Web of Life Organic Farm

September 26th Market News | 2013 Outdoor Season

Program Details

Culinary Insights | Kathleen Wall, Colonial Foodways Culinarian at Plimoth Plantation | 4:00

Kathleen Wall has been cooking, gardening, and baking as a 17th century housewife in the 1627 Village at Plimoth Plantation since 1980. Kathleen’s writings about colonial foodways can be found on her blog Pilgrim Seasonings, Notes and Recipes from a 17th Century Kitchen. Through workshops like her  “Hard Core Hearth Cooking” and lectures such as “Pioneer to Pilgrims”, she  inspires today’s cooking with unbelievable recipes and techniques from the past.

Join Kathleen at the Market tent at 4:00pm as she prepares Pilgrim-Style Squash on Sippets.

Special Guest Members

On The Edge Knife Sharpening – Bring your knives to the market for hand-sharpening. | 2:30-6:30

On the Edge Knife Sharpening will be at the Market to hand sharpen your knives, scissors, pruning shears and blades. Drop off your blades with Patti Small at her mobile sharpening van and she will take care of them while you shop. Please pack them carefully!!

Harvest and Cooks Notes

  • Web of Life Organic Farm

    Picking potatoes! It gets me in touch with my Irish heritage. I love it! (for the first hour anyway) 1600 feet!! Ugh, but they look great. Today I’ll be picking the grapes, its a good grape year! Can’t wait to offer my homemade grape jelly at the winter market, its the best. Also picking quince for my favorite quince jelly! I’ll be bringing more eggplant, and peppers! Meet me at the market, and thanks for your support!

  • Crow Farm

    Tomatoes, cherry tomatoes, green beans, broccoli, cauliflower, kale, parsley, green peppers, hot peppers, corn, eggplant, cabbage, winter squash: acorn, butternut, and blue hubbard, Apples: Cortland, McIntosh, and Macoun.

    TRY THIS | Roasted Vegetables (from Paul Crowell’s kitchen)

    Our favorite way of cooking vegetables is also the easiest. It works with most vegetables with a few changes. We usually make it with beets, carrots, patty pan squash, winter squash, cauliflower, and brussel sprouts.

    For winter squash, cut them in half and remove seeds. Season with salt and pepper, butter, and a teaspoon of brown sugar. Bake at 350 for one hour.

    For cauliflower, break the head into five or six pieces, coat with olive oil, season with salt and pepper roast at 350 until tender and crunchy, 15-20 minutes.

  • Jenny’s Bread

    This is baking weather. I love this time of year when the farmers’ tables are still overflowing with everything, and it’s cool enough to want to spend extra time in the kitchen with the oven on. This week I am featuring Web of Life’s heirloom variety of peppers, the sweet bull nose pepper, one grown by none other than Thomas Jefferson himself. I plan to saute them with some Plato’s Harvest garlic and some Bay End onions then top them off with a sprinkle of Atwell’s Gold, all on top of a piece of my own homemade pizza dough. Works great as supper with a hearty salad or a pile of roasted vegetables alongside it. Or both!

    SIMPLE TIP | My homemade breads freeze beautifully.

    Do you think you can’t eat a whole loaf from one week to the next? Or are you afraid that you might? Try slicing and freezing and just taking off a slice at a time, pop it in the toaster and top with some gorgeous crab apple jelly from Walter’s Specialty Foods.

  • Martha’s Local Food

    Corn chowder is on the menu again. I bought 3 bushels, shucked, scraped and frozen for winter stock. I have livers from Copicut Farm for pate.

  • Plato’s Harvest Organic Farm

    I had my busiest day ever last week – yikes! Real food seems to be popular this time of year, with it cooling off at night folks are inspired to cook. To that end I’ll have a full trailer this week – greens – kale, chard, arugula, lettuce, mustard, all looking good with the cool weather and reduced bug pressure. Also, squashes – hubbard, acorn, spaghetti, delicata and butternuts of all sizes, pumpkins, several potato varieties, onions, garlic, carrots, gorgeous red and golden beets, tender and sweet hakurei and scarlet queen turnips, radish, leeks, peppers, eggplant, and the tomatoes are still going strong! I’ll also have pails full of stunning dahlias, a big hit last week.

    If you haven’t made it to the market for a couple weeks, come on out, we’re still going strong.

    Also, ask me about chicken, duck, pork, and turkeys… all growing like weeds. Actually, the pork is already in the freezer.

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

  • Flapdoodle Bags

    Dragonflies have landed!

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.

  • Flapdoodle Bags

    10% off total purchase

  • Plato’s Harvest Organic Farm

    $1 off any item you’ve never had before – try something new! Mustard greens for instance – sauteed with garlic they are tender and strong flavored, perfect for chilly evenings. Or tender and sweet hakurei and scarlet queen turnips, delicious raw, or roasted, and the greens are in perfect shape for sauteeing. Delicata or hubbard squash. Try something new!

    Also, 100 lbs butternut, $100, save $50!

  • Martha’s Local Food

    1$ off hot soups

  • Queen Bee Honey Products

    ::::::::::Market Special::::::::::
    1.00 OFF Hand Dipped Taper Candles….
    long lasting and burn very bright, burning beeswax can purify the air you breath in your home,top by the Queen Bee Tent and learn more.
    Fall is here…start burning candles and save on electricity, enjoy a hand dipped beeswax taper and see the light!

  • Jenny’s Bread

    $1 off the purchase of any two loaves of bread

  • Crow Farm

  • Web of Life Organic Farm

    not sure yet, but it will be good!

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