Market Watch: Summer markets are here!

Last weekend Joe and I took our annual pilgrimage to Fenway Park to catch a game. With 17 innings and designated hitter Chris Davis’s debut as a pitcher, it was memorable. Yet, in hindsight, the food was even more noteworthy. To pre-game, we grabbed brunch at Craigie on Main—a hip spot in Cambridge with a foodie vibe. When we opened the menu we couldn’t help but chuckle: Misty Knoll chicken, pork cuts from Vermont farms, salad greens from Pete’s Greens. We traveled over three hours simply to eat the food that’s in our backyard!

For anyone who doesn’t want to travel all the way to Boston to eat home-grown Vermont food, stop by the outdoor summer farmers market in Rutland this Saturday, May 12. Let me reiterate: the outdoor market is here! The market is finally outside and that means more space, more vendors, and more good food. This week’s market will kick off with a parade from its winter location at the Co-op, down Center Street, and to the summer location in Depot Park across from Wal-Mart. Rumor has it that the infamous broccoli and pepper costumes that periodically float around Rutland will be there!

The summer market is a different beast than the winter market: when vendors move outdoors, the market’s capacity increases from 40 vendors to approximately 100 at the height of summer. Shoppers also increase dramatically: in the winter about 550 people come through on a given market day, whereas about 2,000 shoppers come through on a busy summer Saturday. This week, I expect to see tons of salad greens, specialty meats and cheeses, freshly-baked breads, storage crops, and hopefully a surprise or two.

The Rutland Area Farm and Food Link (RAFFL)’s Grow a Row program will also be at the market this Saturday. RAFFL collects extra produce from farmers at the end of the market and donates it to families in need. Do you love to garden? Are you sometimes overwhelmed by the harvest’s bounty? No need to stash that extra zucchini in a random person’s mailbox! Community members can drop off extra fruits and vegetables from their garden at the Grow a Row stand as well. Look for the stand near Evelyn Street from 1-2pm each Saturday at Rutland’s Downtown Farmers’ Market.  All of the produce that RAFFL collects is donated to area food shelves and service organizations—like the Rutland Community Cupboard, BROC, the Open Door Mission, the Boys and Girls Club of Rutland County, and more. For more information, check out RAFFL’s website at www.rutlandfarmandfood.org or stop by RAFFL’s stand this Saturday at the market.

Market Watch: Support Local Farms!

If you love Vermont’s working landscapes, local farms, and fresh food, then next weekend is for you. Clear your schedule!

In Rutland, Saturday is the last day for the winter farmers’ market. What a year: the market had greens and other vegetables all the way through the winter thanks to the mild weather and—more importantly–farmers’ innovative season-extending growing techniques. We also met some new vendors and saw new products popping up: Diane McCoy of Bomoseen Bread Basket brought her “gluten-free baked goods that don’t taste gluten free” to the market, while Yoder Farm sold his first batches of homemade apple cider vinegar.

I’ll miss the winter market for its coziness. For those who complain about the unheated building, I’m talking about its metaphorical coziness: all the regulars at the market know each other. With 40 vendors and small aisles, how could you not? During the coldest months of the year, the market is the place to catch up with the community and its most creative small business leaders, its vendors. Since the winter market will probably be in a new spot next year, this Saturday is your last chance to roam the aisles and explore the market’s hidden theater behind the co-op.

While you’re there this weekend, don’t forget to say a last hello to Breezy Meadow Orchards. Farmers Josh and Meadow have decided to focus their energy on fall and winter growing and therefore will not be at Rutland’s summer market this year. We’ll look forward to seeing their beautiful greens and first batch of Vermont-grown rice this fall!

After you stock up on groceries at the market, gather your friends for a Saturday bbq and a major brainstorming session. The Rutland Area Food Co-op’s Annual Meeting is Sunday, May 6. The co-op’s board of directors is using the meeting to hear ideas on how the co-op should expand and better serve the community. If you want Rutland area farmers to stay in business and think the co-op can help accomplish them by getting more and more local food out to the community, then this meeting is crucial!

Happily, the co-op is poised to make some real changes. Newly-hired general manager Paul Hoffman has extensive experience helping co-ops expand from his time at the Hanover Co-op Food Store.  Additionally, the co-op’s board is energetic and actively looking for new ideas. As board member Sandy Cohen puts it, she’s hoping the annual meeting will answer the question, “Where do we go from here?”

So, your job for the next few days is to brainstorm! Do you want the co-op to have freshly baked bread, a meat and deli section that is not frozen, and a bigger produce corner overflowing with locally-grown fruits and vegetables? How many times have you wished the co-op had refrigerated beer from our local breweries?? Yep, me too! Instead of pining for that day to come, stop by the co-op’s annual meeting and make your voice heard!

The meeting kicks off at 5pm at Grace Congregational Church in Rutland (use the West Street parking and entrance). At 5:30pm a potluck dinner will begin, featuring a main course by Roots the Restaurant. At 6pm, the meat and potatoes of the meeting kicks off. Eric DeLuca, known as “the brain” in the food system world, will be facilitating a round table discussion about the co-op’s future. Again, if you support Rutland, local food, and our farming economy—you should be at this meeting!

If you have any questions about the market or the co-op’s annual meeting, send me an e-mail at kris@rutlandfarmandfood.org.

 

Market Watch: Back to Middlebury

Another week, another market, and another step forward in the market’s cycle. Regular readers will remember that I last visited the Middlebury Farmers’ Market in late February. At the time, the market felt like it was in hibernation mode. Just over a month later, when I stopped by last Saturday, the market was visibly stretching and readying itself for the summer season.

That renewed sense of energy was in part due to Foggy Meadow Farm’s return. Through the winter, Middlebury’s market had very limited fresh vegetables and greens—a tough situation for any market. Last Saturday, Foggy Meadow remedied the situation with bags upon bags of arugula, spinach, spicy mix, salad mix, swiss chard, curly kale, Red Russian kale, and tender micro greens. Beyond greens, they also had the last of their winter beets, potatoes, carrots, and an assortment of dried beans.

Sally mentioned that the winter was a good one for the farm. In Rutland, they managed to have greens every weekend of the winter market. In the process, they discovered a huge demand for winter vegetables and now have plans to increase their cold-weather production. What does that mean for Middlebury market goers? Next winter, Sally is hoping to be at the market every weekend. With a secured vegetable producer for the next season, I’m guessing Middlebury’s market will start gaining popularity as a one-stop shop for groceries. Who can resist fresh veggies, great meats, fantastic bread, fresh eggs, and delectable pastries and other treats?

Speaking of fantastic bread, Good Companion Bakery was on my list of vendors to talk to last weekend. When I visited the market in February, I noticed the bakery in the back but could never wade through the hoards of customers to talk to the baker. In a rare moment of defeat, I gave up on the interview and yielded to the crowds.

Last Saturday I came more determined. I elbowed my way to the front of the line and interrupted a conversation or two to meet Amos Baehr of Good Companion Bakery. The bakery is based at Boundbrook Farm, where farmers Erik and Erica Andrus raise grass-fed beef, all-natural pork, poultry, and a variety of crops. The long-term plan for the farm is to grow all the wheat and rye that the bakery needs for their bread business.

At the market, Amos had boxes of beautifully hand-crafted loaves: French batards, multi-grain loaves (flax seeds, sunflower seeds, oats, and rye), pain au levain, baguettes (multigrain and traditional), and—for anyone needing a rich, sweet second breakfast—chocolate, plain, and almond croissants. All of the bread is baked in a custom wood-fired oven at 550 degrees. In the winter, Amos starts the oven 36 hours in advance of when he’ll need it to bake.

The effort is worth it. As I jostled with other customers to get my time in with Amos, comments like “I’ll have the whole box” were common. When I mentioned Good Companion’s popularity, Amos chuckled and reminisced about a market last summer when he completely sold out of bread by 11am. After a regular customer stopped by and saw the empty shelves, Amos apologized and wished her a nice weekend.  The customer replied, “A nice weekend? Without your bread?”

With Good Companion Bakery, Foggy Meadow Farm, and a great assortment of other vendors, Middlebury’s winter market is looking fresh. The winter market has one more date, April 28, and then the market moves outside for its summer season on May 5!

My closing comment this week is to keep an eye on the weather. Sally from Foggy Meadow Farm reported that their farm is very dry for April. Luckily, they have irrigation. For farmers without irrigation, this might be a time when they could use some extra support. Ask around, and if you find a farm struggling due to the weather, buy a couple extra beets or greens to help them out.  If you have a market tip, e-mail me at kris@rutlandfarmandfood.org

Market Watch: Old and New at Hathaway Farm

When you hear Hathaway Farm, a couple images might come to mind: the Hathaway’s historic 1881 Barn, the epic corn maze, BJ Hathaway happily selling all natural beef and maple syrup at Rutland’s Winter Farmers’ Market. Whether you think maze or beef, the farm –perhaps more than any other in our area—reflects the story of agriculture in Vermont and the possibilities that arise from allowing yourself to reinvent.

Hathaway Farm is a third-generation farm and the family has deep agriculture roots in Vermont. BJ is of the third generation, and he’s the production manager, the “Market Man,” and the self-proclaimed “Beef B*tch” as he deals with the farm’s daily operations. The history of Hathaway Farm dates back to 1942, when BJ’s grandparents bought it from the Osgood family — potato and maple farmers–and transformed it to a maple and dairy operation, a logical move as BJ’s grandmother came from a prominent dairy family in Rochester.

From the ’40s to the ‘80s, the dairy continued and passed on to the next generation—Irene and Byrom Hathaway. Yet, Vermont’s dairy market was becoming increasingly unpredictable: milk surpluses caused volatile prices and farmers started questioning the industry’s future. Hathaway Farm participated in the whole herd buyout program and agreed to stay away from dairy cows for five years. Instead, the Hathaways bought a few beef cattle and bided their time, working the land but not imagining that they were en route to creating a viable beef business.

As the farm continued to evolve, it took an unexpected turn in 2004. Irene Hathaway built the farm’s first corn maze and transformed the farm into an early participant in the state’s agri-tourism industry. I picture her saying something like, “If you build it, they will come” and ignoring everyone’s doubts. The maze had an unforeseen benefit that people were now coming to the farm, seeing beef cattle and maple trees, and asking to buy syrup, steaks, and ground beef. That demand started a two-year process of completing paperwork and navigating regulations so that the Hathaways could sell products at their farm.

Around 2009, BJ became more involved with the family farm. With his production skills and interest in expansion, BJ was ready when he received a call from a chef starting a local food restaurant in downtown Rutland – Roots the Restaurant. Chef Donald Billings wanted to sell a Hathaway Farm burger and was wondering if BJ had enough ground beef and other cuts to fill the restaurant’s orders. BJ said he did, switched up some production systems, eked by, and most importantly made it work. Looking back, he says, “Things snowballed from there.”

Hathaway Farm now has a strong following of customers at the farm’s store, Rutland’s summer market, and the winter market. You can find Hathaway burgers at Roots the Restaurant and The Palms; Ana’s Empanadas is another regular customer. BJ is also building his meat CSA, which allows customers to pre-order 5, 6, or 10lb boxes of frozen beef. The more you order, the more of a discount you’ll receive. The CSA helps BJ to understand his demand better, allowing him to plan for growth and expansion. It’s a win-win for both the farm and the customers.

So, why is all of this important? To me, Hathaway Farm is quintessential Vermont. Their family farm is steeped in history and yet they’ve branched out in interesting ways: from corn mazes to maple syrup, a historic barn to no-till strategies, their entire farm is a mix of old and new. In other words, Hathaway Farm shows that local agriculture is a way to celebrate our region’s history while supporting innovation, entrepreneurship, and small businesses.

Plus, with BJ’s agriculture background, interest in production systems, and openness to new ideas, he’s poised to make some big things happen at Hathaway Farm. He’s already experimenting with cover crops and multi-year rotation strategies, so keep an eye on him and the farm for some interesting developments to come!

In other market news, Radical Roots Farm is back at the market with tons of salad greens and with plans to finish out the winter season. At last Saturday’s market I also discovered Afternoon Tea with Lilian. I want to do a future article about Lilian, so all I will say for now is try the shortbread. Actually, don’t just try it; buy the bag of shortbread because one or two of the bars won’t be enough. If you have any market tips, e-mail me at kris@rutlandfarmandfood.org.

Market Watch: Fighting Anonymous Food

Over the last week, I’ve been thinking more and more about “anonymous food.” You know what I mean: that food in the grocery store that you have no idea who grew it or where that farmer even lives, albeit that annoyingly adhesive oval sticker that says somewhere in Mexico or California or Argentina. For better or worse, whether it’s a carrot or a bag of refined sugar for cooking, we all eat anonymous food.

The problem isn’t really about what each of us eats as individuals. The real problem is that the system of anonymous food hides the farmers, their farming practices, and –perhaps more importantly – the complex relationships between farmers and gigantic corporations that control the whole process. Behind the mask of grocery store shelves and well-traveled tomatoes, many farmers in our country are getting continually screwed over by a system that helps the big companies get bigger while putting the small guys, the family farms, out of business.

As shoppers, we have no way of knowing. Heck, we don’t even know the name of the farm where the anonymous tomatoes or chickens came from most of the time!

Luckily, in the Rutland region, not all food is anonymous. Many farms in our area offer CSAs, community supported agriculture, which is a complicated way of saying you can get great, local food directly from the farmer and know exactly who is benefiting from your money.

In a traditional CSA, you pay a farmer in the spring for food you’ll be receiving in the summer. By paying up front, you’re investing in the farm, hence the “community supported” part of the CSA. Your money helps cover the high start-up costs of planting fields when cash flow for a farm is typically low. In return, you benefit from the harvest’s bounty and receive weekly baskets, often referred to as shares, of fresh, locally grown food.

I have two parting tips about CSAs: first, a CSA is an investment in the harvest which also means some risk is involved. If the farm you invest in gets pummeled with hail during the height of tomato season, you might not get tomatoes. This risk is an everyday reality for farmers but can be new for first-time CSA members. The key to having a good CSA experience is to fully understand what you’re getting into and have realistic expectations.

Second, chill out when it comes to the price. Everyone looks at CSAs and tries to compare prices between farms to get the best deal.  Often, this is simply time wasted. Each farm’s CSA is different, so if one price is higher than the next there’s probably a reason: maybe one has a longer season, more food, or comes better washed and ready to eat. If you’re held up by the price, simply call the farmer and ask questions. I do not know of a single farmer in our region that is trying to earn a quick buck at the expense of customer satisfaction.

That said, price can be an inhibitor because of incomes levels. Many farms offer payment plans and NOFA-VT has a Farm Share Program that “assists low-income Vermonters in obtaining farm fresh foods.” Call the farmer and/or check out http://nofavt.org for more info.

A CSA is not the only solution to anonymous food. You can shop at farmers’ markets, go to the co-op, write your senator about the 2012 Farm Bill, and ask grocery stores to buy and highlight more local food. The point is we have options. Buying directly from local farms in the Rutland region cuts out the middlemen, often those big corporations that perpetuate anonymous food, saving you money and helping our farmers stay in business.

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Below is a list of CSAs in the Rutland region with some brief descriptions. Each farm structures its CSA a bit differently, so take a moment to browse their websites and see which one is right for you:

1.   Alchemy Gardens (Shrewsbury) – Two options: pick between a traditional CSA and farm stand credit CSA. Pickups at the Downtown Farmers’ Market in Rutland or at Shrewsbury Co-op at Pierce’s Store.

2.   Amee Farm (Pittsfield) – Offering a vegetable share and a vegetable, egg, and chicken combo CSA. Pick up at the farm.

3.   Boardman Hill Farm (West Rutland) - Farm stand credit CSA and a pork CSA. Pick up at the stand on West Street in Rutland.

4.    Breezy Meadows Orchards and Nursery (Tinmouth) –  Garden Shares (organic vegetables), Goat Shares (weekly choice of cheese or yogurt), Egg Shares (dozen eggs a week), and Whole Farm Shares (includes everything…even maple syrup!). Pick up at farm.

5.   Caravan Gardens (Cuttingsville)

6.   Cerridwen Farm (Poultney) – Green Mountain College’s farm CSA, offering vegetable shares and egg shares.

7.   Clear Brook Farm (Shaftsbury) – Farm stand credit CSA, including a free morning of pick your own strawberries and monthly perks like a free 1/2 dozen ears of corn, 1 Lb. of beans, pint of blueberries, cantaloupe, etc.

8.   Dutchess Farm (Castleton) – A hybrid CSA in which you get a weekly share of vegetables (those that are in abundance that week) and also have the option to pick out additional vegetables of your choice. Pick up at Downtown Farmers’ Market in Rutland or at the farm in Castleton.

9.   Evening Song Farm (Cuttingsville) – After losing their entire farm to Irene last fall, Evening Song is leasing land from a neighbor this year and thus is able to continue their CSA. Help Ryan and Kara get back on their feet! Members choose what items they want each week. Pick ups at Downtown Farmers’ Market in Rutland, Ludlow Farmers’ Market, and at the farm.

10.   Gildrien Farm (Leicester) – Offering small (for families of 1-2) and large (for families of 3-4) share sizes. Pick up at the farm.

11.   Groundworks Farm (Pittsford) – Just about any CSA you can imagine! Vegetable Share, Chicken Share, Pasture-raised and Grass-fed Meat Share, Egg Share, Vermont Farmstead Cheese Share (new this year!), and for those who want it all, a Whole-Farm Share. Pick up at farm.

12.   Hathaway Farm (Rutland) – Choose between 5, 6, and 10lb box options that include ground beef, steaks, and/or roasts. Hathaway lets you choose what dates you want to pick up your box and what location, either at the farm or at the Downtown Farmers Market in Rutland.

13.   Kilpatrick Family Farm (Granville, NY) – Another hybrid share. You’ll receive a set amount of produce each week plus you’ll be able to pick additional items from their stand. Pick up at Saratoga Springs Farmers’ Market or Glens Falls Farmers’ Market.

14.   Morgan Mountain Organic Gardeners (Middletown Springs)

15.   Old Gates Farm (Castleton) – Prepay system for the farm stand. For every $100 dollars you spend you’ll get an additional $20 towards anything at their Castleton farm stand or their booths at the Castleton and Poultney Farmers’ Markets.

16.   Radical Roots Farm (Rutland) – Two options: a pre-paid credit for their farm stand at the Downtown Farmers Market in Rutland or a pre-packaged basket of weekly vegetables.

17.   Singing Cedars Farmstead (Orwell)

18.   Two Dogs Farm (Danby)

19.   Wood’s Market Garden (Brandon) -  Pre-paying for a Summer CSA will get you “Farm Bucks” to spend on anything at Wood’s farm stand (vegetables, fruits, breads, treats, cheeses, maple syrup, etc.). Includes perks of extra vegetables and fruits in abundance during the harvest.

20.   Yoder Farm (Danby) – Offers a pre-paid bulk order for beans, popcorn, canned goods, cider, and their other products at a discounted price. Pasture-raised chicken CSA is also available. Email yoderfarmrr@yahoo.com

Market Watch: From Florida to Rutland

I just returned from a quick vacation to Florida’s panhandle: sunshine, beach, and seafood. Must be tough, right? The “good food” highlight of the trip was a visit to Apalachicola, a small and historic fishing town where the Apalachicola River meets the Gulf. In this salt water / fresh water basin, oysters thrive and lots of them. 10% of the U.S.’s oysters come from this out-of-the-way town.

Joe and I stopped at Boss Oyster, a seafood hut right on the docks, to try our first ever raw oysters on the half shell. With margaritas in hand, we – somewhat tentatively at first – devoured the tray of meaty oysters, dunking each one into a spicy horseradish sauce. While we ate, we chatted with some of the oyster fishermen about their trade: no matter where I go, I always find that local food helps connect people and, more often than not, shows how unique that place is. Who knew that spring and fall are the best times for the Gulf’s oyster harvest?

Beyond seafood, finding other local food in Florida proved a bit tough. For a state that exports a huge amount of fruits and vegetables, almost all of their grocery stores’ produce was from another state or country. My quest for local oranges was frustrating at best, leading to a rant or two about anonymous food and illogical food distribution systems. Before I became too jaded, I found myself back at the Winter Farmers’ Market in Rutland last Saturday, surrounded by tables and tables of locally-grown fruits and vegetables. Ah, I love Vermont!

Having missed a weekend at the market, I spent most of last Saturday catching up on news and trying new products. Here’s a quick recap:

Amee Farm. Last Saturday was Amee Farm’s first time at the winter market this season; they’ve been preoccupied with other things this winter like their acclaimed Death Race. Nonetheless, Elizabeth Roma was at the market in full force with a bounty of salad greens and fresh herbs from the greenhouse: lemon balm, oregano, sage, basil, parsley, and fennel. She’s planning on being at the market for the rest of the season and next week should have some fresh cilantro and dill-yum!

Bomoseen Bread Basket. Owner Diane McCoy is making things happen, and they’re all gluten free. Last November I wrote about her gluten-free lemon curd cupcake—far better than any cupcake I’ve ever made! Now, she’s expanded to include english muffins, hamburger buns, and hot dog rolls that taste good and stay together.  Plus, she started packaging affordable, gluten-free all-purpose baking flour and gluten-free bread mixes to enable other folks to do their own baking. Not only is Diane offering some great baked goods, she clearly loves what she’s doing. Who knows, we might see a gluten-free bakery storefront from her one day!

Breezy Meadows Orchards. Farmer Meadow Squier reports that next week she’ll have fresh pea shoots for sale. I don’t think I’ve seen anyone else at the market with pea shoots, so I’m sure they’ll go fast! Breezy Meadow Orchards is also offering their first CSA this season and still have a couple spots to fill. They’ll be dropping off shares at Rutland, Poultney, and Tinmouth so check their website (http://breezymeadowsorchards.com/) if you’re interested.

Foggy Meadow Farm. Farmer Paul Horton has me completely hooked on his Red Russian Kale. This time of year, the kale is so sweet and tender that I’ve been eating it raw, mixed in with other salad greens. Paul reports that the kale is at best in the spring and fall, so best to get it now before the season ends!

Hathaway Farm. The new crop of maple syrup is in at Hathaway Farm! Farmer BJ Hathaway also has a sale on some of his beef cuts, which could make for a tasty Easter dinner.

Mendon Mountain Orchards. Last Saturday, Rob Steingress was busily selling apple pies and turnovers. He even has a new flavor for the spring—a chocolate cheesecake turnover! Anyone keeping their eye on this year’s apple harvest is paying attention to the weather right now and Rob is no different. With the warm temperatures, Rob says his trees are on track to bud early. If the weather turns colder at the wrong moment, that could be trouble. Nonetheless, Rob has his normal easy-going, “let’s wait and see” attitude. Here’s to hoping that our recent March summer weather hasn’t thrown off any future harvests!

Mucho Delicioso. Brad Condon had some of his famed smoked duck at last Saturday’s market. He’s also testing a new product to much success: Super Booch, his version of kombucha. He brews and ferments it for ten days and, to give it a uniquely Vermont character, adds maple sap, rosehips, and hibiscus. Brad is at the winter market every other week, so you’ll be able to catch him next on April 7.

I apologize to those vendors that I missed. Coming home from vacation always leaves me a little short on time but with an overwhelming appreciation of how special our farmers’ market is in Rutland. I’ll miss the Apalachicola oysters, but I’m looking forward to the coming weeks of fresh greens and early-spring vegetables grown with care by our hardworking, local farmers.

Market Watch: How do you measure the market?

Remember that Rent song from the ‘90’s that waxed philosophically about how to measure a year in life? In midnights? In cups of coffee? Last weekend I thought about that song as I attempted to measure and survey the Rutland Winter Farmers’ Market’s economic impact for the Rutland Area Farm and Food Link (RAFFL). How do you measure a day at the market? In first-timers? In loaves of bread sold?

The survey I used was targeted at market visitors: how often do you visit the market? Is the market your main reason for coming downtown? With a total of seven short questions ranging from zip code to money spent at the market, the survey’s goal is to give us a better understanding of who’s coming to the market, why they’re coming, and what the market means for Rutland’s economy.

I thus arrived at the market last Saturday morning bright and early, with coffee and blank surveys in hand, and with my first round of volunteers ready to go. After two hours of surveying, I needed a snack and beelined for Peter McGann. Peter is known throughout the market for his fresh homemade salsa and guacamole. Since starting his booth at last summer’s market, he’s developed a cult following and now has a host of new products. Along with his salsa, last Saturday he had slices of Spanish omelet stuffed with potatoes and onions, Mexican lasagna with salsa verde and chicken, and a Mexican-inspired pesto with roasted pumpkin seeds, cilantro, and lime.

Being short on time, I grabbed some of his jalapeno cornbread and headed back to the survey spot when a new vendor caught my eye: Whaleback Vineyard of Poultney. Whaleback is a seven acre vineyard with over 4,000 vines. Owner Dennis Brown prefers dry wines with a crisp taste. At the market, his assistant Kate Barcellos let me sample their most popular wine, St. Croix, which is light and dry red wine that would pair well with almost any meal. Whaleback will be at the winter market for the rest of the season and hopefully at the summer market as well.

Having been gone longer than wanted, I rushed back to my volunteers only to find the survey still moving along smoothly. As of 12:30pm 407 people had already come to the market! Just as I was settling back into routine, a volunteer returned from her break with a warm, gooey cinnamon roll topped with a dab of frosting from the The Domestic Diva. The roll was brimming with that “recipe passed down from my grandmother” quality that marks most of The Diva’s food. I was jealous.

At my next break, I managed to snag the last cinnamon roll from The Domestic Diva aka Hilary Adams. In true Diva form, Hilary had a bowl of DIY cream cheese frosting. As Hilary pointed out, everyone likes different amounts of frosting, so her apply-your-own frosting method allows folks to perfect their roll to their own tastes. I’m prone to slathering so that’s what happened with mine.

Energized from my diva cinnamon roll, I wrapped up the market survey feeling happy from my day’s snack choices and from the success of the surveying. All said and done, 589 people visited the market last Saturday. Beyond the numbers, many people told me and my volunteers about how much they love going to the market and how much it means to them to be able to buy fresh, local food even in the winter. Thank you to the volunteers who helped with the survey –Laurie, Rachel, Sandy, and Steve—and the 126 people who answered survey questions!