Oddball Farmers, Free-Range Children, Hardworking Musicians, and, Always, Fresh, Wholesome, Delicious, Beautiful Food Google Map

Info for Employers

There are many people in our community who want to eat better but find it hard to find the time, support, and inspiration to do so. If you represent an organization seeking to support your clients in living a healthier lifestyle, please contact us. Same goes for employers who want to offer encouragement and resources for their employees. We would be more than happy to assist and collaborate with you. 

Here's a brief description of our In The Kitchen initiative:

At Tuesday Market, we know it can be a challenge to figure out what to do in the kitchen with fresh, local, whole food ingredients. You might have kids who only want to eat meals out of a box, or you might have less than a half-hour to whip up a dinner for your entire hungry family. You might be on a very tight budget, you might be cooking just for yourself, or you might discover foods at market that you simply have never seen before. Whatever the challenge, we want to make it easier and more enjoyable for you to eat well.

We spent last winter brainstorming ways that we could encourage and support people as they build their skills in turning fresh, whole foods into delicious meals. We realized that we need to help rebuild a shared culture of food preparation, in which people share their diverse skills, knowledge, recipes, ideas, and inspirations with one another. Our goal for this season is to use our market as a hub where this sort of information and enthusiasm will be exchanged.

We’re starting with ourselves, by offering new recipes each week featuring fresh market ingredients. Mim – our wonderful assistant manager – welcomes new & returning customers to market, hands out recipes, offers advice particular to individual customers’ needs, and even walks new customers around and introducing them to the farmers. We always have an archive of recipes available, along with cookbooks to look up new ideas on the spot.

Beyond this, we conduct recipe swaps, host a potluck or two, bring in guests from the food world, host meal samplings and low-key contests, and use facebook and other social media to encourage dialogue about what people are doing with the food they’re taking home from market. We’ll be creating a monthly flyer that provides advice about how to make the market work best when you’re on a tight budget, and we’ll be providing information and encouraging conversations about the the true value of a diet based on whole foods sourced from local farms.




New recipe: Peach Compote-- Deb Christakis, Cooking From ScratchSeptember 14th, 2015

3 large peaches, skin on, cut in medium dice  2 Tbsp Sugar or simple syrup (2 Tbsp sugar/2 Tbsp water) 2-3 tsp Lemon juice   Gently toss the diced peaches with the sugar (or simple syrup) an

New recipe: Quick Peach Slaw/Garnish-- Deb Christakis, Cooking From ScratchSeptember 14th, 2015

4 peaches, skin on, sliced ¼” thick ½ red onion, sliced thinly ½  red pepper, cored, sliced  ¼” thick  juice of 1 lime 1 large pinch each: cumin

New recipe: Peach Salsa--Deb Christakis, Cooking From ScratchSeptember 14th, 2015

4 peaches, skin on, cut in small dice  4 med tomatoes, cut in small dice ½ cup onion, fine dice 4 tsp white balsamic 2 tsp red wine vinegar ¼ cup olive oil Salt, pepper to taste 3 T


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Reisling and Chardonel from Black Birch Vineyard

Goat Cheese Truffles from Sangha Farm

Prepared Food from  Beets and Barley

This spring's Maple Syrup from Justamere Tree Farm

Shaved Ice and Ice Pops 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 Stillman's at the Turkey Farm

Honey from Red Barn Honey

Tempeh & Kim-chi from Hosta Hill

Wild Mushrooms from New England Wild Edibles

Black Currant Cordial from Bug Hill Farm

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



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