Pickled Cabbage

1 Head Winter Cabbage, Cut

2 Quarts Water

¼ cup Salt

1 Carrot, Diced or Julienned

The following ingredients smashed in a mortar, or ground or chopped fine.

4 cloves Garlic

4 Peppercorns

2 Bay Leaves

1 cup Cranberries (fresh)

1 teaspoon fresh Hot Pepper

1.      Prepare, chop or smash all veggies to start. Put them in a large bowl, you will need enough room to fit water over all.

2.      Bring Water & Salt to roiling boil. Pour over vegetables.

3.      Cover loosely & allow to cool.

4.      Strain water back into pot & bring saltwater to boil again.

5.      Pour over vegetables, cover & cool.

6.      Strain liquid again, boil & let cool by itself.

7.      Put veggies in glass container(s).

8.      Pour cooled salty liquid in containers to cover veggies.

9.      Cover tightly & store in a dark area, out of direct sunlight.

To Use: Rinse & soak in cold water for ½ hour or more. This will rinse some of the salt out. Serve as garnish with meat, fish or antipasto.

Potato Soup

4 cups peeled, diced Potatoes (about 2 pounds)

½ teaspoon Salt

1 Sweet Potato, Roasted, Peeled & smashed (about 1 cup)

4 Tbl unsalted Butter

3 Leeks, Split in half, Slice & Use white parts only.

!/4 cup Parsley, Chop

3 cloves Garlic, small Dice

1 small Carrot (about ½ to 1/3 cup) Diced

2 cups Chicken Broth

2 cups Heavy Cream

½ cup Cranberries (fresh) smashed in mortar or rough chop.

Salt & Pepper

1.      In a pot, cover potatoes & salt in cold water.

2.      Bring them to a boil, then shut off heat & set aside.

3.      In a pot sauté on low heat 2 Tbl of the butter with leeks & garlic and half of the Parsley. Cook to soften.

4.      Add Carrot & Chicken Broth to Leek mix & bring to boil. Once boiling, turn down to simmer.

5.      Add Sweet Potato & the Heavy Cream.

6.      Strain potatoes from step #1 & add to soup.

7.      Remove from heat. Add Cranberries, remaining Parsley and final 2 Tbl Butter.

8.      Salt & fresh ground Pepper to taste.

Caramelized Parsnips with Asian Pear

3 Parsnips (about ½ to ¾ pound) Wash but leave peel on.

2 Asian Pears

Butter

1.      Slice parsnips evenly, about ¼ inch thickness.

2.      In a pan over medium low heat, sauté parsnips with 2 Tbl Butter.

3.      Stir regularly & cook to evenly brown (about half to one hour depending on thickness)

4.      Peel & slice pears.

5.      When Parsnips are still al dente (firm not crunchy) add pears & ½ Tbl Butter.

6.      Cook another 10 minutes on medium heat until pears softer.

Serve over Acorn Squash

Baked Acorn Squash

Acorn Squash

Olive Oil

Salt & Pepper

1.      Cut into Quarters and remove seeds from squash.

2.      Heat oven to 400 degrees.

3.      Place Squash in a baking dish, skin side down.

4.      Sprinkle with 2 ounces of Olive Oil, ¼ tea Salt and ½ tea fresh ground pepper.

5.      Add ½ inch of water to baking dish and bake until tender. (About 1 to 1 ½ hours)

6.      Top with Caramelized Parsnip Pear.

Beets

2 pounds of Beets (about)

Balsamic Vinegar

Olive Oil

Salt & Pepper

1.      Wash Beets & cover in a pot with Water.

2.      Boil til knife slides in easily. (About ½ to 1 hour depending on size.)

3.      Drain & cool in cold running water.

4.      Cut ff both beet ends & slide off skins.

5.      Slice or dice Beets.

6.      Add ¼ tea Salt and ½ tea fresh ground pepper.

7.      Add 2 Tbl Balsamic Vinegar and mix together well.

8.      Add 2 Tbl extra virgin Olive Oil.

Use: Hot or Cold as a side dish or salad garnish. Suggestion, fresh Greens, Beets, roasted Walnuts, and Blue or Goat Cheese.

Rustica Sauce

2 cups Onion, diced

4 oz Bacon, sliced crossways

2 Tbl Butter

2 cups Carrot, diced

1 head Cabbage, chopped

¼ cup Parsley, chopped

2 cups Chicken Broth

Black Pepper

1.      In pot sauté Onion, Butter & Bacon over medium heat, until browned.

2.      Add Carrot & Parsley, stir & cook 5 minutes.

3.      Add Cabbage, mix to coat and wilt 10 minutes.

4.      Add Chicken Broth, increase heat to high.

5.      Once liquid is bubbling reduce to simmer 45 minutes to 1 hour.

6.      Taste & season with ½ teas Salt & ½ tea fresh ground pepper.

To use: Toss with a hearty whole grain or whole wheat pasta & sprinkle with Romano or Parmesan Cheese. Or, add more Broth and serve as a Soup.

Have Fun, Enjoy!

Native plant talk and slide show
January 12, 4-4:30 in the Patuxet Room
Louise Barteau

Artist and native plant gardener, Louise Barteau discovered native plants while volunteering in a birding park in Philadelphia. Part personal history, part gardening story, part art project, Louise will tell the story of how she came to garden with all life in mind on an island on the South Coast of Massachusetts. The talk will be illustrated with slides of native plants.

You can see the RFP HERE

You can read the Stephens Field concession CONTRACT HERE

You can READ HERE a bit in the news about the matter.

You can sign a PETITION HERE asking the town to withdraw the RFP and work toward a broader land use policy that a farmers' market held on public space in Plymouth can fit within.

Thank you for your support and interest. Please forward questions/comments to AdvisoryGroup@plymouthfarmersmarket.org

According to the Patriot ledger, the number of EBT/SNAP benEficiaries (formerly known as food stamps) has doubled on the south shore in the last year with 15% of us needing this food assistance to feed the family. The Plymouth Farmers' Market is pleased to announce we were awarded a grant to begin redeeming these benefits at the market for fresh, farm food. Read about what Eligible foods may be purchased with SNAP at the Farmers Market. The First $1,000 of SNAP dollars spent at the market will be matched Dollar for  dollar as incentive to patronize the farmers and cooks at the market when you can. We hope everyone in the region can feed themselves with the best, locally grown  foods available from our area farmers;Spending these dollars with our local farmers and cooks strengthens our local food economy. if we can feed ourselves with food that has traveled from nearby towns, instead of from far off, we have helped our own.

if you or someone you know has questions about SNAP or would like more information about food assistance, check here. Please help spread the word!

READ a bit more about EBT/SNAP in our local food magazine, edible South Shore.

thank you to the Department of Agriculture and the Department of Transitional Assistance for the grant funding that has made this possible. Friends of the Market have also invested faith in the Plymouth Farmers' market to expand access to locally grown foods among all of our neighbors, thank you for your help as well.

What can I buy with SNAP food assistance?

• From Mass Resources
  To check on a particular food item, call the Massachusetts SNAP food stamp office at 1-866-950-3663
• 
  "You can buy any food item except food that is hot when you buy it, or food that is sold to be eaten in the store like restaurant food. Eligible food items include:
  • any food products or ingredients used to prepare meals at home
  • cold prepared sandwiches, salads, and other deli items
  • ethnic and health foods
  • snack foods, candy, soda, and ice
• You can buy seeds or plants that you will grow to produce food for your household.
• You can buy locally grown food at farmers' markets (if the markets have EBT equipment).
• You cannot buy non-food items like liquor, cigarettes, vitamins or medicines, pet foods, soap, cosmetics, laundry products, paper goods, or other household products.
• If you are elderly or disabled, you can use your SNAP food stamps to pay for approved home-delivered meals such as Meals on Wheels, or for meals at senior housing, Dining Centers, or other group meals.
• People in drug/alcohol treatment programs, homeless shelters, shelters for battered women, and certain other group living situations can use SNAP food stamps to pay for their meals."

From Mass Resources
To check on a particular food item, call the Massachusetts SNAP food stamp office at 1-866-950-3663

PORTUGUESE KALE SOUP

by Elspeth Pierson, Diary of a Locavore (check out the full story of these amazing local treats!)
Adapted from the recipe for Butternut Squash and Chocolate Brownies in Food & Wine, October 2005

Does it count as a vegetable serving if you eat two squash brownies for lunch? I certainly hope so. If it takes more like three or four, well then, so be it. I think you'll find these are well worth splurging for. The best part is that they're even easier to make than they are to eat.

5 ounces unsweetened chocolate
1 stick plus 3 tablespoons sea-salted butter
4 large eggs
2 cups granulated sugar
1 and 1/2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1 and 1/4 cups butternut squash puree (sugar pumpkin and other similar squashes will also work)
1 and 1/3 cups all-purpose flour*
3/4 teaspoon baking powder
1 cup high-quality, dark chocolate chips, like Ghiradelli's 60% Cacao

[*I haven't experimented yet with whole-wheat flour, but I plan to do half-and-half next time. Because the squash makes these brownies so moist and the chocolate makes them so rich, I have a hunch it's going to work. If you give it a try first, let us know.]
 

Source: Delia online

This is a really delicious pie, good for a dinner party – and if you can get hold of a wild rabbit (or farm raised by West Elm Farm, Pembroke, MA available at market and for farm pick up) for it so much the better.

This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith’s Complete Illustrated Cookery Course

Method

Wash the rabbit joints first of all, and place them (apart from the ribs, which don't carry much meat) in a large saucepan. Tuck in the onion and apple among the meat. Now remove the rind from the bacon, chop the meat up into 1 inch (2.5 cm) cubes and add that to the saucepan along with the bayleaf, a little salt and some freshly milled pepper. Pour in the cider and the stock, bring to simmering point, skim off any bits of scum, then put a lid on and leave to simmer gently for about an hour or until tender.

When it's cooked, remove the rabbit pieces together with the bacon, apple and onion (with a draining spoon) and transfer them to the pie dish, sprinkling in the chopped prunes as well. Now mix the flour and butter to a smooth paste, then add this mixture to the stock in the saucepan, adding it in tiny (peanut-size) pieces, stir them round over a medium heat to melt and thicken the sauce. Sprinkle in the nutmeg and when the sauce reaches simmering point pour it over the rabbit.

Now make up the suet crust pastry. Mix the flour, salt, pepper and suet together, then add enough cold water to form a fairly soft, elastic dough that leaves the bowl cleanly. Roll the dough out to a shape 1 inch (2.5 cm) wider than the top of the pie dish, and cut a 1 inch (2.5 cm) strip all round. Dampen the edge of the dish and press this strip around the rim of the dish. Now dampen the rim of the pastry, and place the pastry lid in position on top, pressing well all round to seal the edges, which can be decorated with fluting if you like. Make a small hole for steam to escape, then bake for 30 minutes or until browned.

WINTER…

The Plymouth  Winter-into-Spring Market at Plimoth Plantation will be held on the second Thursday of the month from 2:30 till 6:30: November 10, December 8, January 12, February 9, March 8 and April 12. This event is free and open to the public! Everyone is welcome!

Thursday, January 12, 2:30-6:30, "THREE FIRES MARKET":

Gather round the hearth-fire with farmers and local food-makers for “Three Fires” market at Plimoth Plantation, 137 Warren Ave, Plymouth, Thursday, January 12th from 2:30 till 6:30 inside the visitor’s center. Browse the tables of root crops, greens, fresh eggs, herbs, grass-fed pork and beef, breads and pies, regional cheeses, artisan chocolates; take home foods made with locally sourced ingredients, and warm foods to enjoy by the fire. Attend "Lighting a Fire" Native plant talk at 4pm by gardener artist Louise Barteau; shop for earth-based arts made by skilled artisans; visit the Plantation shops, dance to music by Ray Papile and feel the warm rhythms from Native American drummers who will perform fireside. SNAP/EBT cards are welcome; this event is free and open to the public. Click here For directions.

Farmers: Web Of Life Farm, Plato's Harvest Organic Farm, Silverbrook Farm, Lawton Farm,  West Elm Farm, Moonlight Rose Alpaca Farm, Brown Boar Farm, Allen Farms, 

Food-Makers: Jenny's Bread,  Honey I'm Home, Walters Specialty Foods, Foxboro Cheese,  Blueblinds Bakery, Sirenetta Seaside Chocolatier, Fromage a Tois with homemade cheese and pasta, Rein' Real Rye

Others:  Olio Di Melli with South Coast cheeses and olive oil; Blue Heron Arts with pottery, knitting and eggs; So Berry Clean with soap berries for laundering, StoneLeafMooon with handspun yarn and art, Life Rocks, jewelry from the Plymouth Shore (December),  Harvest Delivery with CSFish shares, Sumi Earth Arts (December,) multi-talented Artisans from the Plantation staff and more!

*ALSO:  Special Guests each month, workshops and demonstrations

January 12, 4- 4:30pm, Patuxet Room adjoining Gainsborough Dining Hall:

Native Plants Presentation- Lighting a Fire in the Heart

Artist and native plant gardener, Louise Barteau discovered native plants while volunteering in a birding park in Philadelphia. Part personal history, part gardening story, part art project, Louise will tell the story of how she came to garden with all life in mind on an island on the South Coast of Massachusetts. The talk will be illustrated with slides of native plants.

*Check back for more details or sign up for the market newsletter to receive updates in your inbox.

…..into Spring!

 
Click For films and times

Remember, you can have a mug of Mayflower beer
or a glass of wine along with a warm carton of popcorn on Saturday nights
as you watch one of the first run, independent films shown at the
Plimoth Cinema, how nice!

Thank you to Plimoth Plantation
for welcoming the Farmers and Food-makers!

• Coolers will be available to store your foods while you stay to see a film, shop the shops or browse the artisans offerings as well as appreciate all the local foods.
  

Pumpkin Risotto

Serves about 6

3 cups fresh pumpkin, peeled and cubed (try squash puree, strained thru cheesecloth, as a substitute)
4 shallots, chopped
5 cups chicken stock
2 cups Arborio rice
1/2 teaspoons powdered saffron (optional)
1 cup dry white wine
1 tablespoon chopped fresh sage
1/4 cup grated parmesan cheese
salt & freshly ground black pepper, to taste

Wrap cubed pumpkin in foil and bake at 350 F for 30 minutes. While it is baking, saute shallots in a little white wine, water or stock. In a separate pan, bring the stock to a boil, then reduce heat to simmer. In a food processor, puree pumpkin and set aside. Add rice to shallots and cook 2-3 minutes over moderate heat stirring frequently. Add wine and saffron and cook, stirring constantly until all the liquid has been absorbed. Add the pumpkin and 1 cup stock, stirring constantly. After that is absorbed, add the rest of the stock 1/2 cup at a time stirring constantly until absorbed until the rice is cooked (about 15-20 min). If you run out of stock add hot water. The risotto should be thick and creamy in consistency and just a little runny. When done remove from heat, add the sage, parmesan, salt and pepper to taste. Serve with white wine and crusty Italian bread.

recipe source