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June 26 Market News | 2014 Outdoor Season

Program Highlights

Culinary Insights | Donald Munroe, Plymouth Gluten-Free Baked Goods | 4:00

Donald and Patty Munroe will share some of their gluten-free baked goods, and talk about the challenges and rewards to a gluten-free diet. Did you know that their kitchen has never, ever been exposed to gluten?


Music | Ramshackle | 2:30-6:30

    Harvest and Cooks Notes

    • Simpson Spring

      We offer FREE tours of our historic museum. Please call to set one up or drop in to one of our weekly tours: Free weekly tours Saturdays, 11am and 1pm

      TRY THIS | Visit Simpson Spring

      Simpson Spring Water is sourced form ONE place – in Easton MA. You can come see it! Your typical “spring” or “bottled” water company cannot say that. If you are looking for quality and taste in Spring Water – The Natural Choice is Simpson Spring. Visit Simpson Spring to learn more.

    • Skinny Dip Farm

      More and more flowers are blooming every week. This week we’ll start to have sunflowers and snap dragons in our bouquets, so summery!

      We’ll be bringing lots of delicious organic vegetables: a variety of baby salad greens, lettuce, kale, chard, scallions, garlic scapes, sugar snap peas, and more.

      TRY THIS | Grilled Garlic Scapes

      When you grill (or roast) garlic scapes they get super sweet, with just a touch of garlic flavor. Just coat whole garlic scapes in olive oil, sprinkle with salt and pepper, and grill for about 10 minutes, until nice and tender. Delicious!

    • Donde Thiago

      For Thursday, we will have Spicy Carne, Pollo (new!), Mango, Guac, Vegetarian, Anana arepas.

    • Jenny’s Bread

      More greens and garlic for the flat breads this week BUT with the addition of beautiful fresh mushrooms from Nantucket Mushroom-get in line early for those. And back by popular demand – HONEY BUNS!

      A soft, honey sweetened, egg based bun brushed with melted butter and gently warmed Queen Bee honey makes for one sweet sticky mouth full of wonderfulness.

      TRY THIS | Calzones

      Pizza doughs also make great calzone wrappers. Stretch them out to be thicker than a pizza dough, fill with sauteed ground beef from Dufort Farms or Red River Rock Farm and smoked mozzarella from Narragansett Creamery at Say Cheese. Or go green with sauteed greens and garlic from Skinny Dip, Web of Life and Plato’s Harvest mixed with Narragansett Creamery Ricotta and an egg. Fill calzone, brush with olive oil or butter, sprinkle with kosher salt and fresh ground pepper and bake at 400 for about 20 minutes. It’s a quick weeknight supper!

    • Plato’s Harvest Organic Farm

      Busy planting late tomatoes, tying early tomatoes, weeding tomatoes, watering tomatoes, killing bugs on tomatoes, and working on my beach tan. Oh, and taking care of the rest of the farm… I’ll be bringing a million beets this week, and broccoli, cabbage, chard, collard greens, fennel, garlic scapes, kale, kohlrabi, escarole, snap peas, sweet turnips, possibly some summer squash, and eggs! And, thankfully, no more spinach.

      Nice to see so many of you at the Solstice party at Solstice the other night… great food and music and summer rye from our friends at the Mayflower brewery. Many of the items on the menu include Plato’s Harvest produce! Know your farmer – don’t take food from strangers! Thanks for your support. ~Dave

    • Plymouth Gluten Free Bakery

      We sold out of our scones last week! This week we will have Gluten Free Cranberry Orange Scones and Gluten Free Cinnamon Raisin Scones.

      They freeze very well if you want to buy a few for the weekend.

    • Nantucket Mushrooms LLC

      Nantucket Mushrooms, fresh mushroom grower and purveyor. Including: Lion’s Mane, Golden Oyster, Maitake, Shiitake and Chestnut Mushroom.

      Dried Mushrooms include: Yellow Oyster, White Oyster and Enoki Mushrooms. CSAs available: (10 or 2O weeks). Chef/Restaurant pricing available.

      TRY THIS | Samples will be available to taste!

    • Omega Olive Oil

      TRY THIS | Potato Salad with Green Beans and Salsa Verde

      Ingredients
      1/4 cup OOO Lemon Olive Oil
      1/4 cup minced chives
      1/4 cup finely chopped parsley
      2 tablespoons finely chopped mint
      1 teaspoon finely grated lemon zest
      2 tablespoons Champagne Pear Balsamic Vinegar
      1 large garlic clove
      minced Salt
      1 1/4 pounds Yukon Gold potatoes, peeled/cut into 1-inch cubes
      1 1/2 pounds green beans, trimmed
      Chive blossoms, for garnish (optional)

      Preparation
      In a medium bowl, combine OOO Lemon Olive Oil with the chives, parsley, mint, lemon zest, Champagne Pear Balsamic Vinegar and garlic and season with salt. Let stand at room temperature for 15 minutes to 1 hour. Meanwhile, in a large saucepan, cover the potatoes with cold water, add a large pinch of salt and bring to a boil. Cook the potatoes over moderately high heat until just tender, about 8 minutes; drain and return them to the saucepan. Add 1 tablespoon of the salsa to the potatoes and toss to coat. Season with salt. Bring a large pot of salted water to a boil. Add the beans and cook until crisp-tender, 4 minutes; drain. Return the beans to the pot and stir in the remaining salsa. Season with salt. Garnish with the chive blossoms and serve right away.

    See 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!

    • Simpson Spring

      $1 off a 6 pack of water $5

    • Skinny Dip Farm

      Garlic Scapes! 50 cents off a bunch

    • Donde Thiago

      $1 off the Pollo Arepa

    • Jenny’s Bread

      Mix and match-3 for $6-pizza doughs, chocolate buns or cheese buns!

    • Plato’s Harvest Organic Farm

      $1 off a big bunch of beautiful collard greens

    • Queen Bee Honey Products

      Cinnamon Creamed Honey!  We cream our own honey at the apiary…very smooth & simply delicious!!

      Try some at the market and you will have a new loved honey. Perfect on toast, English muffin or stir into oatmeal. Friends save $1 OFF this week

    • Nantucket Mushrooms LLC

      10% off all fresh & dried mushrooms goods

    • Omega Olive Oil

      2 for $22 for Friends of the Market

    • Plymouth Gluten free Baked Goods

      Buy One Gluten Free/Dairy Free Blueberry Muffin get .50 off the second Gluten Free/Dairy Free Blueberry Muffin.

    1-sunkin orange cupcakes 004

    June 19 Market News | 2014 Outdoor Season

    Program Highlights

    Culinary Insights | Andrew Swain, Executive Chef, Rye Tavern  | 4:00

    Nothing says summer like a regional salad with ingredients all garnered from your local farmers’ market. Join Andrew Swain, the new Executive Chef at Rye Tavern, as he shows us how to turn a basket of food purchased at the farmers’ market into a delicious Summer Scallop & Strawberry Salad. With strawberries from Crow Farm, Greens from Plato’s Harvest and Skinny Dip Farm, cheese from Say Cheese and jalapeno olive oil from Omega Olive Oil you will not be disappointed.

    Community Partner |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!

    Music | Dan Durkee | 2:30-6:30

      Harvest and Cooks Notes

      • Simpson Spring

        Attention Home Brewers: Simpson Spring Water makes great beer!

        TRY THIS| Soda Burgers

        Ingredients
        1 egg
        1/2 cup Your Favorite Simpson Spring Soda, divided
        1/2 cup crushed saltine crackers
        6 tablespoons French salad dressing, divided
        2 tablespoons grated Parmesan cheese
        1 1/2 pounds ground beef (Dufort Farms or River Rock Farms)

        Preparation:
        Preheat grill on high. Lightly oil the grate. In a medium bowl, mix egg, 1/4 cup soda, crackers, 2 T French dressing, and Parmesan cheese. Crumble in the ground beef, and mix well. Form into 6 balls, pat into 3/4 inch patties. Pour the remaining soda and dressing into a small bowl, and mix well. Grill burgers for about 3 min per side. Brush with dressing & soda, then grill for 8 to 10 more minutes, basting occasionally.

      • Jenny’s Bread

        The spinach was running low by the time I got around to doing my shopping, so this week’s flatbreads will be made with a combination of spinach and rainbow chard from Plato’s Harvest with the addition of fresh young garlic from Skinny Dip! With the strawberries coming in like crazy, look for my buttermilk biscuits to make the perfect base for your strawberry shortcake.

        Peasant, anadama and oatmeal breads make wonderful market sandwiches – tomato and mozzarella, cucumber and Atwell’s Gold, or good old toast and jam from Al.

        TRY THIS | Weeknight Supper Idea

        A container of Narragansett Creamery Ricotta, a fresh market egg and some sauteed spinach or chard, spiced up with some fresh garlic or garlic scapes spread out on a pie crust or a pizza dough and baked in a hot oven makes a simple and delicious week night supper.

      • Flour Girls Baking Co.

        This week we will be using fresh Copicut Farm eggs to make fried egg & cheddar sandwiches served in a fluffy croissant!

        We will also have our delicious, gargantuan ice cream cookie sandwiches made to order….using our homemade cookies & local ice cream.

      • Bramhall’s Country Store

        Fresh cooked lobster rolls with a little mayo and salt and pepper!

        Can’t get fresher than ours! We also grill the bun and provide chips!

      • Copicut Farms

        Summer is in full force and we are delighted. The farm has been a buzz with chickens and pigs basking in the sun and nibbling on grass.

        We have been enjoying fresh chicken on the grill in the evenings. A crisp piece of chicken with a fresh salad and a glass of wine…it doesn’t get much better than that!

      • Dufort Farms

        Looks like a promising week to bring in hay.

        TRY THIS | Beef Cooking Tips

        Grass fed beef is low in fat and cooks about 30% faster then grain fed beef. Cooking the meat on the stove or grill should start with searing on both sides on a high heat, medium to rare temperatures are ideal, but if you prefer meat well done, finish cooking over a low temperature, adding oil, butter to add moisture. Remember meat continues to cook when off the heat source.

      • Web of Life Farm

        Had my first snap pea the other day!! I”m hoping to pick some young and small to bring to Plymouth, how exciting is that??? That nice soaking rain make everything green up – especially the weeds. Check out the picture of my girl and her little friend!

        A beautiful early Monarch, landed on her nose, and stayed there for 30 minutes! Look forward to seeing you at Plimoth Plantation! Meet me at the Market!

        TRY THIS | Turnips!

        1 pound turnips, peeled, medium dice cut 2 tablespoons olive oil 1 tablespoon fresh rosemary, chopped salt and pepper, to taste

      • Plato’s Harvest Organic Farm

        With the farmers market season in full swing, we’re busy trying to keep up with field work; getting what remains in the greenhouse out and into the ground, weeding, cultivating, hilling, killing, mowing… on and on. Most things are looking good and there’s lots to be excited about in the coming weeks…. think melons~! For this week I’ll be bringing gorgeous red and gold beets, with beautiful tops that I’ll make you promise to eat, broccolini (delicious sauteed with garlic scapes), garlic scapes, napa and green cabbages, chard, huge and un-bug-damaged collard greens, fennel, three kinds of kale, green and purple kohlrabi, lettuce, bunches of radish and sweet turnips, spinach, possibly some summer squash, and our new Plato’s Harvest bumper stickers, which I’ll be putting on all the other vendor’s vehicles this week when they’re not looking. I won’t have eggs again this week, but I have a hundred hens just starting to lay, and should have plenty by next week. Thanks for your support, and don’t take food from strangers! Dave

        TRY THIS |EAT MORE BEETS!

        Beet Salad : Steam roots until tender, peel and chill. Steam greens until tender, chill. Slice beets and arrange on top of greens, sprinkle with goat cheese, olive oil, red wine vinegar, and salt.  Kohlrabi Slaw: Peel and grate root, add a little grated carrot and a little grated onion for some kick, olive oil, lemon, salt and pepper. Two great sides that go nicely with tenderloin from Dufort Farms, a scarmoza cheese from Wolf Meadow, an oatmeal bread from Jenny’s Bread, and a pale ale from our friends at the Mayflower Brewery. Put on the Lindsay’s CD and you’ve got yourself a locally-sourced feast! Not in the mood to cook? Head over to Solstice in Kingston and request Farmer Dave’s Kale Salad, I hear it’s a big hit…

      • Lara’s Cuisine

        Come to see what’s new today! I’ll serve a ready-to-eat Summer Barley Salad, made with locally grown cherry tomatoes, and Wolf Meadow Farm’s fresh Mozzarella!

        TRY THIS | BAGUETTE con CREMA di CIPOLLE in AGRODOLCE

        (Baguette with onions in sweet and sour sauce)

        Ingredients:
        1 French Baguette
        1 jar of RED ONION & BALSAMIC VINEGAR SPREAD
        Goat Cheese

        Preparation:
        Cut baguette in half lengthwise, or slice in 1/4 inch pieces. Spread the cheese on it. Add Red Onion & Balsamic Vinegar Spread. Toast the halves (or pieces) of baguette in the oven. Enjoy warm.

        Tips: This is a quick and super-easy appetizer that will nicely fit in every occasion, from a casual buffet, to an elegant and sophisticated dinner. Your guests will be delighted. Plus, you can get the best bread and freshest cheese at the market! You’ll only have to add some good company. Gluten free, but your guest are not? Try the Plymouth Gluten-Free Baked Goods breads, and nobody will be disappointed!

        And don’t forget to try my new Strawberry-Rosemary-Chia Seeds Jam. Only a few jars are left.

      • Westport Rivers Vineyard & Winery

        Westport Rivers has been making dry rose for over 15 years (far before it became fashionable) and we remain convinced that Pinot Noir makes the loveliest of them. Our 2012 bursts with aromas of fresh strawberry and candied apple. The palate is clean and crisp with mouthwatering fruit and a touch of sweet cream in the midst. Enjoy with grilled meats, even mild spicy bbq or fresh caught striped bass, delicate shellfish or solo.

      • Plymouth Gluten Free Baked Goods

        This Thursday we will have Gluten Free Vegan Chocolate Chip Cookies and two types of Gluten Free / Vegan Muffins: Sweet Potato Muffin with organic Maple Syrup and a Gluten Free / Vegan Chocolate Chip Muffin!

        Try a flourless Sunken Chocolate Orange Mini Cake. A flourless cake that causes them to sink a bit in the middle hence the description SUNKEN!! A must try with whipped cream! Next week Gluten Free Carrot Cake with Cream Cheese Frosting!

      • Skinny Dip Farm

        We’re seeing a big surge of growth after that much needed rain last Friday… of course that means a surge of growth in the weeds too, so we’re working hard to fight back the weeds.

        We’re starting to pick a beautiful crop of sugar snap peas, so sweet and juicy! We also have lots of sweet white Japanese Salad Turnips, and spicy radishes. In the greens department we’ll have several types of baby salad greens, crunchy head lettuce, kale, and rainbow chard. We now have garlic scapes (great grilled!) and scallions… and a few other goodies. As well as cut flowers and seedlings for your garden. All certified organic.

      See 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!

      • Jenny’s Bread

        $1 of a purchase of $11 or more

      • Flour Girls Baking Co.

        Mix and match cookies 3 for $6.50!

      • Westport Rivers Vineyard & Winery

        For the entire month of June Westport Rivers will offer $2 off our 2012 Pinot Noir Rose! (100% Pinot Noir)

      • Bramhall’s Country Store

        2 for $30 on tie dye t-shirts

      • Copicut Farms

        .50 cents off of 1 dozen eggs

      • Dufort Farms

        5lbs Ground Beef $35

      • Queen Bee Honey Products

        Ticks are out in FULL force for the 2014 season…BEE READY and do not get bit, the consequences are sickening. We have a tick repellent made with our own bees wax and 11 real essential oils.

        It works!!! We also have a insect repellent made with 4 essential oils that really works as well and is safe on the skin. Protect yourself and your skin with Queen Bee repellent products. Friends spend 20.00 on repellents and save 1.00 OFF

      • Web of Life Farm

        2.00 off any purchase

      • River Rock Farm

        5% off Chuckeye!

      • Plato’s Harvest Organic Farm

        $1 off a bunch of beautiful chard

      • Lara’s Cuisine

        Pesto $10.00 (regular price $12.00) Salsas $7.00 (regular price $8.00)

      • Plymouth Gluten Free Baked Goods

        .25 off one Gluten Free Chocolate Cupcake with Vanilla Butter Cream Frosting, while supplies last.

      • Skinny Dip Farm

        2 heads of lettuce for $5

      Plymouth Farmers’ Market Fun Run 5K | June 12th

      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).

      2014 Friend of the Market Cards Available Now!

      $30. 

      That’s all it takes to become a 2014 Friend of the Plymouth Farmers’ Market. Friends receive weekly discounts from market vendors and seasonal promotions at select mission-aligned businesses.

      Your Friend Card shows you support your local food economy and the SNAP and education programs offered year round at the market. Check out these benefits (thru August) when you show your 2014 Friend Card:

      How on Earth | 10% off grocery items in store
      Morrison’s Home and Garden | 10% off plants, Monday through Wednesday
      South Shore Organics | Free dozen farm fresh eggs with a $20 purchase
      British Beer Company | 10% off food items
      Farm Fresh Fare | Free copy of The Everything Guide to Nutrition with any purchase

      Friend Cards can be purchased online or at the Market Info Tent on any Thursday.

       

      6-hakurei harvest

      June 12 Market News | 2014 Outdoor Season

      Announcements

      Plymouth Farmers’ Market Fun Run 5K

      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).

      Market Program

      Culinary Insights | Whole Foods Market, Danielle Judson, Nutritionist  | 4:00

      Treat yourself to this Spa Salad, a mix of tender bulgur, crunchy cucumbers, radishes, and sweet melon, all dressed with lemon juice and fresh mint. Add other hydrating ingredients like thinly sliced lettuce, or top with poached, shredded chicken, if you like.

      Danielle joined Whole Foods Market Hingham in September 2013. She brings with her a B.S. in Dietetics from the University of Vermont. She loves to highlight local, seasonal ingredients, and experiment with different flavors from around the globe. You can find her in Whole Foods Market, Hingham, performing demos, giving tours, teaching classes, and delighting customers with her quick wit, fun spirit and plethora of nutritional knowledge.

      Community Partner | Elements Montessori | 2:30-6:30

      At Elements Montessori preschool and kindergarten in Duxbury, they share Dr. Maria Montessori’s philosophy that peacefulness…in its purest form…is an innate, spiritual quality common at birth to all of humanity. They also recognize that freedom of mind, body, and spirit are essential Elements to the developing child’s overall health and well-being. One Child at a Time.

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

      Market Sponsor | Vivint Solar | 2:30-6:30

      Vivint makes it easy to go solar with no up front costs. In addition to going green, you’ll also be saving money on your power bill every month. Call to see if your home qualifies for solar 801.209.4210

      Harvest and Cooks Notes

      • Fiddlestix Trolley

        Come get your dinner Thursdays off the trolley!!

      • Plymouth Gluten Free Baked Goods

        At Thursday’s Market we will have Our Gluten Free Maple Oat Bread sweetened with organic maple syrup from our friends sugar house in Vermont!

        You can see the pictures of the sugar house on our Face Book page. This bread comes pre-sliced, and freezes well! We will also have Vegan/Gluten Free Sweet Potato Muffins!

      • Blue Heron Arts

        New stoneware tumblers and plates, hot out of the kiln!

      • Flour Girls Baking Company

        Local egg and bacon sandwiches on croissants!

      • Skinny Dip Farm

        We’ll be bringing baby salad greens, crunchy head lettuce, rainbow chard, kale, radishes, sweet salad turnips herbs and a few other goodies like early zucchini from our greenhouse and hopefully the first harvest of sugar snap peas.

        We’ll also have some cut flowers, and organic seedlings for your garden.

      • Plato’s Harvest Organic Farm

         Thanks to all who braved the deluge and came out last week!

        I’ll be bringing more of the same this week – arugula, beets, broccolini, chard, collard greens, eggs, garlic scapes (!), kale, kohlrabi, lettuce, radishes, sweet turnips, spinach, spinach, and more spinach! Know your farmer – don’t take vegetables from strangers! Dave

      • Copicut Farms

        On the farm, this warm weather has encouraged us to move our cooking outside. We have been putting chicken on the grill all week. Our favorite has been a dry rub with smoked paprika…absolutely fantastic!

      • Simpson Spring

        TRY THIS | SODA BURGERS

        Ingredients
        1 egg
        1/2 cup Your Favorite Simpson Spring Soda, divided
        1/2 cup crushed saltine crackers
        6 tablespoons French salad dressing, divided
        2 tablespoons grated Parmesan cheese
        1 1/2 pounds ground beef

        Preparation
        Preheat grill on high heat. Lightly oil the grate. In a medium bowl, mix together the egg, 1/4 cup of soda, crackers, 2 tablespoons of French dressing, and Parmesan cheese. Crumble in the ground beef, and mix well. Form into 6 balls, and pat into 3/4 inch patties.
        Pour the remaining soda and dressing into a small bowl, and mix well. Grill burgers for about 3 minutes per side. Brush with the dressing and soda, then grill for 8 to 10 more minutes, basting occasionally.

      • Web of Life Organic Farm

        So nice to feel the warm weather! The cold spring left us a little behind, but things are starting to green up!

        The new batch of hens will start laying eggs any minute now, and the Cornish Chickens are getting big! Steph and I will be at the market with whatever we have the most of (seared woodchuck steaks with a cucumber beetle glaze). We’re hoping for a nice, sunny Thursday on the green grass at Plimoth Plantation. Can’t wait to see you! Meet me at the market!

        TRY THIS | ROASTED RADISHES

        Ingredients
        2 bunches medium radishes (such as red, pink, and purple; about 20)
        1 1/2 tablespoons olive oil
        Coarse kosher salt 2 tablespoons
        (1/4 stick) unsalted butter
        1 teaspoon fresh lemon juice

        Preparation
        Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired. Medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice. Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.

      • Westport Rivers Vineyard & Winery

        Westport Rivers has been making dry rose for over 15 years (far before it became fashionable) and we remain convinced that Pinot Noir makes the loveliest of them.

        Our 2012 bursts with aromas of fresh strawberry and candied apple. The palate is clean and crisp with mouthwatering fruit and a touch of sweet cream in the midst. Enjoy with grilled meats, even mild spicy bbq or fresh caught striped bass, delicate shellfish or solo.

      • Dufort Farms

        Busy time of the year, just putting our family garden in….

      • Jenny’s Bread

        Last week, C.N. Smith bravely brought eight quarts of gorgeous (and delicious) strawberries to market. With all this sunshine, I am hoping that they will have a truckload this week!

        At least that is what I’ll be planning on when I make my buttermilk biscuits for strawberry shortcake! Also in the works is a new multigrain recipe using a variety of New England grown grains including Four Star Farms right here in Massachusetts. I have some r&d work to do before that happens but may be able to have something to share this week. Keep an eye on my Facebook page!

      • Simpson Spring

        Attention Home Brewers: Simpson Spring Water makes great beer!

      See 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!

      • Plymouth Gluten Free Baked Goods

        Buy 1 package of Peanut Butter Cookies get .50 off the second pack

      • Blue Heron Arts

        10% off all jewelry

      • Skinny Dip Farm

        Certified organic tomato seedlings $2 each ($1 off regular price)

      • Plato’s Harvest Organic Farm

        $1 off a bag of spinach

      • Queen Bee Honey Products

        NEW ORGANIC INFUSED LEMON HONEY. Delicious straight or sweeten your hot tea, ice tea, smoothie or use on your favorite fish on the grill!

        Stop by and try some 1.00 OFF for friend of the market

      • Copicut Farms

        .50 cents off of 1 Dozen Eggs

      • Web of Life Organic Farm

        $2 off any purchase!

      • Westport Rivers Vineyard & Winery

        For the entire month of June Westport Rivers will offer $2 off our 2012 Pinot Noir Rose!

      • Dufort Farms

        5# Ground Beef $35

      • Jenny’s Bread

        Mix and match 3 for $6: choose any combination of 3 pizza doughs and chocolate or cheese buns for $6!

      • Nannygoats Goat Milk Soap

        Three bars for $10 when you show your friends card :)

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      June 5 Market News | 2014 Outdoor Season | Opening Day

      Opening Day Announcements

      We have a great lineup this season with many returning farmers and artisans and many new vendors as well.

      We wanted to have more ready-to-eat options available for you.

      Heres whats new in the spotlight:

      New Farms

      Take look at the complete list of vendors and their schedules.

       

      2014 Friend of the Market Cards are Available Now!

      $30. 

      That’s all it takes to become a 2014 Friend of the Plymouth Farmers’ Market. For the next 12 months, use your Friend Card and receive weekly discounts from each vendor at the market plus seasonal promotions at select mission-aligned businesses. Your Friend Card shows you support your local food economy and the important SNAP and education programs that are offered year round at the market. Check out these Summer benefits (good now  through August) when you show your 2014 Friend Card!

      How on Earth | 10% off grocery items in store 
      Morrison’s Home and Garden | 10% off plants, Monday through Wednesday
      Rye Tavern | Three $25 gift card drawings during June 19th Culinary Insights program
      South Shore Organics | Free dozen farm fresh eggs with any purchase of $20 or more
      British Beer Company | 10% off food items
      Whether for you and your family, or a friend, a loved one, a teacher, your doctor, or a neighbor, the 2014 PFM Friend Card makes a wonderful gift and shows you care about the recipient and your local food system in a sustainable and healthy way. We have four seasons of benefits in thanks for your contribution. Please consider becoming a Friend today.

      Friend Cards can be purchased online or at the Market Information Tent on any Thursday at the Plymouth Farmers’ Market.

      Opening Day Program

       

      Culinary Insights | Brown Boar Farm  | 4:00

      For the 2014 Opening Day market, our friends at Brown Boar will be preparing pulled pork sandwiches made from their humanely raised 2-day smoked pig, along with delicious side dishes!

      Peter Burrows is the owner of Brown Boar Farm, a family farm committed to raising heritage breed pigs in a humane and environmentally friendly way.

      Community Partner | Healthy Plymouth | 4:00

      Healthy Plymouth was established in 2011 by Beth Israel Deaconess Hospital, the Town of Plymouth and the Plymouth Public Schools to focus on how to reduce obesity, improve nutrition, and promote active living in Plymouth. Please visit them at the Community Partner Table and test your nutrient knowledge about a few popular seasonal vegetables! Prizes will be available for correct answers!

      Music | Angry Pete | 2:30-6:30

      Market Sponsor | Vivint Solar | 2:30-6:30

      Vivint makes it easy to go solar with no up front costs. In addition to going green, you’ll also be saving money on your power bill every month.

      Call to see if your home qualifies for solar 801.209.4210

      Harvest and Cooks Notes

      • Dufort Farms

        Bringing along our top quality beef products for you to enjoy at home. We work very long days to operate a cow/calf farm. Our bulls are extremely happy this time of the year, visiting with the ladies. Farmer John spends his days on the tractor mowing, raking, baling, then wrapping feed used to feed-out the cattle, We are keeping an eye on what looks to be a great blueberry season for us, too.

        TRY THIS | Burritos

        Ingredients
        1 -to-1 1/2 # ground beef
        8 oz taco sauce
        1TBS Worcestershire sauce
        2 tsp onion powder
        1 1/2 tsp paprika
        1 tsp garlic powder
        1/2 tsp ground black pepper
        juice of half lemon
        1 small can sliced ripe olives (optional)
        2 cups fresh or frozen corn
        8 flour 10″ tortillas
        4 cups of shredded Mexican cheese blend, or cheese of your choice

        Preparation
        Preheat oven to 400. In a large cast iron skillet, cook beef over medium heat for 10 minutes or until no longer pink. Stir in taco sauce, Worcestershire sauce, onion and garlic powders, paprika and pepper. Add lemon juice, corn and olives. Place 2/3 of a cup of meat mixture near center of tortillas, top with 1/2 cup of cheese. I find the next step easy if tortillas are warm, fold bottom and sides of tortilla over filling and then roll. Wrap each burrito in foil, place on a baking sheet. Bake for 15 minutes to heat thru.


      • Plymouth Gluten Free Baked Goods

        Plymouth Gluten Free Baked Goods will be at the Plymouth Farmers’ Market at Plimoth Plantation every Thursday. We are exclusively Gluten Free and offer home-made baked breads, English muffins, slices of blueberry coffee cake and so much more. We look forward to seeing our old friends and making new ones.

      • Jenny’s Bread

        With all the beautiful spinach pouring in, I can’t help but offer a spinach, garlic and feta flatbread for opening day using produce from Plato’s Harvest, Web of Life Farm and Narragansett Creamery.

        I’m waiting to see if the strawberries are in to determine if I will be bringing biscuits for strawberry shortcake ( one of my most favorite foods in the world!). And don’t worry, I’ll have anadama bread too.

        TRY THIS | Grilled Pizza

        Time to fire up the grill! Pick up some of my grilling dough, greens, garlic, Brown Boar sausage, and fresh cheese for pizza night. Keep an eye on my Facebook page for step by step instructions for making grilled pizza.

      • Donde Thiago

        Donde Thiago is a new prepared foods start up that specializes in stuffed arepas — corn-based flatbreads typical of Colombia and Venezuela, filled with rich flavor fusions of local vegetables, meats, and cheeses, juicy fruits such as mango, pineapple, and sweet plantains, spicy tofu, and homemade sauces.

        We strive to use as many local and/or organic products as possible, marrying the tastes of South and North America to add a local touch to this international flatbread. Our arepas are handmade from scratch, fresh for each Market. This is our first Plymouth Farmers’ Market! The menu this Thursday will feature our Spicy Carne, Vegetarian, Mango Guac, and Anana arepas.

      • Omega Olive Oil

        TRY THIS | Espresso Barbecue Sauce

        Ingredients
        1 tablespoon unsalted butter
        1 tablespoon OOO Garlic Olive Oil
        1 1/2 cups chopped onion
        1 serrano chile, minced
        1 cup ketchup
        1/4 cup OOO Espresso Balsamic Vinegar
        3 tablespoons unsulfured molasses
        2 teaspoons chile powder
        1 teaspoon kosher salt
        1 teaspoon sugar
        1/4 teaspoon Worcestershire sauce

        Preparation
        In a large saucepan, melt the butter in the garlic olive oil. Add the onion and serrano and cook over moderately low heat, stirring occasionally, until the onion is softened, about 8 minutes. Stir in all of the remaining ingredients and bring to a simmer. Cover and cook the sauce over low heat for 30 minutes, stirring occasionally. Using a hand held blender, puree until smooth. Transfer to a bowl and let cool, then cover and refrigerate overnight to allow the sauce to mellow. MAKE AHEAD: The barbecue sauce can be refrigerated for up to 2 weeks.

      • Web of Life Organic Farm

        So excited to be back on the green at the beautiful Plimoth Plantation! I’ll have arugula and lettuce and some seedlings. Looking forward to seeing old friends, and making new! Steph and I will be planting the last of the tomatoes and corn today, while we keep our eyes peeled for the group of wood chucks that have moved onto the farm. …I think they got wind that organic food is better for you! Meet me at the market!

      • Lara’s Cuisine

        Come and get some ready to eat pasta al pesto salad with fresh cherry tomatoes!

      • Skinny Dip Farm

        Despite the cold spring, our fields are starting to crank out lots of veggies. This week we’re heavy on salad makings. Lots of baby salad greens, also head lettuce, radishes, salad turnips, scallions, kale, rainbow chard and herbs. In addition to the veggies, I’ll have organic seedlings for your garden.

      • C.N.Smith Farm inc.

        We will have fresh romaine lettuce, Butter Crunch lettuce , kale, spinach and limited supply of our strawberries!! We will also have lots of hanging plants, flowering annuals, herbs, and vegetable plants.

      See the complete list of 2014 Market 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 Farms

        .25 cents of 1 dozen eggs

      • Jenny’s Bread

        $1 off your purchase of $10 or more

      • Donde Thiago

        $1 off the Mango Guacamole Arepa (regular $7, friend of the market price this week $6)

      • Omega Olive Oil

        2 for $22 for 2014 Friends of the Market

      • Queen Bee Honey Products

        *****OPENING DAY SPECIAL***** NEW ORGANIC LEMON INFUSED HONEY ….STOP BY THE QUEEN BEE TENT AND TRY SOME…GREAT IN ICE TEA OR YOUR FAVORITE HERBAL TEA OR ABOUT ANY RECIPE…$1 OFF OPENING DAY!

      • Web of Life Organic Farm

        $1 off arugula

      • Lara’s Cuisine

        So happy to be part of the Plymouth Farmers Market!! Opening Offer $2 off each Pesto (regular price $12), $1 off each Salsas (regular price $8). With any purchase, you’ll also get a cooking-tip card, and free recipes.

      • Skinny Dip Farm

        Herb bunches $2/ each choose from cilantro, parsley, oregano, thyme and…

      • C.N.Smith Farm inc.

        Free Pot of Basil with purchase of any plants or fresh produce.