Red Devil Baking

August 8th Market News | 2013 Outdoor Season

Program Overview

Culinary Insights | Mystery Basket Market Tour and Demo with Chef Martha Stone | 3:00-4:30

Join us at 3:00 at the market tent for an insider’s tour of Plymouth Farmers’ Market with PFM’s own chef Martha Stone! Learn how to select and cook the season’s freshest vegetables, then on to the Culinary Insights tent at 4:00 where you will watch Martha turn the market selections into a wonderful al fresco feast!

Community Hosts | ecoMass News | 2:30-6:30

ecoMass News focuses on educating readers about the causes, consequences and solutions to environmental and social justice issues that impact Rhode Island and Massachusetts.

Music | Dan Durkee | 2:30-6:30

Dan has been singing and playing guitar for more than 30 years. He grew up in Ohio and California and was heavily influenced by his piano playing father from whom he learned chord progressions and harmonies. He currently covers many classic rock, pop, and country songs.  Follow Dan.

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

PFMbuttonS

  • 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)

  • Rein’s Real Rye

    $2.00 off every loaf or $1.00 off every half loaf of RyeBerry Rye

  • Plato’s Harvest Organic Farm

    Save $5.00 when you buy two chickens.

  • Flapdoodle Bags

    10% off total purchase

  • Martha’s Local Food

    $1.00 off any purchase of $10 or more

  • Apponagansett Farm

    $1.00 off all maple syrup

  • Omega Olive Oil

    2 for $22.00, buy one olive oil and one vinegar and save $2. (Does not include Cask 8 or Cask 10).

  • Web of Life Organic Farm

    Campers squash $0.50 a pound

  • Copicut Farms

    5% off Leg Quarters

  • Red Devil Baking Co.

    $1.00 off any baked good

Harvest and Cooks Notes

  • Rein’s Real Rye

    This week’s featured rye bread is RyeBerry. It has wheat and rye berries, flax, sesame and sunflower seeds. (A “berry” is a grain which is unground, minus the hull). Rein considers texture slightly more important than flavor (just *slightly*!) and RyeBerry really has texture you can get your teeth into with a very satisfying chew. This is Rein’s favorite to have toasted with crunchy peanut butter and Boysenberry jam. Some folks like it just as well for use with cheese or deli meats.

    Also available this week are limited supplies of frozen rye bread in assorted varieties (some pre-sliced) for $7/loaf, $4/half loaf.

  • Plato’s Harvest Organic Farm

    Early October. That’s what I realized last week when we were seeding a massive succession of kale, beets, lettuce and spinach. It will all start maturing in early October, where did the summer go? Yikes. In the meantime, we’re busy tying tomatoes, killing weeds, curing garlic and pulling onions this week. Also, very importantly, we’ve begun field testing the canteloupe and galia melons for quality control. It’s a burden but someone has to do it :*). I moved the pigs to fresh pasture, and tried to get a picture of them lolling around in the grass, but as soon as you approach the fence with a camera they have to come over to see what’s going on, and if there will be any fresh corn thrown in.

    I’ll be bringing certified organic, field-ripened heirloom tomatoes, chard, beets, carrots, eggs, chicken, new potatoes, garlic, sweet onions, red onions, yellow pungent onions, cucumbers, and possibly a few melons. Know your farmer, don’t take food from strangers!

    Thanks for your support.

    dave

    TRY THIS | Easy Peasy Tomato Salad

    Coarsely chop a variety of heirloom tomatoes, add sweet onion, basil, smashed garlic and Narragansett mozzarella. Drizzle with Omega olive oil and vinegar of your choice, and salt.

  • Westport Rivers

    Case of 2011 Chardonnay for $100

    Take advantage of an amazing opportunity…..and unbeatable price. 2011 Chardonnay. Westport Rivers Vineyard and Winery’s most popular wine is their 2011 Chardonnay, a bright, fruit driven wine with aromas of apple blossom and cream highlighted by a hint of mineral, lemon and subtle fresh green tea. This is a classic east coast style chardonnay wherein fruit and acidity make for the enticement and it is fabulously flexible with food.

  • Cape Cod Saltworks Sea Salt

    Love our sea salt?
    Introducing our brand new Herbs de Cape Cod … Our own private blend of local herbs and sea salt, the best of both ! Perfect for chicken and fish, on your salad and corn… Or make your own cape cod flavored popcorn … The taste of Summer, fresh from the sea and fresh from the garden… Herbs de Cape Cod Saltworks Sea Salt!

    TRY THIS | Pinch and sprinkle Herbs de Cape Cod Saltworks Sea Salt on your favorite cracker with a bit of fresh goat cheese! Or on a halved cherry tomato – A fast and tasty summer canape!
    Cheers!

  • Flapdoodle Bags

    I have a variety of different kindle covers, iPad cases, and Netbook sleeves this week.

    Did You Know?| I am happy to do custom orders.

  • Martha’s Local Food

    This has been a whirlwind week of family and local foods. My family started arriving last Thursday, conveniently in time to help set up and break down the market. The arrivals were in preparation for a Stone family reunion. We lost a cousin last winter and decided it was time for us all to get together with our families for a joyful occasion. Cousins and their families from Cape Cod to California gathered at Aunt Pat’s house in N. Falmouth. The Cape Stone household is where we had gathered every summer throughout our childhoods. The Cape Stones, The Stoneham Stones and The Morrisons comprise a total of 26 first cousins on my father’s side of the family.

    So where does the local food come in? As children our 3 dads would take us all clamming. They brought their lounge chairs and set us free to dig the steamers. Steamers, in abundance, cooked outdoors would follow. Our gathering last Saturday included foods from The Plymouth Farmers’ Market, corn and tomatoes that were picked that morning by my cousin that farms across the street from Aunt Pat’s home and family dishes from farms and gardens across New England.

    A smaller group of my immediate family went fishing yesterday. Dinner last night included cod and pike caught in the morning. The balance of the menu included corn, tomatoes, cucumbers, beets, eggplant, blueberries and greens all locally grown.

    Meal times for all of us are the core of our family time together. Stories are shared, memories are created, our family members that have died are remembered with laughter, our family ties are strengthened. Our local foods system provides the perfect venue to bring us all together in joy and thanksgiving.

    TRY THIS | Baked Eggplant Side

    Eggplant is coming in strong. A simple preparation to add to your table

    Preparation
    Cut the eggplant in wedges or spears. Place in a colander and sprinkle liberally with fine salt. Allow to rest for 3o minutes. The eggplant will sweat which removes the bitterness and imparts a sweeter flavor. Toss the eggplant in the colander to remove the liquid that coats the vegetable. You may also pat it dry with a clean cotton cloth. Move the eggplant to an appropriate sized bowl, add your favorite roasting oil, eggplant absorbs lots of oil, coat the eggplant well with oil. Transfer to a baking sheet in a single layer. Bake at 400 degrees till browned on the bottom, turn to brown the other side. This will take 30 to 40 minutes.
    Serve as a side dish with your favorite summer meal. You may sprinkle lightly with Balsamic vinegar and fresh herbs. Enjoy.

  • Apponagansett Farm

    Tomatoes, cherry toamtoes, squash, potatoes, cabbage, swiss chard, and more

  • Omega Olive Oil

    The bluefish were running this weekend! So that was dinner, fresh caught bluefish, green beans from the garden, potatoes from the garden and cucumbers from the garden. I love a local meal.

    TRY THIS | Grilled Bluefish

    Ingredients
    2 bluefish fillets
    3 tablespoons OOO Lemon Olive Oil
    2 oranges, sliced
    1 onion, sliced
    2 tablespoons freshly ground pepper
    2 tablespoons sea salt

    Preparation
    Preheat grill to medium.
    Dress fish with OOO Lemon Olive Oil, oranges, onion. Season with pepper and salt. .
    Place on aluminum foil Cook 10 to 15 minutes until flaky or fish is slightly charred at the edges. Remove carefully. Serve immediately.
    So I’m sharing how we prepare our bluefish and it comes out great!

  • Web of Life Organic Farm

    Steph and I are back from our camping trip!!! Now time to chop thru the weeds and find what we planted! Love a challenge. We’ll also be planting a cover crop where the garlic was, one of my favorite farm chores….Looking forward to seeing all our friends in Plymouth again….Meet me at the market!

  • Copicut Farms

    The beautiful weather has made for some happy chickens. The eggs should be especially delicious since the layers have been enjoying the sun and grass all week. We will also have savory whole chickens this week. They are the perfect weight for the grill!

  • Red Devil Baking Co.

    This week we will be bringing back some favorites from last week including Cape Cod Saltworks sprinkled chocolate chip cookies and Snickerdoodles! In addition, per request, we will have our S’mores Whoopie Pies that were featured in South Shore Living Magazine. And, we are pretty excited to offer a handful of individual chocolate beet cakes with beets from Plato’s Harvest. Lastly, we anticipate offering a gluten free item this week for all of you who asked!

  • Simpson Spring

    TRY THIS | Simpson Spring’s Black & White Ice Cream Soda

    Ingredients
    2 Tbls chocolate syrup
    2 scoops vanilla ice cream
    Seltzer

    Preparation
    Pour syrup into a tall glass. Fill half full with Simpson Spring Seltzer.
    Stir vigorously with a long spoon.
    Add ice cream. It will start foaming.
    If there is any room left in the glass, fill to top with more seltzer.

See the complete list of 2013 Market Members

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