June 11th at the Market

photo credit: Regina Burgio

* THIS WEEK ONLY * find us in the parking lot across from The Common, as the Berkshire Craft Beer Festival takes over the park.

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 Andy Kelly.

Community Booth
Join Mass Audubon’s Berkshire Wildlife Sanctuaries for a nature activity and to learn about their camp programs!


photo credit: Regina Burgio

Farmers and food producers
Assembly Coffee Roasters: bagged coffee beans, hot and iced coffee
Balderdash Cellars: wine
Brattle Farm: vegetables, meat, honey, wool
Caroline’s Scottish Shortbread: home-baked shortbread
Cricket Creek Farm: artisanal cheese, meat, bread, grilled cheese sandwiches
Elmartin Farm: meat, grilled burgers
Hilltop Orchards: fruit, baked goods, preserves, spreads, pickles, honey, cheese, cider, wine and more
Maynard Landscape: perennials, annuals, trees, shrubs, hanging baskets
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, notecards
Melanie Sullivan: one-of-a-kind beaded jewelry
Soasa: artisanal and production jewelry
Things That Work: naturally derived home and body care, handspun yarn and wool products

Soasa necklaces

Vendor Spotlight:

Please help us welcome one of our newest vendors… Soasa!

“Soasa, abbreviated from Soul of a Starving Artist, is more than a name,” says Robin Marie Sills. “It is an expression of my creative process. I find sharing my jewelry is very personal, because each piece represents a quiet moment in my life. My jewelry is the product of reduction and restraint as I seek to emphasize the simple beauty in natural materials, colors and basic forms. As I work with these disciplines the resulting pieces express the intimate moments of quiet reflection and wonder that I experience when working.”

root tops

Secrets of a Seasonal Cook:
{Spring} Roots Tops & Greens

Stop! When you get back from the market and are trying to find places for all of the beautiful produce you bought (or the ones that are fresh from your garden), don’t throw away those root tops. The tops of carrots, radishes, turnips, and beets, for example, are packed with nutrients (sometimes more than the root itself) –and are delicious! They can be used to make pestos, as greens to spice up your salad, sauteed, or my favorite way, in soups. I particularly like them in soups because it is a great way to make a huge pile of greens get small fast–and you can always freeze it for later. Root veggies are a great way to double your value!

Root Tops (and other greens) Soup

  • Root tops from several bunches like carrots, turnips, radishes, and beets (you can also add any of your favorite greens like kale and spinach), chopped coarsely
  • 1 sweet potato, peeled and cubed
  • 1 onion, chopped
  • 4 cups chicken/vegetable stock
  • 1 lemon, juiced
  • 1 bunch cilantro, diced
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Optional: 1 cup feta cheese


  1. Add oil and onion to a large pot and cook over medium/high heat until onions are translucent
  2. Add stock and sweet potato and cook over medium/high heat until sweet potatoes are soft
  3. Add the greens to the pot and cook for about two minutes (do not overcook, you want the greens to stay green!)
  4. Remove from heat, add the cilantro and lemon juice
  5. Add batches of the mixture to a blender or food processor, or use an immersion blender if you have one, and blend until smooth
  6. Add salt and pepper to taste
  7. Optional: Sprinkle with feta cheese

Did you know?
Approximately 30 million tons of sugar beets are grown and harvested in the U.S. each year. Worldwide, sugar beet production production averages close to 300 million tons, with the Russian Federation, France, United States, and Germany among the leading sugar beet producers.

* Photo and recipe by Cara Cummings at The Land Connection