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September 4 Market News | 2014 Outdoor Season

Culinary Insights |  Cabby Shack! | 4:00

Did you know Cabbyshack sources local food from the PFM? Come and see Chef Alex Brugger prepare a favorite market-fresh recipe!

Community Host |The Natural Child Collaborative| 2:30-6:30

Music |Dan Durkee| 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

    Harvest season continues in abundance. Our tomatoes are at their peak!

    Get them while they last. This week we’ll also have a good spread: Eggplant, peppers, onions, garlic, shallots, tomatillos, kale, chard, lettuce, salad greens, squash, cukes, melons, carrots, beets, herbs. and lots of tomatoes (red, organge, yellow, green, pink, purple… all kinds)…

  • Crow Farm

    This week, we have an abundance of field grown tomatoes! Looking for tomatoes to can? We have a sale for 20 pounds for $25!! It’s the beginning of the busiest time of the season for us with corn in full swing, peaches tapering off, but apples and pears are plentiful this time of the year. We will have a variety of lettuces available. In addition to, broccoli, carrots, beets, green beans, kale, and green peppers.

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

  • Blue Heron Arts

    New this week: some new platters and bowls, new copper earrings for fall.

  • Jenny’s Bread

    Get in line early! Jenny is BACK! Get your favorites-pizza doughs, anadama bread, peasant bread (what better to sop up fresh tomato juice with!), cheese buns-lots of great stuff to fill the lunch boxes or the dinner plates! This week’s flat bread is still in the works-stay tuned!

  • Plymouth Gluten Free Baked Goods

    We will not be at the Market Thursday September 4th and September 11th. We will be back on Thursday September 18th See you then……. Thank You!!

  • 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 4…

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!

  • Crow Farm

    20lb boxes of tomatoes $25; 20lb boxes of peaches $30

  • Skinny Dip Farm

    herbs $2/ bunch (regularly $2.50)

  • Blue Heron Arts

    20% off jewelry

  • Jenny’s Bread

    $1 off a $10 purchase (or more)

  • Donde Thiago

    $2 off an arepa of your choice!

 

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