Bay End Organic Farm

September 19th Market News | 2013 Outdoor Season

Program Details

Culinary Insights | Marianne Leone Cooper, Actress, Screenwriter, and Author | 4:00

A first generation Italian American, Marianne Leone Cooper’s roots trace back to the Abruzzo and Lazio regions of Italy. She joins us this week to share one of her favorite recipes from her Italian heritage, Penne with Sweet Italian Sausage and Broccoli Rabe.  In season now from Bay End Farm, broccoli rabe is a super food that is one of the most nutrient dense foods on the planet. It provides antioxidant-rich vitamins A and C to your diet and the bitter green is an excellent source of folate, potassium, fiber, and calcium. The sweet Italian sausage will be sourced from Brown Boar Farm.

Community Hosts | Whale and Dolphin Conservation | 2:30-6:30

WDC, Whale and Dolphin Conservation (formerly WDCS) is the leading global charity dedicated to the conservation and protection of whales and dolphins. We defend these remarkable creatures against the many threats they face through campaigns, lobbying, advising governments, conservation projects, field research and rescue. Our vision is a world where every whale and dolphin is safe and free.

Music | Dan Durkee | 2:30-6:30 

Harvest and Cooks Notes

  • Rein’s Real Rye

    Varieties available this week are Caraway, RyeBerry, Swedish and Tarragon. Caraway bagels are available, for pre-order only, $6 for 3.

    The oven’s in good shape now, finally, after two failures. I cut the bake element wires back to healthy copper, cleaned the element leads really well and put on some shiny new (see the photo?) high voltage, high heat connectors (instead of the low voltage ones I put on the first time). Last Wednesday’s bake came out even better than usual with beautiful color on the entire batch. The only thing I can guess is the voltage to the bake element was more consistent so less fluctuations in temps. Maybe I can relax a little and, hopefully, assume I’ll make it through upcoming baking sessions with no more surprises. Back to being a baker instead of an appliance repairman.

    One more thing on the plus side – it’s starting to get cool enough that I can bake without fans on and just a couple of windows open on some good days. Yay! :)

    TRY THIS | Swedish Rye Bread Pudding

    Over the last two weeks I’ve been working on a recipe to use up some of my leftover samples, specifically the Swedish Rye. I came up with an amazing Swedish Rye Bread Pudding which I’ve been stuffing myself with non-stop, it’s so good. I thought French Toast using the Swedish was amazing but this one is downright decadent, not to mention more utilitarian. Not only can you have it for dessert, it’s also a great breakfast!

    Prep Time: 5-10 minutes (really quick!)
    Bake Time: 45 minutes
    Cooling Time: Too Long

    -Oven 350˚
    -8 x 8 x 2 baking pan (I use Corningware)

    Melt 2T butter in microwave 30 seconds +/-.

    Cut 3-4 thick slices Swedish Rye into 10-20 pieces each (depending on individual preference for how fast you want to jam it into your face once it’s cooked!). You’ll need enough to just fill the container loosely. Dump bread into baking pan and drizzle melted butter over evenly.

    Into a medium-size mixing bowl add:
    -4 eggs (If you don’t get your eggs at the Market you’re nuts!)
    -1/2 t Vanilla
    -1/2C sugar

    Whisk until sugar dissolved and yolks incorporated and add:
    -2C milk

    Whisk again lightly until incorporated.

    Dump mixture over bread pieces. Push bread down gently all around to get wet. Place in oven once that’s up to temp, uncovered.

    Bake 45 minutes or until bread bounces back when pushed down and browned slightly on top edges. Let cool as long as you can resist. Eat a huge serving as soon as it’s cool enough.

    Leftovers can be heated straight out of the fridge in individual serving bowls for about 30 seconds (micro) just to get up to room or slightly warm temp. I tried having this with milk but like it much better plain. I really like that there’s this neat layer of custard on the bottom of most bites with the really chewy Swedish Rye on top. Try to leave some for someone else. :) (Sorry, I’m not giving away leftover samples of Swedish anymore…)

  • Martha’s Local Food

    I will be making corn chowder with fresh, Lakeville, GMO free corn. Rhubarb punch is on the menu and more to come with my farm pick ups.

    TRY THIS | Corn Broth

    Corn broth makes an excellent base for soups. Scrape the raw corn and freeze the delicious kernels for a mid winter meal. Boil the raw cobs either by themselves or with the addition of some onion skins, 30 minutes from the time the cobs come to a boil is plenty of time to release the flavor.
    I use this broth in corn chowder or freeze it to use in other vegetable soups.

  • Plato’s Harvest Organic Farm

    We’re plowing into fall – lots of new greens planted, kale, chard, lettuce, spinach, choi, mustard, arugula, turnips… looking toward a long extended harvest. Meanwhile, we’ll be bringing lots of tomatoes, potatoes, onions, garlic, arugula, beets, winter squash, and lots more. And, I have newly arrived meat chickens and ducks, the turkeys are getting big, and I just stuffed five chest freezers full of pork. Winter is coming… Thanks for your support, and don’t take vegetables from strangers! -dave

  • Simpson Spring

    TRY THIS | Root Beer Baked Beans

    4 slices applewood-smoked bacon, cut crosswise into 1-inch pieces
    3 1/2 cups chopped onions
    2 garlic cloves, minced
    4 15-ounce cans cannellini (white kidney beans), rinsed, drained
    1 1/2 cups Simpson Spring Root Beer
    3 tablespoons apple cider vinegar
    3 tablespoons mild-flavored (light) molasses
    2 tablespoons tomato paste
    2 tablespoons Dijon mustard
    1 1/2 teaspoons chili powder
    1 teaspoon coarse kosher salt
    1 teaspoon freshly ground black pepper

    Preheat oven to 400°F. Cook bacon in large ovenproof pot over medium heat until crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towels.
    Add onions to drippings in pot; cook until beginning to brown, stirring often, about 8 minutes.
    Add garlic; stir 1 minute. Add beans, root beer, vinegar, molasses, tomato paste, mustard, chili powder, 1 teaspoon salt, and 1 teaspoon pepper; mix. Stir in bacon; bring to boil.
    Transfer to oven; bake uncovered until liquid thickens, about 30 minutes.

  • Blue Heron Arts

    New fall pottery (pumpkin colored!) and copper jewelry

  • Brown Boar Farm

    See our updated September pricelist. If you’d like to place a pre-order please let me know by Thursday morning. – PRE-ORDER your “Brown Boar Box” by Wednesday evening. – Details in the flier.

  • Crow Farm

    Plenty of cauliflower broccoli cabbage kale green beans tomatos peppers pears macintosh cortland macoun apples sweet corn cut flowers

  • Copicut Farms

    This cool weather has inspired a change in our cooking. We have been slow roasting chickens, enjoying savory soups, and frying leg quarters. Our favorite recipe this week was almond flour fried chicken!

    TRY THIS | Almond Flour Fried Chicken

    This ended up being an incredibly simple recipe. We added salt, pepper, and some garlic powder to an egg bath. We dipped the leg quarters into the egg and then into the almond flour. We fried them on either side in a cast iron pan with olive oil, then tossed them into the oven at 375 to finish them off….The result was fantastic!

  • Sticky Paws

    We will be featuring our apple cinnamon sticks this week made with apples handpicked from Shelburne Farms in Stow, MA.

    DID YOU KNOW? | Fresh Apple is Excellent for Your Dog

    Apples are a good source of dietary fiber and vitamin C as well as low in saturated fat and sodium. Apples contain omega-3 and omega-6 fatty acids, which contribute to a healthy, glossy coat and help to control skin allergies. Always core the apples the seeds are poisonous!!

  • Web of Life Organic Farm

    We’ve been plenty busy here at the Web of Life… busy canning tomatoes, bringing in the corn, canning tomatoes, planting cover crops and canning tomatoes. Stephanie misses coming to the market. She’d rather be there hawking our eggplant than attending physics class. Did I mention I’ll be bringing several varieties of certified organic baby eggplant as well as cornbread, and Fraulein Blischke’s latest batch of sauerkraut! AND….bull-nose peppers, sweeter than other varieties, and grown by Thomas Jefferson at Monticello!!!
    Meet me at the Market! And Thank you for your support,
    -Donna and Steph

    TRY THIS | Cornmeal Crusted Eggplant Fries

    1 eggplant, peeled and cut into matchsticks
    2 large eggs, beaten
    1/2 cup cornmeal
    3/4 cup Italian breadcrumbs
    1 teaspoon crushed red pepper
    1/2 teaspoon garlic powder

    Cut the eggplant into sticks, salt, and let sit for 25 minutes. Dip in egg, and coat with the cornmeal mixture. Fry or bake till brown on all sides.
    Make a quick dipping sauce by chopping tomatoes onions garlic and basil mix with salt and pepper, roast till soft, and puree….

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.

  • 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” began Tuesday, September 17th at her home in Marshfield from 5:30 to 8:00P. See her website or facebook page for more detailed information.

  • Rein’s Real Rye

    The Friends Special this week is $1 off every full loaf of Swedish Rye.

  • Martha’s Local Food

    1 pint corn chowder, cold, for take away $6. Regular price $7.
    Corn chowder will also be available hot, 12 ounce $6.

  • Plato’s Harvest Organic Farm

    100 lbs butternut – $100, save $50 – must pre-arrange – Dave, 508.315.9429

  • Blue Heron Arts

    10% off everything

  • Brown Boar Farm

    $1/LB off pork chops or bone-in loin roasts ($7/LB instead of $8/LB)

  • Crow Farm

    Cauliflower 2 heads for $5.00

  • Copicut Farms

    .50 cents off of a package of leg quarters.

  • Sticky Paws

    $1 off a 7oz, bag or larger

  • Web of Life Organic Farm

    1.00 $ off of Eggplant

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 *