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Our Sponsor
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Wayland Winter Farmers' Market
takes place weekly on Saturdays from
10 AM to 2 PM,
January 10 - March 14. The market is located in the greenhouses of Russell's Garden Center,
397 Boston Post Road, Wayland, Massachusetts.
Please check this email to see which vendors will be joining us each week.
Questions?
Call: 508-358-2283.
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New England Cheese Day (March 7) is the last of our Special Event
days for
the 2015 season, but honestly, they all have been special.
Your support of
the over one hundred vendors has been so inspiring,
but we still have
two more markets to share!
Saturday's cheese vendors are from Vermont, New Hampshire,
Wolf Meadow Farm is an artisan Italian Cheesemaking Facility located in Amesbury, MA. "All of our milk comes from local dairies, giving us the ability to produce the freshest, highest quality cheese while supporting our local farmers," says Luca Mignogna. "We produce all of our cheeses by hand, mastering techniques passed down by generations of Italian cheese makers. At the market, we will have fresh mozzarella, fresh ricotta, scamorza, primo sale and caciotta."
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Fresh greens are available from Red Fire Farm and E & T Farms,
and We Grow Microgreens will have a selection of sweet and tangy microgreens. Photo by food writer, Andrea Chesman, from her blog
Roots & Leaves.
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The staff from The Local Restaurant, including Chef Armando (second from the left) visited the market last week and spoke with Hadley farmer, Michael Docter of Winter Moon Roots, who encouraged them to buy local produce year round. Last year, the Local purchased vegetables from the farmers at the
Wayland Summer Farmers' Market
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Emily Butters and Forrest Butler started Royal Rose Simple Syrups in their small kitchen in Brooklyn in 2010. Now living in Maine, they
have continued to develop new flavors, including their 2015
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"We hand-make every ounce of our syrup in small batches, using only whole ingredients, 100% organic and fair-trade sugar, and filtered water,"
says Emily.
Royal Rose Syrups contain no alcohol and can be used to enhance food as well as beverages. A fresh batch of Raspberry Syrup was made on Monday, and is recommended for raspberry vinaigrette, homemade soda, and
Raspberry Cooler:
2 1/2 oz. white rum
3/4 oz. Royal Rose Raspberry Syrup
3/4 oz. fresh lime juice
2 dashes bitters
Combine ingredients over ice and shake; strain into a chilled
cocktail glass and garnish with a lime wheel.
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Robin Cohen is a creative jam maker, who never looses track of the seasons, no matter what the view looks like outside her window.
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"We will be bringing our special Passover-inspired flavors; Seder Sweetness and Spring. We will also have chocolate jam gift packs; perfect to tuck away for those Easter baskets, AND we will be bringing a cheese pairings handout which gives ideas on building a cheese platter and matches up some of most popular jams and chutneys with cheese." |
Laurie has been very busy in the Town Farm Gardens Kitchen this winter. "We are all stocked up with our Hot Pepper Award winning Psycho Mama Salsa and Smokin' Hot Pickles, she says. "Our new products: Salsa Verde - a traditional green salsa made with tomatillos, jalapenos, and cilantro; Kicked Up Dilly Beans - lots of requests for a spicy version of one of our staples, and our new Pickled Mushrooms, which is another big winner."
We welcome back our friend and goat cheese maker, Ann Starbard of Crystal Brook Farm, pictured with cheese maker Sue Rubel.
"I plan to bring 9 log varieties - Classic Plain, Cracked Black Pepper, Chive, Dill, Garlic/Basil, Jalapeno/Cilantro, Cranberry/Orange, Australian Ginger and Lemon & Lavender," says Ann.
"Lemon & Lavender is especially nice because it is made with the fresh milk of the newly birthing does. The lightness of this milk complements the citrus notes of the lemon zest, with a light bouquet of lavender following on the creaminess of the ch�vre. Enjoy this cheese with simple water crackers and a crisp white wine or a pale ale beer." 
Julia Coffey grows shitake, oyster, lion's mane, nameko and enoki mushrooms in Westhampton, and has mushroom growing kits if you would like to grow your own. She also has, the cutest sales companion (daughter Ila Mae) of any vendor at the market (and we've got some cute ones)!
Last September we visited Pete & Jen's Backyard Birds as part of the Concord Farm and Garden Fair, and brought home very fresh eggs.
In addition to those fresh eggs, Jen brings smoked chorizo, smoked
kielbasa, pepper bacon, stewing hens, rabbit, hot sauce and mustard.
You may remember that author, Susie Middleton attempted to
join us for our January 24th market. She boarded the ferry on
Martha's Vineyard early that morning, only to find out that the
rough seas caused a cancellation. Susie joins us this Saturday (3/7)
with her new book Fresh From the Farm: A Year of Recipes and Stories - which was chosen by NPR and The Boston Globe to be included on their
list of best cookbooks of 2014. Due to the ferry schedule, Susie will
arrive in Wayland about 10:30. Here's a look at life on the farm:
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Fresh From the Farm:
A Sneak Peek with Author Susie Middleton
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Knowledge of the benefits of fermented foods is growing, and you
showed your enthusiasm when we had the Kraut Mob a few weeks ago.
Hosta Hill's fermented foods include kimchi (crimson, daikon, gochu
and curry), kraut juice, tempeh and sauerkraut.
BOLA Granola: Original, Barely Sweet and Gluten-Free.
Photo by Gretchen Ertl/ Boston Globe.
Melissa Gagne is the cheese maker for Foxboro Cheese. She creates a
raw milk Asiago-style hard cheese, and pasteurized milk Fromage Blanc, plain and flavored (honey lemon, garlic, chive and tomato basil).
Foxboro has introduced us to a delicious drinkable yogurt.
Seafood Lasagne made easy with Mandy's Seafood Chowdah.
Ask her to tell you the recipe at the market. It's simple.
Garth and Melinda from Artisan Beverage Cooperative in Greenfield will introduce you to mead with Winter Warmer Mead, Liquid Sunshine Mead or Bourbon Barreled Buckwheat Mead, and don't forget Ginger Libation.
Hickory Nut Farm in New Hampshire makes hard cheeses from unpasteurized goat milk, including Lacey White, Terrene and Chebar. "Chebar
is a raw goat milk hard cheese, aged in sea salt in our cheese
cave for at least two months," says Eric Benoit. "The aging process imparts a sweet saltiness. The complex flavor is reminiscent of an old Parmesan cheese from Italy with its own unique buttery flavor.
Chebar is good shaved on top of pasta, melted on top of homemade
bread, and as a topping for sauteed veggies with a drizzle of balsamic cream. They will bring goat's milk fudge, soap and caramel, too!
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Joni Cannoli's are made with sweet ricotta in many flavors.
Thank you, Bedford Blueberry Goat Farm, for making it so clear to shoppers what you have brought to the market. Don't miss Cara's
samples of goat cheese, kefir, milk and goat milk lotion.
Some days it is so sunny in the greenhouse that you need a hat.
Sandy (Vermont Gourmet Candy Dish) and Jane (West River Creamery)
look great in their Russell's baseball caps!
OMG! Bagels, bring their New York style bagels to the market.
Pat (Stir It Up Cuisine) and Renita (Seasoned and Spiced)
became friends on a very hot day during our Summer Market.
Look for them in the warm greenhouse Saturday with hot pepper jelly, cheese torte, wholesome grains and Indian vegetarian fare.
Laura Busky sells alpaca socks, hats, scarves, rugs, bags and other garments, but it was during her last visit that customers discovered
her insulating liners for shoes or boots. If ever there was a
year when we could use a little more warmth, 2015 has been it!
"Alpaca is finer, warmer and stronger than sheep's wool, making it a lightweight warmth that's comfortable to wear. It's fineness greatly reduces the "prickle factor" associated with most wools. The fact that alpaca contains no lanolin makes it hypo-allergenic for most people,"
says Laura. Look for natural colored and dyed alpaca yarn.
 
Carr's Ciderhouse started by making cider, but their cider vinegar and syrup have gotten a lot of attention, including a shout out from the
Boston Globe in yesterday's Wednesday Food section.
Contoocook Creamery from Contookcook, New Hampshire makes raw milk cheddar (garlic, jalape�o, maple smoked and plain) and salted butter.
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The Herb Lyceum in Groton offers dining in their intimate restaurant on weekends year round, and weddings and other special events in the warmer weather, when they can utilize their beautiful gardens.
They took hosting to a new level last year, when the television show,
"Top Chef" filmed a segment for last season. Pictured at the Lyceum
is winner Chef Mei Lin.
In addition to hard cheese and grilling cheese, Rhode Island's Narragansett Creamery will have three spreadable cheeses:
Angelito - Plain, Garlic & Herb, Jalape�o:
A spreadable cheese, similar to cream cheese but lower in fat and made without stabilizers!
Pirate Spread - A spicy, sweet spread made with Salty Sea Feta,
sundried tomatoes, rosemary, cayenne pepper and olive oil. Its boldness makes it a perfect match for grilled meats, veggie pizza or oven fries.
Olive Treasure - An outrageous spread made with Kalamata olives, our Salty Sea Feta, oregano, garlic and olive oil. Eating it will bring you right back to that Greek island vacation.
We are collecting hats, scarves, and gloves for
ABCD, Action
for Boston Community Development. Over the past two weeks
we have collected 100 hats, and four people have mailed donations
from as far away as California!
Bring items to the market or
Russell's Garden Center any day through March 14.
Apple Ice (Apfel Eis) wine is made by Still River Winery in Harvard by
Wade and Margot Holtzman, using over 80 apples to make one bottle.
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Photo by Aram Boghosian/Boston Globe.
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Patti from On the Edge Knife Sharpening is making her last winter visit,
so bring your knives, scissors and garden tools for a tune up.
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Mass Farmers Market staff, Jeff Cole (Executive Director), Peter Bowne (Market Manager, Copley Square Farmers' Market), Peter Ward (Market Manager, Davis Square and Central Square Farmers' Market), Martha Sweet (Director of Programs and Operations).
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Our thanks to Mass Farmers Markets for holding their Annual Meeting at Russell's and bringing so many farmers, market managers and the new Commissioner of Agriculture, John Lebeaux, to visit our market in action!
Cheese vendors attending this week:
* indicates last visit of the season
Additional vendors this week:
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Thank you for your support of the market vendors.
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