6-hakurei harvest

June 12 Market News | 2014 Outdoor Season


Plymouth Farmers’ Market Fun Run 5K

June 12, 5:30pm, the Plymouth Farmers’ Market Fun Run 5K. The first in a series of 3 chip-timed Fun Runs, the June 12th 5K is a partnership between Plymouth Farmers’ Market, Plymouth Rock Racing and Plimoth Plantation. The scenic course begins at the Plymouth Farmers’ Market and winds through one of the most beautiful wildland reserves in Plymouth, the Eel River basin where the Eel River Watershed empties into Cape Cod Bay. Register in advance (no race day registration).

Market Program

Culinary Insights | Whole Foods Market, Danielle Judson, Nutritionist  | 4:00

Treat yourself to this Spa Salad, a mix of tender bulgur, crunchy cucumbers, radishes, and sweet melon, all dressed with lemon juice and fresh mint. Add other hydrating ingredients like thinly sliced lettuce, or top with poached, shredded chicken, if you like.

Danielle joined Whole Foods Market Hingham in September 2013. She brings with her a B.S. in Dietetics from the University of Vermont. She loves to highlight local, seasonal ingredients, and experiment with different flavors from around the globe. You can find her in Whole Foods Market, Hingham, performing demos, giving tours, teaching classes, and delighting customers with her quick wit, fun spirit and plethora of nutritional knowledge.

Community Partner | Elements Montessori | 2:30-6:30

At Elements Montessori preschool and kindergarten in Duxbury, they share Dr. Maria Montessori’s philosophy that peacefulness…in its purest form…is an innate, spiritual quality common at birth to all of humanity. They also recognize that freedom of mind, body, and spirit are essential Elements to the developing child’s overall health and well-being. One Child at a Time.

Music | Frank Albani & Susan Lee | 2:30-6:30

Market Sponsor | Vivint Solar | 2:30-6:30

Vivint makes it easy to go solar with no up front costs. In addition to going green, you’ll also be saving money on your power bill every month. Call to see if your home qualifies for solar 801.209.4210

Harvest and Cooks Notes

  • Fiddlestix Trolley

    Come get your dinner Thursdays off the trolley!!

  • Plymouth Gluten Free Baked Goods

    At Thursday’s Market we will have Our Gluten Free Maple Oat Bread sweetened with organic maple syrup from our friends sugar house in Vermont!

    You can see the pictures of the sugar house on our Face Book page. This bread comes pre-sliced, and freezes well! We will also have Vegan/Gluten Free Sweet Potato Muffins!

  • Blue Heron Arts

    New stoneware tumblers and plates, hot out of the kiln!

  • Flour Girls Baking Company

    Local egg and bacon sandwiches on croissants!

  • Skinny Dip Farm

    We’ll be bringing baby salad greens, crunchy head lettuce, rainbow chard, kale, radishes, sweet salad turnips herbs and a few other goodies like early zucchini from our greenhouse and hopefully the first harvest of sugar snap peas.

    We’ll also have some cut flowers, and organic seedlings for your garden.

  • Plato’s Harvest Organic Farm

     Thanks to all who braved the deluge and came out last week!

    I’ll be bringing more of the same this week – arugula, beets, broccolini, chard, collard greens, eggs, garlic scapes (!), kale, kohlrabi, lettuce, radishes, sweet turnips, spinach, spinach, and more spinach! Know your farmer – don’t take vegetables from strangers! Dave

  • Copicut Farms

    On the farm, this warm weather has encouraged us to move our cooking outside. We have been putting chicken on the grill all week. Our favorite has been a dry rub with smoked paprika…absolutely fantastic!

  • Simpson Spring


    1 egg
    1/2 cup Your Favorite Simpson Spring Soda, divided
    1/2 cup crushed saltine crackers
    6 tablespoons French salad dressing, divided
    2 tablespoons grated Parmesan cheese
    1 1/2 pounds ground beef

    Preheat grill on high heat. Lightly oil the grate. In a medium bowl, mix together the egg, 1/4 cup of soda, crackers, 2 tablespoons of French dressing, and Parmesan cheese. Crumble in the ground beef, and mix well. Form into 6 balls, and pat into 3/4 inch patties.
    Pour the remaining soda and dressing into a small bowl, and mix well. Grill burgers for about 3 minutes per side. Brush with the dressing and soda, then grill for 8 to 10 more minutes, basting occasionally.

  • Web of Life Organic Farm

    So nice to feel the warm weather! The cold spring left us a little behind, but things are starting to green up!

    The new batch of hens will start laying eggs any minute now, and the Cornish Chickens are getting big! Steph and I will be at the market with whatever we have the most of (seared woodchuck steaks with a cucumber beetle glaze). We’re hoping for a nice, sunny Thursday on the green grass at Plimoth Plantation. Can’t wait to see you! Meet me at the market!


    2 bunches medium radishes (such as red, pink, and purple; about 20)
    1 1/2 tablespoons olive oil
    Coarse kosher salt 2 tablespoons
    (1/4 stick) unsalted butter
    1 teaspoon fresh lemon juice

    Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired. Medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice. Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.

  • Westport Rivers Vineyard & Winery

    Westport Rivers has been making dry rose for over 15 years (far before it became fashionable) and we remain convinced that Pinot Noir makes the loveliest of them.

    Our 2012 bursts with aromas of fresh strawberry and candied apple. The palate is clean and crisp with mouthwatering fruit and a touch of sweet cream in the midst. Enjoy with grilled meats, even mild spicy bbq or fresh caught striped bass, delicate shellfish or solo.

  • Dufort Farms

    Busy time of the year, just putting our family garden in….

  • Jenny’s Bread

    Last week, C.N. Smith bravely brought eight quarts of gorgeous (and delicious) strawberries to market. With all this sunshine, I am hoping that they will have a truckload this week!

    At least that is what I’ll be planning on when I make my buttermilk biscuits for strawberry shortcake! Also in the works is a new multigrain recipe using a variety of New England grown grains including Four Star Farms right here in Massachusetts. I have some r&d work to do before that happens but may be able to have something to share this week. Keep an eye on my Facebook page!

  • Simpson Spring

    Attention Home Brewers: Simpson Spring Water makes great beer!

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


  • 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!

  • Plymouth Gluten Free Baked Goods

    Buy 1 package of Peanut Butter Cookies get .50 off the second pack

  • Blue Heron Arts

    10% off all jewelry

  • Skinny Dip Farm

    Certified organic tomato seedlings $2 each ($1 off regular price)

  • Plato’s Harvest Organic Farm

    $1 off a bag of spinach

  • Queen Bee Honey Products

    NEW ORGANIC INFUSED LEMON HONEY. Delicious straight or sweeten your hot tea, ice tea, smoothie or use on your favorite fish on the grill!

    Stop by and try some 1.00 OFF for friend of the market

  • Copicut Farms

    .50 cents off of 1 Dozen Eggs

  • Web of Life Organic Farm

    $2 off any purchase!

  • Westport Rivers Vineyard & Winery

    For the entire month of June Westport Rivers will offer $2 off our 2012 Pinot Noir Rose!

  • Dufort Farms

    5# Ground Beef $35

  • Jenny’s Bread

    Mix and match 3 for $6: choose any combination of 3 pizza doughs and chocolate or cheese buns for $6!

  • Nannygoats Goat Milk Soap

    Three bars for $10 when you show your friends card :)

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