This Saturday is the first day of the 2009 season of the Mount Pleasant Farmers’ Market and it’s going to be a great year! Come out to Lamont Park (at the corner of Lamont and Mt Pleasant St. NW) between 9 am and 1 pm to say hi, enjoy some music, lounge on the bandstand, catch up with the neighbors, and fill your bags with Spring produce!
Ride, push, drag or tow your bike to market! We are starting a free weekly drop-in bike clinic with clever folks on hand to show you how to maintain your steed. Bring your bike, we’ll have tools, patches and expertise on hand to change a flat, adjust your brakes, get that saddle positioned just right, oil your chain, and get you riding for the Spring!
Asparagus (oh, the longed for asparagus!), rhubarb, fresh, crisp greens, perennials and strong herb and veggie starts for your own gardens, eggs, meat, cheese, and the best bread in the Mid Atlantic region…read on!
Four new vendors join us for the 2009 season:
Atwater Bread of Baltimore will bring organic sourdough and yeasted breads: Peasant Wheat, Caraway Rye, Cranberry Pecan, Kalamata Olive, traditional San Francisco Sourdough, Ciabatta, Country White, Chili Cheddar, French Baguette, Spelt, Sunflower Flax (my favorite!), and more. They’ll also have brownies, cookies, scones, muffins, and yummy crispy crunchy granola! Watch for delicious soups-to-go made from local ingredients throughout the season, and ask about fresh pizza dough to take home and make your own pizza.
Cherry Glen Goat Cheese Company from just 28 miles up 270 in Boyds, Maryland, will bring you rich, creamy, hand-made artisanal goat cheeses. Beautiful rinds and exquisite flavor.
Painted Hand Farm from Pennsylvania will have VERY humanely raised, grass-fed veal and goat meat. They’ll be bringing all cuts: shanks, chops, ground, veal scaloppini (a thin cutlet), rose veal, breakfast link goat sausage, hot and sweet Italian veal sausage, traditional German-style Bratwurst (veal and pork).
Groff’s Content Farm located in Rocky Ridge, Maryland, will be bringing 100% grass-fed AND grass-finished lamb and beef, pastured Berkshire pork, beautiful pastured eggs in a rainbow of colors. Talk to Julie or Jennifer about ordering poultry in the coming weeks.
Also returning this year are all your favorites:
Tree and Leaf Farm: Beyond organic. Baby chard, baby rustic arugula, salad mix that really lasts, curious chicories, green garlic, chives, cilantro, tarragon. Great heirloom tomato, pepper, basil, lettuce, greens and herb starts to put in your vegetable garden. Also, some unusual perennials that are great for self-spreading, wildflower borders: Maximillian sunflower grows to 8′ tall spattered with 4″ bright yellow sunflowers and attracts goldfinches; heirloom Plume poppy is also very tall and doesn’t mind lousy soil; purple Echinacea is attractive to beneficial insects and butterflies.
Truck Patch Farms: LOTS of asparagus, one thing that little heat wave was good for! From the greenhouse: curly kale, arugula, spring mix, Red Ruby chard, chives, tarragon, mint. Plus Black Angus grass fed beef, pastured pork products and eggs. For chicken, please email Bryan directly at orders@truckpatchfarms.com.
Quaker Valley Farm: Apples, popcorn, cider, canned Madison peaches, jams, and the best tomato sauce ever made. My family is requesting that it be canned by the gallon next season because we love the fresh, bright flavor from their Juliet Roma tomatoes. Great on pizza (thicken it with some paste if you prefer), toss with pasta, or eat it straight out of the jar like my 2-year-old does.
Reid Orchard: Apples galore! And apple sauce, apple butter, and delicious ciders.
Audia Farms: Jams, herbs, spices, tea, catnip, perennials and garden starts. Ask Kathy about all kinds of exotic herbs from far flung culinary traditions and their possible medicinal properties.
Richfield Farm: Asparagus, spinach, 100s of pounds of rhubarb (another side effect of the heat wave!), scallions, hanging flower baskets bursting with nasturtiums, herb starts.
Keswick Creamery: raw milk cheeses, blue cheese, feta, ricotta, quark, yogurt, and chocolate pudding. New this year: each week, Melanie will send a unique “scratch” cheeses – artisanal experiments in the arcane cheesemaking arts.
Look forward to seeing everyone this Saturday! Remember, please bring your own bags for shopping – someday they’ll be banned and you’ll want to be in the habit!
May 2 – Opening Day
This Saturday is the first day of the 2009 season of the Mount Pleasant Farmers’ Market and it’s going to be a great year! Come out to Lamont Park (at the corner of Lamont and Mt Pleasant St. NW) between 9 am and 1 pm to say hi, enjoy some music, lounge on the bandstand, catch up with the neighbors, and fill your bags with Spring produce!
Ride, push, drag or tow your bike to market! We are starting a free weekly drop-in bike clinic with clever folks on hand to show you how to maintain your steed. Bring your bike, we’ll have tools, patches and expertise on hand to change a flat, adjust your brakes, get that saddle positioned just right, oil your chain, and get you riding for the Spring!
Asparagus (oh, the longed for asparagus!), rhubarb, fresh, crisp greens, perennials and strong herb and veggie starts for your own gardens, eggs, meat, cheese, and the best bread in the Mid Atlantic region…read on!
Four new vendors join us for the 2009 season:
Atwater Bread of Baltimore will bring organic sourdough and yeasted breads: Peasant Wheat, Caraway Rye, Cranberry Pecan, Kalamata Olive, traditional San Francisco Sourdough, Ciabatta, Country White, Chili Cheddar, French Baguette, Spelt, Sunflower Flax (my favorite!), and more. They’ll also have brownies, cookies, scones, muffins, and yummy crispy crunchy granola! Watch for delicious soups-to-go made from local ingredients throughout the season, and ask about fresh pizza dough to take home and make your own pizza.
Cherry Glen Goat Cheese Company from just 28 miles up 270 in Boyds, Maryland, will bring you rich, creamy, hand-made artisanal goat cheeses. Beautiful rinds and exquisite flavor.
Painted Hand Farm from Pennsylvania will have VERY humanely raised, grass-fed veal and goat meat. They’ll be bringing all cuts: shanks, chops, ground, veal scaloppini (a thin cutlet), rose veal, breakfast link goat sausage, hot and sweet Italian veal sausage, traditional German-style Bratwurst (veal and pork).
Groff’s Content Farm located in Rocky Ridge, Maryland, will be bringing 100% grass-fed AND grass-finished lamb and beef, pastured Berkshire pork, beautiful pastured eggs in a rainbow of colors. Talk to Julie or Jennifer about ordering poultry in the coming weeks.
Also returning this year are all your favorites:
Tree and Leaf Farm: Beyond organic. Baby chard, baby rustic arugula, salad mix that really lasts, curious chicories, green garlic, chives, cilantro, tarragon. Great heirloom tomato, pepper, basil, lettuce, greens and herb starts to put in your vegetable garden. Also, some unusual perennials that are great for self-spreading, wildflower borders: Maximillian sunflower grows to 8′ tall spattered with 4″ bright yellow sunflowers and attracts goldfinches; heirloom Plume poppy is also very tall and doesn’t mind lousy soil; purple Echinacea is attractive to beneficial insects and butterflies.
Truck Patch Farms: LOTS of asparagus, one thing that little heat wave was good for! From the greenhouse: curly kale, arugula, spring mix, Red Ruby chard, chives, tarragon, mint. Plus Black Angus grass fed beef, pastured pork products and eggs. For chicken, please email Bryan directly at orders@truckpatchfarms.com.
Quaker Valley Farm: Apples, popcorn, cider, canned Madison peaches, jams, and the best tomato sauce ever made. My family is requesting that it be canned by the gallon next season because we love the fresh, bright flavor from their Juliet Roma tomatoes. Great on pizza (thicken it with some paste if you prefer), toss with pasta, or eat it straight out of the jar like my 2-year-old does.
Reid Orchard: Apples galore! And apple sauce, apple butter, and delicious ciders.
Audia Farms: Jams, herbs, spices, tea, catnip, perennials and garden starts. Ask Kathy about all kinds of exotic herbs from far flung culinary traditions and their possible medicinal properties.
Richfield Farm: Asparagus, spinach, 100s of pounds of rhubarb (another side effect of the heat wave!), scallions, hanging flower baskets bursting with nasturtiums, herb starts.
Keswick Creamery: raw milk cheeses, blue cheese, feta, ricotta, quark, yogurt, and chocolate pudding. New this year: each week, Melanie will send a unique “scratch” cheeses – artisanal experiments in the arcane cheesemaking arts.
Look forward to seeing everyone this Saturday! Remember, please bring your own bags for shopping – someday they’ll be banned and you’ll want to be in the habit!