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Farm Profile: Art’s Berry Farm

Jul 19 2015
20150622_140207 By Aja Lippincott, CISA Staff
Published in CISA’s July Newsletter – Sign Up Here !
“Are you the blueberry king of East Longmeadow?” is a question Art Valonen, owner and operator of Art’s Berry Farm was surprised to hear as he answered his phone recently.  Art [continue reading]

Vendors Wanted: Nuestras Raices Farmers’ Market

Jul 17 2015
Nuestras Rai ces farmers’ market is looking for vendors selling fruit, eggs, and meat/poultry at their Saturday market in Holyoke. The market takes place at La Finca (24 Jones Ferry Road) on Saturdays from 9am to 3pm. For more information or to apply, please contact:
E-mail: ttrepanier@nuestras-raices.org ; mlima@nuestras-raices.org [continue reading]

Hidden Gems: Area Wineries Produce Exceptional Offerings

Jul 8 2015
PRIME Magazine, July 2015, by Debbie Gardner.  Ed and Mary Hamel, two of the four owners of the increasingly popular Black Birch Vineyard in Southampton, MA., didn’t set out to own a winery. “Ed and I have lived on the farm for 22 years. He always wanted a crop, but was never to excited about [continue reading]

Valley Bounty: Edible Flowers

Jul 7 2015
Add some visual fireworks to your salads or risottos with edible flowers from local farms. These can be fiery—nasturtium flowers have a peppery bite, and chive flowers taste like onions—or sweet, like violets. You can also eat the flowers of herbs like dill, basil, and cilantro, and of some vegetables, like summer squash and peas. [continue reading]

Valley Bounty: Sugar Snap Peas

Jun 30 2015
Sugar snap peas are a recent and widely successful addition to the pea family. Introduced in the late 70s, these plump, sweet edible pod peas are a top seller for some regional seed companies and an early summer treat. Mostly, I eat them raw, but I’m eager to try grilling them, then tossing with a [continue reading]

Hiring: Washhouse Assistants – Old Friends Farm

Jun 12 2015
Mondays, Wednesdays, Fridays 7:30-4:30
July-Oct
– Processing vegetables (washing, packing, sorting, etc)
– Must work well independently as well as with a team
– Organized and works will with systems
– Able to handle details
– Fast-paced, with attention to accuracy and quality
– Prior experience helpful but [continue reading]

Valley Bounty: Local Beef

May 3 2015
Pioneer Valley residents have a lot of choices for sourcing delicious local meat. Many farms sell direct through farm stores, farmers’ markets, or CSA shares (some with delivery). Retailers that prioritize local sourcing and a specialty butcher shop also offer good selection. Last night, we stretched a local top round steak to feed three, with [continue reading]

Savoring the Seasons: More ways to enjoy parsnips!

Apr 20 2015
Last Wednesday, while bagging groceries at Green Fields Market as part of my co-op member worker hours, I enjoyed working alongside the friendly market staff and chatting with friends and people I’ve never met. We talked a lot about Winter Moon’s wonderful spring dug parsnips that I’d written about in last week’s column.
A [continue reading]

Hiring: Field Crew at Next Barn Over

Apr 18 2015
Next Barn Over is a 34-acre organic mixed vegetable farm in Hadley, MA. We grow for our 500-member CSA as well as a few local restaurants and grocery stores.
  We are currently hiring 2 people to join our returning five-member field crew for the 2015 season. Both positions are full-time (40-60 hrs/wk) [continue reading]

Valley Bounty: Parsnip Latkes

Mar 27 2015
By Abby Getman of Community Involved in Sustaining Agriculture (CISA).
Parsnips are a tapered root vegetable that withstands long winters in a cold cellar, in your vegetable drawer, or over-wintered in the garden. Spring dug parsnips are my favorite—and they’re coming soon!—but I’ve been making delicious parsnip latkes for Lent, using overwintered [continue reading]

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