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June 19 Market News | 2014 Outdoor Season

Program Highlights

Culinary Insights | Andrew Swain, Executive Chef, Rye Tavern  | 4:00

Nothing says summer like a regional salad with ingredients all garnered from your local farmers’ market. Join Andrew Swain, the new Executive Chef at Rye Tavern, as he shows us how to turn a basket of food purchased at the farmers’ market into a delicious Summer Scallop & Strawberry Salad. With strawberries from Crow Farm, Greens from Plato’s Harvest and Skinny Dip Farm, cheese from Say Cheese and jalapeno olive oil from Omega Olive Oil you will not be disappointed.

Community Partner |Friends of the Plymouth Council on Aging | 2:30-6:30

The Friends of the Plymouth Council on Aging is a group of energetic volunteers who are interested in making a difference in the lives of seniors in Plymouth and in the growth of community spirit and cooperation. Meetings are held on the second Monday of each month at 12:30 pm at The Plymouth Council on Aging located at 44 Nook Road, Plymouth, MA. This volunteer group conceives, plans, publicizes and executes major fundraising events each year. Become a member!

Music | Dan Durkee | 2:30-6:30

    Harvest and Cooks Notes

    • Simpson Spring

      Attention Home Brewers: Simpson Spring Water makes great beer!

      TRY THIS| Soda Burgers

      Ingredients
      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 (Dufort Farms or River Rock Farms)

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

    • Jenny’s Bread

      The spinach was running low by the time I got around to doing my shopping, so this week’s flatbreads will be made with a combination of spinach and rainbow chard from Plato’s Harvest with the addition of fresh young garlic from Skinny Dip! With the strawberries coming in like crazy, look for my buttermilk biscuits to make the perfect base for your strawberry shortcake.

      Peasant, anadama and oatmeal breads make wonderful market sandwiches – tomato and mozzarella, cucumber and Atwell’s Gold, or good old toast and jam from Al.

      TRY THIS | Weeknight Supper Idea

      A container of Narragansett Creamery Ricotta, a fresh market egg and some sauteed spinach or chard, spiced up with some fresh garlic or garlic scapes spread out on a pie crust or a pizza dough and baked in a hot oven makes a simple and delicious week night supper.

    • Flour Girls Baking Co.

      This week we will be using fresh Copicut Farm eggs to make fried egg & cheddar sandwiches served in a fluffy croissant!

      We will also have our delicious, gargantuan ice cream cookie sandwiches made to order….using our homemade cookies & local ice cream.

    • Bramhall’s Country Store

      Fresh cooked lobster rolls with a little mayo and salt and pepper!

      Can’t get fresher than ours! We also grill the bun and provide chips!

    • Copicut Farms

      Summer is in full force and we are delighted. The farm has been a buzz with chickens and pigs basking in the sun and nibbling on grass.

      We have been enjoying fresh chicken on the grill in the evenings. A crisp piece of chicken with a fresh salad and a glass of wine…it doesn’t get much better than that!

    • Dufort Farms

      Looks like a promising week to bring in hay.

      TRY THIS | Beef Cooking Tips

      Grass fed beef is low in fat and cooks about 30% faster then grain fed beef. Cooking the meat on the stove or grill should start with searing on both sides on a high heat, medium to rare temperatures are ideal, but if you prefer meat well done, finish cooking over a low temperature, adding oil, butter to add moisture. Remember meat continues to cook when off the heat source.

    • Web of Life Farm

      Had my first snap pea the other day!! I”m hoping to pick some young and small to bring to Plymouth, how exciting is that??? That nice soaking rain make everything green up – especially the weeds. Check out the picture of my girl and her little friend!

      A beautiful early Monarch, landed on her nose, and stayed there for 30 minutes! Look forward to seeing you at Plimoth Plantation! Meet me at the Market!

      TRY THIS | Turnips!

      1 pound turnips, peeled, medium dice cut 2 tablespoons olive oil 1 tablespoon fresh rosemary, chopped salt and pepper, to taste

    • Plato’s Harvest Organic Farm

      With the farmers market season in full swing, we’re busy trying to keep up with field work; getting what remains in the greenhouse out and into the ground, weeding, cultivating, hilling, killing, mowing… on and on. Most things are looking good and there’s lots to be excited about in the coming weeks…. think melons~! For this week I’ll be bringing gorgeous red and gold beets, with beautiful tops that I’ll make you promise to eat, broccolini (delicious sauteed with garlic scapes), garlic scapes, napa and green cabbages, chard, huge and un-bug-damaged collard greens, fennel, three kinds of kale, green and purple kohlrabi, lettuce, bunches of radish and sweet turnips, spinach, possibly some summer squash, and our new Plato’s Harvest bumper stickers, which I’ll be putting on all the other vendor’s vehicles this week when they’re not looking. I won’t have eggs again this week, but I have a hundred hens just starting to lay, and should have plenty by next week. Thanks for your support, and don’t take food from strangers! Dave

      TRY THIS |EAT MORE BEETS!

      Beet Salad : Steam roots until tender, peel and chill. Steam greens until tender, chill. Slice beets and arrange on top of greens, sprinkle with goat cheese, olive oil, red wine vinegar, and salt.  Kohlrabi Slaw: Peel and grate root, add a little grated carrot and a little grated onion for some kick, olive oil, lemon, salt and pepper. Two great sides that go nicely with tenderloin from Dufort Farms, a scarmoza cheese from Wolf Meadow, an oatmeal bread from Jenny’s Bread, and a pale ale from our friends at the Mayflower Brewery. Put on the Lindsay’s CD and you’ve got yourself a locally-sourced feast! Not in the mood to cook? Head over to Solstice in Kingston and request Farmer Dave’s Kale Salad, I hear it’s a big hit…

    • Lara’s Cuisine

      Come to see what’s new today! I’ll serve a ready-to-eat Summer Barley Salad, made with locally grown cherry tomatoes, and Wolf Meadow Farm’s fresh Mozzarella!

      TRY THIS | BAGUETTE con CREMA di CIPOLLE in AGRODOLCE

      (Baguette with onions in sweet and sour sauce)

      Ingredients:
      1 French Baguette
      1 jar of RED ONION & BALSAMIC VINEGAR SPREAD
      Goat Cheese

      Preparation:
      Cut baguette in half lengthwise, or slice in 1/4 inch pieces. Spread the cheese on it. Add Red Onion & Balsamic Vinegar Spread. Toast the halves (or pieces) of baguette in the oven. Enjoy warm.

      Tips: This is a quick and super-easy appetizer that will nicely fit in every occasion, from a casual buffet, to an elegant and sophisticated dinner. Your guests will be delighted. Plus, you can get the best bread and freshest cheese at the market! You’ll only have to add some good company. Gluten free, but your guest are not? Try the Plymouth Gluten-Free Baked Goods breads, and nobody will be disappointed!

      And don’t forget to try my new Strawberry-Rosemary-Chia Seeds Jam. Only a few jars are left.

    • 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.

    • Plymouth Gluten Free Baked Goods

      This Thursday we will have Gluten Free Vegan Chocolate Chip Cookies and two types of Gluten Free / Vegan Muffins: Sweet Potato Muffin with organic Maple Syrup and a Gluten Free / Vegan Chocolate Chip Muffin!

      Try a flourless Sunken Chocolate Orange Mini Cake. A flourless cake that causes them to sink a bit in the middle hence the description SUNKEN!! A must try with whipped cream! Next week Gluten Free Carrot Cake with Cream Cheese Frosting!

    • Skinny Dip Farm

      We’re seeing a big surge of growth after that much needed rain last Friday… of course that means a surge of growth in the weeds too, so we’re working hard to fight back the weeds.

      We’re starting to pick a beautiful crop of sugar snap peas, so sweet and juicy! We also have lots of sweet white Japanese Salad Turnips, and spicy radishes. In the greens department we’ll have several types of baby salad greens, crunchy head lettuce, kale, and rainbow chard. We now have garlic scapes (great grilled!) and scallions… and a few other goodies. As well as cut flowers and seedlings for your garden. All certified organic.

    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!

    • Jenny’s Bread

      $1 of a purchase of $11 or more

    • Flour Girls Baking Co.

      Mix and match cookies 3 for $6.50!

    • Westport Rivers Vineyard & Winery

      For the entire month of June Westport Rivers will offer $2 off our 2012 Pinot Noir Rose! (100% Pinot Noir)

    • Bramhall’s Country Store

      2 for $30 on tie dye t-shirts

    • Copicut Farms

      .50 cents off of 1 dozen eggs

    • Dufort Farms

      5lbs Ground Beef $35

    • Queen Bee Honey Products

      Ticks are out in FULL force for the 2014 season…BEE READY and do not get bit, the consequences are sickening. We have a tick repellent made with our own bees wax and 11 real essential oils.

      It works!!! We also have a insect repellent made with 4 essential oils that really works as well and is safe on the skin. Protect yourself and your skin with Queen Bee repellent products. Friends spend 20.00 on repellents and save 1.00 OFF

    • Web of Life Farm

      2.00 off any purchase

    • River Rock Farm

      5% off Chuckeye!

    • Plato’s Harvest Organic Farm

      $1 off a bunch of beautiful chard

    • Lara’s Cuisine

      Pesto $10.00 (regular price $12.00) Salsas $7.00 (regular price $8.00)

    • Plymouth Gluten Free Baked Goods

      .25 off one Gluten Free Chocolate Cupcake with Vanilla Butter Cream Frosting, while supplies last.

    • Skinny Dip Farm

      2 heads of lettuce for $5

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