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October 9 Market News | 2014 Outdoor Season

Culinary Insights |Kathleen Wall, Plimoth Plantation | 2:30-6:30

Stop by the Culinary Insights tent at 4pm to watch Plimoth Plantation’s Colonial Foodways Culinarian, Kathleen Wall, prepare several different 17th century, both with a little bread and butter, one with cranberries, and one with bacon…..

Community Host |Tidmarsh Farms Wildlife Sanctuary and Parkland| 2:30-6:30

Situated on a 600+ acre property in the heart of Manomet in Plymouth, Tidmarsh Farms combines a new wildlife sanctuary and parkland, the largest fresh-water coastal wetlands restoration project undertaken to date in Massachusetts, and Living Observatory, a collaborative initiative for documenting, interpreting and experiencing landscape-scale ecological processes.

MusicRamshackle | 2:30-6:30

This week at the Market….

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

    Farm Notes…

  • Skinny Dip Farm

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

    Fall crops are coming in strong: winter squashes, sweet potatoes, kale, chard, beets, carrots, onions, shallots, leeks, potatoes, garlic, broccoli, romanesco, cabbage, napa cabbage, Japanese salad turnips, and fennel. New this week we’ll have watermelon radishes, daikon and a few other radishes, as well as a selection of turnips. Summer crops still hanging in there: eggplant, tomatillos (salsa verde freezes beautifully and brightens even the darkest winter night), husk cherries, peppers and hot peppers. Salad greens: spring mix, arugula, crunch mix and head lettuce. And flower bouquets! All certified organic.

  • Crow Farm

    Harvest this time of year is pretty consistent on a week to week basis with only a few variances in varieties of certain produce and perhaps a new veggie here and there. This week our Bosc pears are ready to hit the market, their skin is yellowish-brown and almost wrinkly in texture, but be aware, these pears have a uniquely satisfying flavor, sweetly spicy. We still have corn! And tomatoes! Lettuce likes this cold snappy weather and is growing in plentitude. We have kale, beets, carrots, winter squash, little pumpkins, cabbage, and broccoli. Apples are still in full force, we will have Cortlands, Macs, and Macouns!

  • Fresh Meadow Farms

    Over the past week, we have been waiting for the rain to stop so that we can continue harvest. While waiting for the bog to dry, we’ve had some time on our hands so we decided to bring back the Silva Berrie! Meet me at the market to sample our original Silva Berrie and new this year, Ginger Berries! Fresh cranberries are rolled in a cardamom or ginger infused sugar to create a sweet, crunchy shell. These babies are tart and sweet! Yum!

    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!

  • Plato’s Harvest Organic Farm

    Thanks to all of you who have come out the past couple weeks in the rain… it’s always encouraging when people show up… We had a light frost two weeks ago, but since then it’s been warm and we’re still harvesting tomatoes, peppers and eggplant. Going into fall, my fields have never been fuller – late season greens and turnips and radishes, beets and carrots, we will have full tables at the market right through the end of the year.

    This week I’ll be bringing: arugula, beets, cabbage, napa cabbage, bok choi, carrots, chard, collard greens, eggplant, fennel, fuzzy flip-flops, garlic, kale, leeks, lettuce, onions, peppers, three different varieties of potatoes, radish, turnips, spinach, tomatoes, butternut, delicata and acorn winter squash, dandelion greens, escarole, parsley, celeriac bloody mary straws (!), mustard greens, and eggs.

    Ask about my killer Butternut Squash special!

    Thanks for your support, and don’t take food from strangers! -Dave

Baker & Cook Notes…

  • Donde Thiago

    MENU: Carne, Mango Guac, Fall Arepa, Sweet Plantain, Queso; Jalapeño and Pineapple sauce to top off. To drink? Aguapanela with lime!

  • Jenny’s Bread

    Bring the big wagon, and get in line early.

  • Happy Anniversary to Bill & Diane!

    Stop by Thursday to congratulate these two long-time market advocates and volunteers, Bill and Diane Harting. They celebrated their 52nd wedding anniversary this week! Maybe local fruit and veggies are their secret?!

  • 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 | Simpson Spring Cream Soda Float

(Per Person)
1 Simpson Spring Cream Soda
1 Tall Glass
1 Scoop of your favorite Vanilla Ice Cream


For each person that you want to serve, place one scoop of vanilla ice cream into a tall glass. Pour in enough Simpson Spring Cream Soda to fill the glass. Stir until the ice cream is half melted.

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.

TRY THIS | Lara’s Summer Treat Dessert

32 oz of your favorite local vanilla yogurt
Fresh, local Blueberries (or local berried)

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

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

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.

Vendor List for Oct 9…

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!

  • Skinny Dip Farm

    sweet organic carrots $3/ bunch

  • Fresh Meadows Farm

    2 pounds of certified organic cranberries for $10

  • Crow Farm

    10% off entire purchase

  • Queen Bee Honey Products

    This week at the market: Beeswax candles,
    Tapers, votives, tea lights, pumpkins, and many more for the season! Spend $20 on any beeswax candles and get $1 OFF

  • 50 lbs butternut squash $60, save $15, or 100 lbs butternut $110, save $40! Butternut makes a great early Christmas gift, it’s pre-packaged and easy to decorate.

  • Donde Thiago

    Buy one arepa, get 50% off another!

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