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September 12th Market News | 2013 Outdoor Season

Program Details

Culinary Insights | James Gibney, Executive Chef of The British Beer Company | 4:00

James Gibney the Executive Chef of the British Beer Company hails from Colchester England, where he received his culinary training at the Colchester Institute and in the kitchens of the Royal Palace. James moved to Plymouth by way of Virginia and now leads the chef team at the British Beer Company. Since he took the post in 2011, James has been reaching out to local growers to make the BBC menus more seasonal.

Community Hosts | The Home for Little Wanderers | 2:30-6:30

The Home for Little Wanderers‘ mission is to ensure the healthy behavioral, emotional, social and educational development and physical well-being of children and families living in at-risk circumstances by providing a seamless continuum of vital programs and services for every stage of child and family development. For more than 200 years, they have  earned a reputation for doing whatever it takes to strengthen vulnerable families and keep children safe in their own communities, even when they don’t have family support. Stop by the Market tent to learn more about their critical work and how you may benefit  and contribute.

Music | Dan Durkee | 2:30-6:30 

Dan has been singing and playing guitar for more than 30 years. He grew up in Ohio and California and was heavily influenced by his piano playing father from whom he learned chord progressions and harmonies. He currently covers many classic rock, pop, and country songs.  Follow Dan.

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.

Harvest and Cooks Notes

  • Omega Olive Oil

    TRY THIS | Shrimp Scampi With OOO Garlic Olive Oil and OOO Lemon Olive Oil

    Ingredients
    1/3 cup OOO Lemon Infused Extra Virgin Olive Oil
    2-3 tablespoons OOO Garlic Olive Oil
    1 teaspoon red pepper flakes
    2 teaspoons paprika
    2 pounds shell-on deveined jumbo shrimp
    2 tablespoons chopped fresh basil
    1/2 teaspoon salt
    1/4 teaspoon black pepper

    Preparation
    Heat the garlic olive oil in a large skillet over high heat. Sprinkle the red pepper flakes and paprika into the oil. Add the shrimp and toss to coat. Allow to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, 1 to 2 minutes more. Reduce heat to medium-low; add the basil and toss lightly. Season with salt and pepper to serve.

  • Martha’s Local Food

    I will be preparing Aubergine, eggplant, soup. Local farm ingredients, homemade chicken broth and rice. It is hearty and delicious.

  • Flapdoodle Bags

    I’ve got some great new bags for the fall!

  • Crow Farm

    Apples: honeycrisp and cortland, pears, kale, broccoli, green beans, winter squash: butternut, acorn, and blue hubbard, tomatoes, cauliflower, eggplant, corn.

    TRY THIS | Kale and Bacon Onions

    Ingredients

    2 teaspoons of olive oil
    1 cup of chopped onion
    10 cups of chopped kale, divided
    ½ cup fat-free, less-sodium chicken broth, divided
    ¼ teaspoon salt
    1/8 teaspoon crushed red pepper
    1/8 teaspoon black pepper
    2 bacon slices, cooked and crumbled
    6 lemon wedges

    Preparation
    Heat oil in a Dutch oven over medium-high heat. Add onion to pan. Sauté 6 minutes or until onion is tender and begins to brown. Add 5 cups kale, ¼ cup broth, salt, and peppers to pan. Cover, reduce heat, and cook 4 minutes. Add remaining 5 cups of kale and remaining ¼ cup of broth to pan. Cover and cook 16 minutes or until tender, stirring occasionally. Sprinkle with bacon. Serve with lemon wedges. Makes 6 servings.

  • Allen Farms

    This week we will be bringing:
    Pea Greens
    Swiss Chard
    Cherry tomatoes( Husk Cherry, Sun Gold, Brown Berry)
    Big tomatoes
    Egg Plant
    Peppers (medium spice, jalapeño)
    SUMMER SQUASH
    Beets
    Fresh Cut Basil and Parsley
    Potted Plants
    Zinnias
    Sun Flowers

  • Copicut Farms

    At the farm, Fall is our favorite time of year. The chickens are delighted to be foraging is the thick green grass, the turkeys are learning to fly, and the farm house feels warm and cozy filled with the smell of roasted chicken. Come by and pick something up to fill your belly and warm you house.

    TRY THIS | Copicut Chicken Broth Inspired by Sally Fallon’s Nourishing Traditions

    We have been enjoying cooking and eating stock lately. Here’s our favorite recipe inspired by Nourishing Traditions.

    Ingredients
    Juice of 1 lemon
    1 Copicut soup stock pack (1 lb of feet and necks)
    1 bunch of parsley
    1 large onion
    1-3 cloves of garlic
    2-3 carrots
    3-4 sticks of celery
    Pinch of coarsely ground pepper.

    Preparation
    You can certainly alter the seasonings to your taste, more garlic or less celery, but after simmering for 3-4 hours this will be a wonderful addition to many dishes or can stand on its own as a fantastic base for a soup.

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

PFMbuttonS

  • 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 has donated $25 gift certificates. The drawing to pick the luck Friend will take place at 6:00PM.

  • Better Living Through Food

    Katherine Rossmoore will offer 20% off her coaching services at Better Living Through Foods and 10% off any courses in her cooking series Cooking With Katherine: Healthy Whole Foods Made Easy! ( A six week series).

    Her first class, “Healthy Plant-based Cooking” begins Tuesday, September 17th at her home in Marshfield from 5:30 to 8:00P. See her website or facebook page for more detailed information.

  • Omega Olive Oil

    2 for $22 (Aged Balsamic Vinegars not included)

  • Martha’s Local Food

    12 ounce hot soup $5

  • Queen Bee Honey Products

    *******$1.00 OFF a pair of hand dipped beeswax candles. Includes a cool QB book of matches. Burn clean, long lasting and dripless.
    Burning beeswax candles in your home can help purify the air you breath. It is the cleanest burning fuel in the world…******

  • Flapdoodle Bags

    10% off total purchase

  • Allen Farms

    ALL large tomatoes $1 each!

  • Copicut Farms

    $0.50 off of whole chicken

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