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August 28 Market News | 2014 Outdoor Season

Culinary Insights |  Farmers’ Market Lunch Box with Jenny Healy | 4:00

Come see how Jenny packs a healthy and yummy lunch box using ingredients available at the market!

Community Partner | Woodside School | 2:30-6:30

Woodside School has been created as an interactive learning environment for children to develop an understanding of the larger meanings of life and the importance of stewardship.

Children’s Program |Bay End Farm & Nature Club, The Buzz on Flowers| 2:30-6:30

Most of our food is the result of a flower; this week, we will learn how that comes to pass. We can smell and taste a variety of flowers, while seeing their shapes and structures. Kids can ‘pollinate’ a few themselves, learning the various ways flowers and insects help one-another, and the importance of bees to our food system.

Music |Ramshackle| 2:30-6:30

Last week at the Market….

    Were you there? What an amazing day on the field it was. So many happy faces! 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 Organic Farm

    This has been the best tomato season in years for us here at the web of life. Pick, sort, can……..pick, sort, can. I’m even dreaming about tomatoes. We’ll be at the market with lots of heirloom, cherries, …and hybrids. I’m also perfecting my technique of flower bouquet arrangement.

    I don’t really have a creative flair for this, but I’m trying ….I’ve had some positive feedback, so I think I’m improving. A beautiful organic bouquet is just what one needs to dress up the dinner table….tomato sandwiches anyone? Meet me at the Market!

  • Copicut Farm

    On the farm we are starting to transition into Fall. Turkeys are headed out in the pastures, we are getting in some of our last few batches of broilers, and we are starting to pack up the freezers with the meat that will get us through the Winter. Inspired by their own thoughts of Fall and Winter, many folks have started to ask about reserving a Fall Bulk Order. We will have forms available at market this week, click here to see the form online. Stop by our tent and ask Harry about the details! 

  • Skinny Dip Farm

    The season of summer bounty continues. All this harvesting is keeping us busy! We’re working hard to also keep planting fall salad greens, and weeding and thinning the many many rows of root crops that we will harvest for winter storage and sales.

    This week we’ll have a nice spread of summer crops including lots of tomatoes (red, heirloom, and cherries), melons, squash, cukes, onions, garlic, potatoes, fingerling potatoes, tomatillos, beets, carrots a selection of salad greens and more. Also beautiful flower bouquets. All certified organic. Come load up!

  • Plato’s Harvest Organic Farm

    Thanks to all who came out for the culinary insights program last week… I hope you enjoyed the tomato salad, although I don’t think I made many collard green converts.. too bad! They really are delicious. And it was fun, what a great program!

    We’ve been busy harvesting several tons of watermelon, canteloupe, and winter squash – I know, no one is ready for winter squash, but it’s coming anyway – butternut, buttercup, acorn, delicata, spaghetti, and cute little kubocha, they look like pumpkins! Coming soon to your favorite farmers market.

    I’ll also be bringing: beets, carrots, swiss chard, collard greens, eggplant, fennel, garlic, kale, lettuce, watermelon, canteloupe, red and yellow onions, peppers, delicious potatoes, radishes, summer squash, tomatoes, slicers and cherries, gorgeous dahlias, and a bjillion eggs…. 

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

    Dave

Baker & Cook Notes…


  • Donde Thiago

    Menu:
    AREPAS: Carne, Mango Guac, Vegetarian, Sweet Plantain, Queso
    TOPPINGS: Jalapeño or Pineapple sauce
    SIDES: Patacon (fried green plantain) with Colombian hogao

  • Blue Heron Arts

    New pottery in fall colors, a few small garlic-grinding bowls (great with EVO and balsamic vinegar dip!)

  • Jenny’s Bread

    The chocolate buns are back! After a much needed break, I will be back at the market this week with all your favorites-pizza doughs, anadama bread, peasant bread (what better to sop up fresh tomato juice with!), cheese buns-lots of great stuff to fill the lunch boxes or the dinner plates! This week’s flat bread is still in the works-stay tuned!

  • The Recipe Box…

TRY THIS | Wicked Good Fresh Tomato Soup

 

Ingredients

6 T Melted Butter
1 whole Medium Onion, Diced
8 or so large tomatoes, peeled seeded and chopped
4 cloves of garlic (or more) chopped
1 pinch Salt
Black Pepper To Taste
1 cup Cooking Sherry
1-1/2 cup Heavy Cream
Chopped Fresh Parsley

Preparation

Sauté diced onions in butter until translucent. Then add chopped tomatoes, garlic, pinch of salt, black pepper and puree with a submersion blender.. Bring to a near boil, then turn off heat. Add in sherry and cream and stir. Add in parsley and basil to taste.
Chopped Fresh Basil

TRY THIS | Glazed Salmon featuring Simpson Spring Root Beer

 

Ingredients
1 lb Salmon – could also use Swordfish or Mahi Mahi
2 to 2.5 bottles of Simpson Spring Root Beer
2 T Extra Virgin Olive Oil
2 cloves garlic crushed
Salt & Pepper

Preparation
Pour Simpson Spring root beer into a small sauce pan and simmer until it has thickened and reduced by about 1 cup. Rub salmon filet with oil and rub Salt, Pepper and the crushed garlic. Grill over indirect heat, skin side down, and brush all over with the root beer sauce. Cooking time will vary based on the thickness of the filet, and may take 15-20 minutes. Once the fish flakes easily with a fork you will know it is ready!

TRY THIS | From Donna Peach Salsa (from Jean’s kitchen)

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

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

TRY THIS | Dave’s Quick Lunch Platter

Ingredients
Heirloom tomatoes
garlic
red onion
basil
Wolf Meadow mozzarella cheese
sliced chicken breast
sliced venison salami
sliced bread from your favorite vendor
drizzled in olive oil
pickles and sauerkraut from Web of Life

Preparation
Spread on platter! Quick, easy, nutritious, and delicious!

TRY THIS | Christy’s Raw Spaghetti

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

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

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

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

TRY THIS | Simpson Spring Cream Soda Float

Ingredients
(Per Person)
1 Simpson Spring Cream Soda
1 Tall Glass
1 Scoop of your favorite Vanilla Ice Cream

Preparation

For each person that you want to serve, place one scoop of vanilla ice cream into a tall glass. Pour in enough Simpson Spring Cream Soda to fill the glass. Stir until the ice cream is half melted.

TRY THIS |Donna’s Roasted New Potatoes

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

Preparation

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

TRY THIS | Lara’s Summer Treat Dessert

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

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

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

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

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

Vendor List for August 28…

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 Organic Farm

    Tomatoes half off for Friends

  • Skinny Dip Farm

    1 free cucumber with any purchase

  • Blue Heron Arts

    10% off jewelry

  • Jenny’s Bread

    $1 off a $10 purchase (or more)

  • Copicut Farm

    .50 off a dozen eggs

  • Simpson Spring

    Water special: 3 and 5 gallon jugs can be available for pick up at the market. Order ahead 508-238-4472

  • Donde Thiago

    $2 off an arepa of your choice!

  • Plato’s harvest organic farm

    $7 for the biggest watermelon on the table! Red and seeded and delicious! They won’t be here forever…

 

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August 21 Market News | 2014 Outdoor Season

Culinary Insights |  Dave Purpura, Plato’s Harvest Organic Farm| 4:00

I’ll be talking about tomatoes – we’ll make some sort of tomato salad, talk about growing and selecting good ones, why they’re split, what’s an heirloom and why do I want one, etc. This is the season and you’ll find lots of choices at the market. If I’m able, I’ll also be demonstrating how to prepare collard greens and see if I can make some converts!

Community Partner | Friends on the Plymouth Council of 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

Special Guest | Brown Boar Farm | 2:30-6:30

Brown Boar is BACK this week! Stock up! Can’t wait! Price list here.

Special Guest | Saltwater Studio | 2:30-6:30

“This vibrant seaweed was discovered amongst a rocky ledge on Sachuest Point in Middletown, Rhode Island. Its almost shocking magenta color is true to life and on closer examination you can see mussel shells attached to a leaf. The connection between humans and nature and the concept of beauty as we become more aware of our surroundings was part of my thought process when creating this work.”

Saltwater Studio creates fine art prints are made using Ultrachrome inks and printed on Bradford White 100% cotton rag paper. Each print is signed by the artist.

Last week at the Market….

    Were you there? What an amazing day on the field it was. So many happy faces! Wait, what? You weren’t there? Well there’s ALWAYS THIS THURSDAY! Come down and see what’s fresh and local…

    Farm Notes…

  • Skinny Dip Farm

    Summer bounty continues! Heirloom tomatoes, red tomatoes, tons of cherry tomatoes, green peppers, eggplant, MELONS! Salad greens, cooking greens, onions, garlic, shallots, carrots, beets, potatoes, fingerling potatoes, cukes, squash… and more! And of course beautiful flowers.

    All this harvesting is keeping us super busy. We’re squeezing in just enough time to plant fall crops (watermelon radishes and turnips just went in the ground), and taking occasional melon eating breaks. Come load up on certified organic summer goodness!

  • Plato’s Harvest Organic Farm

    I’ll be picking my next (and last!) succession of organic sweet corn this week, and should have a mountain of it on Thursday! Also, a variety of canteloupe, honey dew, muskmelons, and lots of watermelon. And, even though it’s 50 degrees this morning, tomatoes will hopefully start coming on as if it’s August anyway… we’ve also begun picking winter squash! A big field full of beautiful delilcata, acorn, spaghetti, buttercup, butternut, kabocha, and more. Coming soon!

    This week we’ll also have: beets, chard, collard greens, cucumbers, eggplant, fennel, garlic, kale, lettuce, escarole, peppers, potatoes, radish, summer squash, tons of eggs, and frozen chicken.

    I”m doing the culinary insights program this week. I’ll be making a tomato salad, because it’s easy, delicious, and tomato season, and if I can squeeze it in, something with collard greens to show how easy they are to prepare. They’re also a super food and delicious, and I have them looking better than ever this year.

    Last week was another crazy busy one at the market – thanks for your support, and don’t take food from strangers!

    Dave

Baker & Cook Notes…


  • Donde Thiago

    Menu:
    AREPAS: Carne, Mango Guac, Vegetarian, Sweet Plantain, Queso
    TOPPINGS: Jalapeño or Pineapple sauce
    SIDES: Patacon (fried green plantain) with Colombian hogao

  • Plymouth Gluten Free Baked Goods

    We will have plenty of Gluten Free Breads, Multi-Grain Flax, Maple Oat, Country White Bread…….Gluten Free/Dairy Free English Muffins. Call if you would like us to hold a bread for you before the market ends at 6:30pm : 781.831.5589

  • Jenny’s Bread

    ON VACATION TIL AUG 28. We know everyone will miss your smiling face, Jenny – hope you enjoy a well-deserved vacation! Need a bread fix between now and then? Head over to her Facebook page to get in on some of her Special Order Days.

  • The Recipe Box…

TRY THIS | Glazed Salmon featuring Simpson Spring Root Beer

 

Ingredients
1 pound Salmon – could also use Swordfish or Mahi Mahi
2 to 2.5 bottles of Simpson SpringRoot Beer
2 Tablespoon Extra Virgin Olive Oil
2 cloves garlic crushed
Salt & Pepper

Preparation
Pour Simpson Spring root beer into a small sauce pan and simmer until it has thickened and reduced by about 1 cup. Rub salmon filet with oil and rub Salt, Pepper and the crushed garlic. Grill over indirect heat, skin side down, and brush all over with the root beer sauce. Cooking time will vary based on the thickness of the filet, and may take 15-20 minutes. Once the fish flakes easily with a fork you will know it is ready!

TRY THIS | From Donna Peach Salsa (from Jean’s kitchen)

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

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

TRY THIS | Dave’s Quick Lunch Platter

Ingredients
Heirloom tomatoes
garlic
red onion
basil
Wolf Meadow mozzarella cheese
sliced chicken breast
sliced venison salami
sliced bread from your favorite vendor
drizzled in olive oil
pickles and sauerkraut from Web of Life

Preparation
Spread on platter! Quick, easy, nutritious, and delicious!

TRY THIS | Christy’s Raw Spaghetti

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

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

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

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

TRY THIS | Simpson Spring Cream Soda Float

Ingredients
(Per Person)
1 Simpson Spring Cream Soda
1 Tall Glass
1 Scoop of your favorite Vanilla Ice Cream

Preparation

For each person that you want to serve, place one scoop of vanilla ice cream into a tall glass. Pour in enough Simpson Spring Cream Soda to fill the glass. Stir until the ice cream is half melted.

TRY THIS |Donna’s Roasted New Potatoes

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

Preparation

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

TRY THIS | Lara’s Summer Treat Dessert

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

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

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

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

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

Vendor List for August 21…

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

Friend of the Market Specials

By purchasing a $30 Friend of the Market card, you are strengthening the Plymouth Farmers’ Market’s ability to keep our local food economy vibrant. To recognize of your support, Market Friends get access to weekly market specials with each of the Market Vendors and Friends are also automatically entered into drawings for special rewards through May 2015! Show your friend card to take advantage of the specials and THANK YOU to all of our Friends that have committed to sustaining the Market. Please consider becoming a Friend of the Market

PFMbuttonS

  • Plymouth Farmers` Market

    Hi EBT/SNAP customers, please stop by the market table for your Friend of The Market card! It’s our way of thanking you with weekly specials and discounts for spending some of your food dollars with our farmers. We appreciate you shopping here!

  • Skinny Dip Farm

    $1 off a pint of sweet organic cherry tomatoes

  • Copicut Farm

    .50 off a dozen eggs

  • Donde Thiago

    $2 off an arepa of your choice!

  • Plato’s harvest organic farm

    One free cucumber with any order! 2 free cucumbers if your order includes a bunch of beautiful collard greens!

  • Plymouth Gluten Free Baked Goods

    Buy one scone at regular price get 2nd scone for $1.50 while supplies last

 

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August 14 Market News | 2014 Outdoor Season

Culinary Insights |  Candice Smith Corby| 4:00

The Secrets of Color: in the Studio and Through the Kitchen
Join Candice Smith Corby for a demonstration showing how color can be made from common materials and transformed into pigments for the studio. Many pigments or dyes come from plants as well as some animal sources. With a pestle and mortar she will show you how roasted chicken bones can become bone white pigment, how squid ink can be used to draw with, and give a demonstration of watercolor painting techniques. This is related to her current workshop trip to Venice, Italy that will focus on watercolor painting and the cuisine of the Veneto. In addition to her material transformations, she will share Venetian and Italian influenced recipes for you to take home and try!

Community Partner | Manomet Center for Conservation Science | 2:30-6:30

Manomet Center for Conservation Science is a 501(c)3 non-profit based in Massachusetts and Maine, with a 40 year track record in science-based conservation. Manomet is dedicated to helping humans live in harmony with natural resources and has led the way to bring together stakeholders – communities, individuals, universities, government agencies and businesses – to develop cooperative, science-based policies and management strategies that work in the real world.

Our programs focus on enabling people, communities and businesses to measure, manage and sustain natural systems and the wildlife and people dependent on them. We strive to develop new solutions for climate change and natural capital protection and to create conservation strategies for wildlife, working landscapes and wetlands. For more information, visit our website here.

Music |Bob Calderara from The Accidentals| 2:30-6:30

Children’s Program | On Leaves! | 2:30-6:30

Farm & Nature Club of Bay End Farm presents On Leaves! Farmer Justin Cifello is back! Bring your children for an opportunity to see, touch, taste, and smell the vast variety of leaves from forest and farm.

We’ll make leaf rubbings, learn their different shapes and functions, and begin to understand their importance in making the food we eat.

Special Guest | Botany Bear Botanicals | 2:30-6:30

Last week at the Market….

    Were you there? What an amazing day on the field it was. So many happy faces! Wait, what? You weren’t there? Well there’s ALWAYS THIS THURSDAY! Come down and see what’s fresh and local…

    Farm Notes…

  • Skinny Dip Farm

    Thanks for coming out in the rain last week, we we’re happy to see that our sales didn’t suffer nearly as much as we would have guessed given the weather.

    We have lots of delicious organic offerings from the field. Too many to list, but highlights include a rainbow of cherry tomatoes, beautiful carrots, fresh shallots, heirloom tomatoes, garlic, salad greens and flowers. 

  • Web of Life Organic Farm

    Tomatoes are starting to come in strong, we have some beautiful heirlooms. We’ll be happy to share our recipe for canned tomatoes if you are looking to stock up for winter!

    We’ll also have lots of multicolored new potatoes! Meet us at the market! 

  • Plato’s Harvest Organic Farm

    Busy, busy, tying tomatoes, weeding, cultivating, planting lots of carrots, turnips, radishes, arugula and other fall things… harvest and farmers markets take up a bunch of the week, but I have a great crew this year! My annual organic certification inspection is right in the middle of all this, this afternoon, can’t wait to drop everything to go over paperwork for a few hours… :)

    I think my next planting of sweet corn may not be quite done for this week, and the melons are right on the hairy edge, but you never know. What looks good are tomatoes! Now that they’ve had some hotter and drier weather they’re sizing up and cracking a bit less. And the winter squash! Sizing up and looking good, I planted a good variety this year, coming soon to your favorite farmers market!

    This week I’ll also be bringing: haricot vert beans, red and golden beets, carrots, chard, collard greens, cucumbers, a variety of eggplants, fennel, garlic, kale, radicchio, escarole, red and gold potatoes, beautiful red radishes, a variety of summer squash, a variety of tomatoes, and flowers. I also have eggs, chickens, and some pork (you have to ask).

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

    Dave

  • Crow Farm

    We’ll have corn, peaches, tomatoes, apples, lettuce, cabbage, kale, swiss chard, carrots, fresh cut flowers, basil, beans, and EDAMAME!

  • TomCat Lily Farm

    Extend your season of blooms! For many gardeners their daylilies are done blooming. See us at our booth with or mid to late season cultivars and extend you blooms. Your neighbors will be in awe of your colorful garden.

    This week TomCat Farm had a lot of publicity. Thought you might be interested in the stories that were in our local papers. Standard Times wrote this (New Bedford daily) and the Sentinal Daily wrote this. Check out each piece for some great coverage and photos!


Baker & Cook Notes…


  • Donde Thiago

    Menu: Arepas, carne, mango guac, vegetarian, sweet plantain, queso. Toppings- jalapeño sauce and pineapple sauce. Sides- Patacon (fried green plantain) with Colombian hogao

  • Plymouth Gluten Free Baked Goods

    Gluten Free Maple Oat Bread with organic maple syrup, in addition to our multi grain flax and country white breads all Gluten Free! Cookies too…All Gluten Free and some Vegan. Oatmeal Raisin and many other varieties! Stop by and check us out!

  • Jenny’s Bread

    ON VACATION TIL AUG 28. We know everyone will miss your smiling face, Jenny – hope you enjoy a well-deserved vacation! Need a bread fix between now and then? Head over to her Facebook page to get in on some of her Special Order Days.

  • The Recipe Box…

TRY THIS | From Donna Peach Salsa (from Jean’s kitchen)

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

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

TRY THIS | Dave’s Quick Lunch Platter

Ingredients
Heirloom tomatoes
garlic
red onion
basil
Wolf Meadow mozzarella cheese
sliced chicken breast
sliced venison salami
sliced bread from your favorite vendor
drizzled in olive oil
pickles and sauerkraut from Web of Life

Preparation
Spread on platter! Quick, easy, nutritious, and delicious!

TRY THIS | Christy’s Raw Spaghetti

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

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

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

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

TRY THIS | Simpson Spring Cream Soda Float

Ingredients
(Per Person)
1 Simpson Spring Cream Soda
1 Tall Glass
1 Scoop of your favorite Vanilla Ice Cream

Preparation

For each person that you want to serve, place one scoop of vanilla ice cream into a tall glass. Pour in enough Simpson Spring Cream Soda to fill the glass. Stir until the ice cream is half melted.

TRY THIS |Donna’s Roasted New Potatoes

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

Preparation

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

TRY THIS | Lara’s Summer Treat Dessert

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

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

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

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

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

Vendor List for August 14…

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

Friend of the Market Specials

By purchasing a $30 Friend of the Market card, you are strengthening the Plymouth Farmers’ Market’s ability to keep our local food economy vibrant. To recognize of your support, Market Friends get access to weekly market specials with each of the Market Vendors and Friends are also automatically entered into drawings for special rewards through May 2015! Show your friend card to take advantage of the specials and THANK YOU to all of our Friends that have committed to sustaining the Market. Please consider becoming a Friend of the Market

PFMbuttonS

  • Plymouth Farmers` Market

    Hi EBT/SNAP customers, please stop by the market table for your Friend of The Market card! It’s our way of thanking you with weekly specials and discounts for spending some of your food dollars with our farmers. We appreciate you shopping here!

  • Skinny Dip Farm

    $1 off a bouquet of sunflowers

  • Web of Life Farm

    $1 off any purchase

  • Crow Farm

    10% off entire order

  • Donde Thiago

    $2 off an arepa of your choice!

  • Plato’s harvest organic farm

    $1 off a bunch of delicious collard greens! Had these last night steamed in chicken stock, with dried cranberries and some other ingredients – ask me!

  • Plymouth Gluten Free Baked Goods

 

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Every Week is National Farmers’ Market Week with US!

They say that farmers’ markets are part of a growing trend. Trend? Eating locally? Eating healthy? Maybe it’s a trend for some but for the folks here in Plymouth and the surrounding communities it’s just what we DO. We go to the Plymouth Farmers’ Market at Plimoth Plantation on Thursdays because we love it, because we are out of coffee (or olive oil or wine or soap or honey), because peaches (or corn or tomatoes or plums or apples or zucchini….)  are in, because our favorite farmers will be there, because we can bring our (well-behaved) pups, because we will see our friends and neighbors, because our kids love it, because we can have a nice dinner and listen to a local musician.  Trend? Maybe in some places. But here? It’s just what we do.

25-AUG7 (23)

August 7 Market News | 2014 Outdoor Season

Culinary Insights |  Christy Gibbs Kendrick, Raw Spaghetti| 4:00

Christy grew up on a farm in Carver where she lives and grows her own vegetables. She completed the Wellness program, including Raw Food Nutrition: Planning & Preparation, at the Optimum Health Institute in San Diego, CA and Austin TX and currently teaches Raw Food Education classes. Raw Food is NOT just salad: Raw Spaghetti made easy! Come see how Christy makes spaghetti WITHOUT pasta! (hint: zucchini is the secret).

Community Partner | Southeastern Massachusetts Pine Barrens Alliance | 2:30-6:30

Building alliances to better protect, enhance and celebrate the Southeastern Massachusetts Atlantic Coastal Pine Barrens Eco region.

Music | The Accidentals| 2:30-6:30

Special Guest | Wolf Meadow / Valicenti Organico | 2:30-6:30

Special Guest | Botany Bear Botanicals | 2:30-6:30

Last week at the Market….

    Were you there? What an amazing day on the field it was. So many happy faces! Wait, what? You weren’t there? Well there’s ALWAYS THIS THURSDAY! Come down and see what’s fresh and local…

    Farm Notes…

  • Skinny Dip Farm

    Harvest season is keeping us busy! We’re picking loads and loads of cucumbers and summer squash, it’s amazing how fast they grow with rain and heat! Field tomatoes and eggplant are starting to come in, and melons will be ready soon. We have a really nice onion and shallot crop this year, and we’ll be bringing a selection of fresh onions and shallots.

    This week we’ll be harvesting a lot of our onions to dry for storage. Greens are still coming in well, so come get your salad makings (and don’t forget to put cucumbers on your salad… did I mention we have lots of cucumbers?). We also have really nice carrots right now…and more. Lots of flowers too. All certified organic and super fresh.

  • Plato’s Harvest Organic Farm

    Nice rainy weekend…we needed it bad, and I got my house cleaned, my lawn mowed, and got to cook with some of this beautiful summer produce…beet salad, grilled zucchini, eggplant and cabbage, grilled chicken and fresh tomato sauce!

    I’ll be bringing all these ingredients and more: beautiful green and yellow hairy covert beans, red and golden beets, cabbage, carrots, chard, collard greens, cucumbers, eggplant in a wild array of colors, shapes and sizes, fennel, garlic, kale, possibly some green peppers, possibly some early melons, beautiful, gold, satina potatoes, glossy red radishes, a variety of summer squash, heirloom tomatoes (!), and organic sweet corn! A lot of eggs, some chicken, and some glads and dahlia flowers. What more could you possibly need? I know, cilantro…. sorry!

    Another crazy busy market last week – thank you all for your support! And, don’t take food from strangers! Dave

  • Crow Farm

    Look what we are bringing!

    Tomatoes, corn, peaches, cucumbers, summer squash and zucchini, green beans, fresh cut flower bouquets, basil bunches, carrots, beets, swiss chard, kale, and a variety of lettuce. This week’s images provided by Chase Brooks: (Instagram gallery: Chasebrks).

  • Nantucket Mushrooms LLC

    All this rain is bringing out the wild mushrooms! If folks have identification questions, please send photos to wes@efungi.com.

    At this weeks market we will have Blue & Golden Oyster Mushrooms, Pioppino’s, Shiitake, Maitake, Lion’s Mane and more! Nantucket Mushrooms is now a full service mushroom purveyor. Thanks to all the continued community support. It makes all the difference!

    TRY THIS | Mushrooms complement almost any dish. They can be grilled, stir-fried, sauteed, marinated, used in reduction sauces, soups. They go great in omelettes, quiches and frittatas. Mushrooms should be refrigerated in a breathable container (paper bag). Hakuna frittata!

  • TomCat Lily Farm

    We’re coming back this week! We had our BEST first day at the Plymouth Farmers’ Market last week. We still have hundreds of blooms and will bring some of our mid-season varieties. Hope we see a lot of daylily lovers like we did last week. Here are some of our favorite blooms…

    Loved the entertainment last week, the best we have seen at a farmers market! Come by and visit us at our booth or at our farm in Mattapoisett!!


Baker & Cook Notes…


  • Lara’s Cuisine

    Locally grown corn? Got it! Pasture raised eggs? Got ’em, too! Thanks to C.N. Smith Farm, and Copicut Farm, this week I’ll offer you a Corn & Egg Salad. Sound yummy? It is!!

  • Flour Girls Baking Co

    Our Corrie Cookie has been a huge hit…it’s rum soaked and a little bit nuts! We’ll be sure to bring it with us again this week. For those of you who haven’t had your taste buds wow’ed by this delicious cookie yet, the Corrie Cookie is a rum battered cookie with apricots throughout and topped with almonds and coconut.

    And although Jenny’s Bread is on vacation this month, she is making a SPECIAL order of chocolate buns that we will be serving with local vanilla ice cream for an ice cream sandwich like NO OTHER!

  • Blue Heron Arts

    Bringing new bowls and platters, plus a few new mugs!

  • Donde Thiago

    Menu— Arepas: Carne Mango Guac Vegetarian Sweet Plantain Queso Toppings: Jalapeño sauce Pineapple sauce.

    We should also have some Patacon (fried green plantain) with Colombian hogao!

  • Plymouth Gluten Free Baked Goods

    G. F.Vanilla Cupcakes with G.F. Chocolate Buttercream Frosting this week!

    They will be in the cooler so just ask. We will have slices of our G.F. Vanilla cake in the cooler too (we sold out last week). Thank you…..

  • Jenny’s Bread

    ON VACATION TIL AUG 28. We know everyone will miss your smiling face, Jenny – hope you enjoy a well-deserved vacation! Don’t forget, though – Flour Girls will be selling a LIMITED EDITION Chocolate Bun Ice Cream Sandwich. Yeah! You read that right! Holy guacamole! Need a bread fix between now and then? Head over to her Facebook page to get in on some of her Special Order Days.

  • The Recipe Box…

TRY THIS | Christy’s Raw Spaghetti

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

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

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

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

TRY THIS | Simpson Spring Cream Soda Float

Ingredients
(Per Person)
1 Simpson Spring Cream Soda
1 Tall Glass
1 Scoop of your favorite Vanilla Ice Cream

Preparation

For each person that you want to serve, place one scoop of vanilla ice cream into a tall glass. Pour in enough Simpson Spring Cream Soda to fill the glass. Stir until the ice cream is half melted.

TRY THIS |Donna’s Roasted New Potatoes

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

Preparation

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

TRY THIS | Lara’s Summer Treat Dessert

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

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

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

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

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

Vendor List for August 7…

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 Organic Farm

    We will surprise you! Come and Ask us!

  • Lara’s Cuisine

    $1 off each spread; $2 off each pesto!!

  • Skinny Dip Farm

    5 lbs cucumbers for $7.50

  • Blue Heron Arts

    10% off all jewelry

  • Donde Thiago

    Buy 1 arepa, get the Sweet Plantain arepa for $3 (50% off).

  • Plymouth Gluten Free Baked Goods

    Buy one G.F. Cinnamon Raisin Scone get .50 of the second muffin while they last.

  • Nantucket Mushrooms LLC

    10% Discount

  • Plato’s Harvest Organic Farm

    $1 off on any order…just because I can’t think of anything better… :)

  • Crow Farm

    10% off entire order

 

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