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 Christina Dellea.
- Join Mass Audubon’s Berkshire Wildlife Sanctuaries for a nature activity!
- See what’s on the schedule for this season’s Pittsfield Shakespeare in the Park.
- Come learn more from the Lyme Alliance of the Berkshires.
- Meet Heather from Fenn St. shop, made! and see where else you can support local makers.
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
Elmartin Farm: meat, grilled hamburgers
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
Lucia’s Latin Kitchen
Come on down and let Lucia’s Latin Kitchen make you the most delicious lunch around!
Thanks to its pre-Inca and Inca heritage and to Spanish, Basque, African Sino-Cantonese, Japanese, and finally Italian, French and Britain immigration (mainly throughout the 19th century), Latin cuisine combines the flavors of four continents. Lucia’s goal is to bring a taste of this variety of flavors, including sea food, grilled meats, steaks, and home made soups and desserts.
Lucia’s recently relocated (and expanded), so visit the restaurant at 17 Wendell Ave Ext.
Secrets of a Seasonal Cook:
I know, I know, it is technically summer now… but we couldn’t leave our Spring recipes without giving a nod to a Spring-favorite, asparagus!
Asparagus is one of the first, and most delicious, signs of spring! The tender shoots, which emerge at the rate of up to an inch per hour, from a perennial root system, is considered a delicacy. Asparagus can be eaten raw as a sweet, crunchy snack, or can be cooked and added to all sorts of spring dishes like pizza, tarts, and is wonderful with eggs and salmon.
Spring Asparagus Tart
- 2 cups whole wheat (or all purpose) flour
- 1 teaspoon salt
- 1/4 cup + 1 tablepsoon olive oil
- 1/2 cup cold water
- 1 bunch asparagus, cut to fit your pan
- ¼ cup grated cheese (use your favorite, I use a hard cheese like pecorino)
- 2 teaspoons fresh herbs, minced
- Optional: eggs and mushrooms, or other spring veggies
- Pre-heat your oven to 350 degrees
- Combine flour, salt, 1 teaspoon herbs, and olive oil
- Add cold water and mix with a fork, and then your hands until the dough forms a ball (one 12 inch tart pan, or three 4-inch tart pans)
- Roll the dough out on a floured surface and gently press into your tart pan
- Lightly oil the tart crust surface with olive oil
- Place the asparagus and other veggies on the tart crust (if you are using eggs, crack them in between the vegetables)
- Sprinkle with the grated cheese and the remaining herbs
- Put the tart back in the oven and cook for another 12-15 minutes (check your egg and see that the white is no longer translucent)
Did you know?
There still have not been any scientific findings as to what causes some people to sense an odor from their urine after consuming asparagus.
* Photo and recipe by Cara Cummings at The Land Connection
Our Double Value Program kicks off NEXT Saturday!
Celebrate with Balderdash Cellars after the market… it’s their 2016 Grand Release Party!