Come shop for fresh, local and seasonal fruits and vegetables, pasture-raised meats, eggs, cheese, bread and baked goods, wine, coffee, artisan goods and more. SNAP proudly accepted.
Every Saturday, now through October 15, 9am to 1pm
The Common, First Street, Pittsfield
Join us for 11am to 1pm with live music by Andy Kelly.
- Come help us welcome visitors from Cava de’ Tirreni, Pittsfield’s sister city of Italy, as they tour the farmers market!
- Free blood pressure screening and health information from the BHS Wellness Van.
- Our favorite beekeepers, Peggy White and Richard Clapper, will join us to talk Beekeeping 101. They will showcase an empty hive as well as a hive with live bees (under glass).
- Free neck and back muscle tension testing and info from New Life Chiropractic.
- Get information on solar from Solar City.
Farmers and food producers
Assembly Coffee Roasters: bagged coffee beans, hot and iced coffee
Brattle Farm: vegetables, meat, honey, wool
Cricket Creek Farm: artisanal cheese, meat, bread, grilled cheese sandwiches
First-Flower Farm: fresh cut flowers and bouquets, jams, jellies, pickles, flower sugars and syrups
Fillmore Farms: vegetables
Four Corners Farm: fruit and vegetables
Green Meads Farm Herbals: herbal products, succulents and floral bouquets
Hilltop Orchards: fruit, baked goods, preserves, spreads, pickles, honey, cheese, cider, wine and more
Mountain Girl Farm: eggs, preserves, goat’s milk products
Nourish The Sheep: paninis, wraps, fresh-made drinks, low-sugar desserts, vacuum-sealed freezer meals
Pittsfield Rye & Specialty Breads Co: freshly baked bread and rolls
Square Roots Farm: meat, vegetables, eggs, sheep skins
Taft Farms: vegetables, fruit, seedlings, baked goods, cut flowers
The Sweetish Baker: baked goods
Trusted Roots Farm: vegetables, seedlings, eggs
Uprising Farm: vegetables, fruit, wild foods, herbs, cut flowers, eggs
White Goose Gardens: vegetables, microgreens, maple syrup
Windy Ridge Farm: vegetables, fruit, microgreens, seedlings
Secrets of a Seasonal Cook:
Add a little spice to the heat of your summer! It’s the time of year when you will find dozens (if not more) varieties of peppers at your local farmers’ market–or in your own garden. So now is the time stock up. You can use them in fresh salsas, you can stuff and grill them, and you can roast them to use in all sorts dishes–or freeze them for winter (sorry I mentioned the W word).
Roasted Hot Peppers
- Hot and mild peppers
Use as many as will fit on a baking pan–you can use mild to hot, whichever you prefer. The peppers can be used in salsas, and other Mexican dishes, according to your recipe. They can also be frozen so that you can use them all winter long.
- Turn oven onto broil setting
- Place peppers on a baking pan and put under broiler
- Watch for peppers to turn dark but not burned; the skin will look dark and papery
- Remove from oven and turn them over with tongs
- Place back in oven until all sides are cooked
- Remove from oven and put in a bowl, cover tightly with plastic wrap or put in a ziplock bag for 10-15 minutes
- Remove from bag and gently remove skins, tops, and seeds–if you are using very hot peppers, use gloves and don’t touch your face!
- Use peppers in your salsa recipe or freeze for later.
Did you know?
The capsicum in hot peppers that causes the hot and spicy sensation can also help you clear nasal and chest congestion, boost your immune system, and lose weight. It’s worth it … if you can take the heat!
* Photo and recipe by Cara Cummings at The Land Connection