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9 am to 1 pm every Friday

256 High Street, Belfast Maine
in the yard of the Waterfall Arts Building

COVID-19 and Vendor Pre-Ordering at the Belfast Farmers' Market

Support the local farmers and food businesses of the Belfast Farmers’ Market while sheltering-in-place. Farmers markets remain open as an essential service in Maine, but as we’re advised to stay home and practice social distancing,  many of our vendors are also prepared to make delicious, local food also available for pickup or delivery via pre-order. Checkout the Belfast Farmers' Market website for up to date information regarding each vendors pre-ordering options.


The Belfast Farmers Market is COMMITTED to providing full access to SNAP/EBT shoppers, and our Info Tent continues to process EBT payments for our Farmers using the existing clipboard system.

In order to continue to provide EBT processing during the COVID-19 pandemic we have had to suspend access to clipboards for Credit/Debit cards such as VISA, AMEX, MasterCard, and Discover. We hope to be able to return to processing all these forms of payment in the future. In the meantime many vendors have their own Credit/Debit swipe systems, and/or have enabled pre-order credit/debit card purchasing through their Web Shops. Otherwise cash and checks can still be used for non-pre-order items.


The Belfast Farmers Market continues to accept and distribute Harvest Bucks to EBT/SNAP users!

when you use your EBT card at the Belfast Farmers Market.
 Visit this site for more details.


F O L L O W on F A C E B O O K
F O L L O W on I N S T A G R A M

This Week at the Market....


New Beat is excited to be coming back to market for the season this Friday!

We’ve been busy while we’ve been away getting the farm started for the season. The most exciting news is that we welcomed our baby girl into the world last Wednesday, Robin Elizabeth Lee.

We’ll be coming to market with Swiss Chard, Kale, cilantro, salad greens, lettuce heads, radishes, basil and herb seedlings, sweet peas and mix flower bouquets. Looking forward to seeing you all then!


This week at market we will have the following available for pre-order (see button below) and at the market:

100% grass fed dairy - 
Cow's milk yogurts - plain and vanilla bean
Raw cow's milk - pre-order only
Fromage Blanc cheeses - Lemon Rosemary, Garlic & Herbs and Sun Dried Tomato Basil

Woodland raised / Whey Fed Pork - 
Ground - 1 lb packages
Sausages - Sweet Italian, Hot Italian, Breakfast
Pork Chops - Bone In and Boneless
Bone Broth - great for your immune system
Lard and Leaf Lard - great for cooking and baking

Eggs - pre-order for best selection
Chicken Eggs - Soy Free Organic feed + forage
Duck Eggs - Soy Free Organic feed + forage

And if you can't make it to the market on Friday, our farm store is open 9 am to 4 pm on Saturdays with the following:

Everything listed above plus...

A wider selection of our pork options - ribs, roasts, etc.
Fresh baked Sourdough - Songbird Farm in Unity
Locally roasted coffee - Blue Streak Roasters in Morrill
Local organic greens - Dickey Hill Farm, Monroe & The Buckle Farm in Unity
Maine Maple Syrup - Frontier Sugarworks in Jackman
Locally made soaps - Ancestral French Soaps in Monroe
Locally made wash cloths - made by Heide's mother

Hope to see you at the market OR out at the farm on Saturday!!

For the latest updates please follow us on:
Toddy Pond Farm Online Store


We will be out delivering our frozen organic Maine wild blueberries again on Monday and Tuesday, June 15th and 16th. The berries are packaged in five-pound boxes, which are $25 each.
This is our Central/Southern Maine route, which for June will include the following locations:

Monday, June 15: Bangor, Orono, Newport, Unity, Waterville, Augusta, Gardiner, Auburn, Gray, Portland, Saco, Sanford, Kennebunk, Wells, and North Berwick.

Tuesday, June 16: Portsmouth, Kittery, Freeport, Brunswick, Damariscotta, Thomaston, Camden, Belfast, Bucksport, Ellsworth, and Bar Harbor.

Click here for the delivery schedule and to order:


Fire Flower Garden has calla Lily corms in bags of 6 or 8 for your gardening fun. Like glads, these have to be lifted and stored for the winter, but are so pretty. And lots of perennials to fill in those holes in your gardens or make a new bed.


Father’s Day will be here before you know it! Why not treat him to some cheese?
So many options … you can preorder for a speedy pickup at market, or just swing by.
You can send him a box via mail order, or you can preorder a picnic cheese plate for pickup at the farm stand, then take him to his favorite picnic spot. Stop at one of our local wineries on the way for some curbside wine… 
For any of these options, go to our website
You know Dad wants cheese.


From a customer who was very excited to find we made labneh:


Labneh, a Middle Eastern staple, is strained yogurt with a spreadable consistency akin to soft cream cheese.

2 T olive oil
1 large summer squash, halved lengthwise and sliced into 1/4 in thick half moons
8 oz cremini mushrooms, quartered
1 Cup chopped yellow onion
1 bunch lacinato kale, stems removed and leaved coarsely chopped
3 large cloves garlic, minced,
24 oz cherry tomatoes, halved
9 dried lasagna noodles, broken
2 cups vegetable broth
1 1/2 cups labneh
Zhoug (recipe follows)
4 oz mozzarella, sliced
cherry tomatoes, flat-leaf parsley, and/or cilantro (optional)

1. Heat 1 T olive oil in a straight sided skillet. Add squash in an even layer, season to taste with salt and pepper. Cook 2 minutes until brown. Transfer to a bowl. Brown mushrooms in same pan, transfer to bowl with squash.

2. Add remaining 1 T olive oil to skillet, add onion, cook til softened. Add kale, season, cook and stir 3 min or until wilted and tender. Add garlic, cook and stir one minute more. Transfer to bowl with squash and mushrooms.

3. Add tomatoes to skillet. Season. Cook 5 to 10 minutes or until tomatoes are softened and juices have thickened slightly. Transfer to bowl with vegetables, and stir to combine.

4. Preheat oven to 400°F. Spoon about 1/3 cup vegetable mixture into the bottom of a large oven-safe skillet. Cover with three noodles. Top with 1/3 vegetable mixture. Repeat layers twice. Gently pour broth over noodles. Bring to a boil, reduce heat, cook, uncovered, 20 minutes or until noodles are tender, and broth is most absorbed, keeping noodles submerged.

5. Spread labneh and zhoug over top of lasagna, making sure to cover all the noodles, Arrange mozzarella evenly over the top. Bake, uncovered, 30 minutes or until juices are bubbling and top is golden. Garnish with cherry tomatoes and parsley or cilantro.

Zhoug Recipe – a flavorful Middle Eastern Green Chili Sauce that gives meals a burst of flavor. Simple easy recipe that can be made in 5 minutes flat! This version is simple and easy without compromising flavor. Lather it over grilling meats, spoon it into falafels and wraps, liven up soups and stews or…make Zhoug Yogurt by stirring it into yogurt for a flavorful sauce.


        • 1–3 whole jalapenos, sliced ( start with one, if unsure)
        • 2 fat garlic cloves
        • 1 bunch cilantro, small stems ok
        • ½ teaspoon ground cardamon ( or whole, see notes)
        • 1 teaspoon cumin
        • ½  teaspoon kosher salt, more to taste
        • 1/3 cup olive oil, more to desired consistency
        • 2 tablespoon fresh lemon juice
        • ½ teaspoon chili flakes (Aleppo chili is nice), more to taste (optional)


Place all ingredients ( except oil) in a food processor and pulse until it’s uniformly chopped. Add oil and lemon juice process into a coarse paste. For a looser version, add a bit more oil.

Taste for salt and heat, adding more if necessary. Add chili flakes if you like.

Store in a sealed jar in the fridge for up to a week.


Feel free to use whole cardamon seeds, whole cumin seeds and peppercorns– toasting and grinding. Caraway seeds are a nice touch too. Jalapeños are not traditional, yet produce a very consistent and milder heat. You can swap them out for hotter chilies. Feel free to swap out the cilantro for flat-leaf parsley, or even fresh mint. You can also do a blend of all three! The cardamom is the star here, so make sure you use enough so you can taste it.

To Make Zhoug Yogurt, mix 1-2 tablespoons with a cup of yogurt. Taste, adjust salt.


Looks like our high tunnel peas and carrots are ready to start harvesting!  After eating so many greens- it always feels like a treat to bite into something crunchy and sweet. This week in our online store, in addition to snap peas and carrots you should also find: zucchini, spinach, lettuce mix, kale, swiss chard and pea shoots as well as grass fed beef.  And, it looks like beets and gherkins should be just around the corner!

Our online store is open Wednesday at 6pm- Thursday at 2pm for pre-orders to be picked up at market.  While we encourage customers to pre-order to help minimize the morning rush (AND for the best selection!) at this point in the season, we should always have some produce available for purchase at market.  


Thank you for your continued support of our original Belfast Farmers' Market since 1980!
We look forward to seeing you on Friday!


Pemaquid Lobster & Seafood welcomes preorders Wednesday by 5 pm.

Market Vendor List & Schedule

Appleton Creamery
Bramble Hill Farm
Burke Hill Farm - late July to Sept. 18th
Dickey Hill Farm
Enchanted Kitchen at Fire Fly Farm / YumBus
Energy Gems
Fire Flower Farm
Freyenhagen Farm
Gardner's Honey
Go-en Fermented Foods
Herbal Revolution
Hubbard Brook Farm 
Maine-ly Poultry
Meadowsweet Farm
ME Water Buffalo Co.
Mueller's Fruit Farm - returning late August
New Beat Farm
Peacemeal Farm
Pemaquid Lobster & Seafood
Plymouth Pond Farm Bakery
Springdale Farm
Sweet Henry's 
Toddy Pond Farm 
Wild Blueberry Hill Farm - 5/8 & 5/15 then back in Sept.
Have you seen Janet Mills’ new “Stay Safer at Home” executive order? 

It requires cloth face coverings in public places such as playgrounds, busy parking lots and lines for take out.  Please wear a face covering to market tomorrow.

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