July 2nd at the Market

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.

Find us
Every Saturday, now through October 15, 9am to 1pm
The Common, First Street, Pittsfield

Live Music
Join us from 11am to 1pm for live music with Robin O’Herin.

Special Guests

focacia ccf

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
Lucia’s Latin Kitchen: ready-to-eat Latin cuisine (including empanadas, chicken and rice 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

Galleria Cecilia: original art, coasters and notecards
Melanie Sullivan: beaded jewelry
Things That Work: naturally derived home and body care, handspun yarn and wool products

things that work

Vendor Spotlight:
Things That Work

Come on down and meet Lisa of Things That Work. Check out one of her newest creations- Vegetarian Sheep “Skins” (that means no skin!) and learn all about her process.

Lisa is a busy wife and mom of four. She’s a career gal by necessity and a creative by choice. She always has a new project in the works, such as wild crafting herbs for the medicine cabinet, growing and canning vegetables for the pantry, making rag rugs for the floor, hand spinning yarn, or whatever her newest passion is, like raising Angora rabbits for fiber.

Things That Work started as one of those projects to eliminate toxins from her home in 2012. She started by making her own detergent and cleaners that were free of controversial chemicals and provided better everyday options for her home like Fluoride Free Toothpaste, Non-aerosol Hairspray, Aluminum Free Deodorant, Fragrance Free Detergent and a Bleach Free Cleaner. In 2014, this developed into a business to help others in her surrounding community discover the benefits of using natural based alternatives. In 2015, Things That Work expanded to include Home Arts as Harvest Yarns and Fiber (hand spun yarn from sheep, goat, dog, alpaca, llama and Angoras, seasonal rag rugs, wreaths, ornaments and more).

collards with peanut

Secrets of a Seasonal Cook:
{Summer} Collard Greens

With heaps of nutrients, almost no calories, and an ability to lower cholesterol, collard greens could be one of your best farmers’ market purchases! It’s a big, meaty green leaf that is delicious as a dish all on its own, or traditionally served with fried chicken. It isn’t super showy, and can easily be missed on a table full of greens–so be sure to look for the stacks of wide green leaves–and stock up now, because it also freezes well. And you are going to need that infusion of vitamins this winter.

Collards with Spicy Peanut Sauce

  • 1 bunch collards, sliced into thin ribbons
  • 1 teaspoon fresh ginger, finely chopped (or powdered if you can’t find fresh)
  • 1 Tablespoon soy sauce
  • 1 Tablespoon rice vinegar
  • 2 Tablespoons sesame oil
  • 1/3 cup peanut butter
  • 1 hot pepper–jalapeno or similar, finely chopped
  • 1 clove garlic, finely chopped
  • 1/4 cup hot water
  • Optional: 1 teaspoon honey or brown sugar


  • Combine the ginger, soy sauce, vinegar, oil, peanut butter, garlic, and peppers (add peppers according your taste) into a bowl
  • Mix all ingredients except water with a whisk, then add water one tablespoon at a time and mix until smooth
  • Add the the collards to a pre-heated, oiled frying pan over medium heat for one minute
  • Add ⅛ cup of water and cover for 3-4 minutes (the collards should still be bright green, but soft)
  • Drain any excess water, add the peanut sauce a little at a time (taste as you go to be sure you don’t add too much), and mix well
  • Serve and enjoy!

Did you know?
Don’t overcook!
Like other cruciferous vegetables, overcooked collard greens will begin to emit an unpleasant sulfur smell. To help collard greens to cook more quickly, evenly slice the leaves into smaller pieces. Letting them sit for at least 5 minutes before cooking, which helps to bring out the health-promoting qualities.

* Photo and recipe by Cara Cummings at The Land Connection

DOUBLE your dollars at the market… spend $20, get $20 FREE!
DVP how-to

Save the date… a great event to follow up next week’s farmers market!

Raise the woof