Bring Your Blades July 31st

On the Edge Knife Sharpening specializes in hand sharpening kitchen knives (serrated and straight edge, as well as Japanese knives). She also hand sharpens scissors, including dog grooming shears, utility scissors, garden tools, hunting knives, other pet grooming tools – sheep shears and other edges. Her tools include a whet stone, ceramics and different types of polishing stones. Bring your (carefully wrapped) dull edges, drop them when you get to the market and bring ’em home sharp!

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July 31 Market News | 2014 Outdoor Season

Culinary Insights |  James Gibney, British Beer Company| 4:00

Chef James will be shopping the market to see what is on hand to create a dish for the audience. Like in Iron Chef, there WILL be a secret ingredient….local fish, maybe? You have to come to see!!

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

Music | Ray Papile| 2:30-6:30

Special Guest | On the Edge Knife Sharpening | 2:30-6:30

On the Edge Knife Sharpening specializes in hand sharpening kitchen knives (serrated and straight edge, as well as Japanese knives). She also hand sharpens scissors, including dog grooming shears, utility scissors, garden tools, hunting knives, other pet grooming tools – sheep shears and other edges. Her tools include a whet stone, ceramics and different types of polishing stones. Bring your (carefully wrapped) dull edges, drop them when you get to the market and bring ’em home sharp!

Last week at the Market….

    Wow. Another fabulous week. Although rain was in the forecast – it held off and it was a GORGEOUS day on the field! Check out the gallery from July 24th. Wait, what? You weren’t there? Well there’s ALWAYS THIS THURSDAY! Come down and see what’s fresh and local…

    Farm Notes…

    • Web of Life Farm

      Steph and I went out to the potato patch and look what we found!

      Beautiful new potatoes, all colors and shapes! How exciting is that? Looking forward to being back at the market this week!

    • Copicut Farms

      Our Spring project was a success and we now have PORK! We could not be more delighted. These critters spent their days running around in our fields foraging for tasty greens and rolling in the mud, as pigs should. Now back from the slaughterhouse they are quite possibly the most rich and tender pork we have tasted. Stop by the market this week and try for yourself!

    • Skinny Dip Farm

      Summer’s bounty is keeping us busy with harvesting. We’re also making a push to get lots of Fall and winter crops in the ground: kale, turnips, broccoli, salad greens, late plantings of squash and cucumbers… and then there’s weeding… when do get to just kick back in enjoy the beautiful weather? Lots of good stuff coming out of the fields this week. Salad greens, fennel, beets, carrots, tomatoes, german butterball potatoes, fresh onions, garlic, loads of squash and cucumbers… and more!

      As always, all is certified organic. Come load up for good summer eating! In addition to all these good edibles, our flower field is going crazy!

    • Plato’s Harvest Organic Farm

      Geez, what happened to July…? We’ve been busy weeding, watering, cultivating and harvesting lots of food! And planting fall crops of cabbage, carrots, more beets and fennel. In the field, winter squash are sizing up and looking good, and the watermelon patch looks like it’s going to swallow the entire field. We MAY have the first of the season’s sugar baby watermelons this week! Also: green and yellow haricot vert beans, basil, red and golden beets, green and red cabbage, carrots, chard, collard greens, cucumbers, eggplant, fennel, garlic, kale, escarole, radicchio, lettuce, new red potatoes, radishes, summer squash and green and yellow zucchinis, and a few early tomatoes! Whew! Oh, and I’m swimming in eggs and frozen chicken. All raised on pasture and fed certified organic grain.

      The scene on the field the past few weeks has been something! People everywhere, kids running around, the smell of food cooking, great music, and the sight of vegetables flying off the table, to the point that I can barely keep up. And great snippets of conversation, how to keep or prepare something, how do you get your garlic to grow so big, how to approach a strange dog, great event at the brewery, just visiting from Germany…. wish I could record them all. You don’t get that waiting in line at the Stop & Shop…Anyway, thanks for your support, and don’t take food from strangers! Dave

    • Dufort Farms

      For anyone who purchased a mantis egg sack , this is what you maybe seeing in your garden right now, an immature praying mantis!

    • Queen Bee Honey Products

      Bee A Queen Face Cream. Look like a young Queen.. have a smooth, young complexion and bee healthy. Try our All Natural Face Cream, made with royal jelly and other natural ingredients. You will be smooth…look younger and feel great! Bee Smooth and Bee Healthy!!

    • Tom Cat Lily Farm

      New this week! Tom Cat Farms, a day lily farm and hybridizer is located on the picturesque Mattapoisett River at the historic Old Stone Bridge. Owners Tom and Cathy began building their gardens on the 12 acre site 37 years ago. Cathy’s obsession with flowers has resulted in many perennial beds, with a goal to have something in bloom from early spring to frost. For the last 20 or more years her focus has been on the collection of daylilies. Cathy is a daylily hybridizer and has created many original cultivars. Stop by and see the amazing flowers!


    Baker & Cook Notes…


    • Lara’s Cuisine

      I cannot believe my baby is turning two already… I want to celebrate with you all, offering my “Holy Cannoli” as special of the day!

    • Plymouth Gluten Free Baked Goods

      We will be selling slices of our Gluten Free Vanilla Cake with a Gluten Free Butter Cream Frosting and Gluten Free Sprinkles on top! We will also have slices for sale of our signature Gluten free Blueberry Coffee Cake with a Cinnamon Pecan Swirl.

    The Recipe Box…

    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.

    TRY THIS | Simpson Springs Strawberry Soda Ice Cream

    Ingredients
    1 14-oz can of sweetened condensed milk
    1.5 c of half & half
    3/4 c of Simpson Spring Cream Soda
    1/2 c whipping cream
    1 c frozen fresh strawberries, thawed and mashed.

    Preparation
    Whisk the condensed milk, half-and-half, Cream Soda, cream and strawberries in a medium bowl. Churn in an ice cream maker. Transfer to an airtight container and freeze until firm, at least 2 hours.

    TRY THIS | Farmer Dave’s Pasta Dinner

    Ingredients
    Saffron Spaghettini from Valicenti
    a whole collection of various mushrooms from Nantucket Mushrooms
    escarole, radicchio, dandelion greens & garlic from Plato’s Harvest, or one of the other fine organic vendors
    a giant skirt steak from Dufort
    1 Mayflower pale ale

    Preparation
    Begin by pouring a pint of pale ale, this gets everything rolling. Saute mushrooms in a pan full of butter. Saute greens and garlic separately. I had grilled the steak the night before, cut into pieces and added to mushrooms at the end. Throw the whole mess over cooked pasta. Refill glass. Salt liberally. It was a bit bitter because of the greens, with lots of different textures, easy to make and delicious. And all sourced at the market!

    TRY THIS | Dufort Farm’s Sloppy Joes

    This yields quite a bit, 12 good servings. It’s summer and I have better things to do then cook – so freeze the extra! It’s great over brown rice with a bit of fresh cheese.

    Ingredients
    2lbs Dufort Farms grass fed ground beef
    1-2 large onions, chopped
    1-2 green peppers, chopped
    4 garlic cloves, minced
    1-2 T chili powder
    2 tsp cumin
    1/4 -1/2 tsp black pepper
    28 ounce can crushed tomatoes
    1 6 ounce can tomato paste
    2/3 cup of water or broth
    3 cups cooked black beans or 1 15 ounce can black beans (Rinse before using)

    Preparation
    Combine first 4 ingredients into heated Dutch oven. Cook until meat is browned. Add the rest of ingredients to pan, bringing to boil. Cover and reduce heat to a simmer, cooking for 30 minutes. Serve over rice or on a roll. Yum! Fresh cukes on the side? Even better! This recipe can easily be reduced to half.

    Vendor List for July 31…

    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!

    • Web of Life Farm

      $ off any purchase

    • Copicut Farms

      $1 off of 1 dozen eggs

    • Lara’s Cuisine

      Pesto $10 (regular price $12); Spreads $7 (regular price $8)

    • Skinny Dip Farm

      $1 off flower bouquets

    • Queen Bee Honey Products

      Bee A Queen Face Cream! Look like a Young Queen..Have a smooth young complexion and bee healthy. Try our All Natural Face Cream, made with royal jelly and other natural ingredients. You will be smooth, look younger and feel great! Bee Smooth and Bee Healthy!! Friends save $1 when you buy a face cream and a 4oz Tangerine Dream Cream lotion. You will have the summer’s most healthy skin!

    • Plato’s Harvest Organic Farm

      Green cabbage and ladies lingerie, both half off :) $1/lb green cabbage.

    • Dufort Farms

      $.50 off a single pound of ground beef

    • Plymouth Gluten Free Baked Goods

      Buy an Gluten Free/Vegan Chocolate Chip Muffin get .50 off the second muffin

     

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    July 24 Market News | 2014 Outdoor Season

    Culinary Insights |  Wesley Price, Nantucket Mushrooms| 4:00

    Mushrooms in the kitchen, in the oven and on the grill! We’ll explore simple methods to integrate mushrooms into your daily diet .

    Wesley Price, a mycologist (one who studies fungi), founded Nantucket Mushroom, LLC, a mushroom farm and purveyor in 2014. Wesley earned a B.S. in biology, concentration in microbiology, from UMass Amherst. He founded the Cape Cod Mushroom Club in 2013 and the e-commerce store, eFungi in 2014.

    Community Partner | ecoRI News | 2:30-6:30

    Headquartered in Providence, R.I., ecoRI News is an online news magazine covering environmental news in southern New England. Topics include public transportation, local food and farming, urban smart growth, environmental legislation, wildlife, recycling and composting.

    Music | The Accidentals| 2:30-6:30

      Last week at the Market….

        Were you there last week? Click on the gallery below to see and you may see someone you recognize! Wait, what? You weren’t? Well there is ALWAYS THIS THURSDAY! Come on down and see what’s fresh and local…

          Farm notes…

          • Crow Farm

            CORN and PEACHES are new this week! We also have a plethora of squash-such as summer squash, zucchini, and patty-pan. You’ll find green and wax beans, cucumbers, lettuce, beets, carrots, kale, swiss chard, green peppers, and freshly cut basil bunches, and flower arrangements.

          • Skinny Dip Farm

            Everything’s growing like crazy these days, we’re just doing out best to keep up! We’ll have lots of salad greens: several choices of washed and ready to eat baby greens, and also crunchy head lettuce. We’ll also have lots of summer favorites: carrots, cukes, squash, onions, garlic, beets, flowers and some tomatoes. We have cilantro and dill too…it’s hiding in our cooler (it wilts if we put it our at farmers market)… so you have to ask for it.

            Come load up on organic deliciousness, it’s a great time of year for good eating!

          • Brown Boar Farm

            Brown Boar sells FARM BULK BOXES! Save 15% off the retail price when purchasing in bulk (pre-orders required). Please place orders in MA by emailing meaghan.swetish@brownboarfarm.com and in VT by emailing sarah.burrows@brownboarfarm.com. Check out their July 2014 Price List here.

          • Queen Bee Honey Products

            Summer is here!! The sun can damage your skin with prolonged exposure. Have fun in the sun…and not worry about damage or applying chemicals for uncertain protection. We have an ALL NATURAL Sun Block. Made with zinc oxide and all natural ingredients.

            Yes! It really works, while making your skin silky smooth.
            Stop by Thursday and try some….Bee Smooth and Bee Healthy!!

            Helpful hint: Queen Bee’s Lemon Honey makes a great sweetener to homemade sun tea!!!

            • Baker & Cook notes…

              • Donde Thiago

                Have you had one of these arepas?? You must! This Thursday’s menu: Arepas (Carne, Mango Guac, Vegetarian, Sweet Plantain, Queso) and Toppings (Jalapeño Sauce, Pineapple Sauce)

                We will also be sampling some Patacon (fried green plantain) with Colombian hogao from 3-4 pm. Be sure to stop by!

              • Plymouth Gluten Free Baked Goods

                We are BACK! Bringing Gluten Free/Vegan Chocolate Chip Muffins, Chocolate Chip Cookies and Vegan/Gluten Free Sweet Potato Muffins.

                We will have plenty of hand-made English Muffins and breads – ALL gluten free!

                • The Recipe Box…

                    TRY THIS | Grilled Peaches

                    You read that right. GRILLED peaches! A wonderful treat on the grill.

                    Ingredients
                    1 stick unsalted butter, at room temperature
                    1 teaspoon cinnamon sugar
                    2 tablespoons granulated sugar
                    Pinch salt
                    4 ripe local peaches, halved and pitted
                    Canola oil
                    Mint leaves, for garnish

                    Click here for preparation directions….

                      Vendor List for July 24…

                        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!

                        • Crow Farm

                          10% off Entire Purchase

                        • Plymouth Gluten Free Baked Goods

                          Buy one Jumbo Size Blueberry Muffin get .50 the second muffin.

                        • Donde Thiago

                          $2 off your order when you purchase any two arepas

                        • Brown Boar Farm

                          $1 off sausage sandwiches

                        • Skinny Dip Farm

                          Organic cucumbers save 50 cents per lb.

                        • Blue Heron Arts

                          10% off jewelry (new warm earthtone pottery and shell jewelry)

                        • Queen Bee Honey Products

                          $1 off Sun Block this week!!!

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                        July 17 Market News | 2014 Outdoor Season

                        Program Highlights

                        Culinary Insights |  Alison Miller, UMass Extension| 4:00

                        Alison Miller, a Nutrition Educator from UMass Extension’s SNAP Education Program, will show us to how utilize fresh, local and affordable fruits and vegetables. She’ll be making Creamy Garlic and Swiss Chard Pasta.

                        Special Guests | State Delegation Visits the PFM – MDAR | DTA | DPH | DESE | EOEA

                        This Thursday, a State Delegation including the Department of Agricultural Resources (MDAR), the Department of Transitional Assistance (DTA), the Department of Public Health (DPH), the Department of Elementary & Secondary Education (DESE), and the Executive Office of Elder Affairs (EOEA), will visit the Plymouth Farmers’ Market, as part of a yearlong series of statewide farmers’ market tours to promote local agriculture and highlight the variety and affordability of healthy foods at farmers’ markets.

                        Join us for a short speaking program at 3:30pm and a market tour at 4:30pm. State delegates and local guests will also attend the Culinary Insights Program at 4:00pm.

                        Community Partners |
                        Healthy Plymouth, Edible South Shore & South Coast, Plymouth’s Women Infant Children (WIC) Program, and the Friends of the Council on Aging | 2:30-6:30

                        The Massachusetts State delegation will be joined at the market by four PFM community partners who work to improve access to healthy food on the South Shore. Click the links to explore their important work..

                        Healthy Plymouth

                        Plymouth WIC

                        Edible South Shore and South Coast

                        Friends of the Plymouth Council on Aging

                        Children’s Program | The Dirt on Dirt | 2:30

                        Local farmer, Justin Cifello of The Farm and Nature Club of Bay End Farm in Buzzard’s Bay will present “The Dirt on Dirt” at 2:30pm, a program where children can explore how soil and rocks form, the different attributes of soil, creatures that live in it, and how soil impacts life on the farm. Children will also learn how farmers and forests “grow” their soil and the importance of soil conservation for a sustainable food system.

                        Music | Angry Pete| 2:30-6:30

                          Harvest and Cooks Notes

                          • Ashley Kate Lobsters

                            Pick up a few lobsters at the Market and wow your family and friends with this easy recipe!

                            TRY THIS | Lobster Rangoon

                            Ingredients
                            8 oz finely chopped cooked lobster meat
                            8 oz package Cream Cheese (softened)
                            1 tsp Worcestershire sauce
                            1 tsp Soy Sauce
                            Garlic, salt & pepper to taste
                            Minced onion (if you like)
                            1 package of Wontons (in produce section)

                            Preparation
                            Mix together ingredients, drop 1 Tbsp of lobster mix onto a Wonton wrapper, pinch and cook as directed on package.

                          • Skinny Dip Farm

                            We’re starting to pick just a few ripe red tomatoes from our greenhouse, that means summer is really here! Summer squash, zucchini and cucumbers are starting to come in very strong. We’ve been loving grilled zucchini and cucumber salads for dinner. We have lots of greens options these days, zesty arugula, spring mix, sweet crunchy lettuce, kale and rainbow chard. I’ll be bringing carrots, beets, turnips, new potatoes, fresh onions and garlic, and lots of beautiful flowers. All certified organic.

                            TRY THIS | Grilled Zucchini

                            Simple grilled zucchini. Cut zucchini into 1/4 inch thick slices. Coat with olive oil, salt and pepper. (Or get fancy and add herbs, onion, garlic, soy sauce… to your marinade). Grill for 5 minutes per side, or until zucchini and soft and browned. It’s that easy!

                          • C.N. Smith

                            We will feature our first pick of sweet corn, fresh blueberries and raspberries!

                          • Nantucket Mushrooms LLC

                            Thank you for your continued support! We will have fresh oyster mushrooms, shiitake, maitake, crimini and portobello. For Dried Mushrooms we will have lion’s mane brown oyster and white elms (fresh white elms are pictured below).

                            We would love to hear about any recipes you may have tried with our mushrooms. You can also find us on Facebook at Nantucket Mushrooms LLC.

                          • Plato’s Harvest Organic Farm

                            Another great week at the market last week – thank you! What a great scene – kids all over the grass playing on blankets, great music, the smell of flat bread and pizza over fire, and all of this great food! Come check it out this week. Another note – following the market this week is Fire Up and Chill!! the Edible South Shore summer issue release party at the Mayflower Brewery from 7 – 9 pm. It will be a great crowd of local food lovers, there will be music, local food served up by Martha, a raw bar, and lots of great beer! I hope to see lots of you there.


                            This week I’ll be bringing: arugula, basil, beets, cabbage, carrots, chard, collard greens, Sweet Corn (!) (I’m pretty sure!), cucumbers, eggplant, delicious fresh garlic, kale, lettuce, possibly new red potatoes, summer squash and zucchini, and lots of eggs!

                            Know your farmer, don’t take food from strangers! ~Dave

                          • Jenny’s Bread

                            Try two new flatbreads this week!

                            Nantucket Mushrooms and CN Smith onions or organic sweet and spicy peppers and onions, both with a sprinkling of Atwell’s Gold cheese and seasoned with fresh garlic from Skinny Dip, Plato’s Harvest and Web of Life farms.

                            TRY THIS | Mexican Corn Salad

                            Ingredients
                            6-5 ears lightly steamed corn
                            1/2 sweet onion, chopped
                            1-2 minced jalapeños
                            2-3 cloves minced garlic
                            Handful of chopped cilantro
                            1-2 chopped tomatoes
                            1/4 cup olive oil
                            2-3 tablespoons lime juice
                            Pinch of cumin
                            Pinch of chili powder
                            Sprinkle of chipotle powder
                            Kosher salt to taste

                            Preparation
                            In the bottom of a large bowl, combine olive oil, lime juice, and spices. Blend well with whisk or fork. Add remaining ingredients and toss well. Taste and adjust seasoning. Allow to sit 30 minutes before eating to allow flavors to marry. Make it a meal by adding a can of drained and rinsed black beans along with other veggies and a cup of cubed cheddar cheese when served. Serve with a loaf of peasant bread to sop up the juices.

                          • Copicut Farms

                            These summer evenings are a delight and we can’t seem to drag ourselves indoors for dinner. Our favorite treat on the grill this week has been drumsticks and thighs marinated in smoked paprika with just a touch of salt. They are addictive and no matter how many we make they seem to all have disappeared by the time the sun finally sets and we head indoors to bed.

                          • SIMPSON SPRING

                            Need a refreshing treat? Look no further!

                            TRY THIS | Simpson Spring Boston Cooler

                            Ingredients
                            1 Simpson Spring Ginger Ale
                            1 Large Scoop of your favorite Vanilla Ice Cream

                            Preparation
                            Pour your Simpson Spring Ginger Ale into a very large glass. Add a large scoop of vanilla ice cream. It will foam up a bunch. Add more ginger ale or ice cream, to suit you taste.

                          • Queen Bee Honey Products

                            Summer is a wonderful season – fruit and vegetables right from the garden, the sun is shining, the air is warm and….they are BACK! Ticks! We have something that works wonders – stop by and ask about our all natural Tick Repellent and mosquito repellant. It works! Put the fun back in your summer!

                          • S & B Apothecary

                            We have many new serums that have just been made with fresh herbs from our gardens! Come by to check them out! Also, don’t forget we have mineral make up!

                            TRY THIS | Green Tea Cleanser & Toners

                            Perfect for parched skin. Green teas powerful anti oxidants help to rejuvenate and repair damaged skin. Follow with one of our new serums to lock in skins moisture and provide your skin with nutrients and vitamins.

                          • Blue Heron Arts

                            New blue bowls and new green tumblers!

                          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!

                          • Skinny Dip Farm

                            Zucchini $2/lb

                          • C.N. Smith farm

                            Free pot basil with purchase

                          • Say Cheese

                            50 cents off salty sea feta

                          • Nantucket Mushrooms, LLC

                            10% discount on all goods

                          • Jenny’s Bread

                            Mix and match, 3 for $6- buns and pizza doughs

                          • Copicut Farms

                            .50 cents off of 1 Dozen Eggs

                          • Simpson Spring

                            Call ahead – you can now pick up gallons, half liters and 3 and 5 gallon bottles of Simpson Spring Water at the Plymouth market!

                          • S & B Apothecary

                            Cleanser & Toner Package – 2/$25! A $5 savings! Also, $5 off any serum!

                          • Blue Heron Arts

                            10% off all jewelry and cotton beach totes.

                          • Plymouth Gluten Free Baked Goods

                            will not be at the market this week. See you on the 24th!

                          Bay End Farm

                          July 10 Market News | 2014 Outdoor Season

                          Program Highlights

                          Culinary Insights |  Paula Marcoux, Cooking with Fire| 4:00

                          Chive Pancakes over an open fire? Local author, Paula Marcoux will show us how.

                          Cooking with live fire goes way beyond the barbecue grill. Rediscover the pleasures of a variety of unconventional techniques, from roasting pork on a spit to baking bread in ashes, searing fish on a griddle, roasting vegetables in a fireplace, making soup in a cast-iron pot, baking pizza in a wood-fired oven, cooking bacon on a stick, and much more.

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

                          Market Sponsor |Massachusetts Division of Insurance | 2:30-6:30

                          The Division of Insurance is responsible for overseeing the insurance market in the Commonwealth. As part of their consumer protection and outreach, the Division is heading ‘on the road’ to help consumers Know What You Have, Learn What You Need.

                          They are visiting farmers’ markets, community centers and civic events across the state to help citizens understand their choices for health, home, auto and life insurance coverage.

                           

                          Music | The Accidentals, Acoustic String Trio| 2:30-6:30

                            Harvest and Cooks Notes

                            • Plato’s Harvest Organic Farm

                              I see other farmers notes referring to weeds… not sure what those are but I have to ask them at the market this week. Seems like they spend a lot of time with them so they must be popular.

                              We have a massive stand of melons this year that are starting to run and looking fantastic, can’t wait. This week we’ll be bringing: arugula, basil, beets, cabbage, carrot, chard, collard greens, cukes, fennel, green garlic, kale, lettuce, escarole, radicchio, radish, summer squash and a ton of eggs!

                              The past several weeks have been extremely busy for me at the market – thank you! Lots of regular customers, but always new ones too, and lots of folks visiting from all over, it’s always a treat…thanks to all of the dedicated volunteers and managers making it all happen. And the sweet corn is looking about a week out…!  ORGANIC CORN. Yes. You heard right.

                              Looking forward to another great week on the grassy field – Know your farmer – don’t take food from strangers! ~Dave

                              TRY THIS | Radicchio & Escarole

                              I have planted a lot of radicchio and escarole this year – it is a tough sell! Wondering what to do with escarole? Check out Lieza’s Escarole with Fried Onions and Lemon, Lebanese Style recipe or ask me about it – both escarole and radicchio are delicious sauteed over pasta!

                            • Flour Girls Baking Co

                              We will have fresh scones on the sweet truck this week!

                            • Lara’s Cuisine

                              Have you tried Lara’s jam?

                              TRY THIS | Muffins & Jam

                              We celebrated a rainy 4th of July with a super yummy breakfast! Spread Lara’s Cuisine Blueberry Chia Seeds Jam over a warm Plymouth Gluten-Free Baked Goods Blueberry Muffin… you should try too!

                            • Say Cheese

                              Fresh Mozzarella to go with the early tomatoes and basil!

                            • Donde Thiago

                              Menu for Thurs, July 10: Spicy Carne, Pollo, Mango Guac, Vegetarian, Sweet Plantain (new!)

                            • Plymouth Gluten Free Baked Goods

                              Fresh out of the oven: Gluten Free/Vegan Sweet Potato Muffins, with or without walnuts.

                            • Skinny Dip Farm

                              It’s amazing what 5 inches of rain does for thirsty plants! Everything has grown like crazy over the past few days. Weeds included, so we’re working to keep on top of them, but our crops are looking very happy. We have some new additions to our harvest list this week, including new potatoes, fresh onions, fresh garlic and cucumbers.

                              We’ll also have lots of beets, summer squash, salad greens, kale, rainbow chard, flowers and more. All certified organic and super delicious.

                            • Nantucket Mushrooms LLC

                              At this week’s market we will be featuring grey oysters, golden oysters, maitake and shiitake mushrooms. Ask about them!

                              TRY THIS | Mushrooms

                              From sautee to soup, to broiled to stir-fry, to marinated to salads – our mushrooms lend themselves well to your kitchen creations!!!  Thank you for your support.

                            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!

                            • Flour Girls Baking Co

                              4 cookies for $8.50!

                            • Lara’s Cuisine

                              Pesto $10 (regular price $12) Spreads and Jams $7 (regular price $8)

                            • Say Cheese

                              50 cents off Atwells Gold

                            • Donde Thiago

                              $2 off our new Sweet Plantain arepa

                            • Plymouth Gluten Free Baked Goods

                              Buy one Gluten Free/Dairy Free Jumbo Blueberry Muffin get .50 off second Jumbo Blueberry Muffin.

                            • Skinny Dip Farm

                              $1 off spring mix salad greens.

                            • Plato’s Harvest Organic Farm

                              $1 off a huge, gorgeous, delicious head of escarole~!

                            • Nantucket Mushrooms LLC

                              10% discount

                            GARDEN CROPS

                            July 3 Market News | 2014 Outdoor Season

                            Program Highlights

                            Culinary Insights | River Rock Farm at the Grill! | 4:00

                            Ready for July 4th? We are too! To get you ready for the summer grilling season, River Rock Farm will teach you all you want to know about different cuts of beef and why dry-aged beef is more tender and flavorful than other meats.

                            Community Partner |Goldenrod’s Beach Ambassadors | 2:30-6:30

                            The Goldenrod Foundation is dedicated to the conservation and protection of the coastal environment of Southeastern Massachusetts for wildlife and people. Our volunteers, the Beach Ambassadors, work (and play) at Plymouth Long Beach and Nelson Park sharing their enthusiasm of and knowledge about birds, shells, plants, geology and all things beach-y. We run an osprey viewing station, kids nature discovery activities and nature walks. Check out the Goldenrod Foundation calendar of events to find out when and where to join the Beach Ambassadors or to participate in other programs.

                            Music | Ramshackle | 2:30-6:30

                              Harvest and Cooks Notes

                              • Crow Farm

                                Raspberries!!

                                This week we will have raspberries, beets, kale, lettuce, herbs, peas, green beans, swiss chard, cut flowers, color bowls, pickling cukes.

                              • Jenny’s Bread

                                PLEASE NOTE: I will not personally be at the market on July 3rd due family obligations. BUT I am sending two proxies who will be bringing limited offerings. For the 4th of July, I will have packs of frozen cheese, chocolate, and hamburger buns for all your holiday needs – all for a special price (see my Facebook page for more details). These all come with simple baking instructions – you bake them up fresh and warm for the party! I will also be sending peasant bread and pizza doughs for sure (sorry, there will be NO already-baked buns on Thursday).

                                Check my Facebook page for any additions and to get all the latest breaking bread news!

                                TRY THIS | CHOCOLATE BUN ICE CREAM SANDWICH

                                This suggestion comes from one my loyal regulars and is a great simple dessert. Bake your frozen chocolate buns as directed (note they must be thawed first) and while still warm (but not hot), pull them apart without detaching the top and bottom completely. Insert a scoop of vanilla ice cream. How amazing does that sound ?!  Thank you to the Palmer Family for that brilliant suggestion.

                              • Plato’s Harvest Organic Farm

                                We’re looking ahead to tomato season – busy tying, suckering, watering and weeding. Everything is growing great, as long as we can keep water on it…

                                I have lots to bring this week: beets, broccoli, cabbage, carrots, chard, collard greens, cucumbers, escarole, fennel, garlic scapes and possibly some fresh, green garlic, kale, kohlrabi, lots of varieties of lettuce, radishes, sugar snap peas, turnips, and summer squash. And the chickens are kicking into high gear – I’ll have lots of eggs this as promised for the last several weeks…

                                The last couple of markets have been incredibly busy, nice to see so many people, and what a great music scene lately – come check it out this week! You can’t beet the farmer’s market to score all of your holiday cookout essentials! Know your farmer – don’t take food from strangers! dave

                                TRY THIS | Sauteed Mushrooms

                                Have you checked out Nantucket Mushrooms yet? I got some of these lion’s mane and button mushrooms last week…sauteed them in butter, and served with a Dufort Farms rib eye steak, grilled fennel, grilled cabbage steaks (ask me!), a beet salad, Jenny’s oatmeal bread, and a Mayflower IPA. A quick, simple summer feast…

                              • Copicut Farms

                                Our favorite 4th of July treat is a whole chicken on the grill. The sight of that beautifully roasted chicken sitting on your grill is always a hit with friends and family. Stop by to pick up your freshly butchered chicken and a copy of our no fail Whole Chicken on the Grill Recipe. Happy 4th!

                              • Skinny Dip Farm

                                We’ve been working hard to stay on top of weeds, get fall crops planted, tomatoes trellised, and the list goes on. On the harvest list this week, baby salad greens, including lots of beautiful arugula, kale, chard, fresh spring onions, scallions, salad trunips, sugar snap peas, summer squash, and lots of flowers…

                                All certified organic, and super fresh and delicious!

                              • Flour Girls Baking Co.

                                Have you tried one of our ginormous cookies? Share with a friend, or keep it all for yourself. You deserve a treat!

                                We will also be serving farm fresh eggs, (sourced at the market!) grilled on a fresh croissant with cheddar cheese, local spinach, & tomatoes!

                              • Web of Life Farm

                                Steph and I are busy as bees here, tying up tomatoes, weeding and watering……Where’s the rain? And isn’t it amazing that weeds will thrive with no water?

                                Steph and I enjoy this time of year so much. We are blessed to be surrounded by nature, and it sure beats the time I spent in a Boston office.

                                Last week we saw baby Carolina wrens hatch on our porch, and this week we rescued two baby racoons that had crawled under my truck. Never a dull moment on the Web of Life. We’ll be at the market with baby beets, and carrots! Our favorites! Meet me at the Market!

                                TRY THIS | Roasted Roots

                                Baby turnips, carrots and radishes…..cut in quarters with a bit of the tops attached, pour on a little olive oil and salt and rosemary. Roast till tender and brown, yum!

                              • Lara’s Cuisine

                                TRY THIS | Sweet Peppers and Balsamic Vinegar Risotto

                                Ingredients
                                2 cups Basmati Rice
                                4 cups water
                                1 jar of SWEET PEPPERS & BALSAMIC VINEGAR
                                1 T of butter or oil
                                1/2 tsp of salt
                                4 T Parmigiano Reggiano (optional)

                                Directions
                                Bring the water to boil in a 4-quart sauce pan. Rinse the rice under tap water. When the water start boiling, stir in the rice, salt, and butter or oil, and bring it back to a gentle simmer. Cover the pot, and turn the heat down to low, then let stand for 12-15 minutes. When the rice is done, turn off the heat, fluff the rice with a spoon and let it sit uncovered. Warm the SWEET PEPPERS & BALSAMIC VINEGAR on a separate large pan, on medium heat, for five minutes. Stir in the rice, mix well, and serve with a sprinkle of Parmesan Cheese on top, if you like. This is a recipe popular in Modena and its surroundings, where the Balsamic Vinegar comes from. Note: It’s NOT necessary to rinse your rice in a strainer before cooking, but it should be always done. This will rinse off any leftover chuff or stray particles, along with any dusty starch. Don’t remove the lid while rice is cooking, it will affect the cooking time. Be aware that if you have an electric stove, turning off the heat won’t be enough. You’ll have to remove the pan from the stove, and place it on a cold surface. White basmati rice cooks in about 12 to 15 minutes, but other tipes have longer cooking time. Always check on the package the timing.

                              • Plymouth Gluten Free Baked Goods

                                Plymouth Gluten Free will be offering more Vegan Baked Goods at your request!


                                Gluten Free/Vegan Chocolate Chip Muffins, Gluten Free/Vegan Sweet Potato Muffins with Organic Maple Syrup, Gluten Free/Vegan Chocolate Chip Cookies, Gluten Free/Vegan Oatmeal Chocolate Chunk Peanut Butter Cookies

                              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!

                              • Crow Farm

                                Kale: $2 a bunch.

                              • Plymouth Gluten Free Baked Goods

                                Buy one Gluten Free/Dairy Free Jumbo Blueberry Muffin get .25 off the second muffin while supplies last!

                              • Say Cheese

                                .50 cents off Narragansett Creamery Vanilla Yogurt

                              • Web of Life Farm

                                $1 off any purchase

                              • Jenny’s Bread

                                All pizza doughs $2

                              • Plato’s Harvest Organic Farm

                                $1 off of an item of your choosing for wishing the farmer a happy birthday :0)

                              • River Rock farm

                                10% off sirloin steaks

                              • Copicut Farms

                                .50 cents of 1 dozen eggs

                              • Skinny Dip Farm

                                $1 off mixed flower bouquets

                              • Flour Girls Baking Co.

                                Buy 3 cookies, get your 4th for $.50!

                              • Lara’s Cuisine

                                Pesto di Lara $10 (regular price $12); Spreads $7 (regular price $8)