photo credit: Regina Burgio
Market day: June 4th
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
Youth Alive joins us with drumming, stepping and dancing. Time TBD.
photo credit: Regina Burgio
Farmers and food producers
Assembly Coffee Roasters, Balderdash Cellars, Brattle Farm, Caroline’s Scottish Shortbread, Cricket Creek Farm, First-Flower Farm, Hilltop Orchards, Maynard Landscape, Mountain Girl Farm, Nourish The Sheep, Pittsfield Rye & Specialty Breads Co., Square Roots Farm, Taft Farms, The Sweetish Baker, Trusted Roots Farm, Uprising Farm, White Goose Gardens, Wild for Greens, Windy Ridge Farm
Ali Herrmann, Galleria Cecilia
The Sweetish Baker
Please help us welcome one of our newest vendors… The Sweetish Baker!
The Sweetish Baker is an owner-operated bakery that started back in 2007 in the home kitchen of Hanna Jensen. Having closed the doors in 2011 to go back to school, The Sweetish Baker was reopened in September 2015 with Corey Garlord. Baking out of Great Barrington and Lee, they offer a selection of baked goods that can appeal to everyone while utilizing products from local farms and organic or non-GMO ingredients… we hear from a very reliable source that the buns are a must-try!
Secrets of a Seasonal Cook:
Buy it, grow it, love it, and definitely eat it! Kale may seem like it appeared out of nowhere a few years back, but it’s been around since ancient Greek and Roman times. And you can get fresh kale most of the year; even in cold climates it will over-winter, and with a hoop house, or even a simple plastic cover, you can be eating fresh, nutritious greens in the winter. If you start your garden in early spring, kale will be one of the first things that you harvest–or that is available at your farmers’ market. And there are SO MANY ways to prepare it–kale chips, kale salads (at least 50 ways…), and of course kale smoothies. This week’s recipe is one of my favorites, as it is packed with everything you need for a one-bowl meal.
Kale Salad with Wheatberries
- 2 cups wheatberries
- 2 shallots, sliced thinly
- Herbs from your garden- chopped – use your favorite
- 1 tablespoon salt
- 2 tablespoons extra virgin olive oil
- Pepper to taste
- 1 bunch kale (torn into pieces)
- 1/2 lemon, juiced
- 1 cup of crumbled feta cheese
- Cover the wheat berries with a couple of inches of water–you may end up
draining the excess water at the end.
- Add salt and herbs to the water, bring to a boil and the and cook over medium until the wheat berries are soft–up to an hour.
- When they are done to your liking, remove from heat, drain, and set aside.
- When the berries are done, cook the shallots in a cast iron skillet in olive
oil until translucent, and then add the kale or other greens just until wilted.
- Toss the shallots, greens, lemon juice, salt and pepper to taste, and top
with feta cheese.
Did you know?
One cup of cooked kale contains 10 percent of daily fiber needs? This leafy green can be helpful for those managing diabetes as well!
* Photo and recipe by Cara Cummings at The Land Connection
A Film: Forgotten Farms
“You build your farm over generations and you lose your farm in an hour.”
– Vic Ziemba, Dairy Farmer
A documentary by local filmmakers Dave Simonds and Sarah Gardner, Forgotten Farms examines class divisions and cultural divides in New England’s farm and food communities. In some circles, farm-to-table restaurants, farmer’s markets and CSAs are booming and the new farmers are celebrated. But there is another farmer who is left out of the local food celebration.
New England has lost over 10,000 conventional dairy farms in the past 50 years; 2000 farms remain. Collectively, they tend 1.2 million acres of farmland and produce almost all of the milk consumed in New England. In our enthusiasm for the new food movement, many of us have forgotten that 75 years ago these farmers were at the center of a thriving local food economy. Through conversations with dairy farmers and policy experts, we reconsider the role of these fascinating but forgotten farmers.
Forgotten Farms will premiere this weekend at the Berkshire International Film Festival on Saturday, June 4 at 1:45pm at Triplex Cinema in Great Barrington and on Sunday, June 5, 11:30am at Beacon Cinema in Pittsfield.
Shopping on Sunday
This Sunday, June 5th, from 1 to 5pm our friends at Green Meads Farm are opening up their barn and filling it with beautiful handmade wares (and their inspiring makers).
“Come out to the country to shop for Father’s Day… or just to shop. Spend time in a gorgeous renovated barn. Some of the Berkshires favorite vendors will be there including: Green Meads Farm Herbals, Galleria Cecilia, MVB Printmaker, Things That Work, Rustic Works, Ali Herrmann, Wendy Darling Designs, Aesthetic Elements and more.”
Find them at 236 Perry’s Peak Road in Richmond… it’s one of the most magical spots in the Berkshires! For more details, see their Facebook invite HERE.