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August 21 Market News | 2014 Outdoor Season

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

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

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

The Friends of the Plymouth Council on Aging is a group of energetic volunteers who are interested in making a difference in the lives of seniors in Plymouth and in the growth of community spirit and cooperation. Meetings are held on the second Monday of each month at 12:30 pm at The Plymouth Council on Aging located at 44 Nook Road, Plymouth, MA. This volunteer group conceives, plans, publicizes and executes major fundraising events each year. Become a member!

Music |Dan Durkee| 2:30-6:30

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

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

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

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

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

Last week at the Market….

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

  • Skinny Dip Farm

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

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

  • Plato’s Harvest Organic Farm

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

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

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

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

    Dave

Baker & Cook Notes…


  • Donde Thiago

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

  • Plymouth Gluten Free Baked Goods

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

  • Jenny’s Bread

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

  • The Recipe Box…

TRY THIS | Glazed Salmon featuring Simpson Spring Root Beer

 

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

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

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

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

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

TRY THIS | Dave’s Quick Lunch Platter

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

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

TRY THIS | Christy’s Raw Spaghetti

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

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

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

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

TRY THIS | Simpson Spring Cream Soda Float

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

Preparation

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

TRY THIS |Donna’s Roasted New Potatoes

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

Preparation

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

TRY THIS | Lara’s Summer Treat Dessert

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

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

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

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

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

Vendor List for August 21…

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

Friend of the Market Specials

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

PFMbuttonS

  • Plymouth Farmers` Market

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

  • Skinny Dip Farm

    $1 off a pint of sweet organic cherry tomatoes

  • Copicut Farm

    .50 off a dozen eggs

  • Donde Thiago

    $2 off an arepa of your choice!

  • Plato’s harvest organic farm

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

  • Plymouth Gluten Free Baked Goods

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

 

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