin scone at regular price, get one 1/2 off while they last

    Please take a second and share this message!

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    We are thankful for YOU.

    Were you there? Wow. Last weekend was exceptional – exceptional weather, exceptional vendors and an extra exceptional turnout. Thousands of you turned out for the annual Harvest Market on the waterfront. We hope everyone left with goodies, ideas and ingredients for your Thanksgiving dinners.

    Your dedication to shopping local, and your support of local farmers and artisans is what keeps this market moving forward. The staff, the volunteers and the Plymouth Farmers’ Market vendors would like to say THANK YOU. We are grateful for every single one of you.

    Don’t forget about us this winter – our farmers and artisans are still hard at work – for you! Come see us INDOORS every 2nd Thursday of the month, through May.

    NEXT MARKET: Holiday Market, Thursday, Dec 11, 2:30-6:30.
    Stay tuned for details!

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    November 13 Market News | 2014 Winter Indoor Season

    Culinary Insights | Melissa Colangelo, All Things Cranberry| 4pm

    Join Melissa Colangelo, from Fresh Meadows Farm, as she shows us how to use this vibrant, anti-oxident rich berry in savory and sweet ways. She’ll be making an easy Cranberry Sauce, Cranberry & Blue Cheese Bruschetta and a Cranberry Sauce, Goat Cheese and Candied Pecan spread for crackers or bread.

    Community Partner |SEMAP| 2:30-6:30

    Music | Dan Durkee| 2:30-6:30

    New Vendor | Tasteful Adventures| 2:30-6:30

    Welcome to Tasteful Adventures, a new prepared food vendor! Pastelillos, also known as empanadas in Mexico and other Latin countries, are turnovers filled with a variety of tasty savory or sweet fillings.

     

    New Vendor | Honey I’m Home| 2:30-6:30

    We are very excited to be returning to the Plymouth Farmers Market. We will have a bountiful selection of seasonal foods. Our presentation will include old favorites and new creations. Including Oatmeal Brown Sugar Bread, Galettes, and so much more. We look forward to reconnecting with old friends and meeting new.

    This week at the Market….

      What will you buy? Bring the BIG wagon – there is SO much coming to market!

      Farm Notes…

    • Fresh Meadows Farm

      Inside at last. It’s sure to be nice and cozy as the market moves on in to Plimoth Plantation. So, come get your berries! We have plenty of fresh, Certified Organic cranberries for your holiday needs. Not quite sure what to do with fresh cranberries? Join us for a Culinary Insights cooking demo to find out and sample some tasty, sweet and savory cranberry creations.

      TIP FROM FRESH MEADOWS: Let them breath! Store FRESH cranberries for up to 3 to 4 weeks in a zip-lock bag with holes. Discard any berries that cause moisture in the bag.
      FROZEN cranberries should be stored in a zip-lock bag WITHOUT holes for up to 6 months.
    • Skinny Dip Farm

      We’re still in serious harvest mode here at Skinny Dip Farm. Salad greens, kale, leeks, scallions, onions, garlic, shallots. Lots of roots, from super sweet carrots beets to turnips and celeriac. Lots of winter squash, potatoes and cabbage. Come load up on good organic veggies!

    • Web of Life Organic Farm

      After missing the last few markets of the summer season, Steph and I are looking forward to coming back. We’ll be bringing jams and jelly’s and other tasty items preserved from the harvest of the season. We’re nearly finished harvesting our potato field. the root cellar is full of beautiful potatoes of all colors. Next job, planting garlic! Meet me at the Market!

      Garlic Blue Cheese Fries
      Ingredients
      For the garlic sauce
      ½ cup whole garlic cloves
      1 cup olive oil
      1Tbsp plus 1 tsp kosher salt
      2 oz. Blue Cheese CrumbledFor the garlic sauce, combine all ingredients in food processor and process thoroughly. Cook fries either in oven or in fryer. Microwave blue cheese for 15 seconds. To serve, toss 1-2oz garlic sauce with French fries and blue cheese.
    • Plato’s Harvest

      “What do you do in the winter?” I love this question. We have a ton of stuff to bring this week, lots of fresh stuff out of the field and your favorite root cellar items: beets, great looking broccoli and cabbage, escarole, beautiful sweet crunchy orange carrots, collard greens, fantastic fennel, gregarious garlic, huge pineapples from the greenhouse, kale, leeks, head lettuce and baby lettuce mix, onions, several varieties of potatoes, radish, turnips, spinach, many varieties of winter squash, and eggs. It will be one full table…

      Check out the pumpkin picture: this is what happens when you bring your pumpkins to the brewery! Ask me about this, and about the fine local establishments that are using our produce to create wonderful, innovative menus, and ask for details on our annual Thanksgiving / Root Cellar CSA share.

      Thanks for your support, and don’t take vegetables from strangers! And don’t drive like my brother!

      Dave

    Baker & Cook Notes…


    • Donde Thiago

      We will likely come with: Chicken Cran, Carne, Fall, Plantain and Queso.
      Please check our facebook for the final menu! :)

    • Plymouth Gluten-Free Baked Goods

      Stop by for a Slice of Our Signature Gluten Free Carrot Cake with Cream Cheese Frosting $2.50 each.
      We will also have our Gluten Free English Muffins, Breads, Cookies and More!!

    • Jenny’s Bread

      Cranberry season is in full swing so look for aromatic loaves of my cranberry orange bread scented with mace. The cranberries are organic and local from Fresh Meadow Farms. I hope to have more country wheat on the table this week as well as all your favorites for opening day of the winter market. Boy, I’ll be glad to dry and warm this week!

      HINT FROM JENNY: A Twist on Pizza Dough!
      1/2 cup grated sharp cheese
      olive oil
      2-3 cloves PFM garlic, minced
      salt and pepper to tastePreheat oven to 400. Saute garlic briefly in olive oil. Dump the pizza dough onto and oiled cookie sheet or piece of parchment, rolling or stretching to thickness of a 1/2 inch, aiming for a rectangle rather than a circle. Spread garlic and oil over entire surface of rolled dough. Sprinkle with cheese and salt and pepper (feel free to add on any of your other favorite herbs here-rosemary, oregano, thyme). Using a pizza cutter, cut the dough in one inch strips. Pick up each strip, and holding each end, gently twist the pieces of dough, then lay them back down on the cookie sheet, leaving a little space between them. Allow to rest 15 to 30 minutes then bake 10-15 minutes until golden. You can also do this melted butter and cinnamon sugar. Enjoy!
    • Lara’s Cuisine

      Wondering what to bring on Thanksgiving? How ’bout a Lara’s Cuisine Gift Basket!

    • Vendor List for Nov 13…

      Wondering who will be there on Thursday? Check out the complete list of 2014 Outdoor Season Vendors

      Friend of the Market Specials

      By purchasing a $30 Friend of the Market card, you are strengthening the Plymouth Farmers’ Market’s ability to keep our local food economy vibrant. To recognize of your support, Market Friends get access to weekly market specials with each of the Market Vendors and Friends are also automatically entered into drawings for special rewards through May 2015! 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 table 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!

      • Copicut Farm

        .50 off one dozen eggs

      • Jenny’s Bread

        $1 off 2 loaves of bread

      • Skinny Dip Farm

        Organic carrots, 3lbs $6

      • Fresh Meadows Farm

        2 pounds of certified organic cranberries for $10

      • Web of Life

        $1 off any purchase

      • Plato’s Harvest Organic Farm

        First market of the indoor season! Let’s make it a busy one – bring a friend and receive 50% off your entire produce order! Here’s the fine print where the radio announcer speaks really fast: it has to be someone that’s never been to the market before, and one that’s likely to return (not your visiting cousin from Indiana). You know there’s a friend or someone in the office that you mention that you got some great carrots, and they ask where, and you tell them and they say that they keep meaning to go but they never quite make it. Drag them along with you this week and introduce them to your favorite vendors, listen to the music, get something tasty to eat; you can even purchase a beverage and take in a film! They’ll be begging to come back next month!

      • Donde Thiago

        $1 off any arepa

      • Honey I’m Home

        10% off a $10 purchase

      • Lara’s Cuisine

        $1 off each spread, $2 off each Pesto

      • Allen’s Farm

        Pea greens, $3 / bag

      • Plymouth Gluten-Free Baked Goods

        Buy one Gluten Free Scone get .50 cents off the second while they last

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      October 30 Market News | 2014 Outdoor Season

      This week at the Market….

        What will you buy? Bring the BIG wagon – there is SO much coming to market!

        Farm Notes…

      • Copicut Farms

        We will be taking orders for Thanksgiving Turkeys this week….pick them up at the America’s Hometown Thanksgiving Celebration Harvest Market between 11:00am and 4:00pm on Sunday, November 23rd, down at the Pilgrim Memorial Park on Plymouth’s historic waterfront!

      • Crow Farm

        Join us Thursday for our final market until next season! Stock up on apples, Roxbury Russets store very well in the refrigerator, ours last until next Christmas! With Thanksgiving around the corner, you can’t forget about winter squash and turnips. Stop by our tent to check out the different types of squash varieties. We still have lettuce, carrots, beets, brussels sprouts, and broccoli. Thank you to all of our loyal customers, old and new! We look forward to seeing you next June!

      • Fresh Meadows Farm

        This week we will be featuring the Howes cranberry. Howes produce bigger, firmer, tart berries that store well and are perfect for juicing. Meet me at the market to check out these big, juicy berries. They are amazing!

        It’s been a great season. Thanks to everyone who faithfully showed up to support our great little food community, no matter what the weather. Cheers!

        TIP: Storing Fresh Cranberries: Store fresh cranberries in a Ziploc bag with holes for ventilation. Refrigerate for 2 to 3 weeks. Wash cranberries just before you are ready to use them.

      • Sky Meadow Orchards

        Which is YOUR favorite Asian pear? Stop by and taste all the varieties – it’s hard to pick a favorite!

      • Plato’s Harvest

        Well, put away the umbrellas and galoshes and come on out this week for a beautiful, sunny, end-of-the-outdoor-season gala celebration of local food grown, prepared, and brought to you by the area’s most skilled, talented and charming farmers. And take some time to visit with the other vendors too :*) It’s traditional to bring food and drink treats to share, but there’s no pressure…

        I’ve never had so much stuff in the field at this point in the season; tons of carrots waiting to be sweetened by frost, other roots, greens, a lot of stuff to be harvested in the next few weeks. I’ll be bringing it all to the indoor market in November, the harvest market on the waterfront, and distributing through our annual Thanksgiving / root cellar csa share. Ask me for details this week…

        I’ll also be bringing: arugula, napa cabbage, bok choi, beets, green and red cabbage, carrots, chard, mustard greens, kale, collards, beautiful fennel, garlic, leeks, lettuce, spinach, plantains, radish, turnips, several varieties of potatoes, and lots of different winter squash.

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

        Dave

      Baker & Cook Notes…


      • Donde Thiago

        Menu:
        MENU: MENU: Carne, Fall Sweet Plantain, Queso. Jalapeño and Pineapple to top off
        Aguapanela limeade to drink!

      • Jenny’s Bread

        If I can get one of those little pie pumpkins roasted, I am hoping to bring a yeasted pumpkin ginger bread on Thursday. Along with the usual suspects-chocolate and cheese buns, anadama and peasant breads, and either oatmeal or country wheat, a new favorite.

        Above is a pic of one of the MANY chocolate bun fans. Maybe the smallest fan? :)

      • The Recipe Box…

      TRY THIS | Quick Cranberry Sauce

      Ingredients

      Rinse fresh berries
      Place in a saucepan:
      2 cups of cranberries (1/2 lb.)
      1/2 cup sugar, more or less to taste
      2/3 cup water
      squeeze of fresh lemon
      pinch of cinnamon

      Bring to a boil on high then reduce to medium heat
      Boil until all berries pop open. Sauce will thicken upon standing.
      Delicious served hot with poultry and pork!

      TRY THIS | Kale Soup from Paul Crow’s Kitchen

      Ingredients

      It’s officially soup season!

      ½ diced onion
      2 cloves of garlic
      4 medium carrots chopped
      4 teaspoons of olive oil
      1 12oz can of kidney beans drained
      1lb of kale roughly chopped
      2 large tomatoes roughly chopped
      1 quart of chicken broth
      1 pint of tomato or V8 juice
      1lb of linguica cut into pieces
      ½ teaspoon of black pepper
      1lb of potatoes of cubed

      Preparation

      Sweat onion, celery, and garlic in oil until translucent. Add linguica and carrots and cook until meat is rendered, about five minutes. Add beans, tomatoes, kale, potatoes, chicken broth, and tomato juice season with pepper and simmer until potatoes and carrots are tender, for about an hour. *Instead of roasting garlic in oil, try using Omega Olive Oil’s Garlic Oil, it’s to die for.

      TRY THIS | Salsa Verde (Tomatillo Salsa) from Skinny Dip Farm

      Ingredients

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

      Preparation

      Combine all of the ingredients above. Serve with tortilla chips.

       

      TRY THIS | Christy’s Raw Spaghetti

      Ingredients
      1 or 2 zucchini per person (depends on size of zucchini)
      a couple of diced tomatoes
      red bell pepper
      sundried tomatoes (optional)
      1 clove of garlic
      oregano (fresh or dried)
      basil (fresh or dried)
      a pinch of salt
      olive oil
      cayenne
      a pinch of back pepper

      Noodle Preparation
      Peel the zucchini. Use a vegetable peeler to create ribbons or grate on an old fashioned grater.
      OR use a spiral slicer. Cut the peeled zucchini in half or thirds and fit it into the slicer. Turn the handle and you will get angel hair pasta styled zucchini.

      Sauce Preparation
      You can hand dice all veggies or use food processor as follows: Put tomato and red bell pepper into food processor. The red pepper will give vibrant color and will sweeten the tomato. Add sundried tomatoes dry or in olive oil. If you have dried sundried tomatoes, soak them in water before adding them. Add crushed garlic. If you use a food processor you need to crush garlic. Add herbs, oregano, and basil. Add a pinch of salt. Add olive oil to make it rich and a pinch of cayenne, black pepper. Process it and it is ready.

      I also like to use onions (whatever kind you can find at the market) and local (seeded) cucumbers. You can prepare this ahead of time, and keep the zucchini separate from the sauce until you are about to serve it. Serve everything at room temperature.

      TRY THIS |Donna’s Roasted New Potatoes

      Ingredients
      1 1/2 lb of new potatoes (red or yellow skinned), cleaned, cut in half or quarters
      2 Tbs olive oil
      2 cloves garlic, minced
      1-2 tsp fresh rosemary
      1/4 tsp salt & pepper to taste

      Preparation

      Preheat oven to 450°F. Place potatoes in a mixing bowl. Sprinkle with salt and pepper. Add olive oil, rosemary, and garlic. Toss until potatoes are well coated. Spread potatoes in a single layer on a baking pan. Roast for 40 minutes, or until potatoes are cooked through and browned. Serve immediately.

      Vendor List for Oct 30…

      Wondering who will be there on Thursday? Check out the complete list of 2014 Outdoor Season Vendors

      Friend of the Market Specials

      By purchasing a $30 Friend of the Market card, you are strengthening the Plymouth Farmers’ Market’s ability to keep our local food economy vibrant. To recognize of your support, Market Friends get access to weekly market specials with each of the Market Vendors and Friends are also automatically entered into drawings for special rewards through May 2015! 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 table 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!

      • Copicut Farm

        .50 off one dozen eggs

      • Brown Boar Farm

        $1 off a sausage sandwich

      • Skinny Dip Farm

        $1 off per pound, organic potatoes

      • Fresh Meadows Farm

        2 pounds of certified organic cranberries for $10

      • Crow Farm

        10% off entire purchase

      • Donde Thiago

        Buy one arepa, get 50% off another!

       

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      October 23 Market News | 2014 Outdoor Season

      Community Partner |Plymouth Family Network| 2:30-6:30

      PFN provides parent outreach, education, and community support services designed to make parenting less stressful, build on family strengths, and enhance school readiness. There are no developmental or income requirements for membership and all services are free of charge.

      Music | Dan Durkee| 2:30-6:30

      This week at the Market….

        RAIN OR SHINE! What will you buy? Bring the BIG wagon – there is SO much coming to market!

        Farm Notes…

      • Brown Bear Farm

        Brown Boar Farm is coming this week! Dig out your galooshes, grab your umbrella and make your way down to the market – stock up – you won’t see Brown Boar again because they won’t be back til the first indoor market on Nov 13. Looking for their October Price Sheet? Click HERE.

      • Copicut Farms

        We will be taking orders for Thanksgiving Turkeys this week….pick them up at the America’s Hometown Thanksgiving Celebration Harvest Market between 11:00am and 4:00pm on Sunday, November 23rd, down at the Pilgrim Memorial Park on Plymouth’s historic waterfront!

      • Skinny Dip Farm

        Cool rainy weather seems to be following us on Thursdays… but that just makes for great soup and roasted veggie weather! We’re got lots of soup and roasting ingredients for you! We have a great selection of root crops: carrots, beets, several types of turnips and radishes, celeriac, parsnips, potatoes, fingerlings… lots of onions, shallots, garlic and leeks. Super sweet winter squash, beautiful broccoli and romanesco, kale, lettuce, baby salad greens. And more good stuff like sweet and hot peppers and kohlrabi.

        So throw on a rain coat, brave a little rain, load up at the market, then go home and get warm cozy in the kitchen with some good food.

      • Crow Farm

        In case you haven’t heard, Roxbury Russets are here! We have brussels sprouts, turnips, carrots, beets, lettuce, tomatoes, winter squash, cabbage, brocolli, and for apples: cortlands, macs, macouns, and empire.

      • Fresh Meadows Farm

        Thanks to everyone who rowed their boat to the market last week. This week we will not be bringing Silva Berries or Ginger Berries to market but we will have plenty of fresh cranberries.

        TIP: Storing Fresh Cranberries: Store fresh cranberries in a Ziploc bag with holes for ventilation. Refrigerate for 2 to 3 weeks. Wash cranberries just before you are ready to use them.

      • Sky Meadow Orchards

        Which is YOUR favorite Asian pear? Stop by and taste all the varieties – it’s hard to pick a favorite!

      • BOJ Farm

        Plenty of butternut squash and lots of canned goods for you this week.

      Baker & Cook Notes…


      • Donde Thiago

        Menu:
        MENU: MENU: Chicken Cranberry (new!), Fall Sweet Plantain, Queso. Jalapeño and Pineapple to top off
        Aguapanela limeade to drink!

      • Jenny’s Bread

        After a strange turn of events in the kitchen last week, I am planning on making my cranberry orange bread with fresh organic cranberries from Fresh Meadows. In this recipe, I use organic orange rind, chopped fresh berries and a hint of mace. The loaves are smaller, a perfect accompaniment to an afternoon cup of tea on a cold rainy afternoon. And don’t worry, all your old favorites will be there too!

        Tip from Jenny: An afternoon in the rain doesn’t do much for the crust in my peasant bread. But pop it in a hot oven for 5-10 minutes and you’ll have beautifully crusty warm loaf for everything from dipping in Omega Olive Oil’s garlic oil or some homemade soup.
      • Jordan Bros Seafood

        Fresh, local seafood – scallops, cod, swordfish, crab meat, ocean perch, flounder, and little neck clams. Above, Clams & Linguini. Custom order fish is available, ask Tom!

      • Lara’s Cuisine

        I’m working on something that combines both Italian and American culture…using Fresh Meadows Farm’s Organic Cranberries!

      • Uncommon Grounds

        House Blend? Peru Organic? Organic Breakfast Blend? Seattle Blend, Celebese Kalossie…SO many choices. Roasted in Duxbury – buy whole bean or freshly ground. Buy two!

      • The Recipe Box…

      TRY THIS | Quick Cranberry Sauce

      Ingredients

      Rinse fresh berries
      Place in a saucepan:
      2 cups of cranberries (1/2 lb.)
      1/2 cup sugar, more or less to taste
      2/3 cup water
      squeeze of fresh lemon
      pinch of cinnamon

      Bring to a boil on high then reduce to medium heat
      Boil until all berries pop open. Sauce will thicken upon standing.
      Delicious served hot with poultry and pork!

      TRY THIS | Kale Soup from Paul Crow’s Kitchen

      Ingredients

      It’s officially soup season!

      ½ diced onion
      2 cloves of garlic
      4 medium carrots chopped
      4 teaspoons of olive oil
      1 12oz can of kidney beans drained
      1lb of kale roughly chopped
      2 large tomatoes roughly chopped
      1 quart of chicken broth
      1 pint of tomato or V8 juice
      1lb of linguica cut into pieces
      ½ teaspoon of black pepper
      1lb of potatoes of cubed

      Preparation

      Sweat onion, celery, and garlic in oil until translucent. Add linguica and carrots and cook until meat is rendered, about five minutes. Add beans, tomatoes, kale, potatoes, chicken broth, and tomato juice season with pepper and simmer until potatoes and carrots are tender, for about an hour. *Instead of roasting garlic in oil, try using Omega Olive Oil’s Garlic Oil, it’s to die for.

      TRY THIS | Salsa Verde (Tomatillo Salsa) from Skinny Dip Farm

      Ingredients

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

      Preparation

      Combine all of the ingredients above. Serve with tortilla chips.

       

      TRY THIS | Christy’s Raw Spaghetti

      Ingredients
      1 or 2 zucchini per person (depends on size of zucchini)
      a couple of diced tomatoes
      red bell pepper
      sundried tomatoes (optional)
      1 clove of garlic
      oregano (fresh or dried)
      basil (fresh or dried)
      a pinch of salt
      olive oil
      cayenne
      a pinch of back pepper

      Noodle Preparation
      Peel the zucchini. Use a vegetable peeler to create ribbons or grate on an old fashioned grater.
      OR use a spiral slicer. Cut the peeled zucchini in half or thirds and fit it into the slicer. Turn the handle and you will get angel hair pasta styled zucchini.

      Sauce Preparation
      You can hand dice all veggies or use food processor as follows: Put tomato and red bell pepper into food processor. The red pepper will give vibrant color and will sweeten the tomato. Add sundried tomatoes dry or in olive oil. If you have dried sundried tomatoes, soak them in water before adding them. Add crushed garlic. If you use a food processor you need to crush garlic. Add herbs, oregano, and basil. Add a pinch of salt. Add olive oil to make it rich and a pinch of cayenne, black pepper. Process it and it is ready.

      I also like to use onions (whatever kind you can find at the market) and local (seeded) cucumbers. You can prepare this ahead of time, and keep the zucchini separate from the sauce until you are about to serve it. Serve everything at room temperature.

      TRY THIS |Donna’s Roasted New Potatoes

      Ingredients
      1 1/2 lb of new potatoes (red or yellow skinned), cleaned, cut in half or quarters
      2 Tbs olive oil
      2 cloves garlic, minced
      1-2 tsp fresh rosemary
      1/4 tsp salt & pepper to taste

      Preparation

      Preheat oven to 450°F. Place potatoes in a mixing bowl. Sprinkle with salt and pepper. Add olive oil, rosemary, and garlic. Toss until potatoes are well coated. Spread potatoes in a single layer on a baking pan. Roast for 40 minutes, or until potatoes are cooked through and browned. Serve immediately.

      Vendor List for Oct 23…

      Wondering who will be there on Thursday? Check out the complete list of 2014 Outdoor Season Vendors

      Friend of the Market Specials

      By purchasing a $30 Friend of the Market card, you are strengthening the Plymouth Farmers’ Market’s ability to keep our local food economy vibrant. To recognize of your support, Market Friends get access to weekly market specials with each of the Market Vendors and Friends are also automatically entered into drawings for special rewards through May 2015! 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 table 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!

      • Copicut Farm

        .50 off one dozen eggs

      • Brown Boar Farm

        $1 off a sausage sandwich

      • Skinny Dip Farm

        $1 off per pound, organic potatoes

      • Fresh Meadows Farm

        2 pounds of certified organic cranberries for $10

      • Crow Farm

        10% off entire purchase

      • Donde Thiago

        Buy one arepa, get 50% off another!

       

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      October 16 Market News | 2014 Outdoor Season

      Culinary Insights |Christy Kendrick, Raw Food Expert | 2:30-6:30

      Stop by and watch as Christy shows us how to incorporate raw foods into our daily diet. She’ll be making Harvest Salad with Wild Rice and Butternut Squash.

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

      Stop by and see our friends and their beautiful baskets!

      Music | Bob Calderara | 2:30-6:30

      This week at the Market….

        What will you buy? Bring the BIG wagon – there is SO much coming to market today!

        Farm Notes…

      • Plato’s Harvest Organic Farm

        What a busy week at the market last week! This week you may need to bring an umbrella and rain jacket. And a snorkel. And fins. But we’ll be there! With lots of fine organic produce and sparkling conversation. Or at least pretty carrots – did you see the picture? It’s like porn for vegans. There’s a conversation starter.

        This week I’ll be bringing: arugula, beets, green, red and napa cabbage, celeriac, carrots, chard, collard greens, fennel, garlic, kale, komatsuna, leeks, lacy lingerie, lettuce, onions, peppers, potatoes, radish, turnips, spinach, winter squash, escarole, dandelion greens, mustard greens, parsley, and eggs.

        I hope to see you there! Be brave, and don’t take food from strangers! -Dave

      • Copicut Farms

        We will be taking orders for Thanksgiving Turkeys this week….pick them up at the America’s Hometown Thanksgiving Celebration Harvest Market between 11:00am and 4:00pm on Sunday, November 23rd, down at the Pilgrim Memorial Park on Plymouth’s historic waterfront!

      • Skinny Dip Farm

        Soup and roasted veggie season are here, and we’ve got the ingredients for you!

        Here come the roots! We’re starting to bring in our fall root crops. We’ll have 5 different radishes, 3 or 4 different turnips, plenty of beets (3 varieties), lots of carrots, celeriac, leeks, onions, garlic, potatoes, sweet potatoes. We’ll also have winter squash, salad greens, cabbage, lettuce, and some summer crops like peppers and eggplant. Kale! Swiss chard! so much good stuff this time of year. We’ll see you at market.

      • Crow Farm

        Brussels Sprouts are in! Eastham Turnips! Bosc pears, Macs, Corltands, Macouns, and perhaps a crowd favorite will make an appearance too, stop by our tent to check it out! Corn, tomatoes, and lettuce. We have kale, beets, carrots, winter squash, little pumpkins, cabbage, and broccoli.

      • Fresh Meadows Farm

        Looking for fresh Certified Organic cranberries? We’ve got them! We’ll also be bringing Silva Berries and Ginger Berries. Meet me at the market to try a sample.

        TIP: Storing Fresh Cranberries: Store fresh cranberries in a Ziploc bag with holes for ventilation. Refrigerate for 2 to 3 weeks. Wash cranberries just before you are ready to use them.

      • BOJ Farm

        Wait til you have BOJ Farm’s new PICKLES and canned goods! Stop by and get a jar. Yum!

      Baker & Cook Notes…


      • Donde Thiago

        Menu:
        MENU: MENU: Chicken Cranberry (new!), Fall Sweet Plantain, Queso. Jalapeño and Pineapple to top off
        Aguapanela limeade to drink!

      • Jenny’s Bread

        Bring the big wagon, and get in line early.

      • The Recipe Box…

      TRY THIS | Quick Cranberry Sauce

      Ingredients

      Rinse fresh berries
      Place in a saucepan:
      2 cups of cranberries (1/2 lb.)
      1/2 cup sugar, more or less to taste
      2/3 cup water
      squeeze of fresh lemon
      pinch of cinnamon

      Bring to a boil on high then reduce to medium heat
      Boil until all berries pop open. Sauce will thicken upon standing.
      Delicious served hot with poultry and pork!

      TRY THIS | Kale Soup from Paul Crow’s Kitchen

      Ingredients

      It’s officially soup season!

      ½ diced onion
      2 cloves of garlic
      4 medium carrots chopped
      4 teaspoons of olive oil
      1 12oz can of kidney beans drained
      1lb of kale roughly chopped
      2 large tomatoes roughly chopped
      1 quart of chicken broth
      1 pint of tomato or V8 juice
      1lb of linguica cut into pieces
      ½ teaspoon of black pepper
      1lb of potatoes of cubed

      Preparation

      Sweat onion, celery, and garlic in oil until translucent. Add linguica and carrots and cook until meat is rendered, about five minutes. Add beans, tomatoes, kale, potatoes, chicken broth, and tomato juice season with pepper and simmer until potatoes and carrots are tender, for about an hour. *Instead of roasting garlic in oil, try using Omega Olive Oil’s Garlic Oil, it’s to die for.

      TRY THIS | Salsa Verde (Tomatillo Salsa) from Skinny Dip Farm

      Ingredients

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

      Preparation

      Combine all of the ingredients above. Serve with tortilla chips.

       

      TRY THIS | Christy’s Raw Spaghetti

      Ingredients
      1 or 2 zucchini per person (depends on size of zucchini)
      a couple of diced tomatoes
      red bell pepper
      sundried tomatoes (optional)
      1 clove of garlic
      oregano (fresh or dried)
      basil (fresh or dried)
      a pinch of salt
      olive oil
      cayenne
      a pinch of back pepper

      Noodle Preparation
      Peel the zucchini. Use a vegetable peeler to create ribbons or grate on an old fashioned grater.
      OR use a spiral slicer. Cut the peeled zucchini in half or thirds and fit it into the slicer. Turn the handle and you will get angel hair pasta styled zucchini.

      Sauce Preparation
      You can hand dice all veggies or use food processor as follows: Put tomato and red bell pepper into food processor. The red pepper will give vibrant color and will sweeten the tomato. Add sundried tomatoes dry or in olive oil. If you have dried sundried tomatoes, soak them in water before adding them. Add crushed garlic. If you use a food processor you need to crush garlic. Add herbs, oregano, and basil. Add a pinch of salt. Add olive oil to make it rich and a pinch of cayenne, black pepper. Process it and it is ready.

      I also like to use onions (whatever kind you can find at the market) and local (seeded) cucumbers. You can prepare this ahead of time, and keep the zucchini separate from the sauce until you are about to serve it. Serve everything at room temperature.

      TRY THIS |Donna’s Roasted New Potatoes

      Ingredients
      1 1/2 lb of new potatoes (red or yellow skinned), cleaned, cut in half or quarters
      2 Tbs olive oil
      2 cloves garlic, minced
      1-2 tsp fresh rosemary
      1/4 tsp salt & pepper to taste

      Preparation

      Preheat oven to 450°F. Place potatoes in a mixing bowl. Sprinkle with salt and pepper. Add olive oil, rosemary, and garlic. Toss until potatoes are well coated. Spread potatoes in a single layer on a baking pan. Roast for 40 minutes, or until potatoes are cooked through and browned. Serve immediately.

      Vendor List for Oct 16…

      Wondering who will be there on Thursday? Check out the complete list of 2014 Outdoor Season Vendors

      Friend of the Market Specials

      By purchasing a $30 Friend of the Market card, you are strengthening the Plymouth Farmers’ Market’s ability to keep our local food economy vibrant. To recognize of your support, Market Friends get access to weekly market specials with each of the Market Vendors and Friends are also automatically entered into drawings for special rewards through May 2015! 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 table 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!

      • Copicut Farm

        .50 off one dozen eggs

      • Skinny Dip Farm

        Organic Leeks $2/ lb ($1 off regular price)

      • Fresh Meadows Farm

        2 pounds of certified organic cranberries for $10

      • Crow Farm

        10% off entire purchase

      • Plato’s Harvest Organic Farm

        Half price on komatsuna, a huge, green-stemmed bok choi.
        $1 off a head of napa cabbage.

      • Donde Thiago

        Buy one arepa, get 50% off another!

       

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      05-IMG_1139 (1)

      October 9 Market News | 2014 Outdoor Season

      Culinary Insights |Kathleen Wall, Plimoth Plantation | 2:30-6:30


      Stop by the Culinary Insights tent at 4pm to watch Plimoth Plantation’s Colonial Foodways Culinarian, Kathleen Wall, prepare several different 17th century, both with a little bread and butter, one with cranberries, and one with bacon…..

      Community Host |Tidmarsh Farms Wildlife Sanctuary and Parkland| 2:30-6:30

      Situated on a 600+ acre property in the heart of Manomet in Plymouth, Tidmarsh Farms combines a new wildlife sanctuary and parkland, the largest fresh-water coastal wetlands restoration project undertaken to date in Massachusetts, and Living Observatory, a collaborative initiative for documenting, interpreting and experiencing landscape-scale ecological processes.

      MusicRamshackle | 2:30-6:30

      This week at the Market….

        What will you buy? Bring the BIG wagon – there is SO much coming to market tomorrow!

        Farm Notes…

      • Skinny Dip Farm

        Soup and roasted veggie season are here, and we’ve got the ingredients for you!

        Fall crops are coming in strong: winter squashes, sweet potatoes, kale, chard, beets, carrots, onions, shallots, leeks, potatoes, garlic, broccoli, romanesco, cabbage, napa cabbage, Japanese salad turnips, and fennel. New this week we’ll have watermelon radishes, daikon and a few other radishes, as well as a selection of turnips. Summer crops still hanging in there: eggplant, tomatillos (salsa verde freezes beautifully and brightens even the darkest winter night), husk cherries, peppers and hot peppers. Salad greens: spring mix, arugula, crunch mix and head lettuce. And flower bouquets! All certified organic.

      • Crow Farm

        Harvest this time of year is pretty consistent on a week to week basis with only a few variances in varieties of certain produce and perhaps a new veggie here and there. This week our Bosc pears are ready to hit the market, their skin is yellowish-brown and almost wrinkly in texture, but be aware, these pears have a uniquely satisfying flavor, sweetly spicy. We still have corn! And tomatoes! Lettuce likes this cold snappy weather and is growing in plentitude. We have kale, beets, carrots, winter squash, little pumpkins, cabbage, and broccoli. Apples are still in full force, we will have Cortlands, Macs, and Macouns!

      • Fresh Meadow Farms

        Over the past week, we have been waiting for the rain to stop so that we can continue harvest. While waiting for the bog to dry, we’ve had some time on our hands so we decided to bring back the Silva Berrie! Meet me at the market to sample our original Silva Berrie and new this year, Ginger Berries! Fresh cranberries are rolled in a cardamom or ginger infused sugar to create a sweet, crunchy shell. These babies are tart and sweet! Yum!

        TIP: Storing Fresh Cranberries: Store fresh cranberries in a Ziploc bag with holes for ventilation. Refrigerate for 2 to 3 weeks. Wash cranberries just before you are ready to use them.

      • BOJ Farm

        Wait til you have BOJ Farm’s new PICKLES and canned goods! Stop by and get a jar. Yum!

      • Plato’s Harvest Organic Farm

        Thanks to all of you who have come out the past couple weeks in the rain… it’s always encouraging when people show up… We had a light frost two weeks ago, but since then it’s been warm and we’re still harvesting tomatoes, peppers and eggplant. Going into fall, my fields have never been fuller – late season greens and turnips and radishes, beets and carrots, we will have full tables at the market right through the end of the year.

        This week I’ll be bringing: arugula, beets, cabbage, napa cabbage, bok choi, carrots, chard, collard greens, eggplant, fennel, fuzzy flip-flops, garlic, kale, leeks, lettuce, onions, peppers, three different varieties of potatoes, radish, turnips, spinach, tomatoes, butternut, delicata and acorn winter squash, dandelion greens, escarole, parsley, celeriac bloody mary straws (!), mustard greens, and eggs.

        Ask about my killer Butternut Squash special!

        Thanks for your support, and don’t take food from strangers! -Dave

      Baker & Cook Notes…


      • Donde Thiago

        Menu:
        MENU: Carne, Mango Guac, Fall Arepa, Sweet Plantain, Queso; Jalapeño and Pineapple sauce to top off. To drink? Aguapanela with lime!

      • Jenny’s Bread

        Bring the big wagon, and get in line early.

      • Happy Anniversary to Bill & Diane!

        Stop by Thursday to congratulate these two long-time market advocates and volunteers, Bill and Diane Harting. They celebrated their 52nd wedding anniversary this week! Maybe local fruit and veggies are their secret?!

      • The Recipe Box…

      TRY THIS | Quick Cranberry Sauce

      Ingredients

      Rinse fresh berries
      Place in a saucepan:
      2 cups of cranberries (1/2 lb.)
      1/2 cup sugar, more or less to taste
      2/3 cup water
      squeeze of fresh lemon
      pinch of cinnamon

      Bring to a boil on high then reduce to medium heat
      Boil until all berries pop open. Sauce will thicken upon standing.
      Delicious served hot with poultry and pork!

      TRY THIS | Kale Soup from Paul Crow’s Kitchen

      Ingredients

      It’s officially soup season!

      ½ diced onion
      2 cloves of garlic
      4 medium carrots chopped
      4 teaspoons of olive oil
      1 12oz can of kidney beans drained
      1lb of kale roughly chopped
      2 large tomatoes roughly chopped
      1 quart of chicken broth
      1 pint of tomato or V8 juice
      1lb of linguica cut into pieces
      ½ teaspoon of black pepper
      1lb of potatoes of cubed

      Preparation

      Sweat onion, celery, and garlic in oil until translucent. Add linguica and carrots and cook until meat is rendered, about five minutes. Add beans, tomatoes, kale, potatoes, chicken broth, and tomato juice season with pepper and simmer until potatoes and carrots are tender, for about an hour. *Instead of roasting garlic in oil, try using Omega Olive Oil’s Garlic Oil, it’s to die for.

      TRY THIS | Salsa Verde (Tomatillo Salsa) from Skinny Dip Farm

      Ingredients

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

      Preparation

      Combine all of the ingredients above. Serve with tortilla chips.

       

      TRY THIS | Christy’s Raw Spaghetti

      Ingredients
      1 or 2 zucchini per person (depends on size of zucchini)
      a couple of diced tomatoes
      red bell pepper
      sundried tomatoes (optional)
      1 clove of garlic
      oregano (fresh or dried)
      basil (fresh or dried)
      a pinch of salt
      olive oil
      cayenne
      a pinch of back pepper

      Noodle Preparation
      Peel the zucchini. Use a vegetable peeler to create ribbons or grate on an old fashioned grater.
      OR use a spiral slicer. Cut the peeled zucchini in half or thirds and fit it into the slicer. Turn the handle and you will get angel hair pasta styled zucchini.

      Sauce Preparation
      You can hand dice all veggies or use food processor as follows: Put tomato and red bell pepper into food processor. The red pepper will give vibrant color and will sweeten the tomato. Add sundried tomatoes dry or in olive oil. If you have dried sundried tomatoes, soak them in water before adding them. Add crushed garlic. If you use a food processor you need to crush garlic. Add herbs, oregano, and basil. Add a pinch of salt. Add olive oil to make it rich and a pinch of cayenne, black pepper. Process it and it is ready.

      I also like to use onions (whatever kind you can find at the market) and local (seeded) cucumbers. You can prepare this ahead of time, and keep the zucchini separate from the sauce until you are about to serve it. Serve everything at room temperature.

      TRY THIS | Simpson Spring Cream Soda Float

      Ingredients
      (Per Person)
      1 Simpson Spring Cream Soda
      1 Tall Glass
      1 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 melted.

      TRY THIS |Donna’s Roasted New Potatoes

      Ingredients
      1 1/2 lb of new potatoes (red or yellow skinned), cleaned, cut in half or quarters
      2 Tbs olive oil
      2 cloves garlic, minced
      1-2 tsp fresh rosemary
      1/4 tsp salt & pepper to taste

      Preparation

      Preheat oven to 450°F. Place potatoes in a mixing bowl. Sprinkle with salt and pepper. Add olive oil, rosemary, and garlic. Toss until potatoes are well coated. Spread potatoes in a single layer on a baking pan. Roast for 40 minutes, or until potatoes are cooked through and browned. Serve immediately.

      TRY THIS | Lara’s Summer Treat Dessert

      Ingredients
      32 oz of your favorite local vanilla yogurt
      1 jar ORANGE-CARROT-LEMON JAM
      Fresh, local Blueberries (or local berried)

      Preparation
      In a large bowl mix the yogurt with the “ORANGE-CARROT-LEMON JAM” until well blended. Pour mixture into individual bowls, then garnish with seasonal blueberries. Notes: This combination is fresh and pleasant, without being fat and sugary as a typical dessert. ORANGE-CARROT-LEMON JAM is made with whole fruits, therefore is rich in vitamins and fibers, the addition of seasonal berries makes this “dessert” even more healthy and pleasant.

      TRY THIS | Ashley Kate’s Lobster in White Wine Butter Sauce

      Ingredients
      2 oz Butter
      1/4 c of Olive Oil
      12 cloves minced garlic
      1 T Dijon Mustard
      2 T Worcester Sauce
      1/2 c dry white wine
      1 T Fresh Lemon Juice
      1-2 cups cooked lobster meat

      Preparation
      Melt butter and oils over low heat. Add garlic and brown slightly. Wisk in mustard, Worcester and wine, simmer 5 minutes. Add lemon juice and lobster, and cook until heated. Sprinkle with fresh parsley and parmesan cheese. Serve over your choice of pasta with fresh parsley and fresh parmesan cheese.

      Vendor List for Oct 9…

      Wondering who will be there on Thursday? Check out the complete list of 2014 Outdoor Season Vendors

      Friend of the Market Specials

      By purchasing a $30 Friend of the Market card, you are strengthening the Plymouth Farmers’ Market’s ability to keep our local food economy vibrant. To recognize of your support, Market Friends get access to weekly market specials with each of the Market Vendors and Friends are also automatically entered into drawings for special rewards through May 2015! 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 table 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!

      • Skinny Dip Farm

        sweet organic carrots $3/ bunch

      • Fresh Meadows Farm

        2 pounds of certified organic cranberries for $10

      • Crow Farm

        10% off entire purchase

      • Queen Bee Honey Products

        This week at the market: Beeswax candles,
        Tapers, votives, tea lights, pumpkins, and many more for the season! Spend $20 on any beeswax candles and get $1 OFF

      • 50 lbs butternut squash $60, save $15, or 100 lbs butternut $110, save $40! Butternut makes a great early Christmas gift, it’s pre-packaged and easy to decorate.


    • Donde Thiago

      Buy one arepa, get 50% off another!

    • [/av_iconlist]

       

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      October 2 Market News | 2014 Outdoor Season

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

      MusicRamshackle | 2:30-6:30

      This week at the Market….

        What will you buy? Bring the BIG wagon – there is SO much coming to market tomorrow!

        Farm Notes…

      • Skinny Dip Farm

        Busy busy! Fall crops are coming in strong: winter squashes, sweet potatoes, kale, chard, beets, carrots, onions, shallots, potatoes, garlic, broccoli, maybe a little more cauliflower, definitely cabbage, napa cabbage, Japanese salad turnips, radishes and fennel. Summer crops still hanging in there: cherry tomatoes, eggplant, tomatillos (salsa verde freezes beautifully and brightens even the darkest winter night), husk cherries, peppers and hot peppers. Salad greens: spring mix, arugula, crunch mix and head lettuce. Treat yourself to a flower bouquet while you still can, or make someone you love’s day with local organic flowers. Hope to see you at market.

      • Crow Farm

        This could be our last week for sweet corn! Come check out our tent for other delicious fruits and vegetables you’ll be missing all winter long like tomatoes, a wide variety of lettuces, peppers, beets, carrots, kale, beans, squash, cabbage, and broccoli. Oh yeah, apples are here and plentiful! Try a Macoun, one of the best eating apples that folks look forward to every year. We also will have McIntosh and Cortlands available, too!

      • BOJ Farm

        Wait til you have BOJ Farm’s new PICKLES! Stop by and get a jar. Yum!

      • Nantucket Mushrooms

        THIS is the perfect season for mushrooms – the weather lends itself to their growth and the abundant harvest – present on every, single farmer’s table at the market, means there is something to cook with mushroom – everywhere! Stop by!

      Baker & Cook Notes…


      • Donde Thiago

        Menu:
        MENU: Carne, Mango Guac, Fall Arepa, Sweet Plantain, Queso; Jalapeño and Pineapple sauce to top off. To drink? Aguapanela with lime!

      • Jenny’s Bread

        Jenny will have a supply of ready-to-roll-out pie crusts. Try this short cut in your holiday baking – they freeze well – pull one out and use it – your guests will not even know you didn’t make it yourself!

      • Plymouth Gluten Free Baked Goods

        This week we will have plenty of Gluten Free Peanut Butter Cookies, Gluten Free Oatmeal Chocolate Chunk with Peanut Butter, Gluten Free Vanilla Cake with a Gluten Free Vanilla Butter Cream Frosting! Our signature Gluten Free Blueberry Coffee Cake, Gluten Free Breads, English Muffins and More!!!

      • The Recipe Box…

      TRY THIS | Quick Cranberry Sauce

      Ingredients

      Rinse fresh berries
      Place in a saucepan:
      2 cups of cranberries (1/2 lb.)
      1/2 cup sugar, more or less to taste
      2/3 cup water
      squeeze of fresh lemon
      pinch of cinnamon

      Bring to a boil on high then reduce to medium heat
      Boil until all berries pop open. Sauce will thicken upon standing.
      Delicious served hot with poultry and pork!

      TRY THIS | Kale Soup from Paul Crow’s Kitchen

      Ingredients

      It’s officially soup season!

      ½ diced onion
      2 cloves of garlic
      4 medium carrots chopped
      4 teaspoons of olive oil
      1 12oz can of kidney beans drained
      1lb of kale roughly chopped
      2 large tomatoes roughly chopped
      1 quart of chicken broth
      1 pint of tomato or V8 juice
      1lb of linguica cut into pieces
      ½ teaspoon of black pepper
      1lb of potatoes of cubed

      Preparation

      Sweat onion, celery, and garlic in oil until translucent. Add linguica and carrots and cook until meat is rendered, about five minutes. Add beans, tomatoes, kale, potatoes, chicken broth, and tomato juice season with pepper and simmer until potatoes and carrots are tender, for about an hour. *Instead of roasting garlic in oil, try using Omega Olive Oil’s Garlic Oil, it’s to die for.

      TRY THIS | Salsa Verde (Tomatillo Salsa) from Skinny Dip Farm

      Ingredients

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

      Preparation

      Combine all of the ingredients above. Serve with tortilla chips.

       

      TRY THIS | Christy’s Raw Spaghetti

      Ingredients
      1 or 2 zucchini per person (depends on size of zucchini)
      a couple of diced tomatoes
      red bell pepper
      sundried tomatoes (optional)
      1 clove of garlic
      oregano (fresh or dried)
      basil (fresh or dried)
      a pinch of salt
      olive oil
      cayenne
      a pinch of back pepper

      Noodle Preparation
      Peel the zucchini. Use a vegetable peeler to create ribbons or grate on an old fashioned grater.
      OR use a spiral slicer. Cut the peeled zucchini in half or thirds and fit it into the slicer. Turn the handle and you will get angel hair pasta styled zucchini.

      Sauce Preparation
      You can hand dice all veggies or use food processor as follows: Put tomato and red bell pepper into food processor. The red pepper will give vibrant color and will sweeten the tomato. Add sundried tomatoes dry or in olive oil. If you have dried sundried tomatoes, soak them in water before adding them. Add crushed garlic. If you use a food processor you need to crush garlic. Add herbs, oregano, and basil. Add a pinch of salt. Add olive oil to make it rich and a pinch of cayenne, black pepper. Process it and it is ready.

      I also like to use onions (whatever kind you can find at the market) and local (seeded) cucumbers. You can prepare this ahead of time, and keep the zucchini separate from the sauce until you are about to serve it. Serve everything at room temperature.

      TRY THIS | Simpson Spring Cream Soda Float

      Ingredients
      (Per Person)
      1 Simpson Spring Cream Soda
      1 Tall Glass
      1 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 melted.

      TRY THIS |Donna’s Roasted New Potatoes

      Ingredients
      1 1/2 lb of new potatoes (red or yellow skinned), cleaned, cut in half or quarters
      2 Tbs olive oil
      2 cloves garlic, minced
      1-2 tsp fresh rosemary
      1/4 tsp salt & pepper to taste

      Preparation

      Preheat oven to 450°F. Place potatoes in a mixing bowl. Sprinkle with salt and pepper. Add olive oil, rosemary, and garlic. Toss until potatoes are well coated. Spread potatoes in a single layer on a baking pan. Roast for 40 minutes, or until potatoes are cooked through and browned. Serve immediately.

      TRY THIS | Lara’s Summer Treat Dessert

      Ingredients
      32 oz of your favorite local vanilla yogurt
      1 jar ORANGE-CARROT-LEMON JAM
      Fresh, local Blueberries (or local berried)

      Preparation
      In a large bowl mix the yogurt with the “ORANGE-CARROT-LEMON JAM” until well blended. Pour mixture into individual bowls, then garnish with seasonal blueberries. Notes: This combination is fresh and pleasant, without being fat and sugary as a typical dessert. ORANGE-CARROT-LEMON JAM is made with whole fruits, therefore is rich in vitamins and fibers, the addition of seasonal berries makes this “dessert” even more healthy and pleasant.

      TRY THIS | Ashley Kate’s Lobster in White Wine Butter Sauce

      Ingredients
      2 oz Butter
      1/4 c of Olive Oil
      12 cloves minced garlic
      1 T Dijon Mustard
      2 T Worcester Sauce
      1/2 c dry white wine
      1 T Fresh Lemon Juice
      1-2 cups cooked lobster meat

      Preparation
      Melt butter and oils over low heat. Add garlic and brown slightly. Wisk in mustard, Worcester and wine, simmer 5 minutes. Add lemon juice and lobster, and cook until heated. Sprinkle with fresh parsley and parmesan cheese. Serve over your choice of pasta with fresh parsley and fresh parmesan cheese.

      Vendor List for Sept 25…

      Wondering who will be there on Thursday? Check out the complete list of 2014 Outdoor Season Vendors

      Friend of the Market Specials

      By purchasing a $30 Friend of the Market card, you are strengthening the Plymouth Farmers’ Market’s ability to keep our local food economy vibrant. To recognize of your support, Market Friends get access to weekly market specials with each of the Market Vendors and Friends are also automatically entered into drawings for special rewards through May 2015! 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 table 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!

      • Skinny Dip Farm

        Cabbage at half price, really sweet this year!

      • Plymouth Gluten Free Baked Goods

        Buy one Gluten Free scone get .25 off the second Gluten free scone while they last!

      • Fresh Meadows Farm

        2 pounds of certified organic cranberries for $10

      • Crow Farm

        10% off entire purchase

      • Queen Bee Honey Products

        Get a FREE beeswax lip balm with any infused honey. Cardamom Cinnamon Honey, Chamomile Honey, Lavender Honey or Lemon Honey.
        Limit on per customer.

      • Donde Thiago

        Buy one arepa, get 50% off another!

       

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      winter_pp

      2014 Indoor Season Launches Nov 13

       

      Opening day of the Indoor Market is November 13th!

      Once again, the Plymouth Farmers’ Market is moving indoors! The Plymouth Farmers’ Market will launch the Indoor Winter Season on November 13th at the Henry Hornblower II Visitor Center at Plimoth Plantation. The indoor season runs from November to May on the second Thursday of each month, 2:30 to 6:30pm. Regional farmers and artisans bring their own fresh seasonal fruits, vegetables, eggs and dairy, cheese, pasture-raised meats, baked goods, breads, herbs, honey, cut flowers, plants and artisan skin care.
      americas hometown thanksgiving

      America’s Hometown Thanksgiving Celebration Harvest Market | Sunday, November 23th, 2014

      Meet over 40 local farmers and food-makers as you gather Thanksgiving feast ingredients to celebrate the fall harvest.

      Prepare your Thanksgiving dinner using locally grown, fresh-from-the-farm fruits, vegetables, herbs, preserves, eggs, and grass-fed meats. Local food-makers will bring fresh cheese, homemade pasta, jams, sauces, honey, and a wide selection of baked goods: hearth, artisan, and home baked breads, buns, tarts, pies, and seasonal treats.

       

       

      The Harvest Market will also include a full day of live music. Sit and enjoy the music and linger over warm soups, BBQ, muffins and more. So come in, gather your Thanksgiving vegetables and fruits, purchase lunch, and sit and enjoy the holiday festivities on the waterfront.

      For more information in regards to participating as a vendor or to see what vendors will be participating that day, please contact the Plymouth Farmers Market.

      This event takes place inside a heated tent on the Historic Plymouth Waterfront, with gorgeous views of Plymouth Harbor, Plymouth Rock and the Mayflower II.

      Sunday, November 23th, 2014 | 11am – 4pm | DCR Pilgrim Memorial Park