August 14 Market News | 2014 Outdoor Season

Culinary Insights |  Candice Smith Corby| 4:00

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

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

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

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

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

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

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

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

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

    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…

  • Skinny Dip Farm

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

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

  • Web of Life Organic Farm

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

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

  • Plato’s Harvest Organic Farm

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

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

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

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


  • Crow Farm

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

  • TomCat Lily Farm

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

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

Baker & Cook Notes…

  • Donde Thiago

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

  • Plymouth Gluten Free Baked Goods

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

  • Jenny’s Bread

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

  • The Recipe Box…

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

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

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

TRY THIS | Dave’s Quick Lunch Platter

Heirloom tomatoes
red onion
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

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

TRY THIS | Christy’s Raw Spaghetti

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
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

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


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

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


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

32 oz of your favorite local vanilla yogurt
Fresh, local Blueberries (or local berried)

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

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

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

Vendor List for August 14…

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

Friend of the Market Specials

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


  • Plymouth Farmers` Market

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

  • Skinny Dip Farm

    $1 off a bouquet of sunflowers

  • Web of Life Farm

    $1 off any purchase

  • Crow Farm

    10% off entire order

  • Donde Thiago

    $2 off an arepa of your choice!

  • Plato’s harvest organic farm

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

  • Plymouth Gluten Free Baked Goods


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