August 29th Market News | 2013 Outdoor Season

Program Details

Culinary Insights | Natural Health Practitioner Paul Gerst L.Ac. of New England Natural Health Services (NENHS) | 4:00

Paul Gerst of New England Natural Health Services (NENHS) will make a kale salad and discuss the health benefits of an anti-inflammatory diet for treating arthritis, asthma, high blood pressure, high cholesterol, type II diabetes, allergies, digestive disorders, chronic pain, low energy, weight problems, addiction, depression, anxiety and other chronic health issues.

Community Hosts | Soule Homestead Education Center| 2:30-6:30

The mission of the Soule Homestead Education Center is to support and maintain a community based nonprofit education center for the benefit of area schools and the general public while preserving and enhancing the historic Soule Homestead. Hands on learning opportunities include environmental programs, organic farming activities, traditional crafts, and cultural events.

Music | The David James Duo | 2:30-6:30

The David James Duo is the musical combination of two very good friends, Dave Yaeger and Jim Schulze, both of Plymouth, Massachusetts. They are an acoustic roots duo specializing in unplugged pop music spanning 4 decades. Combining smooth vocal harmonies, rich guitar arrangements and diverse percussion to create a surprisingly full sound. Their current play list is over 200 songs and they have a great time playing all of them.

Special Guest Member | Plymouth 400 | 2:30-6:30

Join the drive to get a commemorative license plate that celebrates Plymouth 400. Once they have 1,500 applications with payment, production begins. It’s only $40.00 and it’s a great way to show your local pride.

Sign up at the Market Tent on August 22nd or 29th or online at the 400 Committee website. Watch Plymouth 400 Committee President Kevin O’Reilly and PACTV talk about the Plymouth 400 license plates.

Harvest and Cooks Notes

  • Plato’s Harvest Organic Farm

    Late summer brings a frenzy of harvest activity – tomatoes and watermelons need to be harvested every couple days and kept for market, onions, winter squash and pumpkins need to get off the field and stored to cure. The upstairs of my barn is full of hanging garlic, the downstairs tomatoes and watermelons. The greenhouse is full of onions and winter squash. Everywhere I turn I’m tripping over food. And we’re still planting for fall – more kale and arugula and turnips and carrots this week.

    I’ll be bringing beets, basil, carrots, chard, kale, arugula, fennel, cucumbers, tomatoes, potatoes, onions, garlic, and watermelon to market this week. Know your farmer, don’t take food from strangers!

  • Omega Olive Oil

    TRY THIS | Try our new Apple Balsamic Vinegar.

    Add it to grilled, raw, or cooked vegetables, or drizzle it over roasted meats, fresh fruits, or cheeses for the perfect finishing touch.

  • Martha’s Local Food

    I will be offering frozen homemade chicken broth prepared with all organic ingredients. This is great to have in the freezer for a quick soup or sauce preparation.
    Old fashioned Ham salad made with Brown Boar ham, served in a cream puff shell. Split pea soup made with ham bones. Roasted eggplant. Raw beet slaw and more to come.

    TRY THIS | Roasted Eggplant

    Japanese style or long, slender eggplant.
    Cut the eggplant into triangles, this provides the largest surface area for browning. Place the cut eggplant in a strainer and sprinkle liberally with fine table salt (Try the Cape Cod Sea Salt available at the Market). Allow to sweat in the sink or over another bowl for at least 20 minutes, you may leave it longer. Shake the strainer to drain off the moisture that has been released. Toss the eggplant into a bowl and coat with your favorite cooking oil. Spread evenly in a single layer on a baking sheet. Roast at 400 degrees for 20 minutes, turn over and continue to roast until evenly browned.

  • Jenny’s Bread

    I’m back this Thursday with overflowing baskets! In addition to as many chocolate buns as I can squeeze out of my kitchen, I will have a giant basket of peasant bread to go with your Omega Olive Oils, anadama bread, the long awaited oatmeal bread (the perfect loaf for those late summer Plato’s Harvest or Web of Life tomato and cheese sandwiches), Golden cheese buns for your Dufort Farms grass fed burgers, two kinds of pizza doughs with all sorts of possibilities (think Brown Boar sweet Italian sausage paired with Crow Farms hot peppers), and cheeseburger buns for a late lunch.

    TRY THIS | Have you seen those pizza-salads?

    They are all the rage. Try one yourself.

    Using one of my homemade doughs (either variety will work), stretch the dough and top with thinly sliced tomatoes and fresh mozzarella, and minced garlic. While it cooks for about 8-12 minutes at 500 degrees, toss together your favorite salad.

    Maybe Allen Farms pea greens, sweet onions and Great Hill Blue available from Englenook Farm. Or some exotic greens from Bay End farm tossed with Omega Olive Oil’s garlic oil, a squeeze of lemon juice and fresh basil. What about sweet corn, chopped tomatoes, cilantro and lime juice atop a white pizza?

    When the pizza comes out of the oven, pile the salad on, slice and serve.

  • Brown Boar Farm

    See our updated August pricelist. If you’d like to place a pre-order please let me know by Thursday morning. – PRE-ORDER your “Brown Boar Box” by Wednesday evening. – Details in the flier.

  • Web of Life Organic Farm

    Eggplant, eggplant, eggplant…..love it? hope so we’ll be bringing ten thousand pounds to the market!!!

    TRY THIS | Eggplant Ratatouille

    1/2 onion, finely chopped
    2 garlic cloves, very thinly sliced
    1 cup tomato puree (make it from PFM tomatoes or store-bought such as Pomi)
    2 tablespoons olive oil, divided
    1 small eggplant (my store sells these “Italian Eggplant” that are less than half the size of regular ones; it worked perfectly)
    1 smallish zucchini
    1 smallish yellow squash
    1 longish red bell pepper
    Few sprigs fresh thyme
    Salt and pepper
    Few tablespoons soft goat cheese, for serving

    Preheat oven to 375 degrees F.

    Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in one tablespoon of the olive oil and season the sauce generously with salt and pepper.

    Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube.

    On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.

    Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit.

    Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish.

    Cover dish with a piece of parchment paper cut to fit inside. (Tricky, I know, but the hardest thing about this.)

    Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them.

    Serve with a dab of soft goat cheese on top, alone, or with some crusty French bread, atop polenta, couscous, or your choice of grain.

  • Flapdoodle Bags

    I have some wonderful bags for the fall. Yup, it’s coming!

    TRY THIS | All of my bags are washable!

See the complete list of 2013 Market Members

Friend of the Market Specials

By purchasing a $25 Friend of the Market card, you are strengthening the Plymouth Farmers’ Market’s ability to deliver on our mission and to keep our local food economy vibrant. In recognition of your support, Market Friends get access to weekly market specials with each of the Market members and Friends are also automatically entered into drawings for special rewards through May 2014! 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 tent 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!

  • Better Living Through Food

    Katherine Rossmoore will offer 20% off her coaching services at Better Living Through Foods and 10% off any courses in her cooking series Cooking With Katherine: Healthy Whole Foods Made Easy!(Six week series starting September 17th)

  • Web of Life Organic Farm

    Half off eggplant, and a free eggplant for anyone who signs up for a friend of the market card on Thursday!! – ?The PFM wants to know why Donna is so cool!

  • Plato’s Harvest Organic Farm

    $1 / lb off tomatoes when you buy 10 lbs or more.
    5 lbs beets $10

  • Omega Olive Oil

    2 for $22 (Cask 8 and Cask 10 not included)

  • Martha’s Local Food

    Once again $1 off any beet preparation. Please come by for a sample of the raw beet slaw. People that think they don’t like beets will be pleasantly surprised by this.

  • Jenny’s Bread

    Mix & match: 3 for $6, double chocolate buns, golden cheese buns and either kind of pizza dough.

  • Queen Bee Honey Products

    FREE Beeswax lip balm with the purchase of any 12oz. Organic Infused Honey
    Cardamom-Cinnamon, Chamomile or Lavender Honey

  • Brown Boar Farm

    $1 off pork chops ($7/LB rather than $8)

  • Flapdoodle Bags

    10% off the total purchase

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