October 30 Market News | 2014 Outdoor Season

This week at the Market….

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

    Farm Notes…

  • 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!

  • Crow Farm

    Join us Thursday for our final market until next season! Stock up on apples, Roxbury Russets store very well in the refrigerator, ours last until next Christmas! With Thanksgiving around the corner, you can’t forget about winter squash and turnips. Stop by our tent to check out the different types of squash varieties. We still have lettuce, carrots, beets, brussels sprouts, and broccoli. Thank you to all of our loyal customers, old and new! We look forward to seeing you next June!

  • Fresh Meadows Farm

    This week we will be featuring the Howes cranberry. Howes produce bigger, firmer, tart berries that store well and are perfect for juicing. Meet me at the market to check out these big, juicy berries. They are amazing!

    It’s been a great season. Thanks to everyone who faithfully showed up to support our great little food community, no matter what the weather. Cheers!

    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!

  • Plato’s Harvest

    Well, put away the umbrellas and galoshes and come on out this week for a beautiful, sunny, end-of-the-outdoor-season gala celebration of local food grown, prepared, and brought to you by the area’s most skilled, talented and charming farmers. And take some time to visit with the other vendors too :*) It’s traditional to bring food and drink treats to share, but there’s no pressure…

    I’ve never had so much stuff in the field at this point in the season; tons of carrots waiting to be sweetened by frost, other roots, greens, a lot of stuff to be harvested in the next few weeks. I’ll be bringing it all to the indoor market in November, the harvest market on the waterfront, and distributing through our annual Thanksgiving / root cellar csa share. Ask me for details this week…

    I’ll also be bringing: arugula, napa cabbage, bok choi, beets, green and red cabbage, carrots, chard, mustard greens, kale, collards, beautiful fennel, garlic, leeks, lettuce, spinach, plantains, radish, turnips, several varieties of potatoes, and lots of different winter squash.

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


Baker & Cook Notes…

  • Donde Thiago

    MENU: MENU: Carne, Fall Sweet Plantain, Queso. Jalapeño and Pineapple to top off
    Aguapanela limeade to drink!

  • Jenny’s Bread

    If I can get one of those little pie pumpkins roasted, I am hoping to bring a yeasted pumpkin ginger bread on Thursday. Along with the usual suspects-chocolate and cheese buns, anadama and peasant breads, and either oatmeal or country wheat, a new favorite.

    Above is a pic of one of the MANY chocolate bun fans. Maybe the smallest fan? :)

  • 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 30…

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

  • 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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