winter_pp

2014 Indoor Season Launches Nov 13

 

Opening day of the Indoor Market is November 13th!

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

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

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

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

 

 

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

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

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

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

14-IMG_4128

September 25 Market News | 2014 Outdoor Season

Culinary Insights |  Plimoth Bread Co, Tani Mauriello and Kathleen Wall | 4:00

Join Tani and Kathleen under the Culinary Insights tent on Thursday for a glimpse of all that awaits us this weekend (Sept 25-28) when Plimoth Plantations reveals the renovated and expanded Craft Center and all-new bakery, Plimoth Bread Co! Their program, A Toast to Bread, introduces us to sippets, sops and toasts. Not sure what those are? Come to the market on Thursday and find out!

EVENT DETAILS: Sept 25-28 – explore all types of “makers” through exhibits, demonstrations and presentations. The Museum’s #i{craft}history celebration spotlights Plimoth Plantation’s renowned group of artisans, skilled in the historic crafts and technologies that so vividly re-create the look and feel of the 17th century on its outdoor living history sites. At Plimoth Plantation, Native artisans make stone, wood and sinew tools, porcupine headdresses and hand-coiled clay pots. Other Plimoth Plantation artisans practice historic English trades, making reproductions of the objects that the Pilgrims imported from England, such as earthenware pottery/ceramics, furniture and textiles. More info? Visit the website.

In addition, the event brings together distinctive guest handcrafters across a wide range of disciplines to demonstrate and teach diverse skills. Weaving, furniture inlaying, rug hooking, beekeeping and bookbinding are just some of the special exhibits. Plimoth Bread Co. debuts with a signature launch-inspired bread and demonstrations by its baker. The bakery will add a new dimension to the Museum’s active educational program.

Food-related activities, music and other special programming will be happening all weekend! PLYMOUTH RESIDENTS ARE FREE WITH A VALID ID, MASS RESIDENTS PAY HALF-PRICE FOR HERITAGES PASSES. And as always, members are FREE!

Community Host |Plymouth Area League of Women Voters| 2:30-6:30

Music |Butch McCarthy| 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…

  • Copicut Farm

    This week we will be taking reservations for Thanksgiving Turkeys!

  • Skinny Dip Farm

    This is a fun season to shop the market. The overlap of summer and fall crops make for some interesting combinations like tomatoes and winter squash. They are delicious when cooked together but only overlap for a brief window. Here’s some of what we’re bringing: Cherry tomatoes, tomatoes, kale, chard, broccoli, cabbage, napa cabbage, beets, carrots, onions, shallots, hot peppers, herbs, potatoes, salad greens, head lettuce, summer squash, winter squash, peppers, eggplant, radishes, Japanese salad turnips, tomatillos and the last of the watermelons. Everything is grown by us and certified organic. Hope to see you!

  • Crow Farm

    Macoun apples are in! Available by the pound or in a 4lb bag. We will also have McIntosh and Cortlands, McIntosh are great for making apple sauce and Cortland’s dense texture can make for great pies. We’re coming up on the final weeks of corn, get it while it’s still here! Tomatoes are still looking great, too. Stock up on winter squash and kale for fall soups, green and wax beans, cabbage, eggplant, beets, and carrots.

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

  • Jenny’s Bread

    Pie season is upon us and my niece, Gracie has given me a great idea for the perfect lunch box treat (or breakfast or after school-you get the idea) -home made pop tarts! Roll out one of my pie crusts, cut into rectangles, fill with local jams or jellies, press the edges closed and bake for 7-8 minutes at 450. They are delicious frosted or plain! The photo is one of Gracie’s filled with my homemade strawberry jam.

  • 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 | Christy’s Raw Spaghetti

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

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

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

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

TRY THIS | Simpson Spring Cream Soda Float

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

Preparation

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

TRY THIS |Donna’s Roasted New Potatoes

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

Preparation

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

TRY THIS | Lara’s Summer Treat Dessert

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

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

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

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

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

Vendor List for Sept 25…

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

Friend of the Market Specials

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

PFMbuttonS

  • Plymouth Farmers` Market

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

  • Skinny Dip Farm

    $2 off mixed bouquets

  • Lara’s Cuisine

    $2 off each pesto; $1 off each spread

  • Crow Farm

    10% off entire purchase

  • Copicut Farm

    50 cents off 1 dozen eggs

  • Queen Bee Honey Products

    This week…buy any two lotions and get $1 OFF. Lavender Geranium Skin and Body Lotion, Bee Natural Fragrance free lotion, Tangerine Dream Cream, Pink Grapefruit Body Butter and Bee A Queen Face Cream. Bee smooth and Bee Healthy!!!

  • Donde Thiago

    $2 off an arepa of your choice!

 

Please take a second and share this message!

06-IMG_1166

September 18 Market News | 2014 Outdoor Season

Culinary Insights |  Martha Stone of Martha’s | 4:00

We are thrilled to welcome our friend, Martha Stone, of Martha’s to the Culinary Insights tent! Martha will be shopping the market and show us how to make Amatriciana sauce over polenta using Plato’s Harvest tomatoes, Web of Life corn meal and other market ingredients. She’ll also be making Pasta Rustica, with a sauce of cabbage, pork, onion, potato, and chicken broth. Both these dishes she first tasted in Rome, they are traditional peasant foods that offer full flavor and comfort, made with all local ingredients. She will also be doing something with butternut squash, and if we are lucky – eggplant! Come by and see!

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

Music |Hayley Sabela| 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

    What a great season for eating! We still have lots of summer goodness like tomatoes, eggplant, colored peppers, summer squash and flowers. We’re also starting to harvest more fall staples like broccoli, leeks, and potatoes. And of course we’ll have lots of salad ingredients too. All this harvesting is keeping us busy! Come load up!

  • Crow Farm

    Looking for healthy items for your kids lunchboxes? We will have McIntosh and Cortlands sold by the pound or in 4lb bags as well as pears. Corn and tomatoes are still available-get them while they last! Fall vegetables are here: kale, a variety of winter squash, broccoli, cauliflower, cabbage, beans, eggplant, beets, and peppers.

  • Web of Life Organic Farm

    Fraulein Blischke has just finished our last batch of sauerkraut! The organic cabbage is cut on our antique cabbage cutter, mixed with sea salt and left to ferment until perfect. A wonderful example of the old fashioned way of preservation. Stop by and ask for a sample, Meet me at the market!

  • Plato’s Harvest Organic Farm

    I wake up every morning and wonder why my arms feel like they’re going to fall off and then remember the 80 lb totes of squash I was lifting the day before…. it seems like all we do lately is pick winter squash, and try to find space to cure and store it. I have a lot more variety this year: lots of butternut and delicata, more acorn and spaghetti, and the cutest little blue and red hubbards…. all coming soon to your favorite farmers market. And my tomatoes have hit their full stride, yikes!

    This week I’ll also be bringing: arugula, beets, carrots, broccolini, napa cabbage, green cabbage, carrots, chard, collard greens, eggplant, garlic, kale, leeks, kiwis, lettuce, watermelon, onions, gold potatoes, french fingerling potatoes, radishes, turnips, zucchini, tomatoes, winter squash, escarole, dandelion greens (don’t scoff – these are amazing!), mustard greens, baby turnip greens (also amazing), gorgeous dahlias, and enough eggs to keep the local boy scout troop in mushroom, onion, and cheese (all of which can be sourced at the market) omelets for a week!

    All this plus great music, green grass, a great scene, and twenty different conversations that you’ll never have at the supermarket, and all in America’s hometown! If you’ve read this far, I hope to see you this week! 

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

    Dave

  • Nantucket Mushrooms

    Fall Mushroom Season is in full swing…now for the rain!!! This weeks market will feature fresh Pioppino’s, Maitake, Shiitake, Golden Oyster and an array of dried mushrooms, which pair well with that fall soup you’ve been planning!

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

  • Jenny’s Bread

    Mashed potato weather is upon us! And when there are mashed potatoes (Web of Life Organic Farm potatoes) it puts me one step closer to making honey buns, a honey scented, soft, fluffy , melt-in-your-mouth little bite of honey and melted butter goodness! That would, of course, be our own Queen Bee Honey.

  • Plymouth Gluten Free Baked Goods

    We are back! We will have slices of our Gluten Free Carrot Cake & slices of our Signature Gluten Free Blueberry Coffee Cake with a Cinnamon Pecan Swirl Topping. We are offering a new bread, Gluten Free/Dairy Free/Egg Free Maple Oat Bread by special order only, Call 781.831.5589 to order. This week’s cookie’s Dairy Free Peanut Butter, Oatmeal Chocolate Chunk with Peanut Butter & Oatmeal Raisin all Gluten Free! We will have all of our breads, muffins, scones and so much more.

  • 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 Sept 18…

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  cherry tomatoes

  • Lara’s Cuisine

    $2 off each pesto; $1 off each spread

  • Crow Farm

    10% off entire purchase

  • Plato’s Harvest

    One free watermelon of your choice with any $20 purchase!

  • Plymouth Gluten Free Baked Goods

    Buy one Blueberry Muffin at regular price get second for .50 off while they last

  • Nantucket Mushrooms

    10% off your purchase

  • Web of Life

    $1 off any purchase

  • Donde Thiago

    $2 off an arepa of your choice!

 

Please take a second and share this message!

IMG_1138

September 11 Market News | 2014 Outdoor Season

Culinary Insights |  S&B Apothecary| 4:00

If it is good enough to eat, it is good enough for your skin! Learn to make a simple facial masques and scrubs from your garden! Take home recipes including a weekly face regimen that your can eat.

Music |Bob Calderara| 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

    The harvest bounty continues. We’ll have lots of good organic veggies, too much to list!

  • Crow Farm

    Corn, peppers, lettuce, beets, cauliflower, cabbage, kale, macintosh, pears, eggplant, beans, tomatoes, winter squash: butternut, hubbard, buttercup, acorn.

  • Web of Life Organic Farm

    This time of year steph and I turn some of our attention away from the fields onto the canning. The grapes are coming along nicely and very soon we’ll be picking our organic Concords to make into beautiful aromatic jelly. The quince tree is heavy with fruit and we will be thrilled to bring back our famous paradise jelly soon. Hopefully next season our small orchard will begin producing and we can add more jars of summer goodness. This years harvest …2 cherries and a pear! Thank you to all that came out last week, Meet me at the Market!

  • Plato’s Harvest Organic Farm

    Tomatoes and melons and squash, oh my! Busy harvesting tons of produce and trying to figure out where to put it all… If you thought that the farmers market slowed down after labor day, think again! This is the harvest season and there is a lot to be found at the market – this week I’ll be bringing: arugula, broccolini, beets, carrots, chard, collard greens, eggplant, garlic, kale, leeks, watermelons, onions, peppers, gold potatoes, red fingerling potatoes, pineapples, radish, turnips, summer squash, heirloom slicing and cherry and paste tomatoes, and winter squash – delicata, fancy hubbards, and spaghetti. And eggs! I need a bigger delivery vehicle…

    You can also find lots of my produce featured at a number of fine establishments around town: Solstice, Blue Eyed Crab, East Bay Grill, The Rye Tavern, and of course, Martha’s. And if you head over to the Mayflower brewery for a tasting, you might see my flowers adorning the bar. So many connections, but it all starts at the market – I hope to see you there Thursday.

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

    Dave

  • C.N. Smith Farm

    We are now picking Honeycrisp apples, macs,ginger golds,sanza, and more to come, also late peaches and nectarines, georgous heirloom tomatoes, montaulk sweet corn, white sweetcorn, fresh apple cider, fall mums and new crop of squash and cucs, winter squash and.pumpkins, its all good.

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

  • Jenny’s Bread

    I have some gorgeous mushrooms from Nantucket Mushroom to saute up with some Plato’s harvest onions and Skinny Dip garlic to top a flatbread this week. AND the garlicky greens and feta flatbreads will be back featuring Plato’s Harvest rainbow chard, Web of Life Garlic and Narragansett Creamery Sea Salty Feta.

  • Lara’s Cuisine

    Did I mention that my RED ONIONS AND BALSAMIC VINEGAR are made with locally grown Onions? Thanks to CN Smith Farm!

  • Plymouth Gluten Free Baked Goods

    We will not be at the Market Thursday September 11th. We will be back on Thursday September 18th See you then……. Thank You!!

  • 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 Sept 11…

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

Friend of the Market Specials

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

PFMbuttonS

  • Plymouth Farmers` Market

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

  • Skinny Dip Farm

    $1 off pint cherry tomatoes

  • Blue Heron Arts

    20% off jewelry

  • Jenny’s Bread

    $1 off a $10 purchase (or more)

  • Lara’s Cuisine

    $2 off each pesto; $1 off each spread

  • Crow Farm

    10% off entire purchase

  • Plato’s Harvest

    $1 off of any purchase. Ok, any purchase over $10, I mean come on! Do you know at this rate you can save back the cost of your friend card at my stand alone during the course of the year? The more you shop the more you’ll save, all while supporting some of the great programs that you come out for every week – culinary insights, the no-fee token program for when you forget cash, the great lineup of musicians, and etc… all great things that add to the market experience, but need to be paid for!

  • Web of Life

    $1 off any purchase

  • Donde Thiago

    $2 off an arepa of your choice!

 

Please take a second and share this message!

30-IMG_3554

September 4 Market News | 2014 Outdoor Season

Culinary Insights |  Cabby Shack! | 4:00

Did you know Cabbyshack sources local food from the PFM? Come and see Chef Alex Brugger prepare a favorite market-fresh recipe!

Community Host |The Natural Child Collaborative| 2:30-6:30

Music |Dan Durkee| 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 continues in abundance. Our tomatoes are at their peak!

    Get them while they last. This week we’ll also have a good spread: Eggplant, peppers, onions, garlic, shallots, tomatillos, kale, chard, lettuce, salad greens, squash, cukes, melons, carrots, beets, herbs. and lots of tomatoes (red, organge, yellow, green, pink, purple… all kinds)…

  • Crow Farm

    This week, we have an abundance of field grown tomatoes! Looking for tomatoes to can? We have a sale for 20 pounds for $25!! It’s the beginning of the busiest time of the season for us with corn in full swing, peaches tapering off, but apples and pears are plentiful this time of the year. We will have a variety of lettuces available. In addition to, broccoli, carrots, beets, green beans, kale, and green peppers.

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 this week: some new platters and bowls, new copper earrings for fall.

  • Jenny’s Bread

    Get in line early! Jenny is BACK! Get 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!

  • Plymouth Gluten Free Baked Goods

    We will not be at the Market Thursday September 4th and September 11th. We will be back on Thursday September 18th See you then……. Thank You!!

  • 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 Sept 4…

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

    20lb boxes of tomatoes $25; 20lb boxes of peaches $30

  • Skinny Dip Farm

    herbs $2/ bunch (regularly $2.50)

  • Blue Heron Arts

    20% off jewelry

  • Jenny’s Bread

    $1 off a $10 purchase (or more)

  • Donde Thiago

    $2 off an arepa of your choice!

 

Please take a second and share this message!