July 9th 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 at 10:30 for live music with Kids 4 Harmony and 11am to 1pm for live music with Linda Worster.

Special Guests


Farmers and food producers
Assembly Coffee Roasters: bagged coffee beans, hot and iced coffee
Balderdash Cellars: wine
Cricket Creek Farm: artisanal cheese, meat, bread, grilled cheese sandwiches
Elmartin Farm: meat, grilled hamburgers
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
Windy Ridge Farm: vegetables, fruit, microgreens, seedlings

Melanie Sullivan: beaded jewelry
Soasa: artisan and production jewelry
Things That Work: naturally derived home and body care, handspun yarn and wool products


Vendor Spotlight:
Wild for Greens

Come on down and meet Bryce and Rushelle of Wild for Greens… an organic microgreen and wheatgrass farm based out of Cummington, MA. Come get a shot of fresh pressed wheatgrass juiceor pick up a package of wheatgrass and other microgreens including sunflower, daikon radish, buckwheat lettuce, and speckled peas. They are adding new varieties of microgreens to their selection week after week.

Did you know that wheatgrass is a potent detoxifier of the blood and liver, contains over 90 different minerals, is a complete protein, is high in many different enzymes, improves digestion, alkalizes the body, helps treatments and prevention of cancer, helps with weight loss, sweetens your breath, slows aging and so much more? It may be nature’s most potent medicine!

mustard greens

Secrets of a Seasonal Cook:
{Summer} Mustard Greens

Add some spicy to your green! Mustard greens can be green or purple, can be eaten as micro or baby greens in salads, or can be steamed when the leaves are larger. They are a beautiful and nutritious addition to your summer plate, and they add a wonderful spicy bite to your stir fry dishes. Use them as a bed for a poached egg as a peppery addition to breakfast.

Mustard Green Breakfast

  • 6 mustard green leaves, washed and torn into pieces
  • 1-2 eggs, poached (or cooked your favorite way)
  • 1 tablespoon olive oil
  • 2 tablespoons water Salt and pepper to taste


  1. Heat olive oil in a frying pan over medium heat
  2. Add mustard greens to pan and stir
  3. Add water to pan and stir greens for about 2 minutes–mustard greens should be bright green and tender
  4. Put your cooked egg on top of the greens, and add salt and pepper to taste
  5. Enjoy a very nutritious breakfast!

Did you know?
Mustard greens originated in the Himalayan region of India and have been grown and eaten for more than 5,000 years. Most mustard greens are emerald green in color, but some come in shades of dark red or even deep purple!

* Photo and recipe by Cara Cummings at The Land Connection

DOUBLE your dollars at the market… spend $20, get $20 FREE!

Double Value

This Saturday – after the market!

Raise the woof