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October 30 Market News | 2014 Outdoor Season

This week at the Market….

    What will you buy? Bring the BIG wagon – there is SO much coming to market!

    Farm Notes…

  • Copicut Farms

    We will be taking orders for Thanksgiving Turkeys this week….pick them up at the America’s Hometown Thanksgiving Celebration Harvest Market between 11:00am and 4:00pm on Sunday, November 23rd, down at the Pilgrim Memorial Park on Plymouth’s historic waterfront!

  • Crow Farm

    Join us Thursday for our final market until next season! Stock up on apples, Roxbury Russets store very well in the refrigerator, ours last until next Christmas! With Thanksgiving around the corner, you can’t forget about winter squash and turnips. Stop by our tent to check out the different types of squash varieties. We still have lettuce, carrots, beets, brussels sprouts, and broccoli. Thank you to all of our loyal customers, old and new! We look forward to seeing you next June!

  • Fresh Meadows Farm

    This week we will be featuring the Howes cranberry. Howes produce bigger, firmer, tart berries that store well and are perfect for juicing. Meet me at the market to check out these big, juicy berries. They are amazing!

    It’s been a great season. Thanks to everyone who faithfully showed up to support our great little food community, no matter what the weather. Cheers!

    TIP: Storing Fresh Cranberries: Store fresh cranberries in a Ziploc bag with holes for ventilation. Refrigerate for 2 to 3 weeks. Wash cranberries just before you are ready to use them.

  • Sky Meadow Orchards

    Which is YOUR favorite Asian pear? Stop by and taste all the varieties – it’s hard to pick a favorite!

  • Plato’s Harvest

    Well, put away the umbrellas and galoshes and come on out this week for a beautiful, sunny, end-of-the-outdoor-season gala celebration of local food grown, prepared, and brought to you by the area’s most skilled, talented and charming farmers. And take some time to visit with the other vendors too :*) It’s traditional to bring food and drink treats to share, but there’s no pressure…

    I’ve never had so much stuff in the field at this point in the season; tons of carrots waiting to be sweetened by frost, other roots, greens, a lot of stuff to be harvested in the next few weeks. I’ll be bringing it all to the indoor market in November, the harvest market on the waterfront, and distributing through our annual Thanksgiving / root cellar csa share. Ask me for details this week…

    I’ll also be bringing: arugula, napa cabbage, bok choi, beets, green and red cabbage, carrots, chard, mustard greens, kale, collards, beautiful fennel, garlic, leeks, lettuce, spinach, plantains, radish, turnips, several varieties of potatoes, and lots of different winter squash.

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

    Dave

Baker & Cook Notes…


  • Donde Thiago

    Menu:
    MENU: MENU: Carne, Fall Sweet Plantain, Queso. Jalapeño and Pineapple to top off
    Aguapanela limeade to drink!

  • Jenny’s Bread

    If I can get one of those little pie pumpkins roasted, I am hoping to bring a yeasted pumpkin ginger bread on Thursday. Along with the usual suspects-chocolate and cheese buns, anadama and peasant breads, and either oatmeal or country wheat, a new favorite.

    Above is a pic of one of the MANY chocolate bun fans. Maybe the smallest fan? :)

  • The Recipe Box…

TRY THIS | Quick Cranberry Sauce

Ingredients

Rinse fresh berries
Place in a saucepan:
2 cups of cranberries (1/2 lb.)
1/2 cup sugar, more or less to taste
2/3 cup water
squeeze of fresh lemon
pinch of cinnamon

Bring to a boil on high then reduce to medium heat
Boil until all berries pop open. Sauce will thicken upon standing.
Delicious served hot with poultry and pork!

TRY THIS | Kale Soup from Paul Crow’s Kitchen

Ingredients

It’s officially soup season!

½ diced onion
2 cloves of garlic
4 medium carrots chopped
4 teaspoons of olive oil
1 12oz can of kidney beans drained
1lb of kale roughly chopped
2 large tomatoes roughly chopped
1 quart of chicken broth
1 pint of tomato or V8 juice
1lb of linguica cut into pieces
½ teaspoon of black pepper
1lb of potatoes of cubed

Preparation

Sweat onion, celery, and garlic in oil until translucent. Add linguica and carrots and cook until meat is rendered, about five minutes. Add beans, tomatoes, kale, potatoes, chicken broth, and tomato juice season with pepper and simmer until potatoes and carrots are tender, for about an hour. *Instead of roasting garlic in oil, try using Omega Olive Oil’s Garlic Oil, it’s to die for.

TRY THIS | Salsa Verde (Tomatillo Salsa) from Skinny Dip Farm

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 |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.

Vendor List for Oct 30…

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!

  • Copicut Farm

    .50 off one dozen eggs

  • Brown Boar Farm

    $1 off a sausage sandwich

  • Skinny Dip Farm

    $1 off per pound, organic potatoes

  • Fresh Meadows Farm

    2 pounds of certified organic cranberries for $10

  • Crow Farm

    10% off entire purchase

  • Donde Thiago

    Buy one arepa, get 50% off another!

 

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October 23 Market News | 2014 Outdoor Season

Community Partner |Plymouth Family Network| 2:30-6:30

PFN provides parent outreach, education, and community support services designed to make parenting less stressful, build on family strengths, and enhance school readiness. There are no developmental or income requirements for membership and all services are free of charge.

Music | Dan Durkee| 2:30-6:30

This week at the Market….

    RAIN OR SHINE! What will you buy? Bring the BIG wagon – there is SO much coming to market!

    Farm Notes…

  • Brown Bear Farm

    Brown Boar Farm is coming this week! Dig out your galooshes, grab your umbrella and make your way down to the market – stock up – you won’t see Brown Boar again because they won’t be back til the first indoor market on Nov 13. Looking for their October Price Sheet? Click HERE.

  • Copicut Farms

    We will be taking orders for Thanksgiving Turkeys this week….pick them up at the America’s Hometown Thanksgiving Celebration Harvest Market between 11:00am and 4:00pm on Sunday, November 23rd, down at the Pilgrim Memorial Park on Plymouth’s historic waterfront!

  • Skinny Dip Farm

    Cool rainy weather seems to be following us on Thursdays… but that just makes for great soup and roasted veggie weather! We’re got lots of soup and roasting ingredients for you! We have a great selection of root crops: carrots, beets, several types of turnips and radishes, celeriac, parsnips, potatoes, fingerlings… lots of onions, shallots, garlic and leeks. Super sweet winter squash, beautiful broccoli and romanesco, kale, lettuce, baby salad greens. And more good stuff like sweet and hot peppers and kohlrabi.

    So throw on a rain coat, brave a little rain, load up at the market, then go home and get warm cozy in the kitchen with some good food.

  • Crow Farm

    In case you haven’t heard, Roxbury Russets are here! We have brussels sprouts, turnips, carrots, beets, lettuce, tomatoes, winter squash, cabbage, brocolli, and for apples: cortlands, macs, macouns, and empire.

  • Fresh Meadows Farm

    Thanks to everyone who rowed their boat to the market last week. This week we will not be bringing Silva Berries or Ginger Berries to market but we will have plenty of fresh cranberries.

    TIP: Storing Fresh Cranberries: Store fresh cranberries in a Ziploc bag with holes for ventilation. Refrigerate for 2 to 3 weeks. Wash cranberries just before you are ready to use them.

  • Sky Meadow Orchards

    Which is YOUR favorite Asian pear? Stop by and taste all the varieties – it’s hard to pick a favorite!

  • BOJ Farm

    Plenty of butternut squash and lots of canned goods for you this week.

Baker & Cook Notes…


  • Donde Thiago

    Menu:
    MENU: MENU: Chicken Cranberry (new!), Fall Sweet Plantain, Queso. Jalapeño and Pineapple to top off
    Aguapanela limeade to drink!

  • Jenny’s Bread

    After a strange turn of events in the kitchen last week, I am planning on making my cranberry orange bread with fresh organic cranberries from Fresh Meadows. In this recipe, I use organic orange rind, chopped fresh berries and a hint of mace. The loaves are smaller, a perfect accompaniment to an afternoon cup of tea on a cold rainy afternoon. And don’t worry, all your old favorites will be there too!

    Tip from Jenny: An afternoon in the rain doesn’t do much for the crust in my peasant bread. But pop it in a hot oven for 5-10 minutes and you’ll have beautifully crusty warm loaf for everything from dipping in Omega Olive Oil’s garlic oil or some homemade soup.
  • Jordan Bros Seafood

    Fresh, local seafood – scallops, cod, swordfish, crab meat, ocean perch, flounder, and little neck clams. Above, Clams & Linguini. Custom order fish is available, ask Tom!

  • Lara’s Cuisine

    I’m working on something that combines both Italian and American culture…using Fresh Meadows Farm’s Organic Cranberries!

  • Uncommon Grounds

    House Blend? Peru Organic? Organic Breakfast Blend? Seattle Blend, Celebese Kalossie…SO many choices. Roasted in Duxbury – buy whole bean or freshly ground. Buy two!

  • The Recipe Box…

TRY THIS | Quick Cranberry Sauce

Ingredients

Rinse fresh berries
Place in a saucepan:
2 cups of cranberries (1/2 lb.)
1/2 cup sugar, more or less to taste
2/3 cup water
squeeze of fresh lemon
pinch of cinnamon

Bring to a boil on high then reduce to medium heat
Boil until all berries pop open. Sauce will thicken upon standing.
Delicious served hot with poultry and pork!

TRY THIS | Kale Soup from Paul Crow’s Kitchen

Ingredients

It’s officially soup season!

½ diced onion
2 cloves of garlic
4 medium carrots chopped
4 teaspoons of olive oil
1 12oz can of kidney beans drained
1lb of kale roughly chopped
2 large tomatoes roughly chopped
1 quart of chicken broth
1 pint of tomato or V8 juice
1lb of linguica cut into pieces
½ teaspoon of black pepper
1lb of potatoes of cubed

Preparation

Sweat onion, celery, and garlic in oil until translucent. Add linguica and carrots and cook until meat is rendered, about five minutes. Add beans, tomatoes, kale, potatoes, chicken broth, and tomato juice season with pepper and simmer until potatoes and carrots are tender, for about an hour. *Instead of roasting garlic in oil, try using Omega Olive Oil’s Garlic Oil, it’s to die for.

TRY THIS | Salsa Verde (Tomatillo Salsa) from Skinny Dip Farm

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 |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.

Vendor List for Oct 23…

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!

  • Copicut Farm

    .50 off one dozen eggs

  • Brown Boar Farm

    $1 off a sausage sandwich

  • Skinny Dip Farm

    $1 off per pound, organic potatoes

  • Fresh Meadows Farm

    2 pounds of certified organic cranberries for $10

  • Crow Farm

    10% off entire purchase

  • Donde Thiago

    Buy one arepa, get 50% off another!

 

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October 16 Market News | 2014 Outdoor Season

Culinary Insights |Christy Kendrick, Raw Food Expert | 2:30-6:30

Stop by and watch as Christy shows us how to incorporate raw foods into our daily diet. She’ll be making Harvest Salad with Wild Rice and Butternut Squash.

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

Stop by and see our friends and their beautiful baskets!

Music | Bob Calderara | 2:30-6:30

This week at the Market….

    What will you buy? Bring the BIG wagon – there is SO much coming to market today!

    Farm Notes…

  • Plato’s Harvest Organic Farm

    What a busy week at the market last week! This week you may need to bring an umbrella and rain jacket. And a snorkel. And fins. But we’ll be there! With lots of fine organic produce and sparkling conversation. Or at least pretty carrots – did you see the picture? It’s like porn for vegans. There’s a conversation starter.

    This week I’ll be bringing: arugula, beets, green, red and napa cabbage, celeriac, carrots, chard, collard greens, fennel, garlic, kale, komatsuna, leeks, lacy lingerie, lettuce, onions, peppers, potatoes, radish, turnips, spinach, winter squash, escarole, dandelion greens, mustard greens, parsley, and eggs.

    I hope to see you there! Be brave, and don’t take food from strangers! -Dave

  • Copicut Farms

    We will be taking orders for Thanksgiving Turkeys this week….pick them up at the America’s Hometown Thanksgiving Celebration Harvest Market between 11:00am and 4:00pm on Sunday, November 23rd, down at the Pilgrim Memorial Park on Plymouth’s historic waterfront!

  • Skinny Dip Farm

    Soup and roasted veggie season are here, and we’ve got the ingredients for you!

    Here come the roots! We’re starting to bring in our fall root crops. We’ll have 5 different radishes, 3 or 4 different turnips, plenty of beets (3 varieties), lots of carrots, celeriac, leeks, onions, garlic, potatoes, sweet potatoes. We’ll also have winter squash, salad greens, cabbage, lettuce, and some summer crops like peppers and eggplant. Kale! Swiss chard! so much good stuff this time of year. We’ll see you at market.

  • Crow Farm

    Brussels Sprouts are in! Eastham Turnips! Bosc pears, Macs, Corltands, Macouns, and perhaps a crowd favorite will make an appearance too, stop by our tent to check it out! Corn, tomatoes, and lettuce. We have kale, beets, carrots, winter squash, little pumpkins, cabbage, and broccoli.

  • Fresh Meadows Farm

    Looking for fresh Certified Organic cranberries? We’ve got them! We’ll also be bringing Silva Berries and Ginger Berries. Meet me at the market to try a sample.

    TIP: Storing Fresh Cranberries: Store fresh cranberries in a Ziploc bag with holes for ventilation. Refrigerate for 2 to 3 weeks. Wash cranberries just before you are ready to use them.

  • BOJ Farm

    Wait til you have BOJ Farm’s new PICKLES and canned goods! Stop by and get a jar. Yum!

Baker & Cook Notes…


  • Donde Thiago

    Menu:
    MENU: MENU: Chicken Cranberry (new!), Fall Sweet Plantain, Queso. Jalapeño and Pineapple to top off
    Aguapanela limeade to drink!

  • Jenny’s Bread

    Bring the big wagon, and get in line early.

  • The Recipe Box…

TRY THIS | Quick Cranberry Sauce

Ingredients

Rinse fresh berries
Place in a saucepan:
2 cups of cranberries (1/2 lb.)
1/2 cup sugar, more or less to taste
2/3 cup water
squeeze of fresh lemon
pinch of cinnamon

Bring to a boil on high then reduce to medium heat
Boil until all berries pop open. Sauce will thicken upon standing.
Delicious served hot with poultry and pork!

TRY THIS | Kale Soup from Paul Crow’s Kitchen

Ingredients

It’s officially soup season!

½ diced onion
2 cloves of garlic
4 medium carrots chopped
4 teaspoons of olive oil
1 12oz can of kidney beans drained
1lb of kale roughly chopped
2 large tomatoes roughly chopped
1 quart of chicken broth
1 pint of tomato or V8 juice
1lb of linguica cut into pieces
½ teaspoon of black pepper
1lb of potatoes of cubed

Preparation

Sweat onion, celery, and garlic in oil until translucent. Add linguica and carrots and cook until meat is rendered, about five minutes. Add beans, tomatoes, kale, potatoes, chicken broth, and tomato juice season with pepper and simmer until potatoes and carrots are tender, for about an hour. *Instead of roasting garlic in oil, try using Omega Olive Oil’s Garlic Oil, it’s to die for.

TRY THIS | Salsa Verde (Tomatillo Salsa) from Skinny Dip Farm

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 |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.

Vendor List for Oct 16…

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!

  • Copicut Farm

    .50 off one dozen eggs

  • Skinny Dip Farm

    Organic Leeks $2/ lb ($1 off regular price)

  • Fresh Meadows Farm

    2 pounds of certified organic cranberries for $10

  • Crow Farm

    10% off entire purchase

  • Plato’s Harvest Organic Farm

    Half price on komatsuna, a huge, green-stemmed bok choi.
    $1 off a head of napa cabbage.

  • Donde Thiago

    Buy one arepa, get 50% off another!

 

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October 9 Market News | 2014 Outdoor Season

Culinary Insights |Kathleen Wall, Plimoth Plantation | 2:30-6:30


Stop by the Culinary Insights tent at 4pm to watch Plimoth Plantation’s Colonial Foodways Culinarian, Kathleen Wall, prepare several different 17th century, both with a little bread and butter, one with cranberries, and one with bacon…..

Community Host |Tidmarsh Farms Wildlife Sanctuary and Parkland| 2:30-6:30

Situated on a 600+ acre property in the heart of Manomet in Plymouth, Tidmarsh Farms combines a new wildlife sanctuary and parkland, the largest fresh-water coastal wetlands restoration project undertaken to date in Massachusetts, and Living Observatory, a collaborative initiative for documenting, interpreting and experiencing landscape-scale ecological processes.

MusicRamshackle | 2:30-6:30

This week at the Market….

    What will you buy? Bring the BIG wagon – there is SO much coming to market tomorrow!

    Farm Notes…

  • Skinny Dip Farm

    Soup and roasted veggie season are here, and we’ve got the ingredients for you!

    Fall crops are coming in strong: winter squashes, sweet potatoes, kale, chard, beets, carrots, onions, shallots, leeks, potatoes, garlic, broccoli, romanesco, cabbage, napa cabbage, Japanese salad turnips, and fennel. New this week we’ll have watermelon radishes, daikon and a few other radishes, as well as a selection of turnips. Summer crops still hanging in there: eggplant, tomatillos (salsa verde freezes beautifully and brightens even the darkest winter night), husk cherries, peppers and hot peppers. Salad greens: spring mix, arugula, crunch mix and head lettuce. And flower bouquets! All certified organic.

  • Crow Farm

    Harvest this time of year is pretty consistent on a week to week basis with only a few variances in varieties of certain produce and perhaps a new veggie here and there. This week our Bosc pears are ready to hit the market, their skin is yellowish-brown and almost wrinkly in texture, but be aware, these pears have a uniquely satisfying flavor, sweetly spicy. We still have corn! And tomatoes! Lettuce likes this cold snappy weather and is growing in plentitude. We have kale, beets, carrots, winter squash, little pumpkins, cabbage, and broccoli. Apples are still in full force, we will have Cortlands, Macs, and Macouns!

  • Fresh Meadow Farms

    Over the past week, we have been waiting for the rain to stop so that we can continue harvest. While waiting for the bog to dry, we’ve had some time on our hands so we decided to bring back the Silva Berrie! Meet me at the market to sample our original Silva Berrie and new this year, Ginger Berries! Fresh cranberries are rolled in a cardamom or ginger infused sugar to create a sweet, crunchy shell. These babies are tart and sweet! Yum!

    TIP: Storing Fresh Cranberries: Store fresh cranberries in a Ziploc bag with holes for ventilation. Refrigerate for 2 to 3 weeks. Wash cranberries just before you are ready to use them.

  • BOJ Farm

    Wait til you have BOJ Farm’s new PICKLES and canned goods! Stop by and get a jar. Yum!

  • Plato’s Harvest Organic Farm

    Thanks to all of you who have come out the past couple weeks in the rain… it’s always encouraging when people show up… We had a light frost two weeks ago, but since then it’s been warm and we’re still harvesting tomatoes, peppers and eggplant. Going into fall, my fields have never been fuller – late season greens and turnips and radishes, beets and carrots, we will have full tables at the market right through the end of the year.

    This week I’ll be bringing: arugula, beets, cabbage, napa cabbage, bok choi, carrots, chard, collard greens, eggplant, fennel, fuzzy flip-flops, garlic, kale, leeks, lettuce, onions, peppers, three different varieties of potatoes, radish, turnips, spinach, tomatoes, butternut, delicata and acorn winter squash, dandelion greens, escarole, parsley, celeriac bloody mary straws (!), mustard greens, and eggs.

    Ask about my killer Butternut Squash special!

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

Baker & Cook Notes…


  • Donde Thiago

    Menu:
    MENU: Carne, Mango Guac, Fall Arepa, Sweet Plantain, Queso; Jalapeño and Pineapple sauce to top off. To drink? Aguapanela with lime!

  • Jenny’s Bread

    Bring the big wagon, and get in line early.

  • Happy Anniversary to Bill & Diane!

    Stop by Thursday to congratulate these two long-time market advocates and volunteers, Bill and Diane Harting. They celebrated their 52nd wedding anniversary this week! Maybe local fruit and veggies are their secret?!

  • The Recipe Box…

TRY THIS | Quick Cranberry Sauce

Ingredients

Rinse fresh berries
Place in a saucepan:
2 cups of cranberries (1/2 lb.)
1/2 cup sugar, more or less to taste
2/3 cup water
squeeze of fresh lemon
pinch of cinnamon

Bring to a boil on high then reduce to medium heat
Boil until all berries pop open. Sauce will thicken upon standing.
Delicious served hot with poultry and pork!

TRY THIS | Kale Soup from Paul Crow’s Kitchen

Ingredients

It’s officially soup season!

½ diced onion
2 cloves of garlic
4 medium carrots chopped
4 teaspoons of olive oil
1 12oz can of kidney beans drained
1lb of kale roughly chopped
2 large tomatoes roughly chopped
1 quart of chicken broth
1 pint of tomato or V8 juice
1lb of linguica cut into pieces
½ teaspoon of black pepper
1lb of potatoes of cubed

Preparation

Sweat onion, celery, and garlic in oil until translucent. Add linguica and carrots and cook until meat is rendered, about five minutes. Add beans, tomatoes, kale, potatoes, chicken broth, and tomato juice season with pepper and simmer until potatoes and carrots are tender, for about an hour. *Instead of roasting garlic in oil, try using Omega Olive Oil’s Garlic Oil, it’s to die for.

TRY THIS | Salsa Verde (Tomatillo Salsa) from Skinny Dip Farm

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 Oct 9…

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

    sweet organic carrots $3/ bunch

  • Fresh Meadows Farm

    2 pounds of certified organic cranberries for $10

  • Crow Farm

    10% off entire purchase

  • Queen Bee Honey Products

    This week at the market: Beeswax candles,
    Tapers, votives, tea lights, pumpkins, and many more for the season! Spend $20 on any beeswax candles and get $1 OFF

  • 50 lbs butternut squash $60, save $15, or 100 lbs butternut $110, save $40! Butternut makes a great early Christmas gift, it’s pre-packaged and easy to decorate.


  • Donde Thiago

    Buy one arepa, get 50% off another!

  • [/av_iconlist]

     

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    3-02-Cruise-2013-313-1030x772

    October 2 Market News | 2014 Outdoor Season

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

    MusicRamshackle | 2:30-6:30

    This week at the Market….

      What will you buy? Bring the BIG wagon – there is SO much coming to market tomorrow!

      Farm Notes…

    • Skinny Dip Farm

      Busy busy! Fall crops are coming in strong: winter squashes, sweet potatoes, kale, chard, beets, carrots, onions, shallots, potatoes, garlic, broccoli, maybe a little more cauliflower, definitely cabbage, napa cabbage, Japanese salad turnips, radishes and fennel. Summer crops still hanging in there: cherry tomatoes, eggplant, tomatillos (salsa verde freezes beautifully and brightens even the darkest winter night), husk cherries, peppers and hot peppers. Salad greens: spring mix, arugula, crunch mix and head lettuce. Treat yourself to a flower bouquet while you still can, or make someone you love’s day with local organic flowers. Hope to see you at market.

    • Crow Farm

      This could be our last week for sweet corn! Come check out our tent for other delicious fruits and vegetables you’ll be missing all winter long like tomatoes, a wide variety of lettuces, peppers, beets, carrots, kale, beans, squash, cabbage, and broccoli. Oh yeah, apples are here and plentiful! Try a Macoun, one of the best eating apples that folks look forward to every year. We also will have McIntosh and Cortlands available, too!

    • BOJ Farm

      Wait til you have BOJ Farm’s new PICKLES! Stop by and get a jar. Yum!

    • Nantucket Mushrooms

      THIS is the perfect season for mushrooms – the weather lends itself to their growth and the abundant harvest – present on every, single farmer’s table at the market, means there is something to cook with mushroom – everywhere! Stop by!

    Baker & Cook Notes…


    • Donde Thiago

      Menu:
      MENU: Carne, Mango Guac, Fall Arepa, Sweet Plantain, Queso; Jalapeño and Pineapple sauce to top off. To drink? Aguapanela with lime!

    • Jenny’s Bread

      Jenny will have a supply of ready-to-roll-out pie crusts. Try this short cut in your holiday baking – they freeze well – pull one out and use it – your guests will not even know you didn’t make it yourself!

    • Plymouth Gluten Free Baked Goods

      This week we will have plenty of Gluten Free Peanut Butter Cookies, Gluten Free Oatmeal Chocolate Chunk with Peanut Butter, Gluten Free Vanilla Cake with a Gluten Free Vanilla Butter Cream Frosting! Our signature Gluten Free Blueberry Coffee Cake, Gluten Free Breads, English Muffins and More!!!

    • The Recipe Box…

    TRY THIS | Quick Cranberry Sauce

    Ingredients

    Rinse fresh berries
    Place in a saucepan:
    2 cups of cranberries (1/2 lb.)
    1/2 cup sugar, more or less to taste
    2/3 cup water
    squeeze of fresh lemon
    pinch of cinnamon

    Bring to a boil on high then reduce to medium heat
    Boil until all berries pop open. Sauce will thicken upon standing.
    Delicious served hot with poultry and pork!

    TRY THIS | Kale Soup from Paul Crow’s Kitchen

    Ingredients

    It’s officially soup season!

    ½ diced onion
    2 cloves of garlic
    4 medium carrots chopped
    4 teaspoons of olive oil
    1 12oz can of kidney beans drained
    1lb of kale roughly chopped
    2 large tomatoes roughly chopped
    1 quart of chicken broth
    1 pint of tomato or V8 juice
    1lb of linguica cut into pieces
    ½ teaspoon of black pepper
    1lb of potatoes of cubed

    Preparation

    Sweat onion, celery, and garlic in oil until translucent. Add linguica and carrots and cook until meat is rendered, about five minutes. Add beans, tomatoes, kale, potatoes, chicken broth, and tomato juice season with pepper and simmer until potatoes and carrots are tender, for about an hour. *Instead of roasting garlic in oil, try using Omega Olive Oil’s Garlic Oil, it’s to die for.

    TRY THIS | Salsa Verde (Tomatillo Salsa) from Skinny Dip Farm

    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

      Cabbage at half price, really sweet this year!

    • Plymouth Gluten Free Baked Goods

      Buy one Gluten Free scone get .25 off the second Gluten free scone while they last!

    • Fresh Meadows Farm

      2 pounds of certified organic cranberries for $10

    • Crow Farm

      10% off entire purchase

    • Queen Bee Honey Products

      Get a FREE beeswax lip balm with any infused honey. Cardamom Cinnamon Honey, Chamomile Honey, Lavender Honey or Lemon Honey.
      Limit on per customer.

    • Donde Thiago

      Buy one arepa, get 50% off another!

     

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