May 26, 2018

Spring has Sprung

Asparagus, ramps, fiddleheads, sorrel, chives, rhubarb - early spring delectables have definitely arrived.  To enjoy them local and fresh, we have a narrow window.  But some of them freeze well on their own or in a favorite recipe.  Lots of wonderful ways to prepare them fresh or saved in recipes on our website. You can also ask your farmer their tricks on how to continue to indulge in these spring flavors.

We have a lot going on at the market this week - new musician, guest vendors, guest artists, etc.  See Market Notes below for highlights.  The full list of vendors participating is at the bottom of the page.

​NOTE:  Remaining indoor market dates: May 26, June 2.  We move outdoors to Center School parking lot on June 16.

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Market Notes

• Buck Mountain Herbs, Plum Brook Chocolates and Troy Brook Bakery are with us this week.
• Troy Brook Bakery is bringing customer favorites plus specialty holiday items.  Lemon blueberry biscones, cinnamon sugar donuts, mixed berry crostatas, strawberry shortcake cupcakes, and a patriotic vanilla blueberry layer cake with fresh strawberries.  
• Mohawk Mountain Mushrooms are available at the market this week.
• Lottaroc Farm​ joins as a guest vendor with flowering plants
• Guest vendor - Barefoot Books featuring an updated version of Jack and the Beanstalk involving magic beans and the promise of adventure
• Guest artist - Carnellian Knoll 
• Nonprofit - Litchfield Community Center
• Musician - flutist Tracy Norkun
• Recipe tasting - Potato Sorrel Soup

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Anna Gill's column is titled Bite in the Bowl with a focus on arugula - its history, its relationship to dandelions, its wonderful peppery taste.  And, of course, a temp[ting recipe - simple, delicious and beautiful to look at.  Who could ask for more?
                                                                                                                                    
See you at the market Saturday at the Litchfield Community Center.

Sustainable Tip of the Week

If you have the opportunity to harvest ramps from the wild, learn how to collect them in a sustainable manner so that they’re available for years to come.  Harvest conservatively. Studies show that only 5 to 10 percent of the ramps in a patch should be harvested each year to ensure their future survival.   For more information and tips go to http://ediblemadison.com/articles/view/ramps-part-2

Featured Guests

Tracy Norkun

Barefoot Books

Carnellian Knol

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Beltane Farm goat cheese
Berry Ledges Apiary honey
Brookside Farm II  maple syrup and maple sugar
Buck Mountain Herbs organic plant and herb starts
Cato Corner Farm  artisanal cow cheeses
Earth's Palate Farm living lettuce
Goatboy Soaps soaps
​Laurel Ridge Farm grassfed beef, pork, eggs
Lottaroc Farm flowering plants

​​​Maple View Farm   ​bok choy, onions, carrots, potatoes, lettuce, eggs​
March Farms lettuce, tomatoes, arugala, basil, baked goods
Mohawk Mountain Mushrooms mushrooms
Plumb Brook Chocolates artisanal chocolates
Terra Tea ​dried organic manure "tea bags" 
Troy Brook Bakery artisanal baked goods
Wave Hill Breads three grain pain de campagne, ciabatta, garlic and sourdough breads
Wild Carrot Farms asparagus, rhubarb, variety of greens, scallions
Winding Drive Jams artisanal jams and sauces