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July 31 Market News | 2014 Outdoor Season

Culinary Insights |  James Gibney, British Beer Company| 4:00

Chef James will be shopping the market to see what is on hand to create a dish for the audience. Like in Iron Chef, there WILL be a secret ingredient….local fish, maybe? You have to come to see!!

Community Partner | Wildlands Trust | 2:30-6:30

Music | Ray Papile| 2:30-6:30

Special Guest | On the Edge Knife Sharpening | 2:30-6:30

On the Edge Knife Sharpening specializes in hand sharpening kitchen knives (serrated and straight edge, as well as Japanese knives). She also hand sharpens scissors, including dog grooming shears, utility scissors, garden tools, hunting knives, other pet grooming tools – sheep shears and other edges. Her tools include a whet stone, ceramics and different types of polishing stones. Bring your (carefully wrapped) dull edges, drop them when you get to the market and bring ’em home sharp!

Last week at the Market….

    Wow. Another fabulous week. Although rain was in the forecast – it held off and it was a GORGEOUS day on the field! Check out the gallery from July 24th. Wait, what? You weren’t there? Well there’s ALWAYS THIS THURSDAY! Come down and see what’s fresh and local…

    • Web of Life Farm

      Steph and I went out to the potato patch and look what we found!

      Beautiful new potatoes, all colors and shapes! How exciting is that? Looking forward to being back at the market this week!

    • Copicut Farms

      Our Spring project was a success and we now have PORK! We could not be more delighted. These critters spent their days running around in our fields foraging for tasty greens and rolling in the mud, as pigs should. Now back from the slaughterhouse they are quite possibly the most rich and tender pork we have tasted. Stop by the market this week and try for yourself!

    • Skinny Dip Farm

      Summer’s bounty is keeping us busy with harvesting. We’re also making a push to get lots of Fall and winter crops in the ground: kale, turnips, broccoli, salad greens, late plantings of squash and cucumbers… and then there’s weeding… when do get to just kick back in enjoy the beautiful weather? Lots of good stuff coming out of the fields this week. Salad greens, fennel, beets, carrots, tomatoes, german butterball potatoes, fresh onions, garlic, loads of squash and cucumbers… and more!

      As always, all is certified organic. Come load up for good summer eating! In addition to all these good edibles, our flower field is going crazy!

    • Plato’s Harvest Organic Farm

      Geez, what happened to July…? We’ve been busy weeding, watering, cultivating and harvesting lots of food! And planting fall crops of cabbage, carrots, more beets and fennel. In the field, winter squash are sizing up and looking good, and the watermelon patch looks like it’s going to swallow the entire field. We MAY have the first of the season’s sugar baby watermelons this week! Also: green and yellow haricot vert beans, basil, red and golden beets, green and red cabbage, carrots, chard, collard greens, cucumbers, eggplant, fennel, garlic, kale, escarole, radicchio, lettuce, new red potatoes, radishes, summer squash and green and yellow zucchinis, and a few early tomatoes! Whew! Oh, and I’m swimming in eggs and frozen chicken. All raised on pasture and fed certified organic grain.

      The scene on the field the past few weeks has been something! People everywhere, kids running around, the smell of food cooking, great music, and the sight of vegetables flying off the table, to the point that I can barely keep up. And great snippets of conversation, how to keep or prepare something, how do you get your garlic to grow so big, how to approach a strange dog, great event at the brewery, just visiting from Germany…. wish I could record them all. You don’t get that waiting in line at the Stop & Shop…Anyway, thanks for your support, and don’t take food from strangers! Dave

    • Dufort Farms

      For anyone who purchased a mantis egg sack , this is what you maybe seeing in your garden right now, an immature praying mantis!

    • Queen Bee Honey Products

      Bee A Queen Face Cream. Look like a young Queen.. have a smooth, young complexion and bee healthy. Try our All Natural Face Cream, made with royal jelly and other natural ingredients. You will be smooth…look younger and feel great! Bee Smooth and Bee Healthy!!

    • Tom Cat Lily Farm

      New this week! Tom Cat Farms, a day lily farm and hybridizer is located on the picturesque Mattapoisett River at the historic Old Stone Bridge. Owners Tom and Cathy began building their gardens on the 12 acre site 37 years ago. Cathy’s obsession with flowers has resulted in many perennial beds, with a goal to have something in bloom from early spring to frost. For the last 20 or more years her focus has been on the collection of daylilies. Cathy is a daylily hybridizer and has created many original cultivars. Stop by and see the amazing flowers!


    Baker & Cook Notes…


    • Lara’s Cuisine

      I cannot believe my baby is turning two already… I want to celebrate with you all, offering my “Holy Cannoli” as special of the day!

    • Plymouth Gluten Free Baked Goods

      We will be selling slices of our Gluten Free Vanilla Cake with a Gluten Free Butter Cream Frosting and Gluten Free Sprinkles on top! We will also have slices for sale of our signature Gluten free Blueberry Coffee Cake with a Cinnamon Pecan Swirl.

    The Recipe Box…

    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.

    TRY THIS | Simpson Springs Strawberry Soda Ice Cream

    Ingredients
    1 14-oz can of sweetened condensed milk
    1.5 c of half & half
    3/4 c of Simpson Spring Cream Soda
    1/2 c whipping cream
    1 c frozen fresh strawberries, thawed and mashed.

    Preparation
    Whisk the condensed milk, half-and-half, Cream Soda, cream and strawberries in a medium bowl. Churn in an ice cream maker. Transfer to an airtight container and freeze until firm, at least 2 hours.

    TRY THIS | Farmer Dave’s Pasta Dinner

    Ingredients
    Saffron Spaghettini from Valicenti
    a whole collection of various mushrooms from Nantucket Mushrooms
    escarole, radicchio, dandelion greens & garlic from Plato’s Harvest, or one of the other fine organic vendors
    a giant skirt steak from Dufort
    1 Mayflower pale ale

    Preparation
    Begin by pouring a pint of pale ale, this gets everything rolling. Saute mushrooms in a pan full of butter. Saute greens and garlic separately. I had grilled the steak the night before, cut into pieces and added to mushrooms at the end. Throw the whole mess over cooked pasta. Refill glass. Salt liberally. It was a bit bitter because of the greens, with lots of different textures, easy to make and delicious. And all sourced at the market!

    TRY THIS | Dufort Farm’s Sloppy Joes

    This yields quite a bit, 12 good servings. It’s summer and I have better things to do then cook – so freeze the extra! It’s great over brown rice with a bit of fresh cheese.

    Ingredients
    2lbs Dufort Farms grass fed ground beef
    1-2 large onions, chopped
    1-2 green peppers, chopped
    4 garlic cloves, minced
    1-2 T chili powder
    2 tsp cumin
    1/4 -1/2 tsp black pepper
    28 ounce can crushed tomatoes
    1 6 ounce can tomato paste
    2/3 cup of water or broth
    3 cups cooked black beans or 1 15 ounce can black beans (Rinse before using)

    Preparation
    Combine first 4 ingredients into heated Dutch oven. Cook until meat is browned. Add the rest of ingredients to pan, bringing to boil. Cover and reduce heat to a simmer, cooking for 30 minutes. Serve over rice or on a roll. Yum! Fresh cukes on the side? Even better! This recipe can easily be reduced to half.

    Vendor List for July 31…

    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 Farm

      $ off any purchase

    • Copicut Farms

      $1 off of 1 dozen eggs

    • Lara’s Cuisine

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

    • Skinny Dip Farm

      $1 off flower bouquets

    • Queen Bee Honey Products

      Bee A Queen Face Cream! Look like a Young Queen..Have a smooth young complexion and bee healthy. Try our All Natural Face Cream, made with royal jelly and other natural ingredients. You will be smooth, look younger and feel great! Bee Smooth and Bee Healthy!! Friends save $1 when you buy a face cream and a 4oz Tangerine Dream Cream lotion. You will have the summer’s most healthy skin!

    • Plato’s Harvest Organic Farm

      Green cabbage and ladies lingerie, both half off :) $1/lb green cabbage.

    • Dufort Farms

      $.50 off a single pound of ground beef

    • Plymouth Gluten Free Baked Goods

      Buy an Gluten Free/Vegan Chocolate Chip Muffin get .50 off the second muffin

     

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