June 18th at the market

photo credit: Regina Burgio

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 Jordan Franklin.

Family Fun

The Puppet Brigade visiting the market in 2014

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
Green Meads Farm Herbals: herbal products, succulents and floral bouquets
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

Amrita Lash Pottery: functional pottery
Spiral Glass: handpainted wine glasses
Things That Work: naturally derived home and body care, handspun yarn and wool products

Vendor Spotlight:
Green Meads Farm Herbals

Come on down to meet Jen of Green Meads Farm Herbals and sample her line of herbal medicine and body products and see why our shoppers have become totally hooked!

Jen Morse says: “Green Meads Farm was established by my husband Jeff Morse’s grandparents, Darwin and Kate Morse in 1926 as a dairy farm. In the 1950s the dairy barns were converted to horse barns and a successful Morgan horse farm began operating and continues to do so with the expert knowledge of my husband, Jeff. When I moved onto the farm 20 years ago, I instantly began growing anything that I could; flowers, vegetables and herbs. I soon took notice that so many of the perennials in my garden also had healing or medicinal capacities, such as Ladies Mantle, Black Cohosh and the Comfrey that was virtually taking over everything. With so much pasture and forest around me, I soon began to wildcraft herbs and flowers as well. I found an abundance of Plaintain and St. Johns Wort. I began to produce and sell various healing salves made from the herbs around me. The salves were a hit amongst my friends and soon word spread and I was in business.”

Secrets of a Seasonal Cook:
{Spring} Romanesco Broccoli

The fractacally never ending broccoli. Romanesco has to be one of the most stunning veggies that you will see at the market. This Italian broccoli is not only mesmerizing, but also easy to digest! It has been described as tasting “like cauliflower, but not as boring,” and “like broccoli, but not so broccoli” — I’m not sure if that helps, but it is wonderful raw or cooked (just don’t over cook!), and it will jazz up any crudité platter with its gorgeous bright green color, and its mathing personality!

Romanesco Pasta Salad

  • 1 head romanesco broccoli, chopped into bite-sized pieces
  • 8 oz pasta, cooked and drained
  • Olive oil
  • Parmesan cheese as topping
  • Salt and pepper to taste
  • Optional: other seasonal veggies


  1. Blanch romanesco pieces (dunk in boiling water for 1 minute)
  2. Quickly add cooked romanesco to ice cold water (this will keep it bright green)
  3. Add romanesco and other vegetables you want to cooked pasta
  4. Toss with olive, salt and pepper
  5. Serve and enjoy!

Did you know?
The Romanesco is a natural cross between cauliflower and broccoli. The striking arrangement of the flowers resembles a naturally occurring fractal pattern.

* Photo and recipe by Cara Cummings at The Land Connection