25-AUG7 (23)

August 7 Market News | 2014 Outdoor Season

Culinary Insights |  Christy Gibbs Kendrick, Raw Spaghetti| 4:00

Christy grew up on a farm in Carver where she lives and grows her own vegetables. She completed the Wellness program, including Raw Food Nutrition: Planning & Preparation, at the Optimum Health Institute in San Diego, CA and Austin TX and currently teaches Raw Food Education classes. Raw Food is NOT just salad: Raw Spaghetti made easy! Come see how Christy makes spaghetti WITHOUT pasta! (hint: zucchini is the secret).

Community Partner | Southeastern Massachusetts Pine Barrens Alliance | 2:30-6:30

Building alliances to better protect, enhance and celebrate the Southeastern Massachusetts Atlantic Coastal Pine Barrens Eco region.

Music | The Accidentals| 2:30-6:30

Special Guest | Wolf Meadow / Valicenti Organico | 2:30-6:30

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

    Harvest season is keeping us busy! We’re picking loads and loads of cucumbers and summer squash, it’s amazing how fast they grow with rain and heat! Field tomatoes and eggplant are starting to come in, and melons will be ready soon. We have a really nice onion and shallot crop this year, and we’ll be bringing a selection of fresh onions and shallots.

    This week we’ll be harvesting a lot of our onions to dry for storage. Greens are still coming in well, so come get your salad makings (and don’t forget to put cucumbers on your salad… did I mention we have lots of cucumbers?). We also have really nice carrots right now…and more. Lots of flowers too. All certified organic and super fresh.

  • Plato’s Harvest Organic Farm

    Nice rainy weekend…we needed it bad, and I got my house cleaned, my lawn mowed, and got to cook with some of this beautiful summer produce…beet salad, grilled zucchini, eggplant and cabbage, grilled chicken and fresh tomato sauce!

    I’ll be bringing all these ingredients and more: beautiful green and yellow hairy covert beans, red and golden beets, cabbage, carrots, chard, collard greens, cucumbers, eggplant in a wild array of colors, shapes and sizes, fennel, garlic, kale, possibly some green peppers, possibly some early melons, beautiful, gold, satina potatoes, glossy red radishes, a variety of summer squash, heirloom tomatoes (!), and organic sweet corn! A lot of eggs, some chicken, and some glads and dahlia flowers. What more could you possibly need? I know, cilantro…. sorry!

    Another crazy busy market last week – thank you all for your support! And, don’t take food from strangers! Dave

  • Crow Farm

    Look what we are bringing!

    Tomatoes, corn, peaches, cucumbers, summer squash and zucchini, green beans, fresh cut flower bouquets, basil bunches, carrots, beets, swiss chard, kale, and a variety of lettuce. This week’s images provided by Chase Brooks: (Instagram gallery: Chasebrks).

  • Nantucket Mushrooms LLC

    All this rain is bringing out the wild mushrooms! If folks have identification questions, please send photos to wes@efungi.com.

    At this weeks market we will have Blue & Golden Oyster Mushrooms, Pioppino’s, Shiitake, Maitake, Lion’s Mane and more! Nantucket Mushrooms is now a full service mushroom purveyor. Thanks to all the continued community support. It makes all the difference!

    TRY THIS | Mushrooms complement almost any dish. They can be grilled, stir-fried, sauteed, marinated, used in reduction sauces, soups. They go great in omelettes, quiches and frittatas. Mushrooms should be refrigerated in a breathable container (paper bag). Hakuna frittata!

  • TomCat Lily Farm

    We’re coming back this week! We had our BEST first day at the Plymouth Farmers’ Market last week. We still have hundreds of blooms and will bring some of our mid-season varieties. Hope we see a lot of daylily lovers like we did last week. Here are some of our favorite blooms…

    Loved the entertainment last week, the best we have seen at a farmers market! Come by and visit us at our booth or at our farm in Mattapoisett!!


Baker & Cook Notes…


  • Lara’s Cuisine

    Locally grown corn? Got it! Pasture raised eggs? Got ’em, too! Thanks to C.N. Smith Farm, and Copicut Farm, this week I’ll offer you a Corn & Egg Salad. Sound yummy? It is!!

  • Flour Girls Baking Co

    Our Corrie Cookie has been a huge hit…it’s rum soaked and a little bit nuts! We’ll be sure to bring it with us again this week. For those of you who haven’t had your taste buds wow’ed by this delicious cookie yet, the Corrie Cookie is a rum battered cookie with apricots throughout and topped with almonds and coconut.

    And although Jenny’s Bread is on vacation this month, she is making a SPECIAL order of chocolate buns that we will be serving with local vanilla ice cream for an ice cream sandwich like NO OTHER!

  • Blue Heron Arts

    Bringing new bowls and platters, plus a few new mugs!

  • Donde Thiago

    Menu— Arepas: Carne Mango Guac Vegetarian Sweet Plantain Queso Toppings: Jalapeño sauce Pineapple sauce.

    We should also have some Patacon (fried green plantain) with Colombian hogao!

  • Plymouth Gluten Free Baked Goods

    G. F.Vanilla Cupcakes with G.F. Chocolate Buttercream Frosting this week!

    They will be in the cooler so just ask. We will have slices of our G.F. Vanilla cake in the cooler too (we sold out last week). Thank you…..

  • Jenny’s Bread

    ON VACATION TIL AUG 28. We know everyone will miss your smiling face, Jenny – hope you enjoy a well-deserved vacation! Don’t forget, though – Flour Girls will be selling a LIMITED EDITION Chocolate Bun Ice Cream Sandwich. Yeah! You read that right! Holy guacamole! 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 | 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 7…

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!

  • Web of Life Organic Farm

    We will surprise you! Come and Ask us!

  • Lara’s Cuisine

    $1 off each spread; $2 off each pesto!!

  • Skinny Dip Farm

    5 lbs cucumbers for $7.50

  • Blue Heron Arts

    10% off all jewelry

  • Donde Thiago

    Buy 1 arepa, get the Sweet Plantain arepa for $3 (50% off).

  • Plymouth Gluten Free Baked Goods

    Buy one G.F. Cinnamon Raisin Scone get .50 of the second muffin while they last.

  • Nantucket Mushrooms LLC

    10% Discount

  • Plato’s Harvest Organic Farm

    $1 off on any order…just because I can’t think of anything better… :)

  • Crow Farm

    10% off entire order

 

Please take a second and share this message!

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *