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.
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 Linda Worster.
* Join Mass Audubon’s Berkshire Wildlife Sanctuaries for a nature activity and to learn about their camp programs!
* Come talk with Berkshire International Film Festival (BIFF) and learn about their 2016 festival.
photo credit: Regina Burgio
Farmers and food producers
Assembly Coffee Roasters, Balderdash Cellars, Brattle Farm, Caroline’s Scottish Shortbread, Cricket Creek Farm, Elmartin Farm, Maynard Landscape, Mountain Girl Farm, Nourish The Sheep, Pittsfield Rye & Specialty Breads Co., Square Roots Farm, Taft Farms, Trusted Roots Farm, Uprising Farm, White Goose Gardens, Wild for Greens, Windy Ridge Farm
Jake Czaja, Milltown Beadworks, Soasa, Things That Work
Please help us welcome one of our newest vendors… Brattle Farm!
They are located at the historic Brattle Farm House, built in 1762 by William Brattle Jr. The red, three story garrison style colonial is the oldest house in Pittsfield.
Here at Brattle Farm, we pride ourselves on producing great tasting, healthy vegetables using organic farming methods. Our animals roam open pastures and enjoy the beautiful 17 acres of pasture land the farm is situated on. We are raising chemical free vegetables, farm fresh eggs, and natural pork, lamb and beef. We also offer all-natural merino yarns produced from our flock of historical sheep.
Secrets of a Seasonal Cook:
Spring turnips are a wonderful, mildly sweet, cool, crunchy root vegetable that can be eaten like an apple! Or, made into salads, slaws, or added to a vegetable platter. As the weather warms and the turnips get bigger, and a bit less sweet, use them to make mashed turnips, or add them to your roasted root vegetable dish. And remember to keep your turnip tops–they are packed with nutrients, and can be used in your mashed turnips, or made into soups, or simply sautee them like spinach.
- 6 medium turnips, cut into 1 inch cubes
- Turnip greens, coarsely chopped
- 3 medium potatoes, cut into 1 inch cubes
- 1 small onion, finely chopped
- 1 stick butter
- Salt and pepper to taste
1. Boil turnips and potatoes until soft (not mushy)
2. While turnips and potatoes are cooking, cook onions in 1 tablespoon butter in a frying pan over medium heat until translucent
3. Add turnip greens to the boiling water for the last minute of cooking
4. Drain all of the water from the pot
5. Add remaining butter, onions, and salt and pepper to taste
6. Serve immediately!
Did you know?
Turnips are a delicious and low calorie vegetable. But don’t throw out the tops! The green tops of the turnips contain several times more vitamins and nutrients than the bulb itself.
* Photo and recipe by Cara Cummings at The Land Connection
Last weekend Alchemy Initiative and Greenagers worked together to build four raised beds in front of the Berkshire Museum.
Our Market Crew measured and drilled and hauled dirt. They filled the beds with organic seedlings from market vendor Windy Ridge Farm and herbs donated by horticulture students at Pittsfield and Monument high schools.
The beds will be teaching gardens for the Museum’s campers and greater community… and all of the food harvested will be donated to the Community Food Pantry at South Congregational Church across the street!
Special thanks to Johanna Batman, Public Programs Specialist at Berkshire Museum, whose vision made these gardens a reality. And of course to Greylock Federal Credit Union for sponsoring the garden.