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October 2 Market News | 2014 Outdoor Season

Community Host |Wildlands Trust | 2:30-6:30

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

    Busy busy! Fall crops are coming in strong: winter squashes, sweet potatoes, kale, chard, beets, carrots, onions, shallots, potatoes, garlic, broccoli, maybe a little more cauliflower, definitely cabbage, napa cabbage, Japanese salad turnips, radishes and fennel. Summer crops still hanging in there: cherry tomatoes, 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. Treat yourself to a flower bouquet while you still can, or make someone you love’s day with local organic flowers. Hope to see you at market.

  • Crow Farm

    This could be our last week for sweet corn! Come check out our tent for other delicious fruits and vegetables you’ll be missing all winter long like tomatoes, a wide variety of lettuces, peppers, beets, carrots, kale, beans, squash, cabbage, and broccoli. Oh yeah, apples are here and plentiful! Try a Macoun, one of the best eating apples that folks look forward to every year. We also will have McIntosh and Cortlands available, too!

  • BOJ Farm

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

  • Nantucket Mushrooms

    THIS is the perfect season for mushrooms – the weather lends itself to their growth and the abundant harvest – present on every, single farmer’s table at the market, means there is something to cook with mushroom – everywhere! Stop by!

Baker & Cook Notes…


  • Donde Thiago

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

  • Jenny’s Bread

    Jenny will have a supply of ready-to-roll-out pie crusts. Try this short cut in your holiday baking – they freeze well – pull one out and use it – your guests will not even know you didn’t make it yourself!

  • Plymouth Gluten Free Baked Goods

    This week we will have plenty of Gluten Free Peanut Butter Cookies, Gluten Free Oatmeal Chocolate Chunk with Peanut Butter, Gluten Free Vanilla Cake with a Gluten Free Vanilla Butter Cream Frosting! Our signature Gluten Free Blueberry Coffee Cake, Gluten Free Breads, English Muffins and More!!!

  • The Recipe Box…

TRY THIS | Quick Cranberry Sauce

Ingredients

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

Ingredients

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

Preparation

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

Ingredients

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

Preparation

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

 

TRY THIS | Christy’s Raw Spaghetti

Ingredients
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
cayenne
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

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

Preparation

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

Ingredients
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

Preparation

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

Ingredients
32 oz of your favorite local vanilla yogurt
1 jar ORANGE-CARROT-LEMON JAM
Fresh, local Blueberries (or local berried)

Preparation
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

Ingredients
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

Preparation
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 Sept 25…

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

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!

  • Skinny Dip Farm

    Cabbage at half price, really sweet this year!

  • Plymouth Gluten Free Baked Goods

    Buy one Gluten Free scone get .25 off the second Gluten free scone while they last!

  • Fresh Meadows Farm

    2 pounds of certified organic cranberries for $10

  • Crow Farm

    10% off entire purchase

  • Queen Bee Honey Products

    Get a FREE beeswax lip balm with any infused honey. Cardamom Cinnamon Honey, Chamomile Honey, Lavender Honey or Lemon Honey.
    Limit on per customer.

  • Donde Thiago

    Buy one arepa, get 50% off another!

 

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