Open every Wednesday 1:30-5pm, rain or shine! Now closed for the season.  Winter well!
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Wells Farmers Market
Wells, Maine
What We Offer
Organic Veggies

Vegetable Seedlings
Fresh Greens





Ground Cherries

Heirloom Tomatoes

Farm Fresh Eggs

Organic Lamb



Goat Milk Cheese & Yogurt

Fermented Foods

Authentic Lebanese Cuisine

Fresh, Dried & Potted Herbs

Cut Flower Bouquets
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


Ready-to-Serve Meals
Honey & Maine Maple Syrup
And so much more!

   Our  Vendors
Alewives Brook Farm
Chef's Cove Cafe
Cricket Corner Herbs
Vintage Garden Wine & Herb Jellies
Connolly's Organics
Doug's Garden
Gracie's Garden
Mistress Mary Mushrooms
Wyndswept Farm
Sanborne Hope Farm
Annette's Garden
Maple Moon Farm
Bakery at Notre Dame
River Lily Farm
Four Star Fresh Pasta
The Olde Craft Bakery
Karima's Kitchen
Noon Family Lamb Farm
Gray Farm Nursery
When Pigs Fly Bakery
Foxes Ridge Farm
What A Wrap
Flying Goat Farm
Kelly Orchards

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


Have questions? Feel free to write to us at:


Winter News II

Hi everyone! We hope you are fairing this winter well, and looking forward to Spring as much as we are. Back to back Nor-easters! Wow!
We're still busy readying for the new season, writing our new brochures and getting to know our new vendors for this season!
All in all, we think you'll be very pleased with our selections. This year we"ll be a total of 25 vendors, including our newest members as well as our seasoned veterans. Yes, we are growing again! ;-)

I thought it might be a nice idea to introduce you to our newest members.. their farms,  business  philosophy, their products and how they came to being another of Maine's fine Agricultural or Cottage Industry of quality goods.
New Vendor Spotlight Part II
    We are always on the hunt for some new offerings at the WFM each season to add to and enhance our diverse selection of foods and goods already offered at the market each week. So in continuing this 'new vendor spotlight' this week, we're very happy to introduce you to two more of our newest vendors that will be joining us weekly throughout the season.
   Meet Josh Girard of Girard Farm.

I met Josh two years ago at another farmers market, and right away I knew (and hoped he would one day join us) from our conversation regarding growing practices and then seeing his incredible variety of the most gorgeous certified organic veggies! Every possible vegetable you could possibly need was right at my fingertips the day I visited! And now, he will also be offering certified organic eggs from hens raised on pasture, and vegetable seedlings too!  At a recent count, Girard Farm, founded in 2015, offers 50 different seasonal vegetables, herbs, greens, from early Spring, right through to the late Autumn storeage veggies. We are extremely happy that Josh will be joining us finally this season, and you will be too! 

  Josh grew up in Lyman, Maine... studied engineering at Boston University. As part of his graduate studies he spent two years working as an aquaculture extension agent for the Peace Corps in Zambia. His experiences in gardening in Zambia and at home taught him the joys and rewards of growing food.
  After spending many years in school and working abroad, he is now enjoying setting down roots back in his hometown, on the family farm.
The Farm grows a huge variety of vegetables for its farm share members, farm stand, and local farmers' markets. 
Growing healthy food requires healthy soil which is rich in humus, nutrients, and life. So they follow organic farming methods which respect natural processes.
His mission is to provide the freshest, most delicious vegetables directly to neighbors through their Community Supported Agriculture or CSA shares, the family farm stand and local farmers' markets.
Welcome, Girard Farm!

  Two hot food trends for 2018 are to be soups and mushrooms.  The fabulous fungi will be popping up in many
trendy recipes this year, so I've been reading--which leads me to introduce another of our newest members this year.... Mistress Mary Mushrooms & Garden.

  True nature lovers, owners Zara and Michael have been 'playing in the dirt  and working on their green thumbs' longer than they can remember. 
   Zara, a native of Wells was led to a career in the food service industry, where she became a sommelier.  Michael, a retired Merchant Marine, has been foraging mushrooms in the wild since he was a child.  His love of mushrooms and living off the land, led them to Sandbornville, NH where they forage wild mushrooms, and grow healthy fresh mushrooms, produce and flowers on their 32 acre farm. 
   They grow mushrooms in 'a big red barn' and on native sterile stumps and logs.  Through the winter months, they've expanded the barn to double in size and specifically designed it for growing their mushrooms. This will provide them with double the growing space than they currently had, allowing them to produce even more of their delicious mushrooms for your tables!
   Mistress Mary Mushrooms include: Italian & Pink Oyster, Grey Dove Oyster, King Oyster, Golden Oyster, Shiitake, Pioppino, Lions Mane, Nameko, and so many more-- plus their Mistress Exotic Medley and Oyster Medley retail packages.  You'll be hard pressed deciding on your selections, with so many mushrooms to choose from!  Their fresh mushrooms are grown on pasteurized straw and very very appealing to the eye. 
  • The fresh Oyster mushrooms are mild in flavor, with a firm texture.  They do well sauteed and in sauces.
  • The Shiitake mushroom is grown on sterilized blocks of hardwood and innoculized under sterilized conditions and have an incredible changing variety available.  They have a rich, earthy flavor with a delicious meaty cap and do well sauteed, lightly grilled, in soups and are a great meat substitute.
  • The Pioppino mushrooms have a firm texture, with a distinct sweet nutty flavor.  This is a great mushroom for sauces, pasta and risotto dishes.
  • The Lions Mane mushrooms have a mild seafood flavor, likened to crab or lobster with a texture similar to that of a cooked scallop.  They like to hit the saute pan hot, with some butter and olive oil.

The mushrooms are sold loose, by the pound, and beautifully packaged.  Zara is passionate about her mushrooms, extremely knowledgable, and will be more than happy to educate you and answer any questions you may have, as well as share  her many recipes.
Welcome aboard, Zara  Michael!



Thanks to our many old and new visitors to market each season. We wouldn't be here if not for your continued support!  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)  in the Wonder Mountain Fun Park, parking lot.  You won't be be able to miss the flags!
We are extremely grateful to Andy Joakim of Wonder Mountain Fun Park for generously offering this space to us, as our new home. 

So, looking forward to the upcoming season and the offerings our vendors will bring to the table... and to yours!
This season we have 25 vendors, with the finest of goods from certified organic veggies, to baked goods, seafood, mushrooms, Organic lamb, poultry, beef & pork , gluten free baked goods,  authentic Lebanese cuisine, Wicked Good Pickles, fresh pasta 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:


     Favorite Recipes
Mushroom Chick Pea Soup with Veggies

   Mushrooms are a wonderful substitute for meat in a vegetarian and vegan recipes and are touted worldwide for their health benefits.  What better way to use mushrooms than in a delicious soup loaded with healthy veggies?
  One of the things I love about this soup is it's flexibility.  You can easily substitute whatever you like for so many of the ingredients.  For example, you could use oyster mushrooms in this soup and substitute  chicken for the chick peas ( if you're not doing vegetarian or vegan), use bok choy instead of spinach, and make it very Asian.  Or you could use a different vinegar, leave out the soy sauce, use tomatoes instead with some chard and adjust the seasonings, to make it more Italian. And it's vegan and gluten-free too!

  • 1/2 cup chopped onion
  • 4 cloves minced garlic
  • 1 cup sliced mushrooms
  • 1-2 tsp fresh ginger, minced
  • 1/2 cup chopped carrots
  • 1/2 cup other veggies 9 like peppers, celery, sweet potatoes or whatever you like)
  • 1/2 cup cooked chick peas
  • 1/4 tsp cumin
  • 1/2 tsp ground black pepper
  • 1/4 tsp white pepper
  • 1/4 tsp cinnamon powder
  • 1/4 tsp cayenne
  • 2 tsp soy sauce
  • 2 tsp rice vinegar
  • 1-1.5 tsp sugar
  • 2 cups vegetable broth
  • 5 cups water
  • 1 cup spinach, chard or bok choy, roughly chopped
  • 1/4 tsp sea salt
  • cornstarch to thicken (if needed)
1.  Heat the oil in a saucepan over medium heat.  Add onions, garlic and a pinch of salt and cook 3 minutes or just about translucent, stirring occasionally.
2.  Add mushrooms and cook, and mix for 3 minutes or until they start to get golden.
3.  Add ginger, carrots and veggies and cook 3-4 minutes
4.  Add chickpeas and spices and cook another 3 minutes.
5.  Add soy sauce, vinegar, sugar, broth and water.  Partially cover and cook 20 minutes.  Add in the spinach or other greens.  Cook for 2 minutes.  Taste and add sea salt if needed.  Reduce heat to medium-low and simmer another 15 minutes.  Garnish with fresh herbs of choice or scallions  serve it hot.
6. *** If you'd like to thicken, mix 2 tsp cornstarch in 2 TBL water and mix into the soup in the last 5 minutes of cooking.  Makes 4 servings.


** 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 us at:

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!.

Overheard at market this week... :-)

  Where has the season disappeared to?
               Winter well, everyone!  See you 
                         mid May 2018!

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

We're located at 270 Post Road (Rte 1) behind Wonder Mountain Fun Park  in Wells.

Check us out on the web at our brand new website!
Copyright © 2018 Wells Farmers Market, All rights reserved.
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