2014 Outdoor Season Opens Thursday, June 5th

Eat, shop, and learn with the Plymouth Farmers’ Market this summer.

The Plymouth Farmers’ Market 2014 Outdoor Season opens June 5th at Plimoth Plantation. Join over  40 vendors each Thursday, from 2:30-6:30 and discover locally grown foods, meet returning and new farmers (certified organic and conventional), food-makers, artisans and local musicians. The Outdoor Season runs through the end of October, rain or shine, on the grass field at Plimoth Plantation’s River Street entrance.

“This outdoor season we are so excited about the mix of familiar and new vendors, especially more ready-to-eat food options,” remarked PFM Director, Lieza Dagher. “We want folks to add us to their “must do” list each week, not only for shopping for the highest quality food around, or learning new recipes at the Culinary Insights cooking program, but for dinner as well. There will be so many delicious options!”

Eat Good Food

Plymouth Farmers’ Market vendors will be bringing more prepared food to market this summer. Each week, a delicious selection of local eat-in or take-home choices like wood-fired pizza with toppings from regional farms, freshly pressed juices and smoothies, lobster rolls, sausage and pulled pork sandwiches, vegetarian and meat-filled Colombian arepas, homemade sauces and pastas, ice cream sandwiches and a large variety of baked goods (including gluten-free) will be available. Bring a blanket or your own beach chair and enjoy dinner listening to some of the area’s favorite local bands.

Shop Local

At the Plymouth Farmers’ Market, regional farmers bring only what they produce on their farms. This season, shoppers will find freshly-harvested seasonal fruits and vegetables, a wide variety of fresh and dried mushrooms, eggs and dairy cheese, fresh-caught lobsters, grass-fed and dry-aged beef, pastured poultry and pork, herbs, raw honey, cut flowers and plants. Joining the sixteen farmers are local artisans offering prepared foods; a variety of pickles, jams and sauces; hand-made cheeses; homemade pastas; small batch breads and baked goods (including gluten free); granola; locally-roasted coffee; hand-made skincare products and soaps; hand-thrown pottery, and home-made treats for dogs.

Learn How

This outdoor season marks the second year of the popular food demonstration series, Culinary Insights. Each Thursday at 4pm, this series showcases a mix of celebrated local chefs, food educators, health and wellness professionals, and Plymouth Farmers’ Market vendors, all demonstrating their talent in the kitchen and sharing their favorite seasonal recipes. At the opening June 5th market, Brown Boar Farm will bring their custom-made mobile smoker to the market and will be demonstrating slow-roasting, smoking and barbecuing techniques and how to make pasture-raised pulled-pork sandwiches. On June 19th, meet the Rye Tavern’s new chef, Andrew Swain. Fun and educational activities for kids will also be present at each market.

Plymouth Farmers’ Market Fun Run 5K

Save the date: June 12, 5:30pm, the Plymouth Farmers’ Market Fun Run 5K. The first in a series of 3 chip-timed Fun Runs, the June 12th 5K is a partnership between Plymouth Farmers’ Market, Plymouth Rock Racing and Plimoth Plantation. The scenic course begins at the Plymouth Farmers’ Market and winds through one of the most beautiful wildland reserves in Plymouth, the Eel River basin where the Eel River Watershed empties into Cape Cod Bay. Register in advance (no race day registration).



May 8 Market News | 2014 Indoor Season

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

The Friends of the Plymouth Council on Aging is a group of energetic volunteers who are interested in making a difference in the lives of seniors in Plymouth and in the growth of community spirit and cooperation. Meetings are held on the second Monday of each month at 12:30 pm at The Plymouth Council on Aging located at 44 Nook Road, Plymouth, MA. This volunteer group conceives, plans, publicizes and executes major fundraising events each year. Become a member!

Bolga Baskets available for sale this week – perfect for Mother’s Day!


Music | Frank Albani + Susan Lee | 2:30-6:30

Harvest and Cooks Notes

  • Web of Life Farm

    busy busy……planting seeds or seedlings. Is spring finally here? I’m not sure. Happy to have my number one farm hand back, Steph will be finishing up her classes, and will be available to plant again, its hard to express how excited she is! For the last winter market I’ll be bringing spinach, lettuce mix, eggs, canned goods and maybe some rhubarb and seedlings!!! Very exciting, and even more exciting…..We can tell you about our farm boxes! Meet me at the Market!

    TRY THIS | Keep your friends close, and your farmers closer!

  • Dufort Farms

    TRY THIS | Pepper Steak

    Serves 6-8 people


    • Oil or butter for sauteing
    • 2 cloves garlic, minced
    • 2 medium sweet onions, cut into thin wedges
    • 2 peppers, your choice of colors, sliced
    • 1 1/2 pounds Dufort Farms top round steak, thinly sliced
    • 1 1/2 cups beef broth
    • 2 TBS soy sauce
    • 1/4 cup water
    • 2 TBS cornstarch or flour
    • 1 TBS paprika
    • 3 medium tomatoes, cut into wedges (about 2 cups)
    • 1 cup snow pea pods, fresh from market if available
    • Hot cooked rice, or pasta of your choice


    In large skillet or wok, sauté garlic in 1 TBS oil for a minute. Add the onion and peppers, and sauté for about 5 minutes, until vegetables are tender. Transfer veggies with a slotted spoon to a bowl. Add 1 TBS oil to pan, then add sliced meat, half at a time to prevent overcrowding. Cook through 2-3 minutes. Then return all meat and vegetables to skillet. Add the broth and soy sauce, bringing to a boil. Stir the water with the cornstarch together in cup; add the water mixture to the skillet. Cook stirring, until the sauce is bubbly. Cook for 2 more minutes. After cooking the sauce, add the paprika, tomato wedges and snow pea pods to the skillet. Cook the mixture for 30 seconds, stirring constantly to evenly distribute the sauce and to heat the food through. Serve over rice or pasta.

    TIP | Thin Sliced Meat

    To slice meat thinly for stir frying, partially unthaw the meat so it is firm, but not hard (about 30 minutes), then, holding a sharp knife at a 45 degree angle to the cutting board, thinly slice the meat across the grain. If desired, cut the slices into bite size pieces.

  • Plato’s Harvest Organic Farm

    Now that the April calendar page, with its flowers and soft blue skies, is crumpled and stuffed in the recycle bin, we can hopefully get on with some much needed field work. The crew in the picture is dressed comfortably in winter parkas, lined jeans, and alpaca socks. Despite the weather, we have a good bit of the field planted already – cabbages, broccoli, kale, lettuce, arugula, carrots, peas, radishes, and more. The fall seeded garlic is a foot high and looking good, and this year’s pigs and laying hens have taken their place in the field rotation.

    I don’t have a whole lot to bring to the market this week, but a good selection of lettuce, a ton of spinach, bunched garlic chives, and eggs. I’ll also be bringing a selection of seedlings, tomatoes, eggplant, parsley, basil and marigolds. Know your farmer – don’t take food from strangers!

  • Skinny Dip Farm

    Despite the cold, cold spring, we finally have salad greens to harvest from our field to go with what’s still coming out of our greenhouse. In the greens department we’ll be bringing spring mix, pea greens, baby kale and swiss chard. From our cold storage we still have beets, turnips, and fingerling potatoes, as well as spring-dug parsnips and sunchokes. We’ll have lots of beautiful overwintered scallions from the field and the rhubarb might be harvestable as well. Certified organic!

  • Flapdoodle Bags

    This will be my last market in Plymouth. I have loved meeting you all and I hope you stop by to see me!

  • Sirenetta Seaside Chocolatier

    All of Mom’s favorites in a neat little package. Fruits & Flowers wrapped in chocolate. The Fruits & Flowers collection comes in 4, 8, 12 and 18 piece boxes. Perfect for Mothers’ Day!

  • Rein’s Real Rye

    This month’s varieties: Caraway, Tarragon and Swedish Rye; Classic, Garlic and Tarragon Ciabatta. Some rye breads may be available frozen at discounted prices – $2 off a loaf, $1 off a half loaf. A free Ciabatta to the first person who sees a major difference (besides the obvious difference in venue) between these two photos. Hint: R3 expands product offerings.

  • Allen Farms

    Pea greens for your spring salad, smoothies, sandwiches, omlets, scrambled eggs and pesto

  • Copicut Farms

    Spring has finally arrived at Copicut Farms. Our new batch of laying hens are out in the pastures snacking on grass and picking at bugs. That means beautiful yellow yolks in our eggs. Fresh chicken is on its way. Our Spring batch of broilers should be ready for the first outdoor market in June. Chilly or not, spring is here!

See the complete list of 2013 Market Members

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 members 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!

  • Web of Life Farm

    free sprig of rosemary

  • Plato’s Harvest Organic Farm

    $1 off a bag of spinach.

  • Skinny Dip Farm

    Rainbow Chard! $2.50/bag ($1 off regular price)

  • Flapdoodle Bags

    10% off total purchase

  • Sirenetta Seaside Chocolatier

    12pc box of Fruits & Flowers collection for $22. A $2 savings.

  • Rein’s Real Rye

    As usual – “Make me an offer”! See something you want, offer the salesperson a reasonable monetary amount and we’ll most likely be happy to accommodate! Really! :)

  • Allen Farms

    Herb plants $3.00

  • Copicut Farms

    25 cents off 2 Dozen Eggs


Health and a Sustainable Food System

Isabel Mallon, a senior at Plymouth North High School and a volunteer at the Plymouth Farmers’ Market, presented her Senior Project to several judges, among them Dr. Gary Maestas, Superintendent of Plymouth Schools. Dr. Maestas was impressed with the presentation and included it in his weekly Plymouth Public Schools Newsletter. Please take a few minutes to view this very important short film. Isabel is challenging her peers, as they embark on their adult life, to think about where their food comes from, and choose local. We like that! Isabel is headed to Fordham University in the fall, and will be in the Fordham/Alvin Ailey BFA program. Congratulations, Isabel – we need more young people like you! Can’t wait to see how you change the world!