 Bountiful BerriesThe rain and the sun have worked their magic (with a lot of help from our farmers!) and the berries are ready to be harvested. There will be a variety of them at the market this week, so get your taste buds ready. We noticed last week that many of them never made it out of the market, as customers young and old were seen walking around eating them one at a time from the containers. So good tasting, and so good for you. In answer to your questions as to when the dahlias will be at market, we checked in with the grower and she is hoping for the first week in August - though this heat is putting a monkey wrench in that prediction. We will keep you posted. WE STILL NEED MORE VOLUNTEERS. We are seeking additions to our wonderful group of volunteers of all ages who make it possible to bring the market to you each week. It doesn't take a lot of time, but makes a HUGE difference in our ability to set-up and break down the market efficiently. If you have half an hour to give at 9 am or 1 pm, let us know. We'd welcome your support! We'll see you at the market on Saturday - regardless of the temperature! Market NotesHere are some highlights of the market this week. For a full list of vendors, see the end of the newsletter.
Anna Gill's column is titled Cool Slaw and gives the history of slaw, including the origin of the name. The Dutch called it koolsla, meaning finely shredded cabbage in a vinaigrette. But slaw has many ethnic and ingredient variations which you'll learn from her column. Her recipe this week is Celery, Fennel, Apple and Radish slaw. Wonderful cooling taste for these hot summer days. See you at the market Saturday, July 6, OUTDOORS at Center School Parking Lot. Sustainable Tip of the WeekHere are a few hints for mazimizing your visit to farmers' markets from the Farmers Market Coalition.
Featured Guests
Vendors this Week Berry Ledges Apiary honey products
Brookside Farm II maple syrup Cato Corner Farm artisanal cheese Deeply Rooted Farm strawberries Earth's Palate Farm croissants Goatboy Soaps goatmilk soaps Laurel Ridge Farm grass fed beef, pork and lamb March Farms produce and baked goods Mohawk Mountain Mushrooms mushrooms Ridgway Farm produce, maple cream, flowering plants Stella Rose Farm microgreens, wheat grass and mushrooms Tasty Empanadas emapnadas, corn bread pudding, rice pudding Twin Pines Farm Cabot cheddar cheese, jams, salsas, pickles, produce Wave Hill Breads three grain pain de campagne, ciabatta, garlic and sourdough breads Wild Carrot Farm organic plant starts and spring produce Comments are closed.
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Photos of guests enjoying themselves at Winter Harvest
Dinner March 16, 2019 Get our weekly email:Follow us on:Recipes
Through the Kitchen WindowAnna Gill writes a weekly column that is a must read for market-goers! Insightful, funny, and resourceful, each week is a topical perspective on the season at hand and what it has to offer. Anna also contributes to our list of recipes, with each column ending in new recipe ideas based on her content that week.
Go Inside The Market This week's
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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