October 16 Market News | 2014 Outdoor Season

Culinary Insights |Christy Kendrick, Raw Food Expert | 2:30-6:30

Stop by and watch as Christy shows us how to incorporate raw foods into our daily diet. She’ll be making Harvest Salad with Wild Rice and Butternut Squash.

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

Stop by and see our friends and their beautiful baskets!

Music | Bob Calderara | 2:30-6:30

This week at the Market….

    What will you buy? Bring the BIG wagon – there is SO much coming to market today!

    Farm Notes…

  • Plato’s Harvest Organic Farm

    What a busy week at the market last week! This week you may need to bring an umbrella and rain jacket. And a snorkel. And fins. But we’ll be there! With lots of fine organic produce and sparkling conversation. Or at least pretty carrots – did you see the picture? It’s like porn for vegans. There’s a conversation starter.

    This week I’ll be bringing: arugula, beets, green, red and napa cabbage, celeriac, carrots, chard, collard greens, fennel, garlic, kale, komatsuna, leeks, lacy lingerie, lettuce, onions, peppers, potatoes, radish, turnips, spinach, winter squash, escarole, dandelion greens, mustard greens, parsley, and eggs.

    I hope to see you there! Be brave, and don’t take food from strangers! -Dave

  • Copicut Farms

    We will be taking orders for Thanksgiving Turkeys this week….pick them up at the America’s Hometown Thanksgiving Celebration Harvest Market between 11:00am and 4:00pm on Sunday, November 23rd, down at the Pilgrim Memorial Park on Plymouth’s historic waterfront!

  • Skinny Dip Farm

    Soup and roasted veggie season are here, and we’ve got the ingredients for you!

    Here come the roots! We’re starting to bring in our fall root crops. We’ll have 5 different radishes, 3 or 4 different turnips, plenty of beets (3 varieties), lots of carrots, celeriac, leeks, onions, garlic, potatoes, sweet potatoes. We’ll also have winter squash, salad greens, cabbage, lettuce, and some summer crops like peppers and eggplant. Kale! Swiss chard! so much good stuff this time of year. We’ll see you at market.

  • Crow Farm

    Brussels Sprouts are in! Eastham Turnips! Bosc pears, Macs, Corltands, Macouns, and perhaps a crowd favorite will make an appearance too, stop by our tent to check it out! Corn, tomatoes, and lettuce. We have kale, beets, carrots, winter squash, little pumpkins, cabbage, and broccoli.

  • Fresh Meadows Farm

    Looking for fresh Certified Organic cranberries? We’ve got them! We’ll also be bringing Silva Berries and Ginger Berries. Meet me at the market to try a sample.

    TIP: Storing Fresh Cranberries: Store fresh cranberries in a Ziploc bag with holes for ventilation. Refrigerate for 2 to 3 weeks. Wash cranberries just before you are ready to use them.

  • BOJ Farm

    Wait til you have BOJ Farm’s new PICKLES and canned goods! Stop by and get a jar. Yum!

Baker & Cook Notes…

  • Donde Thiago

    MENU: MENU: Chicken Cranberry (new!), Fall Sweet Plantain, Queso. Jalapeño and Pineapple to top off
    Aguapanela limeade to drink!

  • Jenny’s Bread

    Bring the big wagon, and get in line early.

  • The Recipe Box…

TRY THIS | Quick Cranberry Sauce


Rinse fresh berries
Place in a saucepan:
2 cups of cranberries (1/2 lb.)
1/2 cup sugar, more or less to taste
2/3 cup water
squeeze of fresh lemon
pinch of cinnamon

Bring to a boil on high then reduce to medium heat
Boil until all berries pop open. Sauce will thicken upon standing.
Delicious served hot with poultry and pork!

TRY THIS | Kale Soup from Paul Crow’s Kitchen


It’s officially soup season!

½ diced onion
2 cloves of garlic
4 medium carrots chopped
4 teaspoons of olive oil
1 12oz can of kidney beans drained
1lb of kale roughly chopped
2 large tomatoes roughly chopped
1 quart of chicken broth
1 pint of tomato or V8 juice
1lb of linguica cut into pieces
½ teaspoon of black pepper
1lb of potatoes of cubed


Sweat onion, celery, and garlic in oil until translucent. Add linguica and carrots and cook until meat is rendered, about five minutes. Add beans, tomatoes, kale, potatoes, chicken broth, and tomato juice season with pepper and simmer until potatoes and carrots are tender, for about an hour. *Instead of roasting garlic in oil, try using Omega Olive Oil’s Garlic Oil, it’s to die for.

TRY THIS | Salsa Verde (Tomatillo Salsa) from Skinny Dip Farm


6 tree ripened peaches, peeled, chopped, and drained
1/2 red pepper, chopped
2 jalapeños, chopped
1/2 medium onion, chopped
Handful of strawberries chopped
1 T of honey
juice of one lime
cilantro to taste


Combine all of the ingredients above. Serve with tortilla chips.


TRY THIS | Christy’s Raw Spaghetti

1 or 2 zucchini per person (depends on size of zucchini)
a couple of diced tomatoes
red bell pepper
sundried tomatoes (optional)
1 clove of garlic
oregano (fresh or dried)
basil (fresh or dried)
a pinch of salt
olive oil
a pinch of back pepper

Noodle Preparation
Peel the zucchini. Use a vegetable peeler to create ribbons or grate on an old fashioned grater.
OR use a spiral slicer. Cut the peeled zucchini in half or thirds and fit it into the slicer. Turn the handle and you will get angel hair pasta styled zucchini.

Sauce Preparation
You can hand dice all veggies or use food processor as follows: Put tomato and red bell pepper into food processor. The red pepper will give vibrant color and will sweeten the tomato. Add sundried tomatoes dry or in olive oil. If you have dried sundried tomatoes, soak them in water before adding them. Add crushed garlic. If you use a food processor you need to crush garlic. Add herbs, oregano, and basil. Add a pinch of salt. Add olive oil to make it rich and a pinch of cayenne, black pepper. Process it and it is ready.

I also like to use onions (whatever kind you can find at the market) and local (seeded) cucumbers. You can prepare this ahead of time, and keep the zucchini separate from the sauce until you are about to serve it. Serve everything at room temperature.

TRY THIS |Donna’s Roasted New Potatoes

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


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.

Vendor List for Oct 16…

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


  • 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!

  • Copicut Farm

    .50 off one dozen eggs

  • Skinny Dip Farm

    Organic Leeks $2/ lb ($1 off regular price)

  • Fresh Meadows Farm

    2 pounds of certified organic cranberries for $10

  • Crow Farm

    10% off entire purchase

  • Plato’s Harvest Organic Farm

    Half price on komatsuna, a huge, green-stemmed bok choi.
    $1 off a head of napa cabbage.

  • Donde Thiago

    Buy one arepa, get 50% off another!


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