 This is our last indoor market! This Saturday, June 10th, is our last indoor market for the season. We move to our summer home at Center School parking lot next Saturday, June 17th. We hope you will join us at both of them.
More and more spring fresh produce is appearing at the market, which includes those which are being grown in hoop houses or greenhouses. The tomatoes, spring greens, beets and herbs have been wonderful. Vibrant Farm added rhubarb (limited) and summer squash to the available list. Our recipe features summer squash. Here's what's of note for this week at the market.. OF NOTE THIS WEEK - March Farms and Z Farms will NOT be at market this week. They re-join us 6/17. - Murphy's Mushrooms and An Average Jill are with us this week. - Ideal Seafood is planning on being with us weekly, indoor and out. - Guest nonprofit - Litchfield Community Center selliing tickets to Summerfest - Guest nonprofit- Community Health Network with information on healthy eating choices For all vendors participating, see What Will Be At Market below. Our recipe this week is Marinated Summer Squash Salad as a change to all those wonderful recipes we have using this versatile vegetable. We look forward to seeing you this Saturday at the Litchfield Community Center and the following Saturday, June 17th, outdoors at Center School parking lot. WHAT WILL BE AT MARKET An Average Jill - granola Berry Ledges Apiary - honey products Bolga baskets - market baskets Brookside Farm - maple syrup and maple sugar Cato Corner Cheese - artisanal cheeses Coffee, Tea, Etc. - locally roasted coffee Goat Boy Soaps - goat milk soap Ideal Seafood - farm raised seafood, fresh and smoked Murphy's Mushrooms - oyster mushrooms and other varieties Vibrant Farm - field fresh produce, leafy greens, tomatoes, radishes Wave Hill Bread - artisanal bread We look forward to seeing you all at the market Stay well. SUSTAINABLE TIP OF THE WEEK Zero Waste Recipe Suggestions Get creative in thinking about using ALL of the parts of fresh vegetables. Two examples are making carrot green tops pesto and broccoli stem noodles (like zuchinni zoodles). Most vegetables are edible from top to bottom, so expand your horizons, ask our farmers and search interesting ideas on the Internet. We've found it fun - AND tasty! |
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We are a proud program of Partners for Sustainable Healthy Communities, a public charity that promotes sustainable agriculture, local food, and active, healthy lifestyles across Northwest CT.
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