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March 13 Market News | 2014 Indoor Season

Culinary Insights | Annual Irish Soda Bread Competition | 4:00

For Culinary Insights this month, the Plymouth Farmers’ Market is sponsoring its Annual Irish Soda Bread Vendor Bake-Off Contest.

Join us to taste your favorite PFM vendors’ Irish Soda Bread recipes and help us judge them! Categories will include Plain Irish Soda Bread, Irish Wheaten Bread (Brown Soda Bread), and Soda Bread with Fruit, Nuts, and/or Seeds.

Sprouts | Spring Babies | 3:00-5:00

Spring is just around the corner and we’ve got baby-fever… BABY ANIMAL FEVER that is!

Join us for a round (or two) of “Match-a-Momma” and put your artistic flourish on a welcome banner for the newest additions to Plimoth Plantation’s animal family.

Drop in from 3:00 to 5:00 at the Discovery Center (Best for children ages 3-5.)

Suggested Donation of $2/child

A Taste of Plimoth with Kathleen Wall  2:30 

Onions that were harvested last August, if kept in a cool, dark place, should still be good, at least until the weather is warmer and they start to sprout in an attempt to grow again. In the meantime, the lengthening days mean that the hens are starting to lay some eggs. So what could be better to celebrate the change of seasons then a dish of onions with poached eggs?

Join Kathleen Wall,  Colonial Foodways Culinarian at Plimoth Plantation in her fun and informative food demonstrations.  Its gonna be fun..

 

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

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

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

Dedicated to the vision of a future marked by environmental stewardship and peaceful living, we believe that providing children with an environment that caters to their fundamental physical, intellectual, social, and spiritual needs will influence them to seek positive goals as adults.  We endeavor that as our children make their way into the world, they find harmony, joy, and peace in all their many relationships.

Paula J. Doyle M.Ed. and Elements are in partnership with Montessori communities across the globe in our commitment to world peace…

One Child at a Time.

Elements Montessori   Embracing Wonder . Fostering Growth . Nurturing Peace

www.ElementsMontessori.com

221 Summer Street | Duxbury | Massachusetts | 02332| 781. 585 . 8222.

Music | The Irish Seisiun| 2:30-6:30

Harvest and Cooks Notes


  • Rein’s Real Rye

    This month’s varieties: Caraway, RyeBerry and Swedish rye breads AND, Ta Daaaaa – Wait for it – CIABATTA!

    New this month and for the first time ever: something other than rye breads from Rein’s Real Rye! I’ve been working on Ciabatta* for a few weeks and started selling Garlic and Tarragon varieties recently. I can’t believe how fast they went! I’ll have a limited amount of sandwich-sized buns available at $2 each or 3 for $5. Some rye breads may be available frozen at discounted prices – $2 off a loaf, $1 off a half loaf.

    *Freebie!! First person to recite the correct history of Ciabatta gets one free! (Hint – it ain’t ancient but it does have to do with defeating the French at their own game.)

    TRY THIS | Ciabatta

    Chewy Ciabatta is used often for dipping into herbed olive oil. It’s also great for sopping up leftover marinara sauce and with beef stew or soups. Toasted with butter is a favorite way to have it, as well as for sandwiches, both breakfast and lunch. I can imagine my father now, using it to sop up the leftover oil and vinegar dressing from his salad (a true Italian – nothing goes to waste!).

  • Copicut Farms

    We are still hunkered down for the Winter but we are making the best of it. The new Winter housing has kept the laying hens warm and toasty even with these chilly temperatures and Elizabeth’s piglets are warm and cozy in their straw beds. We are certainly looking forward to Spring but at least we have a good excuse to stay in the farmhouse and cook!

    TRY THIS | Shakshuka

    With this chilly weather persisting into March, we are thinking of any excuse we can to turn on the oven and warm up the kitchen. Shakshuka was shared with us by a friend of the farm and it has been a favorite breakfast or even dinner dish for us this month!(image:Andrew Scrivani for The New York Times)

  • River Rock Farm

    We have a delicious idea treat to offer.

    TRY THIS | Drip Beef Sandwich

    Take a look at this recipe we found on the Food Network and then come back here..

    (Ree’s recipe calls for Chuck Roast, but we make it with Brisket…any fattier roast works well!)

    Sprinkle the roast with salt and pepper.

    Melt 2 tablespoons of the butter and the canola oil in a heavy pot over high heat. Sear both sides of the chuck roast until very browned, about 5 minutes in all. Pour in the beef broth and 1 cup water. Add the rosemary, and then pour in the pepperoncini with their juices. Now cover the pot and simmer until the meat is tender and falling apart, 4 to 5 hours.

    Meanwhile, heat a skillet over medium heat and add the remaining 1 tablespoon butter. Add the onions and saute until light golden brown. Set aside.

    Remove the roast from the pot and shred the meat completely using two forks. Return the meat to the cooking liquid and keep warm.

    To serve, slice wedges out of the tops of the deli rolls. Heap a generous portion of meat on each roll, and then spoon some of the cooking liquid over the meat. Top with a few peppers from the pot and plenty of caramelized onions. Top the sandwiches with the wedges of roll and serve to a roomful of ravenous guests. You’ll win friends and influence people.

    For a variation, lay thinly sliced cheese on top of the meat before adding the peppers and onions. Serve with dishes of the cooking liquid on the side for dipping if desired.[

    Our happy cows..

  • Allen Farms Organics

    Fresh herbs enhances all of your favorite recipes and enlighten your day with a refreshing aroma

    TRY THIS | Rosemary roasted veggies

  • Skinny Dip Farm

    Craving greens? We’ve got you covered!

    We’ll have spring mix, baby spinach, sautee green, kale, rainbow chard, and scallions from our greenhouse. We’ll also have beets, turnips, potatoes, fingerling potatoes, sunchokes, watermelon radishes, garlic… All certified organic and totally delicious!

  • Plato’s Harvest Organic Farm

    The winter that wouldn’t end… it is 5 degrees this morning, and I’m a week behind on starting things in the greenhouse. It’s hard to get frozen trays of seedlings to germinate. What happened to that nice spell of global warming we seemed to have for a few years? I’ve been busy with mechanical work and making firewood, and trying to keep meat birds alive in this cold. Chickens in the winter, never again…

    I have some fine looking spinach and lettuces and chard to bring to the market, plenty of fresh eggs, some potatoes and good cheer. That’s it, the root cellar is bare, with nothing left but dahlia tubers, glad bulbs, and beer.

    On The Edge sharpening is at the market this week. If you haven’t had Patti sharpen your knives, you’re missing out! She does them by hand, removing very little material and leaving an amazingly sharp edge. Put them in the car now, before you forget!

    There’s plenty more to get excited about at the market – come out and bring a friend! Know your farmer – don’t take food from strangers!

    dave

  • Flapdoodle Bags

    I’ve been busy building up my inventory! Check out my new market bags…

    TRY THIS | Market Bags

    My sturdy market bags are great for shopping at the farmer’s market or for trips to the library or for storing knitting and sewing projects and of course, for the beach! Yes, it will be warm again!

  • Pain D’Avignon Cafe and Boulangerie

    To celebrate the Luck of the Irish, this month we are bringing in another of our Bread of the Month items. Aye, you guessed it, Irish Soda Bread. Ours is a 2lb round made with raisins and caraway seeds…Simply Delish.

    For those of you looking to eat in or take out, our chef, Matthew Tropeano, is preparing a special treat for the occasion. House-cured and smoked pastrami sandwiches with house-made pickles and dijonaise on our Marble Rye Sandwich bread. Of course, you may purchase the bread separately, if you like, for your own “”Dagwood Creations”” on St. Paddy’s Day.

    Rounding out our March menu, we will once again have Veggie Tourtierres, Kobe Tourtierres, and an assortment of sweets to tempt you.
    Don’t let this never-ending cold weather get you down….come on out to the Plantation this Thursday….we look forward to seeing you.

  • Web of Life Organic Farm

    Despite the cold weather things are starting to progress here. New laying hens are thriving, Seeds ordered, Mushroom logs inoculated, Hives cleaned and ready ……….and the spinach is starting to grow!!! Finally!!

    I’m good to the finish cause I eats me spinach:….

    I’m hoping a metric ton will satisfy the hungry throngs of customers! Steph and I are planning our second year of Web of Life Farm Boxes! Come by and I’ll tell you all about it!!!
    Thanks for supporting your local organic Farmers…..Meet me at the Market!

    TRY THIS | Mediterranean Eggs

    Ingredients
    2 organic eggs
    1 tsp light vinegar
    1 lb fresh organic spinach from the Web of Life Farm

    Mediterranean Dressing
    1 TBS extra virgin olive oil
    1 tsp fresh lemon juice
    1 medium clove garlic
    sea salt and pepper to taste

    Preparation: Spinach

    Use a large pot (3 quart) with lots of water. Bring water to rapid boil.
    While water is coming to a boil, press or chop garlic and let it sit for at least 5 minutes to enhance its health-promoting properties.
    Wash spinach.
    When water is at full boil, place spinach into the pot. Do not cover. Cooking uncovered helps the acids to escape into the air. Cook spinach for 1 minute; begin timing a soon as you drop the spinach into the boiling water. if you use these greens in place of spinach.
    After the spinach has cooked for 1 minute (do not wait for water to return to a boil), use a mesh strainer with a handle to remove spinach from the pot. Press out excess liquid.
    Toss spinach with dressing ingredients while it is still hot. Mediterranean dressing does not have to be made separately.

    Preparation: Poached Eggs

    Bring 1 quart water to a high simmer in a 10-inch skillet with 1 tsp of vinegar.
    When water comes to a high simmer poach eggs for about 5 minutes, or until whites are firm. Remove from water with a slotted spoon and place over spinach mixture.

  • Sirenetta Seaside Chocolatier

    Limited offering of Shenanigans! A special St. Patrick’s Day collection of 2 Eire Stout and 2 Jameson Irish Whiskey chocolates.
    www.sirenettachocolatier.com/St_Patrick.html

    A bold, complex oatmeal irish stout from Mayflower Brewery flows through an intense ganache adding depth to the dark Valrhona chocolate enrobing
    Jameson Irish Whiskey floods a milk chocolate ganache that’s drowned in a rich dark chocolate coating

See the complete list of 2013 Market Members

Friend of the Market Specials

By purchasing a $25 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 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

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!

  • Moonlight Rose Alpacas

    Gloves $18.00 regularly$20

  • Rein’s Real Rye

    As usual – “Make me an offer”! See something you want, offer the salesperson a reasonable monetary amount and we’ll most likely be happy to accommodate! Really! :)

  • Copicut Farms

    $1.00 off 1 package of split breasts.

  • River Rock Farm

    ALL roasts: 15% off

  • Say Cheese

    Say Cheese, formerly Engelnook Farm, is bringing yet another wonderful cheese to my friends at our Plymouth Plantation Market. I will be introducing you to a variety of local farm fresh Goat Cheese from Sangha Farm of Plainfield MA.
    I will have 3 flavors of Chevre, a marinated Chevre, and hopefully some Feta. I also have Goat Cheese Truffles available by special order. They are Traditional Chevre,Chipolte, and Chocolate Ganache.
    I will have a limited amount so come early or I can take pre orders on my email. rmhorse@comcast.net .See you at the market! Joanie

  • Allen Farms Organics

    Herb plants for the winter into the spring.. $1.00 off

  • Skinny Dip Farm

    Beets! Load up on nutrition. Organic beets for $2/ lb.

  • Queen Bee Honey Products

    Friend Special for the Plymouth Farmers Market
    1.00 OFF Cinnamon Creamed Honey
    The beekeeper Paul has been making Cinnamon Creamed Honey…you have got to try it, simply delicious!! Stop by to try some and save 1.00 OFF when you buy at the market.

  • Flapdoodle Bags

    10% off total purchase

  • Pain D’Avignon Cafe and Boulangerie

    Two Dollars ($2) off of our specialty 2 LB. Round Irish Soda Bread.
    Regularly priced @ $8.00 Friends Price…$6
    See the attached photo.

  • Web of Life Organic Farm

    1.00 off Spinach

  • Brown Boar Farm

    $1 off ribs

  • Sirenetta Seaside Chocolatier

    12 pc. assorted box for $22.00 A $2.00 savings.

 

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