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October 23 Market News | 2014 Outdoor Season

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Music | Dan Durkee| 2:30-6:30

This week at the Market….

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

    Farm Notes…

  • Brown Bear Farm

    Brown Boar Farm is coming this week! Dig out your galooshes, grab your umbrella and make your way down to the market – stock up – you won’t see Brown Boar again because they won’t be back til the first indoor market on Nov 13. Looking for their October Price Sheet? Click HERE.

  • 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

    Cool rainy weather seems to be following us on Thursdays… but that just makes for great soup and roasted veggie weather! We’re got lots of soup and roasting ingredients for you! We have a great selection of root crops: carrots, beets, several types of turnips and radishes, celeriac, parsnips, potatoes, fingerlings… lots of onions, shallots, garlic and leeks. Super sweet winter squash, beautiful broccoli and romanesco, kale, lettuce, baby salad greens. And more good stuff like sweet and hot peppers and kohlrabi.

    So throw on a rain coat, brave a little rain, load up at the market, then go home and get warm cozy in the kitchen with some good food.

  • Crow Farm

    In case you haven’t heard, Roxbury Russets are here! We have brussels sprouts, turnips, carrots, beets, lettuce, tomatoes, winter squash, cabbage, brocolli, and for apples: cortlands, macs, macouns, and empire.

  • Fresh Meadows Farm

    Thanks to everyone who rowed their boat to the market last week. This week we will not be bringing Silva Berries or Ginger Berries to market but we will have plenty of fresh cranberries.

    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.

  • Sky Meadow Orchards

    Which is YOUR favorite Asian pear? Stop by and taste all the varieties – it’s hard to pick a favorite!

  • BOJ Farm

    Plenty of butternut squash and lots of canned goods for you this week.

Baker & Cook Notes…


  • Donde Thiago

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

  • Jenny’s Bread

    After a strange turn of events in the kitchen last week, I am planning on making my cranberry orange bread with fresh organic cranberries from Fresh Meadows. In this recipe, I use organic orange rind, chopped fresh berries and a hint of mace. The loaves are smaller, a perfect accompaniment to an afternoon cup of tea on a cold rainy afternoon. And don’t worry, all your old favorites will be there too!

    Tip from Jenny: An afternoon in the rain doesn’t do much for the crust in my peasant bread. But pop it in a hot oven for 5-10 minutes and you’ll have beautifully crusty warm loaf for everything from dipping in Omega Olive Oil’s garlic oil or some homemade soup.
  • Jordan Bros Seafood

    Fresh, local seafood – scallops, cod, swordfish, crab meat, ocean perch, flounder, and little neck clams. Above, Clams & Linguini. Custom order fish is available, ask Tom!

  • Lara’s Cuisine

    I’m working on something that combines both Italian and American culture…using Fresh Meadows Farm’s Organic Cranberries!

  • Uncommon Grounds

    House Blend? Peru Organic? Organic Breakfast Blend? Seattle Blend, Celebese Kalossie…SO many choices. Roasted in Duxbury – buy whole bean or freshly ground. Buy two!

  • 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 |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.

Vendor List for Oct 23…

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!

  • Copicut Farm

    .50 off one dozen eggs

  • Brown Boar Farm

    $1 off a sausage sandwich

  • Skinny Dip Farm

    $1 off per pound, organic potatoes

  • Fresh Meadows Farm

    2 pounds of certified organic cranberries for $10

  • Crow Farm

    10% off entire purchase

  • Donde Thiago

    Buy one arepa, get 50% off another!

 

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