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Turkey Giblet Gravy | Copicut Farms

Ingredients

2-3 cups water
1/4 cup local white wine,
1 carrot, in chunks
2 stalks celery, in chunks
1 large onion, in chunks
1 clove garlic, peeled and cut
2 tsp celery seeds
2 tsp rosemary
2 tsp paprika
2 tsp freshly ground pepper
Salt to taste
1/2 cup whole milk
1/2- 3/4 cup flour
Turkey neck, heart, liver, gizzard

Preparation
In a thick bottomed sauce pan add water, wine, carrot, celery, onion, garlic, and all spices except salt. Bring to a gentle simmer, add the neck, heart, gizzard, and liver. Let simmer for 2-3 hours with cover off, stir occasionally. Just before serving, strain stock and return liquid to pan. Bring stock to a boil. In separate bowl, stir milk and 1/2 cup flour. When all the flour has dissolved, slowly add the milk mixture to the stock. Stir constantly until mixture thickens. For desired thickness repeat milk/flour procedure and add to stock. Add salt to taste.

1-roasted-root-vegetables

Roasted Winter Root Vegetables

Adapted from Deborah Madison’s Vegetarian Cooking for Everyone

Ingredients
2 1/2 lb mixed root vegetables — potatoes, carrots, turnips, parsnips, beets, sweet potatoes, small onions, or whole shallots (or celeriac, sunchokes, delicata squash, leeks, radish)
1 head garlic separated into cloves but unpeeled
Several short rosemary sprigs or sage leaves
3 bay leaves
Olive oil
Salt and freshly milled pepper
Preparation
Preheat the oven to 450F. Peel the vegetables, onions, and shallots. Cut everything into pieces roughly the same size except for the parsnips, sweet potatoes, and turnips, which cook faster and can be slightly larger than the rest. Toss the vegetables, garlic, and herbs with oil to coat lightly, then season with salt and pepper.
Put everything in a roomy pan. Bake, uncovered, in the top 1/3 of the oven for 20 minutes, shaking the pan once or twice. Reduce the heat to 375F and continue baking until the vegetables are tender when pierced with a knife, twenty to thirty minutes, depending on how large they are. Remove the bay leaves.

Fresh Meadows Farm

Cranberry Sauce | Fresh Meadows Farm

Ingredients
2 cups fresh cranberries
1/2 cup sugar or 1/3 cup honey (more or less to taste)
2/3 cup water
Squeeze of fresh lemon
Pinch of cinnamon to taste

Preparation
Add all ingredients in a saucepan and boil for 3 to 4 minutes until cranberries pop. Serve as whole berry sauce, mash with potato masher or strain thru a sieve.

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October 29| Market News and Updates

FALL | Look for our new fall ad in Edible South Shore and South Coast

Music | Dan Coyle | 4:00pm

Vendor Spotlight | Brown Boar, Pulled Pork! | 2:30-6:30

Be sharp! Don’t forget your dull knives, scissors or tools! Owned and Operated by Bobby (Mac the Knife) McBride, Bobby Mac’s Mobile Knife Sharpening will be at the Plymouth Farmers’ market each month, starting on Thursday. Bobby was trained and certified as Expert Sharpener under a Hawaiian Island Master Sharpener. Bobby is no stranger to cutlery and service. Bobby has been a Culinarian for over twenty five years. He knows the importance of excellence and the true meaning of service.

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    October 22 | Market News and Updates

    FALL | Look for our new fall ad in Edible South Shore and South Coast

    Culinary Insights | Michael Morway, Nosh Tavern | 4:00pm

    Vendor Spotlight | Bobby Mac’s Mobile Sharpening | 2:30-6:30

    Be sharp! Don’t forget your dull knives, scissors or tools! Owned and Operated by Bobby (Mac the Knife) McBride, Bobby Mac’s Mobile Knife Sharpening will be at the Plymouth Farmers’ market each month, starting on Thursday. Bobby was trained and certified as Expert Sharpener under a Hawaiian Island Master Sharpener. Bobby is no stranger to cutlery and service. Bobby has been a Culinarian for over twenty five years. He knows the importance of excellence and the true meaning of service.

      What will you buy? Bring the BIG wagon!

       

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      October 15 | Market News and Updates

      FALL | Look for our new fall ad in Edible South Shore and South Coast

      Vendor Spotlight | Bobby Mac’s Mobile Sharpening | 2:30-6:30

      Be sharp! Don’t forget your dull knives, scissors or tools! Owned and Operated by Bobby (Mac the Knife) McBride, Bobby Mac’s Mobile Knife Sharpening will be at the Plymouth Farmers’ market each month, starting on Thursday. Bobby was trained and certified as Expert Sharpener under a Hawaiian Island Master Sharpener. Bobby is no stranger to cutlery and service. Bobby has been a Culinarian for over twenty five years. He knows the importance of excellence and the true meaning of service.

      Community Partner | Old Colony YMCA| 2:30-6:30

        What will you buy? Bring the BIG wagon!

         

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        October 8 | Market News and Updates

        FALL | Look for our new fall ad in Edible South Shore and South Coast

        Vendor Spotlight | Bobby Mac’s Mobile Sharpening | 2:30-6:30

        Be sharp! Don’t forget your dull knives, scissors or tools! Owned and Operated by Bobby (Mac the Knife) McBride, Bobby Mac’s Mobile Knife Sharpening will be at the Plymouth Farmers’ market each month, starting on Thursday. Bobby was trained and certified as Expert Sharpener under a Hawaiian Island Master Sharpener. Bobby is no stranger to cutlery and service. Bobby has been a Culinarian for over twenty five years. He knows the importance of excellence and the true meaning of service.

        Community Partner | Old Colony YMCA| 2:30-6:30

          What will you buy? Bring the BIG wagon!

           

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          chiffonade basil

          Tomato, Basil and Leek Soup | Students of the Rising Tide Charter School

          Ingredients

          4 cups fresh local tomatoes, peeled, seeded, and small dice
          2 leeks, white part only (save the greens for stock), split the leeks lengthwise, slice in half moons and place in a container of cold water to clean.
          1 cup fresh basil, loosely packed
          2 cups water or broth (vegetable, chicken or corn)
          4 tablespoons unsalted butter or your favorite cooking oil
          2 cups organic heavy cream
          1 teaspoon salt

          Preparation

          Saute leeks in butter or oil over low heat until translucent in a dutch oven or sauce pan. Add tomatoes and salt, bring to a simmer and then add broth or water. Bring back to simmer for about ten minutes. While the base of the soup cooks, chiffonade the basil by stacking the leaves and then rolling them lengthwise. With a sharp knife, slice the basil roll perpendicularly, creating fine thin strips. (The tighter the roll, the easier it is to make your slices thin.) Stir heavy cream into the soup. Add chiffonade basil and bring to a final simmer. Season with salt and fresh ground black pepper to taste.