October 3rd Market News | 2013 Outdoor Season

Program Details

Culinary Insights | Students from the Rising Tide Public Charter School of Plymouth | 4:00

October is National Farm to School Month, a time to celebrate the connections that are happening all over the country between schools and local food! To help us celebrate, teachers Sarah Vendetti and Ixtla Arceo-Witzl of the Rising Tide Public Charter School of Plymouth will be bringing students in their “Farm to Fork” exposition program to teach us how to prepare a tomato, basil and leek soup, locally sourced and available at our market this week.

“I have found that the participation of children in the growing, harvesting and preparing process of local foods has had a tremendous impact on their food choices…” Martha M. Stone, PFM Co-directer and local foods advocate.

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

The Friends of the Plymouth Council on Aging is a group of energetic volunteers who are interested in making a difference in the lives of seniors in Plymouth and in the growth of community spirit and cooperation. Meetings are held on the second Monday of each month at 12:30 pm at The Plymouth Council on Aging located at 44 Nook Road, Plymouth, MA. This volunteer group conceives, plans, publicizes and executes major fundraising events each year. Become a member!

This month, they join us with hand-sewn cloth shopping bags, copies of their cookbook and gift bags for wine and olive oil.

Special Guest | My Gym Children’s Fitness Center in Kingston | 2:30-6:30

My Gym has developed an extraordinary program and facility devised to help children 6 weeks thru 13 years of age develop physically, cognitively and emotionally. Children have loads of fun as they gain strength, balance, coordination, agility and flexibility while developing social skills and confidence.

Join My Gym of Kingston on the field with fun activities for children of all ages all day.

Music | The Harper and the Minstrel | 2:30-6:30

Celtic Harps, Flutes, Recorders, Penny Whistles, Bowed Psaltery, Dulcimers, Guitars and beautiful vocal harmonies will transport you to another place and time.

Harvest and Cooks Notes

  • Jenny’s Bread

    Look for these flatbreads again this week, covered with peppers, onions and garlic from several different farms-Web of Life, Plato’s Harvest, Allen Farm, Apponagansett and Bay End-all tossed with Narragansett Creamery’s Atwell’s Gold Cheese.

    TRY THIS | Calzones

    Aside from the obvious pizza and foccacia, pizza doughs make a great calzones. And this time of year the possibilities are endless! Try one of these combos:
    *Roasted butternut squash, onion and smoked mozzarella
    *Sauteed hot and sweet peppers, onions and Atwell’s Gold cheese
    *Brown Boar sweet Italian sausage and fresh Narragansett Creamery ricotta
    *Sauteed greens with LOTS of garlic and the cheese of your choice

    Or make up your own!

  • Martha’s Local Food

    I am making chili this week. Sold out last and people were begging for more. Dufort Farm beef, onions, peppers and tomatoes from Web of Life Farm, peppers from Allen Farm, beans from Pioneer Valley co-op and homemade organic chicken broth. Sampling is welcomed.

    See you at the market.

    EXTEND THE SEASON | Time to stock up with canning and freezing for the winter months. Double your recipes and put up 1/2 of it for later.

  • Simpson Spring

    TRY THIS | Soda Burger

    1 egg
    1/2 cup Your Favorite Simpson Spring Soda, divided
    1/2 cup crushed saltine crackers
    6 tablespoons French salad dressing, divided
    2 tablespoons grated Parmesan cheese
    1 1/2 pounds ground beef

    Preheat grill on high heat. Lightly oil the grate.
    In a medium bowl, mix together the egg, 1/4 cup of soda, crackers, 2 tablespoons of French dressing, and Parmesan cheese.
    Crumble in the ground beef, and mix well.
    Form into 6 balls, and pat into 3/4 inch patties.
    Pour the remaining soda and dressing into a small bowl, and mix well.
    Grill burgers for about 3 minutes per side. Brush with the dressing and soda, then grill for 8 to 10 more minutes, basting occasionally.

  • Omega Olive Oil

    TRY THIS | Swordfish Bites Appetizer

    Cook Time: 15 minutes

    1 3/4 lb swordfish, cut into 1-inch chunks (I used Jordan Brothers’)
    Kosher salt
    Flour for dusting
    2-3 cloves of garlic, finely chopped
    1 tablespoon basil leaf chopped
    1 tablespoon thyme leaf chopped
    1 tablespoon oregano leaf chopped
    1/4 teaspoon crushed red pepper
    salt and pepper, to taste
    1/4 cup OOO Cranberry Balsamic Vinegar
    1/2 cup OOO Lime Olive Oil
    OOO Frantoio for frying

    In a bowl, mix the vinegar, basil, thyme, and oregano, salt, pepper, crushed red pepper, and garlic together. Drizzle in olive oil as you whisk together. Add the chunks of swordfish and toss to coat. Marinate in the fridge for at least 20 minutes. You can leave it longer, up to eight hours.When you are ready to fry, take the fish out of the marinade and toss them in the flour seasoned with salt and pepper.

    Heat enough olive oil in a deep frying pan to cover the bottom of the pan. Fry until golden brown, turning once. Takes about 4-6 minutes.
    Serve with following sauce:

    Habanero Sauce
    3 tablespoons Habanero OOO Olive Oil
    1 medium yellow onion, roughly chopped
    1 clove garlic, roughly chopped
    1 tbsp. tomato paste
    3 medium tomatoes, cored and roughly chopped
    Kosher salt and freshly ground black pepper, to taste

    Heat OOO Habanero Olive Oil saucepan over medium heat; add onion and garlic, and cook, stirring, until soft, about 6 minutes. Add tomato paste and tomatotes and cook, stirring often, until sauce is reduced and thickened, about 5 minutes.

    Remove from stove and season with salt and pepper. Purée sauce in a food processor or blender, and let cool to room temperature. You can store in a container in the refrigerator for up to 2 weeks.

  • Crow Farm

    Apples: Empire, Cortland, McIntosh, corn, green beans, winter squash: acorn, blue hubbard, butternut) cabbage, cauliflower, tomatoes, kale, swiss chard, peppers.

    TRY THIS | Chicken, Kale, Quinoa Soup

    4 bacon slices
    3/4c chopped carrots
    6 garlic cloves, minced
    1/2 tsp of black pepper
    6c unsalted chicken stock
    2/3c uncooked quinoa
    2tsp thyme leaves
    1 1/2c chopped onion
    1tsp kosher salt
    1lb skinless, boneless chicken thighs, cut into 3/4” pieces
    2 bay leaves
    6c chopped kale

    Cook bacon, crumble, and put aside
    Add onion, carrot, 1/4tsp salt to bacon grease, Saute for 5mins, stirring occasionally. Add garlic and saute for 2 mins. Remove from pan.
    Coat pan with cooking spray, add chicken, sprinkle with the rest of the salt, 1/4tsp of black pepper, Saute for 6mins or until brown. Stir in onion mix, stock, bay leaves, and rest of pepper. Bring to a boil.
    Clean quinoa well. Add to pan, cover and simmer for 15 mins. Add Kale and thyme and serve.

  • Rein’s Real Rye

    Caraway, Swedish, RyeBerry and Tarragon will be available.

    Bags of 3 Caraway Bagels – $5 – available for preorder only.

See the complete list of 2013 Market Members

Friend of the Market Specials

By purchasing a $25 Friend of the Market card, you are strengthening the Plymouth Farmers’ Market’s ability to deliver on our mission and to keep our local food economy vibrant. In recognition of your support, Market Friends get access to weekly market specials with each of the Market members and Friends are also automatically entered into drawings for special rewards through May 2014! 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 tent 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!

  • The British Beer Company

    The BBC is offering 10% off of meals to Friends of the Market when they show their Friends of the Market Card. Can not be combined with other offers. Good in the Pembroke and Cedarville locations only through October.

  • Queen Bee Honey Products

    Get ready for cooler weather….Fall is here….
    Save on the best Beeswax Lip balm made, have you tried it yet???
    Made with LOCAL pure beeswax from Pembroke and real essential oils.
    Burt’s got to try this one…our own recipe.
    SAVE .50 cents OFF per tube…no limit
    Available in Pink Grapefruit, Rosemary Mint, Jazzman, Pomegranate, Wintergreen and Tangerine& Honey.

  • Jenny’s Bread

    Mix and match 3 for $6-chocolate buns, cheese buns or pizza doughs.

  • Martha’s Local Food

    Roasted eggplant $6 pint
    Raw beet slaw $5 1/2 pint

  • Simpson Spring

    $6.00 six pack seltzer or still water

    Also: Pick up 5 gallons of water for your water cooler for $4 plus initial bottle deposit. Must order with Chris ahead to pick up at market. email bert10@verizon.net

  • Omega Olive Oil

    2 for $22 (Aged Balsamics Not Included)

  • Rein’s Real Rye

    Make me an offer!

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