July 3 Market News | 2014 Outdoor Season

Program Highlights

Culinary Insights | River Rock Farm at the Grill! | 4:00

Ready for July 4th? We are too! To get you ready for the summer grilling season, River Rock Farm will teach you all you want to know about different cuts of beef and why dry-aged beef is more tender and flavorful than other meats.

Community Partner |Goldenrod’s Beach Ambassadors | 2:30-6:30

The Goldenrod Foundation is dedicated to the conservation and protection of the coastal environment of Southeastern Massachusetts for wildlife and people. Our volunteers, the Beach Ambassadors, work (and play) at Plymouth Long Beach and Nelson Park sharing their enthusiasm of and knowledge about birds, shells, plants, geology and all things beach-y. We run an osprey viewing station, kids nature discovery activities and nature walks. Check out the Goldenrod Foundation calendar of events to find out when and where to join the Beach Ambassadors or to participate in other programs.

Music | Ramshackle | 2:30-6:30

    Harvest and Cooks Notes

    • Crow Farm


      This week we will have raspberries, beets, kale, lettuce, herbs, peas, green beans, swiss chard, cut flowers, color bowls, pickling cukes.

    • Jenny’s Bread

      PLEASE NOTE: I will not personally be at the market on July 3rd due family obligations. BUT I am sending two proxies who will be bringing limited offerings. For the 4th of July, I will have packs of frozen cheese, chocolate, and hamburger buns for all your holiday needs – all for a special price (see my Facebook page for more details). These all come with simple baking instructions – you bake them up fresh and warm for the party! I will also be sending peasant bread and pizza doughs for sure (sorry, there will be NO already-baked buns on Thursday).

      Check my Facebook page for any additions and to get all the latest breaking bread news!


      This suggestion comes from one my loyal regulars and is a great simple dessert. Bake your frozen chocolate buns as directed (note they must be thawed first) and while still warm (but not hot), pull them apart without detaching the top and bottom completely. Insert a scoop of vanilla ice cream. How amazing does that sound ?!  Thank you to the Palmer Family for that brilliant suggestion.

    • Plato’s Harvest Organic Farm

      We’re looking ahead to tomato season – busy tying, suckering, watering and weeding. Everything is growing great, as long as we can keep water on it…

      I have lots to bring this week: beets, broccoli, cabbage, carrots, chard, collard greens, cucumbers, escarole, fennel, garlic scapes and possibly some fresh, green garlic, kale, kohlrabi, lots of varieties of lettuce, radishes, sugar snap peas, turnips, and summer squash. And the chickens are kicking into high gear – I’ll have lots of eggs this as promised for the last several weeks…

      The last couple of markets have been incredibly busy, nice to see so many people, and what a great music scene lately – come check it out this week! You can’t beet the farmer’s market to score all of your holiday cookout essentials! Know your farmer – don’t take food from strangers! dave

      TRY THIS | Sauteed Mushrooms

      Have you checked out Nantucket Mushrooms yet? I got some of these lion’s mane and button mushrooms last week…sauteed them in butter, and served with a Dufort Farms rib eye steak, grilled fennel, grilled cabbage steaks (ask me!), a beet salad, Jenny’s oatmeal bread, and a Mayflower IPA. A quick, simple summer feast…

    • Copicut Farms

      Our favorite 4th of July treat is a whole chicken on the grill. The sight of that beautifully roasted chicken sitting on your grill is always a hit with friends and family. Stop by to pick up your freshly butchered chicken and a copy of our no fail Whole Chicken on the Grill Recipe. Happy 4th!

    • Skinny Dip Farm

      We’ve been working hard to stay on top of weeds, get fall crops planted, tomatoes trellised, and the list goes on. On the harvest list this week, baby salad greens, including lots of beautiful arugula, kale, chard, fresh spring onions, scallions, salad trunips, sugar snap peas, summer squash, and lots of flowers…

      All certified organic, and super fresh and delicious!

    • Flour Girls Baking Co.

      Have you tried one of our ginormous cookies? Share with a friend, or keep it all for yourself. You deserve a treat!

      We will also be serving farm fresh eggs, (sourced at the market!) grilled on a fresh croissant with cheddar cheese, local spinach, & tomatoes!

    • Web of Life Farm

      Steph and I are busy as bees here, tying up tomatoes, weeding and watering……Where’s the rain? And isn’t it amazing that weeds will thrive with no water?

      Steph and I enjoy this time of year so much. We are blessed to be surrounded by nature, and it sure beats the time I spent in a Boston office.

      Last week we saw baby Carolina wrens hatch on our porch, and this week we rescued two baby racoons that had crawled under my truck. Never a dull moment on the Web of Life. We’ll be at the market with baby beets, and carrots! Our favorites! Meet me at the Market!

      TRY THIS | Roasted Roots

      Baby turnips, carrots and radishes…..cut in quarters with a bit of the tops attached, pour on a little olive oil and salt and rosemary. Roast till tender and brown, yum!

    • Lara’s Cuisine

      TRY THIS | Sweet Peppers and Balsamic Vinegar Risotto

      2 cups Basmati Rice
      4 cups water
      1 T of butter or oil
      1/2 tsp of salt
      4 T Parmigiano Reggiano (optional)

      Bring the water to boil in a 4-quart sauce pan. Rinse the rice under tap water. When the water start boiling, stir in the rice, salt, and butter or oil, and bring it back to a gentle simmer. Cover the pot, and turn the heat down to low, then let stand for 12-15 minutes. When the rice is done, turn off the heat, fluff the rice with a spoon and let it sit uncovered. Warm the SWEET PEPPERS & BALSAMIC VINEGAR on a separate large pan, on medium heat, for five minutes. Stir in the rice, mix well, and serve with a sprinkle of Parmesan Cheese on top, if you like. This is a recipe popular in Modena and its surroundings, where the Balsamic Vinegar comes from. Note: It’s NOT necessary to rinse your rice in a strainer before cooking, but it should be always done. This will rinse off any leftover chuff or stray particles, along with any dusty starch. Don’t remove the lid while rice is cooking, it will affect the cooking time. Be aware that if you have an electric stove, turning off the heat won’t be enough. You’ll have to remove the pan from the stove, and place it on a cold surface. White basmati rice cooks in about 12 to 15 minutes, but other tipes have longer cooking time. Always check on the package the timing.

    • Plymouth Gluten Free Baked Goods

      Plymouth Gluten Free will be offering more Vegan Baked Goods at your request!

      Gluten Free/Vegan Chocolate Chip Muffins, Gluten Free/Vegan Sweet Potato Muffins with Organic Maple Syrup, Gluten Free/Vegan Chocolate Chip Cookies, Gluten Free/Vegan Oatmeal Chocolate Chunk Peanut Butter Cookies

    See 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!

    • Crow Farm

      Kale: $2 a bunch.

    • Plymouth Gluten Free Baked Goods

      Buy one Gluten Free/Dairy Free Jumbo Blueberry Muffin get .25 off the second muffin while supplies last!

    • Say Cheese

      .50 cents off Narragansett Creamery Vanilla Yogurt

    • Web of Life Farm

      $1 off any purchase

    • Jenny’s Bread

      All pizza doughs $2

    • Plato’s Harvest Organic Farm

      $1 off of an item of your choosing for wishing the farmer a happy birthday :0)

    • River Rock farm

      10% off sirloin steaks

    • Copicut Farms

      .50 cents of 1 dozen eggs

    • Skinny Dip Farm

      $1 off mixed flower bouquets

    • Flour Girls Baking Co.

      Buy 3 cookies, get your 4th for $.50!

    • Lara’s Cuisine

      Pesto di Lara $10 (regular price $12); Spreads $7 (regular price $8)

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