July 11th Market News | 2013 Outdoor Season

Program Overview

Culinary Insights | Jenny Healy, of Jenny’s Bread shows us how to make her famous Flatbread Fold-Overs.

4:00 – Watch her turn pizza dough into a stove-top flatbread, then turn that flatbread into one of her delicious Flatbread Fold-overs. The PERFECT sandwich alternative for the on-the-go, locally minded appetites. And you don’t even need to turn on the oven! Jenny will be utilizing ingredients that can be found at the Plymouth Farmers’ Market: fresh cheeses, smoked mozzarella, tomato, basil and Dufort Farms beef….you won’t want to miss this!

Community Host | Plymouth Family Network and Wildlands Trust

PFN provides parent outreach, education, and community support services designed to make parenting less stressful, build on family strengths, and enhance school readiness. There are no developmental or income requirements for membership and all services are free of charge.

The Wildlands Trust is a non-profit organization dedicated to conserving land and preserving the natural heritage of Southeastern Massachusetts. We work to permanently protect and steward important habitats and landscapes, including woodlands and fields, ponds, coastal areas, agricultural lands, and river systems.

Music | Hayley Sabella

Hayley Sabella is a singer-songwriter / local farmer / earnest truth-seeker / independent woman / dork, who originally did her thing in her hometown of Plymouth, Massachusetts and is now doing her thing in other places, too. Her first EP was released in December 2012. It was called Farm Fingers, and it showcased her warm, urgent style and graced a variety of venues over the past half-year.

Hayley Sabella is art with a heartbeat.

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!


    $1 off every item purchased.

  • Plato’s Harvest Organic Farm

    Cukes – buy 5 get one free.
    Chard – 3 bunches for $10.00, save $2.00.

  • Queen Bee Honey Products

    This week get $0.50 OFF 1 bottle of All Natural Mosquito Repellent.
    Made with all natural real essential oils with alcohol and is water based.
    Works great…stop those pests before they bite!

  • Family Secrets Bakery

    $2.00 off every order over $10.00.

  • Martha’s Local Food

    I am sharing some of my extended family experience. I have prepared a kim chee of local organic greens from Bay End Farm with local organic chives, organic garlic, fresh ginger and sesame leaves. The sesame leaves are the point of my story. One of my brothers, while serving in the military in Korea, married a beautiful Korean woman, my sister in law, Yong Sil. On her first visit to this country, pregnant with their first child, she spoke and understood very little English. The American culture was even more foreign to her. Yong and I built our relationship around food. We cooked and prepared food together. I found the foods that she was missing in her customary diet. We did not need a lot of words, we became sisters over the stove. She is back visiting her family in Korea so I visited her garden to harvest some of the sesame leaves that she had planted a few years back from seeds that she brought with her from Korea. This particular plant is a perennial and thrives in our climate. I have garnered the knowledge of preparing many different types of kim chee over our 20 plus years together. From my family experience I share our relationship with you in honor of my Korean sister. 1/2 pint locally sourced kim chee for friends $4.00

  • Sticky Paws

    $ 1.00 off a 7 oz. bag of treats or a free bag of “The Sampler”

  • Web of Life Organic Farm

    We haven’t decided what our special will be this week yet, but you’ll love it!

  • Dufort Farms

    $3.00 off the purchase of a $40.00 meat order

  • Allen Farms

    $1.00 off any herbal bouquet. The herbal bouquets will an assortment of rosemary, sage, thyme, lavender and parsley.

Harvest and Cooks Notes


    Available this week are 6 varieties: Caraway Rye, RyeBerry Rye, Swedish Rye, Tarragon Rye, Flax Rye and Russian Rye. We forgot how great the Flax Rye was because it’s been so long since we made it!

    About the photos: Thought you might like to see what my kitchen looks like after the heat of battle. Flour everywhere and 64 loaves of rye bread cooling on the speed rack. Phew!

  • Plato’s Harvest Organic Farm

    No one told the vegetables and weeds that there was a holiday this past week. Peas came and went, zucchini fit for David Ortiz, and lettuce bolting in the sun. And the weeds…. There are some weeks when working in an air conditioned cube sounds pretty good. We’re busy killing weeds and tying tomatoes and hoping for it either to rain or to stop raining.

    I’ll be bringing lettuce, kale, chard, beets, carrots, fennel, cabbage, radish, salad turnips, eggs, new potatoes and green garlic, cucumbers, summer squash and possibly organic sweet corn (!!) this week. I also have a fresh batch of whole chickens, averaging four pounds. Tomatoes are coming on strong, but will be another two or three weeks, with peppers and eggplant on the same schedule. Know your farmer, don’t take vegetables from strangers!

    Thanks for your support.


    TRY THIS | Brine chicken in one cup of salt and one gallon of water for six hours. Drizzle with olive oil and green garlic and roast at 350 until done (about one hour). While the chicken is cooking throw whole beets into a steamer and let steam for about fifteen minutes, until you can stick a fork in them. This is a good time to open and let your wine breathe. Run the beets under cold water and peel the skin off with your fingers. Saute the greens and put on a platter. Slice the beets and arrange them on top of the greens. Drizzle with red wine vinegar and salt. Serve hot or chilled. Slice zucchini lengthwise and drizzle with olive oil and salt and grill. Peel and slice cucumbers, add chopped basil, drizzle with olive oil and salt and serve chilled. A nice Jenny’s peasant bread completes the meal.

  • Family Secrets Bakery

    Planning on bringing oatmeal based cookies (original, chocolatta, harvest, grapevine, oaty, holiday, south water key, peanut butter, scotties), sugar and lemon sugar cookies, animal crackers, ginger snaps, chocolate chip cookies. Pies might be pecan, strawberry, mixed berry, blueberry (using last season berries). Might be bringing lemon, chocolate, and fruit tarts. Sweet breads on tap will be cream cheese pound, coconut pound, lemon pound, lemon blueberry pound, banana, banana nut, coconut banana, banana blueberry strawberry, chocolate, zucchini, zucchini carrot, chocolate zucchini, strawberry. If time permits, single items may be brownies, monster sugar cookies, and muffins.

    TRY THIS | Cream Cheese Pound cake is great with warm apricot preserves, whipped cream, or a little dab of butter. Oatmeal Chocolate chip cookies are great with a little bit of Vanilla Ice Cream from Evergreen Ice Cream for that homemade ice cream sandwich taste.

  • Martha’s Local Food

    As a teaser, I hope to have something beautiful made with raspberries from Web of Life Farm. Farmer Donna told me she would be harvesting then the torrential rains came. We will have to wait to see how the raspberries fared the weather. I will have pate made with chicken livers from farmer Dave, Plato’s Harvest Farm. Beautiful crisp Cole slaw, cabbage soup with Brown Boar Farm Ham, our local favorite beverage Rhubarb punch, a few sandwiches made to order with local eggs and local chicken for chicken salad. More to come as market day approaches. Thank you for visiting.

  • Sticky Paws

    We will be offering a variety bag of treats this week as well as a gluten free biscuits.

  • Web of Life Organic Farm

    Steph and I have been very busy picking garlic, and raspberries and trying not to come down with a case of heat stroke…….if the rain holds out…we should have lots of certified organic raspberries, fat from the rain, and sweet from the heat.

  • Dufort Farms

    Beat the heat by grilling outdoors: Steaks, Patties, Frankfurters(all natural), Kabobs and Sausages

    Blueberries by the pint

  • Allen Farms

    Mixed lettuce, pea greens, summer squash, carrots, beets, fresh cut; LAVENDER, parsley flowers, sage, rosemary, thyme, basil and dill. Potted herbs & tomato plants. Zinnia bunches.

See the complete list of 2013 Market Members

3 replies
    • PFM
      PFM says:

      The Market is held on Thursday from 2:30 to 6:30 at Plimoth Plantation. We are looking forward to seeing you there!


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 *