September 11 Market News | 2014 Outdoor Season

Culinary Insights |  S&B Apothecary| 4:00

If it is good enough to eat, it is good enough for your skin! Learn to make a simple facial masques and scrubs from your garden! Take home recipes including a weekly face regimen that your can eat.

Music |Bob Calderara| 2:30-6:30

Last week at the Market….

    Were you there? What an amazing day on the field it was. So many happy faces! Wait, what? You weren’t there? Well there’s ALWAYS THIS THURSDAY! Come down and see what’s fresh and local…

  • Skinny Dip Farm

    The harvest bounty continues. We’ll have lots of good organic veggies, too much to list!

  • Crow Farm

    Corn, peppers, lettuce, beets, cauliflower, cabbage, kale, macintosh, pears, eggplant, beans, tomatoes, winter squash: butternut, hubbard, buttercup, acorn.

  • Web of Life Organic Farm

    This time of year steph and I turn some of our attention away from the fields onto the canning. The grapes are coming along nicely and very soon we’ll be picking our organic Concords to make into beautiful aromatic jelly. The quince tree is heavy with fruit and we will be thrilled to bring back our famous paradise jelly soon. Hopefully next season our small orchard will begin producing and we can add more jars of summer goodness. This years harvest …2 cherries and a pear! Thank you to all that came out last week, Meet me at the Market!

  • Plato’s Harvest Organic Farm

    Tomatoes and melons and squash, oh my! Busy harvesting tons of produce and trying to figure out where to put it all… If you thought that the farmers market slowed down after labor day, think again! This is the harvest season and there is a lot to be found at the market – this week I’ll be bringing: arugula, broccolini, beets, carrots, chard, collard greens, eggplant, garlic, kale, leeks, watermelons, onions, peppers, gold potatoes, red fingerling potatoes, pineapples, radish, turnips, summer squash, heirloom slicing and cherry and paste tomatoes, and winter squash – delicata, fancy hubbards, and spaghetti. And eggs! I need a bigger delivery vehicle…

    You can also find lots of my produce featured at a number of fine establishments around town: Solstice, Blue Eyed Crab, East Bay Grill, The Rye Tavern, and of course, Martha’s. And if you head over to the Mayflower brewery for a tasting, you might see my flowers adorning the bar. So many connections, but it all starts at the market – I hope to see you there Thursday.

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


  • C.N. Smith Farm

    We are now picking Honeycrisp apples, macs,ginger golds,sanza, and more to come, also late peaches and nectarines, georgous heirloom tomatoes, montaulk sweet corn, white sweetcorn, fresh apple cider, fall mums and new crop of squash and cucs, winter squash and.pumpkins, its all good.

Baker & Cook Notes…

  • Donde Thiago

    AREPAS: Carne, Mango Guac, Vegetarian, Sweet Plantain, Queso
    TOPPINGS: Jalapeño or Pineapple sauce
    SIDES: Patacon (fried green plantain) with Colombian hogao

  • Jenny’s Bread

    I have some gorgeous mushrooms from Nantucket Mushroom to saute up with some Plato’s harvest onions and Skinny Dip garlic to top a flatbread this week. AND the garlicky greens and feta flatbreads will be back featuring Plato’s Harvest rainbow chard, Web of Life Garlic and Narragansett Creamery Sea Salty Feta.

  • Lara’s Cuisine

    Did I mention that my RED ONIONS AND BALSAMIC VINEGAR are made with locally grown Onions? Thanks to CN Smith Farm!

  • Plymouth Gluten Free Baked Goods

    We will not be at the Market Thursday September 11th. We will be back on Thursday September 18th See you then……. Thank You!!

  • The Recipe Box…

TRY THIS | Wicked Good Fresh Tomato Soup



6 T Melted Butter
1 whole Medium Onion, Diced
8 or so large tomatoes, peeled seeded and chopped
4 cloves of garlic (or more) chopped
1 pinch Salt
Black Pepper To Taste
1 cup Cooking Sherry
1-1/2 cup Heavy Cream
Chopped Fresh Parsley


Sauté diced onions in butter until translucent. Then add chopped tomatoes, garlic, pinch of salt, black pepper and puree with a submersion blender.. Bring to a near boil, then turn off heat. Add in sherry and cream and stir. Add in parsley and basil to taste.
Chopped Fresh Basil

TRY THIS | Glazed Salmon featuring Simpson Spring Root Beer


1 lb Salmon – could also use Swordfish or Mahi Mahi
2 to 2.5 bottles of Simpson Spring Root Beer
2 T Extra Virgin Olive Oil
2 cloves garlic crushed
Salt & Pepper

Pour Simpson Spring root beer into a small sauce pan and simmer until it has thickened and reduced by about 1 cup. Rub salmon filet with oil and rub Salt, Pepper and the crushed garlic. Grill over indirect heat, skin side down, and brush all over with the root beer sauce. Cooking time will vary based on the thickness of the filet, and may take 15-20 minutes. Once the fish flakes easily with a fork you will know it is ready!

TRY THIS | From Donna Peach Salsa (from Jean’s kitchen)

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 | Dave’s Quick Lunch Platter

Heirloom tomatoes
red onion
Wolf Meadow mozzarella cheese
sliced chicken breast
sliced venison salami
sliced bread from your favorite vendor
drizzled in olive oil
pickles and sauerkraut from Web of Life

Spread on platter! Quick, easy, nutritious, and delicious!

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 Sept 11…

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

    $1 off pint cherry tomatoes

  • Blue Heron Arts

    20% off jewelry

  • Jenny’s Bread

    $1 off a $10 purchase (or more)

  • Lara’s Cuisine

    $2 off each pesto; $1 off each spread

  • Crow Farm

    10% off entire purchase

  • Plato’s Harvest

    $1 off of any purchase. Ok, any purchase over $10, I mean come on! Do you know at this rate you can save back the cost of your friend card at my stand alone during the course of the year? The more you shop the more you’ll save, all while supporting some of the great programs that you come out for every week – culinary insights, the no-fee token program for when you forget cash, the great lineup of musicians, and etc… all great things that add to the market experience, but need to be paid for!

  • Web of Life

    $1 off any purchase

  • Donde Thiago

    $2 off an arepa of your choice!


Please take a second and share this message!

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *