by Alex Hallowell
I swung by the Plymouth farmer’s market at Stephen’s Field with eSS’s Creative Director Michael Hart last Thursday. It was hot as can be, but we made the rounds, chatting with vendors and patrons alike, and of course we sampled the goods.
There is a tradition of having a child ring a cow’s bell to announce the market is officially open for business, and with manager Barbara’s young son absent, Becca, a Kingston native stepped in.
This was my first time at the Plymouth market, so I was eager to sample some of the foods. Needing a bit of a sugar fix, I hit the Blue Blinds Bakery stand having heard several people raving about their pecan sticky buns. I was disappointed to find they had not brought any to the market, all the better I suppose, since their oatmeal raisin cookies were to die for. Admiring their organic bread, numerous cookies and other small sweets, I’m bound to become a regular, either at their stand, or at their permanent location in an adorable old house at 7 North Street, also in Plymouth Center.
I also picked up some delicious cheese from Narragansett Creamery, while intending to purchase only one ball of their fresh mozzarella, I wound up taking home two mozzarellas (because let’s be honest, one is never enough) and also their fantastic aged Italian-style cheese Atwell’s gold. Its a cross between pecorino and Dubliner, and it was devoured by my family in minutes.
While I only sampled a fraction of what the market had to offer, there was everything you could need, ranging from fresh-cut flowers to honey, hot sauces to hand-made pastas, organic eggs to hand-dyed yarns. And, with live music to serenade you (this week’s music provided by Ray Papile) and an ocean breeze to off-set the heat, the Stephen’s Field Market is a must-see.
Plymouth Stephen’s Field Market
June 16- October
Stephen’s Field, off 3A
Just south of Plymouth Ctr.