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Peaches! Blueberries! Raspberries!Garlic! Organic Veggies!   Open every Wednesday 1:30-5pm, rain or shine!
 
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Wells Farmers Market
Wells, Maine
 
 
 
 
What's in Season
Organic Veggies
Seedlings
Annuals
Perennials
Fresh Greens

Peaches

Blueberries

Raspberries
Radishes

Garlic
Free RangeEggs
Pork
Beef

Chicken

Sausages

Authentic Lebanese Cuisine

Microgreens, Herbs and  Sprouts

Fresh, Dried & Potted Herbs
Artisan Breads

Fresh Pasta & Sauce
Wine Jams & Herbal Jellies
Wicked Good Pickles & Relishes
Herbal & Goat Milk Soaps
Lobster, Haddock, Scallops & Clams
Baked Goods & Gluten-free Baked Goods

Seasoned Popcorn

Ready-to-Serve Meals
Honey
And more!
 
 

 July& August Vendors
Alewives Brook Farm
Chef's Cove Cafe
Cricket Corner Herbs
Vintage Garden Jellies
Connolly's Organics
Doug's Garden
Little Cottage Baking
Wyndswept Farm
Sanborne Hope Farm
Andy's Edible Garden
Maple Moon Farm
River Lily Farm
Clover Hill Bread
Four Star Fresh Pasta
The Olde Craft Bakery
Karima's Kitchen
Mainely Jams
Gray Farm Nursery
When Pigs Fly Bakery
Foxes Ridge Farm
Flying Goat Farm
Kelly Orchards
Popzup Popcorn

   ..... and, weekly entertainment by our own
           Banjo Bob!
 





 
 

    Peaches!!

        Blueberries & Raspberries!!


       

 
 

Drum roll, please... they're finally here!  The peaches are ready... and you all know what that means: get yourself to the market bright and early for the best selection of these sweet, juicy treats.

 

What's New

It's a very "fruity" week this Wednesday at market!
  • Foxes Ridge Farm will have the first of their fresh peaches this week.
  • Kelly Orchards is back for the season with fresh peaches and blueberries.
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  • Gray Farm will have fresh picked raspberries, too!
With all this delicious fruit on hand, we're thinking pies and cobblers.  How about you?
 



Here at WFM we are fortunate enough to have not one, but two peach growers.  Foxes Ridge Farm and Kelly Orchards  will both be at the market on Wednesday with the first of their early peaches & blueberries.  Pictured above & below is from a wonderful day of picking peaches at Foxes Ridge Farm .  Simply delicious!!



Howard and Ann Stevens of Foxes Ridge Farm will be with us until October.  They'll have peaches now, plums and apples later on.  Ann and Howard sent us this note:  "We are looking forward to seeing our friends at the market.  Come early!"
 
Art and Jill Kelly of Kelly Orchards will be providing us with their delicious products right through the fall.  They are among the hardy folks who keep the market going all the way to our closing Wednesday of Patriots Day weekend.  Kelly Orchards will have peaches and blueberries this week, with plums, apples, pears, and apple cider coming along later.

We're thrilled to have both farms back with us for the season!

 

 


 

 

Peach & Raspberry Parfait with Salted Graham Crumble by Epicurious



A habit-forming graham cracker crumble takes peaches and cream to another dimension.

5 graham crackers, finely crushed
1/3 cup all-purpose flour
1 teaspoon kosher salt
1/4 cup plus 1 teaspoon granulated sugar
6 tablespoons unsalted butter, melted, plus 2 tablespoons room temperature
2 ripe peaches, cut into 1/3-inch wedges
2 tablespoons light brown sugar
1 tablespoon plus 1 teaspoon fresh lemon juice
1 cup fresh raspberries
1 cup heavy cream

Preheat oven to 325°F. Pulse graham cracker crumbs, flour, salt, and 1/4 cup granulated sugar in a food processor until finely ground. Transfer to a medium bowl and add melted butter; mix until a few large clumps form. Spread out crumble on a rimmed baking sheet and bake, shaking once, until golden, 12–15 minutes. Let cool.
Meanwhile, toss peaches, brown sugar, and 1 Tbsp. lemon juice in a medium bowl. Heat remaining 2 Tbsp. butter in a large skillet over medium; cook peaches, tossing often, until sugar is dissolved and peaches are soft, about 5 minutes. Let cool slightly.
 
 
Mash raspberries with a spoon in a small bowl, then mix in remaining 1 tsp. granulated sugar and remaining 1 tsp. lemon juice. Let sit 5 minutes for raspberries to soften.
Beat cream in a medium bowl to medium-soft peaks. Divide warm peaches among bowls and top with whipped cream, raspberries, and graham cracker crumble.
 
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Thanks to our many old and new visitors to market this season.  If you haven't been by yet, do drop in to say hello!  For those that still aren't aware... the WFM has  moved to our NEW location at: 270 Post Road (Rte 1)  between Wonder Mountain Fun Park & the Wells/Ogunquit Center.  You won't be be able to miss the flags!
We are extremely grateful to Andy Joakim of Wonder Mountain for generously offering this space to us, as our new home. 
 
We've enjoyed the past thirteen years at the Wells Town Hall, but we found growth and a new location imminent, for our continued success!
So, look  forward to the upcoming season and the offerings our vendors will bring to the table... and to yours!
This season we have 23 vendors, with the finest of goods from certified organic veggies, to baked goods, seafood, microgreens & sprouts, gluten free baked goods,  authentic Lebanese cuisine, Wicked Good Pickles and so much more!
check out our website for more vendor details.. or follow us on Facebook to keep up to date with what's happening @ the market:  wellsfarmersmarket.org



 
       
     Favorite Recipes

This Blueberry Lemon Cake is loaded with 1 pound of blueberries and every bite has sweet pops of juicy blueberry and fresh lemon flavor. It's not too sweet and not too tangy, but just right. Kelly Orchards will be bringing his pearls of the season.... blueberries!
            Blueberry Lemon Cake -- makes one 9 inch round

 
  • 2 large eggs
  • 1 cup  granulated sugar
  • 1 cup (8oz) sour cream
  • ½ cup light olive oil or vegetable oil
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 2 cups  all-purpose flour*
  • 2 tsp baking powder
  • 1 medium lemon (zest and juice), divided
  • ½ Tbsp corn starch
  • 16 oz  fresh** blueberries
  • Powdered sugar to dust the top, optional
Lightly butter a 9-inch springform pan and line the bottom with parchment. Preheat Oven to 375˚F.

 

  1. Beat 2 eggs and 1 cup sugar with whisk attachment on high speed 5 min, or until light in color and thick.
  2. Add 1 cup sour cream, ½ cup oil, 1 tsp vanilla, ¼ tsp salt and whisk on low speed until well combined.
  3. Whisk together the 2 cups flour with 2 tsp baking powder then add to batter ⅓ at a time, whisking to incorporate with each addition. Finally, add 1 Tbsp lemon juice and ½ Tbsp zest.
  4. Rinse blueberries and drain well. In a medium bowl, toss blueberries with ½ Tbsp corn starch and 1 tsp lemon juice, stirring until well combined and no dry white cornstarch remains.
  5. Pour half of batter into prepared springform pan and spread evenly. Top with half of the blueberries. Spread with remaining batter then sprinkle the rest of the blueberries evenly over the top, pushing them slightly into the batter (about halfway). Bake at 375˚F for 45 to 55 minutes (mine was perfect at 55 min), or until a toothpick inserted into center comes out clean. Let cake rest in the pan 15-20 minutes then remove ring and cool until room temp or just warm. Serve dusted with powdered sugar.
** Have a favorite recipe using purchases from the WFM?? We'd love to hear about them!

 
The Market Community

The Wells Farmers' Market is proud to welcome community organizations to the market to share information about their causes with market customers.  These community partnerships strengthen our market in so many ways! 
For more information email Claire Genest at: cottagebaking@hotmail.com

WFM strives to be a place where the public can learn about the relationship of local food and farms to our health, our economy and our culture.  This partnership is in recognition of the market's overall desire for a sustainable community--
We're more than just a place to exchange goods & services!.
Market News!!.



Overheard at market this week... :-)

   OMG! Peaches!
   I see blueberry pie in our future!
   Wow! This market has really grown!
   Those pickles are so good! No, they're   
   Wicked Good!
   Those heads of lettuce are humongous!
  Yippee! I just got his last two lobster!

 
   How do I subscribe to the WFM Newsletter?



 
 
 
 
We are open every Wednesday, from 1:30-5:00pm 
rain or shine!


We're located at 270 Post Road (Rte 1) between Wonder Mountain Fun Park & the Wells/Ogunquit Center in Wells.

Check us out on the web at our brand new website!
www.wellsfarmersmarket.org
Copyright © 2017 Wells Farmers Market, All rights reserved.
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