Three Easy Recipes with Local Foods Plymouth Produce

One of the best parts of shopping through Local Foods Plymouth is seeing how quickly a weekly order can turn into a meal that feels fresh, seasonal, and connected to the farms around us. As the seasons change, produce does too, and that’s the beauty of eating locally! When you “eat with the seasons” (or buy food that is naturally harvested during the season you’re in), your food is tastier, more nutritious, and less expensive! 

With local greens, tomatoes, bread, meat, fruit, and prepared foods all available in one place, it is easy to build simple recipes that celebrate what is growing and being made nearby. LFP buyers can see this firsthand, and these recipes are a perfect example of how easy–and rewarding–it can be! 

Whether you are planning a quick lunch, a hearty salad, or a late-summer cookout, these recipe ideas make the most of Plymouth-area produce and local pantry staples.

1. The LFP BLT

A BLT is a classic for a reason: it lets peak-season ingredients shine. This version starts with crisp romaine, smoky local bacon, ripe tomatoes, and sourdough, then gives you the option to dress it up with roasted garlic cheese or maple buffalo sauce. 

Ingredients: 

• Romaine Lettuce (Longview Farm)
• Bacon (DRC Ranch, Forage Farm, Huntoon Farm, Mt. Breeze Farm)
• Tomato (Owens Truck Farm)
• Sourdough (Pattee Hill Farmstand, Soul Kitchen Bakery, Sunnyfield Brick Oven Bakery)

Spice it up with these add-ons: 

• Roasted Garlic Yo-Cheese (Huckins Farm)
• Maple Buffalo Sauce (Dandelion Eatery) 

Instructions:

1. Cook your bacon using your favorite method to your preferred level of crispiness.
2. Cut tomato into 1/3-inch thick slices – blot to remove moisture & season w/ salt & pepper to taste.
3. Tear the romaine lettuce leaves into hearty-sized pieces.
4. Slice your sourdough – if you prefer toasted bread, send the slices into a toaster or give them a quick sear on your stovetop in a tablespoon of butter.
5. Spread the Yo-Cheese, Maple-Buffalo sauce, or condiment of choice onto your sliced sourdough.
6. Assemble the sandwich and enjoy!

2. Farewell Summer Salad

This colorful salad is a great way to use the last bright flavors of summer. Leafy greens create the base, while peaches, apples, cantaloupe, radishes, and tomatoes add sweetness, crunch, and juiciness. Garlic and herb sourdough croutons and candied pecans make it feel special enough for dinner. 

Ingredients: 

• Mesclun Mix, Lettuce Mix, or Leafy Greens of Choice (Longview Farm, Owens Truck Farm, Pike Hill Farm)
• Peaches and/or Apples (Streeter Mountain Farm)
• Cantaloupe (Longview Farm)
• Radishes (Owens Truck Farm)
• Tomato (Owens Truck Farm)
• Garlic and Herb Sourdough Croutons (Pattee Hill Farmstand)
• Candied Pecans (Pattee Hill Farmstand)

Spice it up with these add-ons: 

• Jalapeño (Oxbow Farm)
• Pulled Pork (Huntoon Farm) 

Instructions: 

1. If using pulled pork, add to a stovetop skillet on low heat, stirring occasionally until it is simmering. Remove from heat and set aside.
2. Dice up your peaches, apples, cantaloupe, tomato & jalapeño (if using).
3. Thinly slice the radishes – use them in their spicy raw state, or if you prefer a more mellow flavor, you can roast/sear them or soak in cold salt water for 15 minutes.
4. Chop up your leafy greens and add into a large bowl.
5. Mix the diced fruits & veggies into your leafy greens.
6. Top with the garlic & herb sourdough croutons and the candied pecans.
7. If using, finish with the warm pulled pork. Hot Tip: You won’t need much dressing (if any at all) with the pulled pork as a topper.
8. Drizzle your favorite dressing to taste, toss & enjoy! 

3. A Farmer’s Favorite Kebab

Kebabs are flexible, flavorful, and perfect for using a mix of local meat and vegetables. Lamb, chicken, zucchini, summer squash, and onion all work well together, and keeping the meat and vegetables on separate skewers helps everything cook evenly. 

Ingredients:

• Lamb Kebab (Whitney Hill Farm)
• Chicken Breast or Thighs (Tansey Farm)
• Zucchini (Longview Farm, Owens Truck Farm, Pike Hill Farm)
• Summer Squash (Longview Farm, Streeter Mountain Farm)
• Onion (Owens Truck Farm)

Suggested Sides: 

• Egg & Potato Salad (Huntoon Farm) 
• Baked Beans (Huntoon Farm)
• Brioche Buns (Soul Kitchen Bakery) 

Instructions: 

Please note that you will need to supply your own wooden kebab skewers. Hot Tip: Soak them in water for 30 minutes prior to cooking to prevent burning.

1. Preheat your grill, oven, or stovetop to a medium-hot temperature.
2. Cut the lamb and chicken into 1- to 2-inch cubes; let sit overnight in your marinade of choice.
3. Peel the onion and slice into wedges.
4. Chop the zucchini and summer squash into ¾ thick inch rounds.
5. Coat onion, zucchini, and summer squash with oil of choice & add seasoning to taste.
6. Build your kebabs – we suggest doing separate skewers for veggies and meat to avoid uneven cooking times and charred onions.
7. Thread all of your vegetables onto the wooden skewers, alternating varieties as you go.
8. Thread your chicken and lamb pieces onto their own separate wooden skewers.
9. Place the skewers on a preheated cooktop, rotating every 2 to 3 minutes.
10. Cooking times will vary per kebab type: 8-10 minutes for veggies / 10-12 minutes for lamb / 12-15 minutes for chicken (use your meat thermometer to be sure internal temperatures have reached 165°F).
11. Serve & enjoy with your sides of choice – we suggest egg & potato salad, baked beans and/or toasted brioche buns! 

 Make It Local, Make It Yours 

Local Foods Plymouth is committed to providing consistent, fresh local food for the community year-round. Shopping local keeps meals fresh, supports area farms and food makers, and helps bring the Plymouth community’s harvest to the table–one recipe at a time.