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September 18 Market News | 2014 Outdoor Season

Culinary Insights |  Martha Stone of Martha’s | 4:00

We are thrilled to welcome our friend, Martha Stone, of Martha’s to the Culinary Insights tent! Martha will be shopping the market and show us how to make Amatriciana sauce over polenta using Plato’s Harvest tomatoes, Web of Life corn meal and other market ingredients. She’ll also be making Pasta Rustica, with a sauce of cabbage, pork, onion, potato, and chicken broth. Both these dishes she first tasted in Rome, they are traditional peasant foods that offer full flavor and comfort, made with all local ingredients. She will also be doing something with butternut squash, and if we are lucky – eggplant! Come by and see!

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

Music |Hayley Sabela| 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

    What a great season for eating! We still have lots of summer goodness like tomatoes, eggplant, colored peppers, summer squash and flowers. We’re also starting to harvest more fall staples like broccoli, leeks, and potatoes. And of course we’ll have lots of salad ingredients too. All this harvesting is keeping us busy! Come load up!

  • Crow Farm

    Looking for healthy items for your kids lunchboxes? We will have McIntosh and Cortlands sold by the pound or in 4lb bags as well as pears. Corn and tomatoes are still available-get them while they last! Fall vegetables are here: kale, a variety of winter squash, broccoli, cauliflower, cabbage, beans, eggplant, beets, and peppers.

  • Web of Life Organic Farm

    Fraulein Blischke has just finished our last batch of sauerkraut! The organic cabbage is cut on our antique cabbage cutter, mixed with sea salt and left to ferment until perfect. A wonderful example of the old fashioned way of preservation. Stop by and ask for a sample, Meet me at the market!

  • Plato’s Harvest Organic Farm

    I wake up every morning and wonder why my arms feel like they’re going to fall off and then remember the 80 lb totes of squash I was lifting the day before…. it seems like all we do lately is pick winter squash, and try to find space to cure and store it. I have a lot more variety this year: lots of butternut and delicata, more acorn and spaghetti, and the cutest little blue and red hubbards…. all coming soon to your favorite farmers market. And my tomatoes have hit their full stride, yikes!

    This week I’ll also be bringing: arugula, beets, carrots, broccolini, napa cabbage, green cabbage, carrots, chard, collard greens, eggplant, garlic, kale, leeks, kiwis, lettuce, watermelon, onions, gold potatoes, french fingerling potatoes, radishes, turnips, zucchini, tomatoes, winter squash, escarole, dandelion greens (don’t scoff – these are amazing!), mustard greens, baby turnip greens (also amazing), gorgeous dahlias, and enough eggs to keep the local boy scout troop in mushroom, onion, and cheese (all of which can be sourced at the market) omelets for a week!

    All this plus great music, green grass, a great scene, and twenty different conversations that you’ll never have at the supermarket, and all in America’s hometown! If you’ve read this far, I hope to see you this week! 

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

    Dave

  • Nantucket Mushrooms

    Fall Mushroom Season is in full swing…now for the rain!!! This weeks market will feature fresh Pioppino’s, Maitake, Shiitake, Golden Oyster and an array of dried mushrooms, which pair well with that fall soup you’ve been planning!

Baker & Cook Notes…


  • Donde Thiago

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

  • Jenny’s Bread

    Mashed potato weather is upon us! And when there are mashed potatoes (Web of Life Organic Farm potatoes) it puts me one step closer to making honey buns, a honey scented, soft, fluffy , melt-in-your-mouth little bite of honey and melted butter goodness! That would, of course, be our own Queen Bee Honey.

  • Plymouth Gluten Free Baked Goods

    We are back! We will have slices of our Gluten Free Carrot Cake & slices of our Signature Gluten Free Blueberry Coffee Cake with a Cinnamon Pecan Swirl Topping. We are offering a new bread, Gluten Free/Dairy Free/Egg Free Maple Oat Bread by special order only, Call 781.831.5589 to order. This week’s cookie’s Dairy Free Peanut Butter, Oatmeal Chocolate Chunk with Peanut Butter & Oatmeal Raisin all Gluten Free! We will have all of our breads, muffins, scones and so much more.

  • The Recipe Box…

TRY THIS | Wicked Good Fresh Tomato Soup

 

Ingredients

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

Preparation

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

 

Ingredients
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

Preparation
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)

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 | Dave’s Quick Lunch Platter

Ingredients
Heirloom tomatoes
garlic
red onion
basil
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

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

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 | Simpson Spring Cream Soda Float

Ingredients
(Per Person)
1 Simpson Spring Cream Soda
1 Tall Glass
1 Scoop of your favorite Vanilla Ice Cream

Preparation

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

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.

TRY THIS | Lara’s Summer Treat Dessert

Ingredients
32 oz of your favorite local vanilla yogurt
1 jar ORANGE-CARROT-LEMON JAM
Fresh, local Blueberries (or local berried)

Preparation
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

Ingredients
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

Preparation
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 18…

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!

  • Skinny Dip Farm

    $1 off  cherry tomatoes

  • Lara’s Cuisine

    $2 off each pesto; $1 off each spread

  • Crow Farm

    10% off entire purchase

  • Plato’s Harvest

    One free watermelon of your choice with any $20 purchase!

  • Plymouth Gluten Free Baked Goods

    Buy one Blueberry Muffin at regular price get second for .50 off while they last

  • Nantucket Mushrooms

    10% off your purchase

  • Web of Life

    $1 off any purchase

  • Donde Thiago

    $2 off an arepa of your choice!

 

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