February 9, 2019

February 23 market at
​Litchfield Community Center

We are delighted to take the market back to the Forman School this week. Our occasional visits there have worked well for both them and us and we expect we will continue to host the market there now and then.  Let us know what you think about this.

For those of you who looking for special gifts for that special someone there is lot to chose from this week.  Alpaca clothing, lambs wool items, artisanal chocolates, homemade bracelets, up-purposed items or perhaps the ingredients for a wonderful locally sourced meal.  If it's too hard to chose, you can always get a gift certificate to the market.  Or perhaps, tickets to the Winter Harvest Dinner (see below).  We're sure you will find something to suit your needs.

The Winter Harvest Dinner, our annual fundraiser for the farmer's' market, is Saturday, March 16.  Chef Samantha Tilley is once again our Executive Chef, with Chef Carol Byer-Alcorace (Farmer's Table Dinner Executive Chef) and baker Barbara Mojon Gugnoni (dessert guru) contributing their creations.  Chef Sam has graciously offered her restaurant, Mockingbird Kitchen and Bar, to host the dinner.  Tickets available at the market, print out and mail reservation here, or  Winter Harvest Dinner tickets through our website.

​PLEASE NOTE:  Next market is February 23 and will be back at the Community Center.

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Market Notes

​See complete vendor list below for all who are participating this week.  Of special note:

• Laurel Ridge Farm will be with us on a regular schedule starting this week.
• Birdseye and Tanner Brook Farms, is returning with pasture fed beef and Icelandic lamb, as well as yarn, sheepskins and blankets.  
• Z Farm, certified organic growers of pasture fed beef, lamb and eggs joins the market this week.​
• Belle Alpaca​ and Plum Brook Chocolate are at market this week.
• Produce available living lettuce heads, microgreens, mushrooms and carrots from Earth's Palate Farm, Stella Rose Farm and the NW CT Food Hub.
• Twin Pines Farm jams and pickles available from NW CT Food Hub, as well as select Winding Drive Jams products.
• Bantam Bread ​and Troy Brook Bakery are absent from the market this week.
• Guest artist - Molly Worden  Molly creates unique, vintage inspired and often repurposed creations to enjoy in your home and garden.  From barn wood and white birch to silverware, barbed wire, buttons, fabric, and beyond,  
• Guest nonprofit - High school student project - raising money for Relay for Life by selling their handmade bracelets.
• Community guest - Dr. Rob VanWyck doing oral wellness exams.

​​. 
Anna Gill's  column takes on the topic of bread - its history and impact in our cultures.  Did you know that bread, in all its variations, is the most widely consumed food in the world?
Not surprising.  Mouthwatering pictures of bread in many forms and a terrific bread pudding recipe.  Warm and toasty for what we're sure will be more chilly nights ahead.

See you at the market Saturday, INDOORS at the Forman School.
 

Sustainable Tip of the Week

The Organic Authority website identifies several tips for sustainability, but the first two are 

1. Shop local for as much as you can. It will reduce carbon costs and help make your local economy more vibrant and sustainable.
2. If you want to save the world, participate in community gardening.

Given what we know about our farmers' market community, we think we're doing well on these.  But reminder copy never hurts.

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Featured Guests

Dr. Rob VanWyck

Molly Worden

Vendors this Week

Belle Alpaca alpaca clothing 
Berry Ledges Apiary honey products
Birdseye & Tanner Brooks Farm grass fed beef and lamb, yarn, sheepskins, blankets
Brookside Farm II  maple syrup
Cato Corner Farm artisanal cheese
Earth's Palate Farm  living lettuce, eggs
Laurel Ridge Farm grass fed beef
NWCT Food Hub eggs, carrots,  jams, pickles
Goat Boy Soaps with soaps
Oliva on Main hummus, eggplant dip, and other ready-to-eat options
Plum Brook Chocolate handcrafted chocolates
Stella Rose Farm microgreens cut to order, mushrooms
Wave Hill Breads three grain pain de campagne, ciabatta, garlic and sourdough breads
Z Farm  organic grass fed lamb, beef, chicken and eggs