July 25th Market News | 2013 Outdoor Season

Plymouth Farmers’ Market is turning 10! Celebrate the 10th anniversary at a peak season birthday party at the Plymouth Farmers’ Market at Plimoth Plantation on Thursday, July 25th at 2:30pm. It is sure to be a fun, festive (and delicious) day on the grassy field, so please come along and bring your friends to the celebration. Local radio station 95.9 WATD will be broadcasting from the market all afternoon featuring representatives from the Plimoth Plantation and the Plymouth Farmers’ Market. Cakes and treats will be served so keep an eye out.. Check out the program and meet me at the market! – PFM

Program Overview

Culinary Insights | Steven Dunn – Chef and Food writer at Oui Chef

4:00pm – For the birthday celebration on July 25th, Culinary Insights will be featuring local chef and blogger, Steven Dunn, of Oui Chef. A volunteer chef at Cooking Matters, a national program for teaching families how to plan, purchase and prepare healthy, tasty, and affordable foods at home, Steve will be demonstrating a family-friendly menu that showcases the new USDA “My Plate” recommendations. Together with Marcia Richards of Healthy Plymouth, Steve will be giving a tour of the market at 3:15pm and will be discussing the health benefits of a local, whole foods diet. All are welcome to participate.

Steve is a 40 something father of five with a background in marketing and finance, who recently completed a two year professional hiatus during which he indulged his long held passion for cooking by moving to France to study the culinary arts and immerse himself in all things French. He earned “Le Grande Diplome” from Le Cordon Bleu, studied also at The Ritz Escoffier and Lenotre cooking schools, and completed the course offerings of the famed Bordeaux L’Ecole du Vin.

Steven Dunn

“Oui, Chef” exists as an extension of my efforts to teach my kids a few things about cooking, and how their food choices over time effect not only their own health, but that of our local food communities and our planet at large. By sharing some of our cooking experiences, I hope to inspire other families to start spending more time together in the kitchen, passing on established familial food traditions, and starting some new ones. My desire in the end is not just to enhance my young sous chefs’ culinary skills and their level of environmental awareness, but to broaden their palettes as well.

Steven DunnChef and BloggerOui Chef

See Steve’s recipe for Local Organic Pastured Steak with Kalamata Chimichurri Sauce

See Steve’s recipe for Provencal Wheat Berry Salad

Community Hosts | Healthy Plymouth / Plymouth Women, Infants and Children (WIC)

What if a community not only addressed the need for unparalleled care, but also adopted a proactive approach where people were committed to living healthier lives. That’s what Healthy Plymouth is all about.

3:15pm Jordan Hospital Nutritionist Marcia Richards represents Healthy Plymouth in a Market Tour and will discuss the health benefits of a local, whole foods diet.

The Plymouth Women, Infants and Children (WIC) program will hold their Farmers’ Market Distribution Day at the 10-year anniversary celebration, passing out coupons to program participants, good at farmers’ markets all summer long.

Music | Dan Durkee

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.

Special Guests

Megan Parker – Party Bubbles

Sybil Kaplan – Face Painting

Local radio station 95.9 WATD will be live broadcasting from the market all afternoon featuring representatives from the Plimoth Plantation and the Plymouth Farmers’ Market.

Guilty Bakery of 54 Main Street in Plymouth will help celebrate with healthy treats for PFM customers. Treats will be enjoyed between 2:30pm and 4:00pm.

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)

  • Nix’s is offering all Friends of the Market 15% off when dining there weekdays throughout July.

    Check out Nix’s live weekly entertainment and new front and rear patio for a great outdoor venue with views of Plymouth harbor. – Flash your Friend of the Market card to receive your discount.

  • 42º North

    42º North, is offering all Friends of the Market 15% off when dining there through July.

    Check out 42º North’s “Fish Market Menu” where they offer 2-3 different seasonal day boat fish options prepared Chef’s Way or to your own liking. Their new outside deck and bar have just opened adding 75 seats to the dining area for a great outdoor dining option in Manomet! – Flash your Friend of the Market card to receive your discount. (M-F, holidays excluded, valid for parties less than 10)


    $1 off every item purchased.

  • Plato’s Harvest Organic Farm

    Buy 5 cucumbers, get one free!
    Buy 3 bunches of chard or kale for $10 (save $2)
    One Free! produce item with chicken purchase.

  • Back to Basics Soaps and other Essentials

    Orange Grapefruit Soap $5.50

  • Martha’s Local Food

    $1.00 off any purchase of $10.00 or more.
    Plus $1.00 off any purchase of $10.00 or more at Martha’s Local Food at Stephens Field.

  • Bay End Farm

    10% off entire purchase

  • Jenny’s Bread

    2 for $10.00: buy any two loaves for $10

  • Allen Farms

    1$ off pea greens

  • Dufort Farms

    $3.00 of a Purchase of $40.00

  • Queen Bee Honey Products

    Replenish your skins natural moisture barrier from the summer sun…
    ***SAVE*** $1.00 OFF on Citrus Basil after sun care lotion.
    Stop by on Thursday and try some and you will feel the difference…
    Bee Smooth & Bee Healthy

  • Apponagansett Farm

    $1.00 off all maple syrup
    Our maple syrup is from Holiday Brook Farm, a small family run sugar house in the Berkshires. Holiday Brook Farm raises cattle, hogs, sheep and veggies as well as make maple syrup, and it is where we learned how to farm. We apprenticed there for two years and we get the pleasure to go back several times a year to bottle maple syrup. We have both grade B and grade A dark amber.

  • Web of Life Organic Farm

    Not sure just yet! Meet me at the market to find out!

  • Blue Heron Arts

    Everything 10% off for friends!

  • Brown Boar Farm

    $1.00 off spareribs – $5.50/LB instead of $6.50.

  • Crow Farm

    Not sure yet. Meet me at the market to find out!

Harvest and Cooks Notes


    We’ll be bringing all the usual varieties this week, PLUS plenty of frozen rye in all varieties for $2 off full loaves and $1 off half loaves. This is your chance to take advantage of Rein’s Infamous Wellfleet Flea Market Strategic Blunder! (The heat got to EVERYBODY!) Now’s the time to stock up at discount prices, double bag ’em and have Rein’s Real Rye at affordable prices for the rest of the Summer! Deeper, more generous discounts for bulk purchases. Get on Rein’s good side and help him turn his mistake into your good fortune. :)

  • Plato’s Harvest Organic Farm

    This is the view at the start of my commute home. It’s not so bad. I used to drive 58 miles one way, to sit in a cube for eight hours, then drive home. I had no interest in the work, no interest in the people, was a slave to the paycheck and all the perks, and lived in a constant state of anxiety that life was slipping away from me and I wasn’t doing what I was supposed to be doing. While farming has it’s own huge challenges and irritations, being solely responsible for it’s success and providing for yourself financially is actually freeing because it’s mostly under your control. And, now I care about the work, and the people, at least most of them :)

    I’ll be bringing certified organic sweet corn!, eggplant, tomatoes (shhh, only a few), kale, chard, beets, carrots, eggs, chicken, new potatoes, green garlic, huge, green sweet onions, cucumbers, and summer squash. I think I’ll start having melons by next week, and for many weeks after. And heirloom slicing tomatoes, brandywine, yellow brandywine, cherokee purple, striped german… Know your farmer, don’t take food from strangers!

    I’m raising six pigs this year that are going for slaughter early September. They are raised on pasture and certified organic grain. I’ll be selling half pigs, all custom butchered however you like. Ask me about it at the market.

    Thanks for your support. Meet me at the market!


  • Back to Basics Soaps and other Essentials

    Look out for Back to Basics handcrafted soaps – new scents: Mediterranean Citrus, Grapefruit Lavender, Lemongrass Ginger

  • Martha’s Local Food

    I will be preparing a few special dishes with fennel from Web of Life Farm. If you are not familiar with using this local beauty please stop by for samples.
    Beets, glorious beets, from Plato’s harvest Farm, with be featured in a cold Borscht and also in a lovely salad.
    Potato arugula soup, I will be offering this cold. Organic potatoes, arugula from Web of Life Farm, fresh garlic, Plato’s Harvest Farm
    Cold beverages; Rhubarb punch, organic rhubarb from Soule Homestead, Ginger herb Iced tea, Iced locally roasted organic Speedwell coffee
    Local, organic, Plato’s Harvest Farm, chicken salad, Local, organic egg salad, Plato’s harvest farm eggs
    More to come with the farm visits this week.
    Samples and smiles always available. Thank you for your support.

    TRY THIS | Fennel is versatile in its number of manners to be prepared. It is suitable raw as part of a crudite tray, thinly shaved it adds flavor and crunch to garden salads, the fronds are delicious finely chopped and added to chicken salad. Fennel bulbs are excellent braised in chicken broth or your favorite braising liquid. It compliments fish rather nicely. Lightly oil whole fennel bulbs with stalks and fronds attached. Place on prepared outdoor grill, place your fish to be grilled on top of the fennel and cook to your preference. The flavors meld beautifully.

  • Bay End Farm

    We are looking forward to digging our first potatoes of the season. We should have some nice fennel and maybe some basil? The eggplant are sizing up and looking to be picked and our peppers are growing while we wait patiently for them to turn a rainbow of colors. The weeds would like to take over the farm – but we will forge on!! The flowers look great and will add some variety this week. Cherry tomatoes are battling the horn worms, the blister beatles are back again. Ah, summer…

  • Jenny’s Bread

    The peaches are in at Crow Farm! Time for pie. Save yourself time and energy by buying a frozen all butter pie crust to fill with your favorite local fruit-peaches, blueberries, raspberries-you’ll find them all at the market this week. Or use the crust as a starting point for supper-Brown Boar bacon and Plato’s Harvest onion quiche with fresh local eggs, C.N. Smith San Marzano tomato and Narragansett Creamery mozzarella tart with Web of Life Farm basil, grilled zucchini and Foxboro Cheese’s asiago cheese turnovers. . .

  • Allen farms

    Wineberries, beans, pearl drop onions, beets, squash, zucchini, pea greens, chard, cut lettuce, fresh cut mint and basil. Zinnias potted herbs

  • Simpson Spring

    TRY THIS | Root Beer Float Popsicles

    Recipe modified from Pink Pistachio

    Simpson Spring Root Beer
    Vanilla Ice Cream
    Popsicle Sticks
    Popsicle Mold

    Soak popsicles sticks in almost boiling water for 30 minutes (this keeps the sticks from bobbing to the top when freezing)
    Fill a pitcher with chilled rootbeer and cool further in the freezer for 10 minutes
    Fill molds with Simpson Spring Root Beer, a spoonful of vanilla ice cream, additional Root Beer, and another scoop of ice-cream.
    Remove excess foam
    Insert sticks
    Freeze overnight
    Place popsicle mold under warm water for 15 seconds to remove popsicles

  • Dufort Farms

    Glad to see the rain this passed Saturday. Our blueberries are spectacular this season. PYO is keeping the farm very busy. Hope to have some pints of blueberries for the market Thursday. As always we have the best grilling meats for your lazy days of summer.

    TRY THIS | Steak with Parmesan Grilled Veggies

    Remember to preheat your gas grill or prepare the coals for a
    good hot cooking surface!

    2 Dufort Farms T-bone steaks, trimmed if necessary
    1/4 cup grated parmesan cheese
    2 Tbs olive oil
    2 Tbs red wine vinegar, or just red wine
    2 medium peppers, your favorite colors,
    each cut into quarters
    1 large red onion, cut crosswise into 1/2″” slices

    1 Tbs crushed garlic
    1 Tbs or more finely chopped basil
    1 Tsp pepper

    1. Mix together seasoning ingredients. Take 4 Tsp of seasoning mixture and press into both sides of steaks.
    2. Add cheese, oil and vinegar to remaining seasoning, mix well; set aside.
    3. Place steaks in center of grill over a medium-high heat source, placing veggies around steaks, or on a grilling pan coated with a little olive oil or non stick spray. Grill steaks uncovered to your doneness, turning occasionally. Grill veggies 12-20 minutes or until tender, turning both once. Brush peppers and onions with reserved cheese mixture during last 10 minutes of grilling.
    4. Remove your delicious foods from grill. Cut steaks away from bone, then carve steaks crosswise into thick slices, serve with vegetables.

  • Apponagansett Farm

    This week we will be harvesting tendersweet cabbage, which is the best cabbage I have ever tasted (I ate it raw in the field and it was amazing). We will also be bringing zephyr summer squash, yellow and green zucchini, new potatoes, fennel, and some greens.

  • Web of Life Organic Farm

    Two major farm jobs done! First the garlic is harvested. In between the heat and the raindrops we managed to pick and hang it all in the barn. Thanks to Ian and Matt for all the help.

    Secondly…….and with a great sense of personal pride, I can report that the naughty goat is contained. Over the last few months Boo, who’s name we might change to Harriet Houdini, has honed her skills as a miniature escape artist. She has successfully managed to repeatedly break out of a paddock that previously held a very large horse. I’m still not quite sure how she managed it, but I think it involved a ricochet rebound and a triple lutz.
    What makes it more entertaining is that she has no interest in running anywhere but onto my lap, into the house, or into the truck (yes the front seat). So after 12 hours of fence redesign and installation, the goat area is secure!!!. It looks a bit like Stalag 13, but its secure, and she’s in!! (for the moment) Stay tuned

  • Blue Heron Arts

    New bracelets and shell earrings.

  • Brown Boar Farm

    We’ll be cooking sausages to be served on Jenny’s Bread alongside any delicious toppings we can find at the market that day!

  • Crow Farm

    Corn, peaches, pickling cukes, carrots, summer squash, zucchini, fresh cut sunflower bouquets, fresh cut herbs, swiss chard, peppers, and lettuce.

    TRY THIS | Fresh Sweet Corn Chowder


    1 small onion, diced
    1 medium red bell pepper
    1 tablespoon of olive oil
    salt and pepper to taste
    1 pint of chicken broth
    2oz of white wine
    2 bay leaves
    1 dozen ears of sweet corn
    1 pint ½ and ½
    1 pint of milk
    2 tablespoons of butter
    1 pinch of paprika
    1 pinch of cayenne pepper (for some heat, optional)
    1 ½ lb of red bliss potatoes cut into bite sized pieces with skin on


    In a large stockpot, boil corn in about one inch of water for about five minutes. Remove corn and allow to cool, save liquid in bowl. Sweat onion and pepper in butter and olive oil over low heat until onion is translucent, about four minutes. Add wine, water, chicken stock, bay leaves, and potatoes, season with salt and pepper. Boil until potatoes are tender but not mushy. Cut corn from ears and add corn to pot. Turn heat to low until flavors mix but do not allow to boil. Add paprika and cayenne. Serve.

See the complete list of 2013 Market Members

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