Monday, July 4, 2016

No Farmers' Market 2016

Sorry folks, we're taking a season off.  There was a dismal outlook for food vendors this year, and quite frankly, it wouldn't have been worth the effort that goes into running a farmers' market (which is a lot, to say the least).  We'll see how things shape up next year. In the meantime, have a great summer!

Paul & Jean Eno

Sunday, March 13, 2016

2016 Season

We are still awaiting confirmation from several fresh produce and meat farmers, and bakers (namely of bread). Once we have a solid understanding of where we stand with said vendors, we'll post updated Application and Guideline info. The good news is, we're down to 60% surety from 95%. :)

Thanks for your patience! If you have any questions, please don't hesitate to contact the market manager, Jean Eno. Contact form is in column on right.

Monday, January 18, 2016

2016 Season

We are working on securing farmers, a good number of which is essential for the success of any farmers' market.  Please contact the market manager, Jean Eno, with any questions using the contact form to the right.  Thank you!

Confirmation of the 2016 season will be posted here within the next few weeks.

Sunday, August 16, 2015

Canning, Pickling, Eating...It's All Good When it Comes to Eat Local Month in August!

Be sure to sign up for our e-newsletter in time for this week. We'll be featuring home cooks and a few of the great, creative ways they use mushrooms, as well as, chicken and pigs' feet! See the right-hand column of our Home page to sign up!

Whether by way of canning, pickling or freezing (and many other forms of preserving), many farmers' market shoppers are busy-busy in the kitchen during this time of year, 'putting up' all kinds of delicious foods, sauces, you-name-it, for their winter menus. Swing by the GFM tent on Tuesday for more ideas, tips and words of encouragement for your next canning project! For now, let's take a peek at what a couple of locavores have been up to this summer so far:
GFM shopper and Seacoast locavore, Hampton resident Laurie H., just canned 100lbs (!) of tomatoes in the form of crushed tomatoes, spicy marinara, and Puttanesca sauce (a tangy, salty sauce that has capers and anchovies in it; Mark Bittman has a great recipe that's easy to make!). She also put up a full bushel (!) of green beans, some with garlic & onion, some with carrots. 
Laurie's canning effort last year! Pretty much makes you drool, doesn't it? From Laurie: "Haha, I'm a bit obsessed! Hubby built me pull out shelves and then had to reinforce them as I could not stop!"
Market manager Jean Eno recently gave sweet gherkins a shot (left) while pickling 5lbs of cukes, some fresh for the refrigerator, others turned into dill spears (right). While the process for gherkins requires 4-5 days of involvement, there really isn't much work involved on any given day. Pickling is fun, just plan on having your kitchen taken over by wafts of apple cider vinegar for a few days! ;) Visit the National Center for Home Canning website for solid instructions.
Freezing corn takes time, and certain knife skills, but the reward of upwards of 7lbs of kernels from a mere 3 dozen ears of corn (such was the case with corn from Barker's Farm last summer)--all for freezing and enjoying over winter--is gratification, plain and simple!
Visit for details on prepping corn for your freezer. 
Freezing berries is a great way to have summer fresh flavor come winter, especially for making smoothies, dessert sauces/trifles, or for just topping ice cream or cereal. Simply give your berries a quick mild vinegar-solution bath, let dry thoroughly on absorptive toweling, freeze in a single layer for 20-30 minutes, and then store in freezer bags. Tip: use a drinking straw to expel as much air as possible from the bag before securely zipping. Place the straw in the corner of the mostly closed bag, then use your lungs to inhale the rest of the air from the bag. Quickly zip close the last bit of bag as you pull the straw out. :)