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This Week's Newsletter

Posted 5/16/2011 9:36pm by Tuesday Market.

Hi good people –

Many people have come to me with an expression of bewilderment tinged with sadness and a hint of dismay. Where is Bistro? they ask, meaning Bistro Les Gras, the fabulous restaurant that graced us with
Bistro their presence all last season. Well good news. Bistro Les Gras will join the market on the third Tuesday of every month, starting this Tuesday with pulled pork sandwhiches on local wheat brioche. And where's the pork from? Mockingbird Farm, of course, because Dan knows where to get the freshest and tastiest food anywhere. Here's what Dan had to say last week:

We're having a blast with all the springy ingredients...ramps and asparagus are all over the menu this month and we have been putting together some pretty awesome specials from what we pick up at the market with turnips, burdock, sorrel, braising greens, etc.  My wife says I am like a kid in the candy store when we get to the market, my eyes light up and I want everything.

Bistro will be joined by their compatriots at Cakery Dauphine, who'll be offering some of the more stunning cupcakes you'll ever have the pleasure of seeing during that quick moment before the cupcake is no longer visible because it's on its way past your nose into your mouth. And what's the icing made with? Kiss of Cassis Black Currant Cordial from Bug Hill Farm, of course. 

Appalachian Naturals will be at market every first and third Tuesday. Most of you already now how fantastic their dressings and salsas are (made from many local farm ingredients), but still you may not be able to picture my desperation this winter when I went to the fridge and discovered that the jar of Berkshire Maple Mustard was empty. It's really good. Try some yourself, and please welcome them to the market.

Amy's All Natural Soaps will be at market for the whole month of May, and I want to tell you that Amy really likes to talk about soap. She's got a huge selection of terrific products. Stop by to check them out.

Now lets get down to basics. Leave the pulled pork, the delicate icings, the scrumptious dressings to those other guys. I'm talking red. Red with a white tip and a mustache of green. Red with that bite that is the sharp wonderment of spring. I'm talking about Issa's famous haiku:

the man pulling radishesradish
pointed the way
with a radish


Most of the Tuesday Market farmers have them, and we want you to have some to, before spring blows its way into summer and the radishes' delicate little bite turns mean.

Also – of course – greens galore, eggs galore, artisan bread galore, maple syrup galore, food food food galore, and the best cow cheeses and goat cheeses you can find anywhere – from Robinson Farm and Sangha Farm – sold by the very people who made them. Stop by and sample the cheeses this week.

Now, as I promised last week, I want to tell you about the awesomeness that will happen next week. The only problem is that I've already filled your head with such awesomeness about this week, that how will you ever keep it straight? Here – I will allow you to segment the awesomeness and apportion it as the limits of your being can handle. I've made a separate page. Click here when you believe that you're ready.

There's been some heated drama at the Shaved Ice stand recently. As with all heated dramas, the best way to report it is in the form of a limerick.

There was a young lady who chose cantaloupe
She said to her sweetheart, No I can't elope
He shook his head
Chose rhubarb instead
Said goodbye to the gal who chose cantaloupe


We're really lucky. Peter Blanchette joins us again this week with his virtuosic and mesmerizing music. Here he is in the background behind Anona and her lamb.I know you can't really see him, but you can hear him if you come to market any week in May.

lamb

And finally, it's going to rain tomorrow, and I just want to remind you, because I know some of you may have forgotten, that Tuesday Market has fun in the rain, and the greens are so lush – and the pattering on the canopies – and the puddles for the small booted feet –

art projects

Market intern Ceilidh leads 3 great kids in a project. Come see what she's got cooking this week.


And our first monthly raffle is next week! Who among you will receive a $5 coupon to each market vendor? If you're on the mailing list, it could be you. Read next week's newsletter to find out.

Tuesday Market is located next to the parking garage in downtown Northampton.

We are open from 1:30 to 6:30 and yes yes, OK, maybe it has rained enough.

Posted 5/16/2011 9:35pm by Tuesday Market.

Hello Friends,

My favorite thing about last week's market was seeing Anona – the daughter of Tevis & Rachel from Crabapple Farm – leading her bottle-fed lamb around the market. It's not easy to be on para
lambde for three straight hours, but luckily both the girl and the lamb seemed up to the challenge. They'll be back this week, too. "Unless my momma is in labor," Anona said to me yesterday. We all look forward to hearing about a new baby sibling very soon.

It's so nice when a weary, rumpled, cranky, and sunburnt farmer such as myself sits down to write a newsletter and discovers someone else has already done it for him. Here's what Sarah Buttenweiser has to say about Tuesday Market in a new blog she's writing for Hilltown Families.

"One of the places I feel most certain hope is the place to dwell is sandwiched between the back of Thornes Market and the parking garage on Tuesdays from May through October.
That’s when Tuesday Market brings its tents and vegetables, bike trailers and musicians out to transform an underutilized bit of not-quite park-like space into a pop-up festival week after week. See the baby goat. Hear the music. Test a broom. Taste some maple cream. Buy berries, greens, jam, cucumbers, and all types of squashes. Cool off with shaved ice. Drink in the flowers’ colors. Ogle the pastel shells of eggs, the shapes of local mushrooms, or the spectacle of chocolate goat cheese truffles. Smile at your friends and neighbors. Be waved at by a small child.

Thanks Sarah!

So the good news is this:

Peter Blanchette – guitar virtuoso, inventor of the archguitar, winner of the 2011 WFCR arts & humanities award, and all around good neighbor – will be making taking up residence at Tuesday market for not one, not two, but three Tuesdays in May. Come down this week to hear him light up the plaza.

Green River Ambrosia
makes its Tuesday Market debut with some of their otherworldly honey wine, otherwise known as mead. They'll be coming to market the second and fourth Tuesday of each month. Make sure to stop by and give them a big welcome.

Our good friends & market neighbors at Cradle – located upstairs in Thornes – got inspired by our FoodStampsX2 campaign and made this generous offer:
Purchase any Bravado, Bellabumbum or Blue Kanoe nursing bra during the month of May and 15% of your purchase will go to The Tuesday Market's FoodStampsX2 Program. So come get some asparagus and a loaf of bread from El Jardin Bakery, and then go on upstairs and check out everything that Cradle has to offer for new & expecting families.


Speaking of asparagus, it's very insistent. Every time we cut a  stalk a new one asparaguspokes its head up trying to make its point. Old Friends Farm has beautiful asparagus along with their spectacular salad mixes. Also make sure to check out Phillip's (from Old Friends Farm) great art show that's up right now at The Dirty Truth. Somone pointed out that I wrote Old Fiends Farm in last week's newsletter. I just want you to know that I meant it. They really are a bunch of fiends, every last one of them. Only a fiend would plant so many flowers on a hill in Amherst and then bring the flowers to market and expect you to take them home with you.

Marian & JP at Justamere Tree Farm have a new addition to their line-up: They're now making delicious maple-walnut chocolate chip cookies with their own maple sugar and their own eggs. Dang. Also - and I don't actually know if I'm ready for this one – but you can now use your smartphone to scan the code on Justamere's products and learn more about them. There's even an app that will convert you into a sap molecule and send you racing through the cambium layer of a sugar maple tree. There's still a little glitch with converting you back but they're working on it.

Both Robinson Farm and Sangha Farm have samples of their artisan cheeses. Try them all, but make sure to clear your palate with some of Bug Hill Farm's black currant cordial between mouthfuls.

OK OK – really big news! The new Williamsburg Farmers Market (otherwise known as Burgy Thursdays) opens this week! It's located on the library lawn in the center of town from 2 - 7PM. Your friends from Crabapple Farm and Town Farm will be there, along with several other fantastic vendors. Come say hi!

And finally – set your sights on Tuesday May 24th – when we will be having a great old party as a fundraiser for our FoodStampsX2 campaign. Famous locals Lux Deluxe will be playing as a warm-up for their Iron Horse gig. And a legendary local chef recently returned to the valley will be cooking for us at market. I'll tell you more about all of it next week.

OK. If you like to like, then like us on facebook. And here's our website.

See you at market!

beaumont's Berries

crabapple

sangha


Tuesday Market is located next to the parking garage in downtown Northampton.
We are open from 1:30 to 6:30 and we think these sunny days were worth the wait.

Posted 5/3/2011 7:14am by Tuesday Market.
Hello Everyone,

It's official. Market starts this Tuesday May 3rd. Even the asparagus are talking about it. Click here to hear more.

And then come on down to market to see your old friends – I mean, literally, your old friends at Old Friends Farm, and Crabapple Farm, and El Jardin Bakery, and I'm not going to list them all here but you get the idea – and to meet some new ones. Two of our newest vendors will be at market opening day. Robinson Farm will be selling farmstead cheeses made from their own organic cows milk. And Devon from Beaumont's Berries will  be selling her own delicious home-grown, home-made jams. Please join us all in welcoming them to the market.

We'll be making May Baskets at the art table, which you can find at the new, Sweaty Buttonsofficial Tuesday Market tent (located under the market sign on the parking garage wall). You can go all out (or at least let your kids go all out) with construction paper and glue sticks, while you relax and listen to THE SWEATY BUTTONS gracing the plaza with their sweet opening-day music. Maybe Maggie will even wear her lovely sunglasses again.
 

And for those of you eager to get back on your bikes this spring, here's great news: Ben & Ruthie from Pedal People will be joining us the first Tuesday of every month to do bike repairs at market, sCaseyo bring that old rusty dragon on down and have them take a look at it. Don't hold back, because we want them to see how needy and mechanically hopeless and desperate for their expertise we actually are.

Here's Casey from Old Fiends, who's been working hard to make sure he has greens for you on opening day. And here's a peach tree working hard making sure you'll have peaches in August. If only we could all look so good while we worked.

peach blossom

So have I mentioned that we've raised over $7,000 for our FoodStampsX2 campaign, which means we'll be doubling the value of food stamps at market this week, this month, and – with your continued help – for the entire season. Our goal is $12,600, so we're over half way there! Thanks so much to everyone who's donated, including my mom and my mother-in-law and my Granny in Kentucky. If your mom or your Granny wants to donate, it's very easy, just click here. Thanks, too, to Florence Savings Bank for a generous donation, and to Grow Food Northampton for making the whole campaign possible.

Please make sure your friends know they can use their food stamps at many of the area farmers markets to purchase the most nutritious food available anywhere!

And finally, let's all say a big congrats to Pete from Mockingbird Farm, who's managed to add a new human to his barnyard in Easthampton. Casey – a baby girl – was born a few weeks ago and sounds just splendid.

OK, see you all at market.

Posted 4/26/2011 9:12pm by Tuesday Market.


Hey Everyone,

I want to tell you about my trip to Justamere Tree Farm, but first I need to tell you how not to get there. When you turn off of Route 112 in Worthington in early April and you are heading up the hill on Prentice Road and you see the large sign that says ROAD CLOSED, do not just go barreling through the snow bank, ok?, because even though you will make it through that first snowbank and you will feel so awesome, you will eventually have to admit that it's still winter in Worthington, and the road really is closed, and you will back slowly down the hill, and your truck will get stuck in a ditch, and your five year old son in the back seat will howl at you and begin to moan.

We'd both brought our cameras. Here is the picture Silas took of me as I assessed the situation.stuck

I tried everything. I kicked the snow from behind the wheels. I jammed thin sections of Goshen stone under the tires. I spun the wheels forward and back. Please do not tell Oona how I showed Silas the gas pedal and told him to step on it when I said so, and how I shoved at the front end of the truck while he cackled and kicked the pedal to the floor.

And then along came Marian and Kathy in their Carhartts and logging boots, and they rescued Silas & me with their gorgeous beast of a sap-collecting truck, and we all went up the hill to see the sap being boiled.

Marian and JP's barn is framed from whole timbers, with a wide, cathedral-like ceiling, and light pouring through the windows in the high eaves. You could stare at this light for a long time, and the steam rising through the open air, and your mind could become very expansive and serene. And then you could lower your gaze and feast your eyes upon JP and Marian's gleaming evaporator.

It's maybe eighteen feet long, made entirely of stainless steel, polished on each of its many surfaces. It's so perfect that it appears as if it occurred here naturally, as if one afternoon JP and Marian were out walking in the woods, and came upon this sublime piece of metalwork, and found it lovely, and decided to frame a human structure around it, and call what they were doing work.

And it has a fire inside. Here's a picture.
evaporator

Then Marian took us into the next room where the pool of syrup was cooling. Silas and I had a taste, which was of course familiar, because we are both frequent partakers of this excellent substance, but it still made Silas laugh to see all those gallons of warm syrup pooled before him. He kept laughing.

I wandered back toward the evaporator. I listened to the low, steady hum of the combustion. The steam, the metal, the wood. The groundwater taken up through maple roots, sweetened along the inner bark of the tree, boiled down to sugar.

There's so much I want to tell you about the operation, from the suction lines, to the reverse osmosis filtration, to the candy-making, to the 1,600 gallons of syrup JP and Marian made this year, to how someone has to go out and weed-eat under the thousands of feet of sap lines all summer long. But I don't have enough time, so I'm only going to offer a single detail, just
to fill you in on what an exquisite nutjob JP is.

Syrup is sticky. It splatters. And JP wants his equipment to get clean. Not like hot-water-and-soap clean, but really, really clean. He does not want to find a portion of a fraction of a molecule of last year's sap in this year's syrup, and so far he has never been satisfied. But this season he has a plan. "I'm going to take these two tanks," he said. "Put them in the woods. Then I'll divert a section of the stream up there, so that I get a constant flow of water, clear and cold. Maybe run them like that for a few weeks."

Then, maybe, he said, the tanks would be clean.

Where is Silas, I asked?

We all looked around. I called his name, but he didn't answer. We found him in the back room – quiet now, working deliberately and efficiently – placing one spoonful of maple syrup after another into his mouth.

syrup

OK OK. Enough. Come get some of Justamere Tree Farm's syrup on May 3rd, which is the day Tuesday Market opens, which is the day so many things will become awesome in so many ways.

It's only two weeks away. Next week I will provide more details. For now I want to tell you that Tuesday Market and Grow Food Northampton have raised over $3,500 for our FoodStampsX2 campaign! That means we are more than a quarter of the way toward being able to double the value of food stamps at our market for the entire season.

And here's even better news: We've received two matching donations, which means that if you donate right now your contribution will be TRIPLED! $50 becomes $150. $300 becomes $900. Please do not hold back from donating to this great cause, which I describe in ample detail here.

And the best news of all? It is so easy to donate, because now all it takes is a click. Just go to your computer (Ha! I'm just kidding, you're at your computer! Even easier!) and click here.

Please, it will make such a difference to the many people in our community who value fresh local food and are struggling to make ends meet.

Thank you! We'll see you May 3rd!

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WE DOUBLE THE VALUE OF FOOD STAMPS! (AT LEAST $5 PER WEEK.) WE ALSO ACCEPT WIC AND SENIOR COUPONS.

Prepared Food from  Beets and Barley

Delicious pizza from Laughing Tomato Wood Fired Pizza Oven

This spring's Maple Syrup from Justamere Tree Farm

Shaved Ice from Town Farm

Home-made Jam from Beaumont's Berries

Bouquets Wild Rose Farm

Artisinal Cow Cheese from Cricket Creek Farm & Grace Hill Farm

Pasture-Raised Meat from Crabapple Farm & Cricket Creek Farm

Honey from Red Barn Honey

Tempeh & Kim-chi from Hosta Hill

Wild Mushrooms from New England Wild Edibles

Organic Ginger & Flowers from Old Friends Farm

Pastured Lamb from Leyden Glen Farm

Pastries and Breads from Tart Baking Co.

And the freshest vegetables available anywhere from Red Fire Farm, Crabapple Farm, Crimson and Clover Farm, Old Friends Farm & Wingate Farm

AND MUCH MORE!

 

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