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 from 11am to 1pm for live music with The Ukeville Stringband —
Bernadette McMahon on ukelele, Zen Reinhardt on bass and David Nicholas on guitar, they are an eclectic group playing everything from Jazz standards to Rock ‘n roll, from Folk classics to original material.
- Free neck and back muscle tension testing and info from New Life Chiropractic.
- See what’s on the schedule for this season’s Pittsfield Shakespeare in the Park.
- Come meet the Kickwheel Ensemble Theater (the folks that bring you The Berkshire Fringe!).
- Info from Solar City.
Farmers and food producers
Assembly Coffee Roasters: bagged coffee beans, hot and iced coffee
Balderdash Cellars: wine
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
Hilltop Orchards: fruit, baked goods, preserves, spreads, pickles, honey, cheese, cider, wine and more
Maynard Landscape: perennials, annuals, trees, shrubs, hanging baskets
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
Wild for Greens: microgreens, fresh-pressed juices
Windy Ridge Farm: vegetables, fruit, microgreens, seedlings
Nourish the Sheep
Come on down and meet Zach of Nourish the Sheep and let him make you a tasty (and delicious) lunch!
Nourish The Sheep is a Pittsfield-based food-service organization with the mission of increasing healthy, local, dietary-friendly, and affordable food choices in The Berkshires. We develop recipes for Food Pantries and sell prepared products at Farmers Markets.
We recently opened a small pop-up cafe, “The Nourish Cafe” in front of our home-base on Fenn St in Pittsfield, and hope to organize healthy fundraising dinners for local causes in the near future.
We serve up wholesome and appetizing dishes to the nutrition conscious and dietary restricted in Berkshire County, donating a portion of our profits to bring healthier meals to food pantries and other meal sites throughout the Berkshires.
Secrets of a Seasonal Cook:
Let’s all take a minute to thank the Italians. They, as I understand, are the ones who brought zucchini to the United States. And without zucchini, how would we know that we had arrived at midsummer’s abundance? If your neighbors didn’t leave bags of the green squash on your porch, and you weren’t trying to figure out which recipes would disappear the most shredded zucchini–muffins, pancakes, spaghetti sauces, cookies, breads, lasagnas…well, you would miss it.
When picking your zucchini at the market, or in your garden, or in that bag that appeared on your porch, choose medium or small ones, as they tend to have the best flavor. This week’s recipe is not about making vast quantities of the veggie disappear–this recipe makes the gorgeous green Italian the star of your summer patio party.
- 2 small zucchinis, sliced lengthwise, very thin
- Salt and pepper to taste
- 2 Tablespoons olive oil
- Chives, parsley, or any of your favorite fresh garden herbs, chopped finely
- 1 cup arugula, cut into 1-2 inch pieces
- ½ lemon
- 4 oz chevre or other spreadable cheese
- Cook the zucchini slices in an oiled frying pan over med/high heat until browned, remove from pan and let cool
- While the zucchini is cooling, mash the herbs, salt and pepper into the soft cheese with a fork
- Put a teaspoonful of cheese mixture and an arugula leaf at the end of a zucchini slice and roll into a bite sized piece, continue with the rest of the slices
- Serve and enjoy!
Did you know?
When you have an excess of zucchini, remember that August 8th is National Sneak Some Zucchini Onto Your Neighbor’s Porch Day!
* Photo and recipe by Cara Cummings at The Land Connection
DOUBLE your dollars at the market… spend $20, get $20 FREE!