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September 25 Market News | 2014 Outdoor Season

Culinary Insights |  Plimoth Bread Co, Tani Mauriello and Kathleen Wall | 4:00

Join Tani and Kathleen under the Culinary Insights tent on Thursday for a glimpse of all that awaits us this weekend (Sept 25-28) when Plimoth Plantations reveals the renovated and expanded Craft Center and all-new bakery, Plimoth Bread Co! Their program, A Toast to Bread, introduces us to sippets, sops and toasts. Not sure what those are? Come to the market on Thursday and find out!

EVENT DETAILS: Sept 25-28 – explore all types of “makers” through exhibits, demonstrations and presentations. The Museum’s #i{craft}history celebration spotlights Plimoth Plantation’s renowned group of artisans, skilled in the historic crafts and technologies that so vividly re-create the look and feel of the 17th century on its outdoor living history sites. At Plimoth Plantation, Native artisans make stone, wood and sinew tools, porcupine headdresses and hand-coiled clay pots. Other Plimoth Plantation artisans practice historic English trades, making reproductions of the objects that the Pilgrims imported from England, such as earthenware pottery/ceramics, furniture and textiles. More info? Visit the website.

In addition, the event brings together distinctive guest handcrafters across a wide range of disciplines to demonstrate and teach diverse skills. Weaving, furniture inlaying, rug hooking, beekeeping and bookbinding are just some of the special exhibits. Plimoth Bread Co. debuts with a signature launch-inspired bread and demonstrations by its baker. The bakery will add a new dimension to the Museum’s active educational program.

Food-related activities, music and other special programming will be happening all weekend! PLYMOUTH RESIDENTS ARE FREE WITH A VALID ID, MASS RESIDENTS PAY HALF-PRICE FOR HERITAGES PASSES. And as always, members are FREE!

Community Host |Plymouth Area League of Women Voters| 2:30-6:30

Music |Butch McCarthy| 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…

    Farm Notes…

  • Copicut Farm

    This week we will be taking reservations for Thanksgiving Turkeys!

  • Skinny Dip Farm

    This is a fun season to shop the market. The overlap of summer and fall crops make for some interesting combinations like tomatoes and winter squash. They are delicious when cooked together but only overlap for a brief window. Here’s some of what we’re bringing: Cherry tomatoes, tomatoes, kale, chard, broccoli, cabbage, napa cabbage, beets, carrots, onions, shallots, hot peppers, herbs, potatoes, salad greens, head lettuce, summer squash, winter squash, peppers, eggplant, radishes, Japanese salad turnips, tomatillos and the last of the watermelons. Everything is grown by us and certified organic. Hope to see you!

  • Crow Farm

    Macoun apples are in! Available by the pound or in a 4lb bag. We will also have McIntosh and Cortlands, McIntosh are great for making apple sauce and Cortland’s dense texture can make for great pies. We’re coming up on the final weeks of corn, get it while it’s still here! Tomatoes are still looking great, too. Stock up on winter squash and kale for fall soups, green and wax beans, cabbage, eggplant, beets, and carrots.

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

    Pie season is upon us and my niece, Gracie has given me a great idea for the perfect lunch box treat (or breakfast or after school-you get the idea) -home made pop tarts! Roll out one of my pie crusts, cut into rectangles, fill with local jams or jellies, press the edges closed and bake for 7-8 minutes at 450. They are delicious frosted or plain! The photo is one of Gracie’s filled with my homemade strawberry jam.

  • 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 | 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 25…

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

    $2 off mixed bouquets

  • Lara’s Cuisine

    $2 off each pesto; $1 off each spread

  • Crow Farm

    10% off entire purchase

  • Copicut Farm

    50 cents off 1 dozen eggs

  • Queen Bee Honey Products

    This week…buy any two lotions and get $1 OFF. Lavender Geranium Skin and Body Lotion, Bee Natural Fragrance free lotion, Tangerine Dream Cream, Pink Grapefruit Body Butter and Bee A Queen Face Cream. Bee smooth and Bee Healthy!!!

  • Donde Thiago

    $2 off an arepa of your choice!

 

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