August 28 Market News | 2014 Outdoor Season

Culinary Insights |  Farmers’ Market Lunch Box with Jenny Healy | 4:00

Come see how Jenny packs a healthy and yummy lunch box using ingredients available at the market!

Community Partner | Woodside School | 2:30-6:30

Woodside School has been created as an interactive learning environment for children to develop an understanding of the larger meanings of life and the importance of stewardship.

Children’s Program |Bay End Farm & Nature Club, The Buzz on Flowers| 2:30-6:30

Most of our food is the result of a flower; this week, we will learn how that comes to pass. We can smell and taste a variety of flowers, while seeing their shapes and structures. Kids can ‘pollinate’ a few themselves, learning the various ways flowers and insects help one-another, and the importance of bees to our food system.

Music |Ramshackle| 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…

  • Web of Life Organic Farm

    This has been the best tomato season in years for us here at the web of life. Pick, sort, can……..pick, sort, can. I’m even dreaming about tomatoes. We’ll be at the market with lots of heirloom, cherries, …and hybrids. I’m also perfecting my technique of flower bouquet arrangement.

    I don’t really have a creative flair for this, but I’m trying ….I’ve had some positive feedback, so I think I’m improving. A beautiful organic bouquet is just what one needs to dress up the dinner table….tomato sandwiches anyone? Meet me at the Market!

  • Copicut Farm

    On the farm we are starting to transition into Fall. Turkeys are headed out in the pastures, we are getting in some of our last few batches of broilers, and we are starting to pack up the freezers with the meat that will get us through the Winter. Inspired by their own thoughts of Fall and Winter, many folks have started to ask about reserving a Fall Bulk Order. We will have forms available at market this week, click here to see the form online. Stop by our tent and ask Harry about the details! 

  • Skinny Dip Farm

    The season of summer bounty continues. All this harvesting is keeping us busy! We’re working hard to also keep planting fall salad greens, and weeding and thinning the many many rows of root crops that we will harvest for winter storage and sales.

    This week we’ll have a nice spread of summer crops including lots of tomatoes (red, heirloom, and cherries), melons, squash, cukes, onions, garlic, potatoes, fingerling potatoes, tomatillos, beets, carrots a selection of salad greens and more. Also beautiful flower bouquets. All certified organic. Come load up!

  • Plato’s Harvest Organic Farm

    Thanks to all who came out for the culinary insights program last week… I hope you enjoyed the tomato salad, although I don’t think I made many collard green converts.. too bad! They really are delicious. And it was fun, what a great program!

    We’ve been busy harvesting several tons of watermelon, canteloupe, and winter squash – I know, no one is ready for winter squash, but it’s coming anyway – butternut, buttercup, acorn, delicata, spaghetti, and cute little kubocha, they look like pumpkins! Coming soon to your favorite farmers market.

    I’ll also be bringing: beets, carrots, swiss chard, collard greens, eggplant, fennel, garlic, kale, lettuce, watermelon, canteloupe, red and yellow onions, peppers, delicious potatoes, radishes, summer squash, tomatoes, slicers and cherries, gorgeous dahlias, and a bjillion eggs…. 

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


Baker & Cook Notes…

  • Donde Thiago

    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 pottery in fall colors, a few small garlic-grinding bowls (great with EVO and balsamic vinegar dip!)

  • Jenny’s Bread

    The chocolate buns are back! After a much needed break, I will be back at the market this week with all 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!

  • The Recipe Box…

TRY THIS | Wicked Good Fresh Tomato Soup



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


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


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

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)

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 28…

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!

  • Web of Life Organic Farm

    Tomatoes half off for Friends

  • Skinny Dip Farm

    1 free cucumber with any purchase

  • Blue Heron Arts

    10% off jewelry

  • Jenny’s Bread

    $1 off a $10 purchase (or more)

  • Copicut Farm

    .50 off a dozen eggs

  • Simpson Spring

    Water special: 3 and 5 gallon jugs can be available for pick up at the market. Order ahead 508-238-4472

  • Donde Thiago

    $2 off an arepa of your choice!

  • Plato’s harvest organic farm

    $7 for the biggest watermelon on the table! Red and seeded and delicious! They won’t be here forever…


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