Tag Archives: Plymouth Farmers Market

A Slice of Happy

PFM’s 1st Annual PIE CONTEST!!
Thursday, August 6th, 3:30pm

In honor of National Farmers Market Week, The Plymouth Farmers’ Market invites submissions from vendors and customers for our 1st Annual Pie Contest! Pies will be judged by a Guest Judge Panel, then slices will be sold for $4 with all proceeds benefiting PFM’s Culinary Insights and health-based programming in the community.

Categories:

Most Beautiful
Best Kid Made Pie
Best Gluten-Free Pie
Best Use of Seasonal/Local Ingredients

GREAT PRIZES!!

PIE DROP OFF: 2pm-3:30pm
JUDGING: 3:30pm
PIE SLICING: 4pm

Sign up beforehand or just bring a pie last minute!
Please bring a recipe card that lists all ingredients.
For food safety reasons, NO dairy-based pies (like custards) are permitted (though butter in your crust is fine).

Email Mia at miab883@gmail.com to sign up in advance (name, email and category, please) or just bring a pie!

We can’t wait!

Plymouth Farmers' Market's photo.
And just who is amongst those judging?????

MOI

 Happy Happy Joy Joy Dance.

See you on Thursday!
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Another Souper Sunday

It started with a leek….

Well, there’s almost never just one of them….

Leeks in the garden - some are flowering and forming seed heads - this is not the optimal time to harvest them. Looks like August to me. If you plant them in September, you can eat them all winter, you just have to wait for the ground to thaw to harvest them. Or plant them in a hoop house. They grow in the cold, just slowly.

Leeks in the garden – some are flowering and forming seed heads – this is not the optimal time to harvest them. Looks like August to me. If you plant them in September, you can eat them all winter, you just have to wait for the ground to thaw to harvest them. Or plant them in a hoop house. They grow in the cold, just slowly.

except sometimes in a painting

Still Life with Copper Pan - and one leek - Jean-Simeon Chardin - 18th century

Still Life with Copper Pan – and one leek – Jean-Simeon Chardin – 18th century

I had thought to make the bright green leek soup that had been in the New York Times last Wednesday.

leek soup NYT Jan 2015 07KITCH-articleLarge

This just looks so fresh and GREEN…so I went looking for leeks a the Farmer’s Market

I found leeks at the Farmer’s Farmer’s Market, and of course, couldn’t remember anything else that was in the soup…it was fresh spinach, but I’m pretty sure that I didn’t see any of that. Fresh pea shoots, yes, and fresh other greens, but not spinach.

Since the Soups of Italy was still out on the table…and the Ancient Romans ate leeks  or porri I was sure there’d be at least one recipe.

I was surprised that there was this one, that judging from the smudges I have made at least once, that I had no memory of making at all.   And if you can see something in your mind’s eye, can you taste something in your mind’s eye, can you taste something in your mind’s mouth? Anyhow, it looked like it would taste good.

AND

I already had everything on hand – no need to go out in the cold for a grocery run!

This week’s soup:

Minestra di Patate e Porri

Potato and Leek Soup

Ingredienti:


Potatoes – 1-1 ½ #

Leeks – 2 #

Broth – 5-6 cups (or water)

Fettucinne – 6 oz dried/12 oz fresh

Bacon (2 strips smoky), water, butter, oil, celery rib, onion, garlic, sage leaves, freshly grated Parmigiano-Reggiano cheese


Elementi:

Sapori

2 strips smoky bacon

1 # potatoes

1 # leeks

Salt

  1. In large heavy bottom pan, cook the bacon over medium high heat.
  2. Wash, peel and dice the potatoes. (Save the peels for broth making)
  3. Rinse and thinly slice the white and light green parts of the leeks.
  4. When the bacon strips are crispy, remove from the pot and put aside. Add the potato and leeks to the bacon grease and sprinkle with salt.
  5. Mix everything well and then add enough water to cover.
  6. Bring to a simmer, then cover the pot, keeping to a simmer, for 30 minutes. A hard boil is going to make the potatoes pasty, as in wall-paper paste pasty, so keep the heat gentle throughout.
  7. When they are cooled somewhat, puree them before adding them to the soup pot, although I often forget this step and have never regretted it. The potatoes are pretty cooked down and the leeks soft and lovely, and the back of a wooden spoon breaks things down and keeps things interesting at the same time.

Battuto

1 # leeks

1 medium onion

1 celery rib

1 garlic clove

2-4 sage leaves

1 Tbl butter

2 Tbl oil

  1. Rinse well and thinly slice the 2nd pound of leeks, white and light green parts.
  2. Finely dice together the onion, the celery rib, the garlic clove and the sage leaves.
  3. Heat the oil and butter together in a heavy bottom soup pot. Add the leeks and the diced onion, celery, garlic and sage. Give them about 5 minute a few quick stirs until things softens and get fragrant.

Brodo

5-6 cups broth

  1. Add the broth to the pot. Add the cooked potato and leeks to the pot. Stir everything well. Bring to a gentle simmer, and keep partially covered at a simmer for 30 minutes.

Condimenti

6 oz dried fettuccine or 12 oz fresh, cut into 2” pieces

¼ C grated Parmigiano-Reggiano

Cooked bacon, crumbled

  1. Put on a pot of salted water to cook the pasta – OK – reality check –IF you are going to serve and gobble down every last drop of this soup in the next hour or so, by all means, drop your store-boughten boxed dried little noodles bits into the soup and serve away….but IF you went to the bother of making noodles or the expense of buying fresh, take the time and trouble to boil them separately, and IF you’re looking at more soup then will be eaten at one meal and will have a leftover plan, then boil them separately. The combination of long cooked potatoes and cooled down pasta leads to a fairly nasty blob of starchy food-like-stuff by the time it cools down. If on the other hand, you have no interest in flavor or texture, just calories when you eat, I can’t imagine why you’re reading recipes in the first place and there are plenty of cans and containers of things on the grocery store shelves that you can heat in the microwave and eat directly from in less time than it took you to read this far. But it takes all kinds, and there’s room for everyone at the table who will please observe the Clean Hands/Clean Behavior Rule.
  2. Back to the recipe- put a pot of water on to boil, cook the fettuccine al dente, drain well.
  3. Add the fettuccine to the soup.
  4. Serve the soup with the grated cheese and crumbled bacon.

4-6 servings.

Adapted from Minestra di Lasagnette e Porri in Soups of Italy, pp. 170-1.

Soups of Italy

Soups of Italy

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It’s not easy being green….

when you’re a vegetable trying to grow in New England in February.

There are peas – dried peas left from the harvest back in August…and pease will be the queen of the day at Plymouth Farmers Market this  Thursday at the Taste of Plimoth table, where I’ll be demonstrating pease pottage and a pea tendril salad, 17th century recipes for a 21st century kitchen.  Easy-Peasey. It just 0ccured to me that Taste of Plimoth is ultimate Throwback Thursday.green peaseBut something growing? Something fresh? No such luck. Not without a greenhouse. Or a hoop-house. Or a really sunny windowsill.

As the day get longer, minute by minute, craving something a little green is the real harbinger as Spring. I can only be soooo conflicted about eating lettuces from California or Florida..sometimes I just need the green.

Salad…..salad means spring is a-coming.

Salad with almonds and orange perfume

¼ cup olive oil (a nice fruity one)

2 Tbl wine vinegar (she suggests sherry – check your pantry for something nice)

Pinch of ground cumin (I like a generous pinch – let your nose lead you)

Salt and pepper

1 garlic clove, peeled and crushed

1 small onion (she says medium) cut into very thin slices and soaked in water to take some of the hurt away

Zest of 1 orange (this is the secret ingredient that makes it perfume)

**

2 Tbl flat leafed parsley, chopped

4 handfuls of bite sized greens or 4 of whatever size is your serving size

12 roasted almonds, coarsely chopped

almond blossoms and fruit - this just doesn't grow around here

almond blossoms and fruit – this just doesn’t grow around here

  1. Mix the oil, vinegar, cumin, salt, pepper, garlic, onion (drain it if you’ve soaked it – if you like raw onion or it’s mild, like a Vidalia you might not need this. I always need it – cooked onions are better to me then raw ones ever prove to be) and orange zest together in in a small jar and shake to mix.
  2. Mix the parsley and the greens together.
  3. Add dressing and toss.
  4. Top with almonds.
  5. Serves 4, unless it’s the main course of supper, then 2.
  6. In trying to make this work as a single serving, there is the problem  of getting stuck with 1/2 of an onion and 1/2 the zest of an orange ( or would that be zest of one orange?), so I make a dressing in a jar and use it as I need it, usually over 2 meals.  I usually eat the orange (maybe with a little drip of honey) after the salad for supper the first night, and the rest for lunch the next day. Unless I eat the orange right away with a few almonds as the starter to supper. One hot hard-boiled egg and a slice of bread rounds out the meal.
  7. Enjoy!

Viana La Place. Unplugged Kitchen. William Morrow and Company. 1996. p. 118.

oranges

A little ray of winter sunshine

 

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