photo credit: Regina Burgio
Market Day: May 21st
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 10:30 to 12:30 for live music with The Eagles Trombone Ensemble.
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, 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, Robin’s Creations, Things That Work
The Farm and Garden Program
Our friends at Zion Lutheran Church are hosting their 8th Annual Plant Sale on Saturday, 9 to 1, in the front lawn of the church located just next door to the farmers market. Perennials, annuals, herbs, house plants, pots, plant urns, tubs, and garden tools will all be available as part of the sale. Plants start at just $1.00.
Please help us welcome one of our newest vendors… First-Flower Farm!
Every other Saturday they will join us with flowers and bouquets, edible flowers, flower sugars and syrups, fresh herbs, jam, jelly, pickles, aprons, potholders, catnip mice and books.
On a plot of less than one acre, I grow flowers, herbs and select heirloom vegetables in a system emphasizing organic and permaculture practices. To farm is to be a steward of the earth and a strand in the complex web of creation and history. First-Flower endeavors to play a part in the future of small-scale agriculture by fostering good soil, minimizing reliance on petroleum in all its forms, and honoring the millennia of resourceful farmers who have brought good things like speckled beans, bright red zinnias and gemstone-colored corn to the tables of today. First-Flower farmer Georgia Barberi is writing about the farm’s first year… follow along HERE.
Secrets of a Seasonal Cook:
Radishes are zingy, crunchy root vegetables that are both spicy and cool, and are deliciously good for you! The are in the Cruciferous family (like kale and cabbage), and have many of the same health benefits. You can eat the root, the green tops, the flowers, and even the seed pods–so much nutrition for your money! You can eat them raw as snacks, in salads or salsas, or sauteed in a little butter. And make sure you buy or grow lots of them, because you can pickle them in your fridge and use them in sandwiches, on toast, or for a satisfying afternoon sweet and spicy snack.
Pickled Radishes on Baguette with Chevre
- 1 bunch of radishes (or one giant radish!), sliced
- Radish tops, sliced into thin strips
- ½ teaspoon mustard seeds
- ¾ cup white wine vinegar
- ¾ cup water
- 3 tablespoons sugar
- 2 teaspoons salt
- 1 container fresh chevre (soft goat cheese)
- 1 baguette
- Pack radishes into a pint sized canning jar and sprinkle the mustard seeds over the top
- Combine the vinegar, water, sugar, and salt in a saucepan and bring the mixture to a boil, stirring occasionally
- Pour the mixture over the radishes, covering them completely, let the mixture cool to room temperature, and then refrigerate
- The radishes will be ready to serve immediately, and will keep in the fridge for about two weeks
- Radishes are wonderful served on a piece of toasted baguette with fresh chevre, and topped with the sliced radish greens
Did you know?
Radishes can regulate blood pressure, relieve congestion, and prevent respiratory problems such as asthma or bronchitis. They have antibacterial, antifungal, and detoxifying properties, and contain compounds that soothe rashes, dryness, and other skin disorders.
* Photo and recipe by Cara Cummings at The Land Connection