A favorite from Joel Salatin, farmer/author/lecturer:
"This magical, marvelous food on our plate, this sustenance we absorb, has a story to tell. It has a journey. It leaves a footprint. It leaves a legacy."
This quote has impact. Showing all the back-end work, what it takes, to get product to our customers is something this newsletter is meant to highlight. This week we're going to share some behind the scenes pictures from a collection of our vendors!
garlic harvest from Bonhomie Farm
Overall you know what you can find at market right now (tomatoes and cucumber, onion and garlic, berries and cherries, bread and pastries, milk and cheese, wine and spirits, fish and meat, etc and etc). If you need a more extensive list... well... come to market!
[Market is every Saturday, rain or shine. Hours are 9am to 1pm. Corner of 6th and Columbia St. As per CDC guidance,masks are recommended for those who are unvaccinated.]
We'll start off with these three sisters who call Cedar Flower Farm their home! Imagine these balls of fluff running through rows and rows of gorgeous flowers. Literally nothing cuter!
If this is what fun looks like at Ardith Mae Farmstead, count us in! These babes are known for participating in a little goat yoga from time to time. Upward facing dog with a goat baby on your butt? Sounds like an experience!
Thankfully the rains let up recently and Hudson Chatham Winery was able to host this gorgeous wedding party! Those Adirondacks look mighty welcoming, don't they?
Same over at Blue Star Farm! Sue grabbed this shot of the storms moving past her rows of veg. As long as we have a stretch of sun, all this rain could be a good thing for our farmers.
Ruby over at Raven & Boar shared this picture to their Instagram page of a pig in the process of being broken down, weighed, and packaged for market. Nice to see the workstations of our dedicated purveyors! Hard work, this is.
A sneak peak into the tasting and supply room over at Berkshire Mountain Distillery. A couple bottles of their whiskey-beer experiment... if you don't know how this works we'll explain: they turn beer turn into whiskey. They let beer sit in barrels to age for a number of years and then they distill to create American whiskey.
Speaking about experiments-- Happy Belly and Hany's Harvest recently shared some of their experimental ferments. Happy Belly's is a bok choy and hakurei turnip kim chee! Hany's is a cuc and root jar ferment! Neither for sale, just for the pleasure of good food.
MUSIC Presto Kitty is performing from 10am to noon! Our youngest performer of the season, Presto Kitty is known for her haunting cello and her clear voice, while blending intensely beautiful concerto compositions with her own creations. Very excited to welcome her back-- it's been a minute. Here's a link if you want to hear the magic.
OM Champagne Tea will have kombucha and kombucha jam in spot #1!
Hayes Clays will have functional patterned and marbled ceramics in spot #2.
The Jeweled Jezebel will have handcrafted metal jewelry in spot #3.