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   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
Annuals
Perennials
Fresh Greens

Corn

Peaches

Blueberries

Raspberries

Ground Cherries

Heirloom Tomatoes
Radishes

Garlic
Farm Fresh Eggs
Pork
Beef

Organic Lamb

Chicken

Sausages

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

Mushrooms

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:
wellsfarmersmarket4@gmail.com


 
 

Winter News

Hi everyone! We hope you are fairing this winter well, and looking forward to Spring as much as we are.
We've been very busy readying for the new season, writing our new brochures and vetting  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 26 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 business  philosophy, their products and how they came to being another of Maine's fine Cottage Industry of quality goods.
 
New Vendor Spotlight
Meet Gracie's Garden


 

It’s a subzero February day in Maine. You walk out to your car, wrapped in that winter coat that makes you look like a misshapen sausage. You’ve just broken what few new year’s resolutions you made by sugaring your coffee and gobbling up the last chocolates in the box from your great aunt in Spokane. Your belt is cutting you in half. And you’re too busy to go to the gym tonight.

Suddenly, you hear a small voice from your childhood saying: 

"Eat your vegetables."

Meanwhile, in a little town named for Mayflower passenger Myles Standish, bright sunlight streams into the cool summer kitchen in the basement of an old New England farmhouse, circa 1780. Lisa Edge and Mark Saxl chop ginger and kohlrabi.

They work diligently, Saxl using a mandolin slicer to parse the kohlrabi into match stick-sized pieces. The ingredients are lovingly layered into a large German-made fermenting crock and sea salt is sprinkled on top. Edge uses a wooden tamper, like a miniature baseball bat, to pound the salted vegetables. This process of layering and tamping continues. Stoneware weights are placed on top of the salted vegetables and then the crock is fitted with its special guttered lid.

The fermentation of another batch of Gracie’s Garden’s most popular blend, simply called Ginger and Kohlrabi, has begun. Before the week is over, Edge and Saxl may process 200 pounds of vegetables from local farms using this time-honored art.

Fermentation, one of the oldest methods of food preservation, dates back to China in 6,000 B.C. The ancient practice produced food containing what is now known as “probiotics” or healthy bacteria that keep the body’s intestinal flora balanced. Fast forward a few thousand years; our reliance on pasteurized and processed foods has eliminated most sources of the probiotics we once consumed on a regular basis. No wonder you sometimes feel like a misshapen sausage!

After returning to Maine, Edge and Saxl began making their own ferments in earnest and sharing them with friends. In 2011, they went into business and have been fermenting local vegetables in small batches and selling them at local farmers markets and health food stores ever since.

In 2014, Gracie’s Garden won the People’s Pick(le) Award for the best pickle at the Boston Fermentation Festival.

What’s this? You’ve never knowingly eaten a fermented food and likely wouldn’t because it sounds pretty weird?

Relax. Fermentation is a natural process in which enzymes convert existing sugars to acids, gases and/or alcohol. Yeast breads, wine, beer, yogurt and cheese are all common foods whose production involves fermentation.

Eat your vegetables. Eat parsnips, daikon radish, rutabaga, bok choy, napa cabbage, scallions, horseradish, beets, carrots, green turnips, fennel, onions and maybe a chili pepper. These are just some of the ingredients Edge and Saxl combine in Gracie’s Garden cultured vegetable ferments.

The two fermenters say they are inspired by the varieties of beautiful, locally grown vegetables available even in the dead of winter.The harvest and whimsy often decide their offerings. Says Edge: “We try to make new products as they present themselves to us from the farmers. For instance the Monk’s Radish came about because Lizzy from Helios Horse Powered Farm told us she had purple daikon available. It is nice to know that we sometimes help out the farmers when they have too much of a supply on hand.”

Saxl notes that fermented foods should not be cooked, because once it is heated it loses its probiotic properties.

Edge likes to consider Gracie’s Garden ferments as a complement to a meal. If your lentil soup is sagging, garnish each bowl with a spoonful of Red Cabbage and Garlic ferment just before serving. The deep purple cabbage and the zesty tang of garlic will liven up the flavor, Edge says.

A favorite of Saxl’s is a simple grilled hamburger topped with blue cheese and a few spoons of Buxton Beets. A simple and colorful way to jazz up a cole slaw? He suggests making it with purple cabbage, a little mayonnaise and a jar of Django’s Ginger Carrots, named for the great jazz guitarist Django Reinhardt.

Currently Gracie’s Garden’s operation is small — just Edge and Saxl, with occasional part-time help from Edge’s two grown daughters, Sophie and Hannah. The business owners want to keep the business artisanal and small, but their long-term plans include building a commercial kitchen in their barn and expanding their staff.

Gracie’s Garden is a popular and busy booth at all of the markets they participate in. All in all, they make 24 ferments, including offerings like Shaker Carrots, Babushka’s Kraut and No Anchovy Kimchi-- and we're thrilled to have them joining us here, at the Wells Farmers Market this season! Just wait until you get to try all their delicious samples!
Welcome aboard Lisa and Mark.



   
 

 
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 26 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:  wellsfarmersmarket.org
**
NOTE: our website is down for re-vamping, but hope to have it back online in the next two weeks.



 
       

     Favorite Recipes
Vegetable Minestrone



 
This vegetable-packed minestrone soup recipe is inspired by a popular Weight Watchers vegetable soup recipe. It makes a big pot of soup, so keep some in the refrigerator for up to 5 days and freeze the rest of the vegetable minestrone soup in single-serve portions. That way you always have an easy, delicious vegetable soup to start your meal or to eat for lunch. Think of this vegetable minestrone recipe as a starting point for other healthy soup variations, too: toss in leftover chopped cooked chicken or whole-wheat pasta or brown rice to make it even heartier.
 


     
  •    4TBLS Olive oil
    • 2 cups chopped onions (2 medium)
       
    • 2 cups chopped celery (4 medium stalks)
       
    • 1 cup chopped green bell pepper (1 medium)
    • 4 cloves garlic, minced

  • 3 cups chopped cabbage
  • 3 cups chopped cauliflower (about ½ medium)
  • 2 cups chopped carrots (4 medium)
     
  • 2 cups green beans, cut into 1-inch pieces, or frozen, thawed
  • 8 cups low-sodium vegetable broth or chicken broth
     
  • 2 cups water
  • 1 15-ounce can tomato sauce
  • 1 14-ounce can diced tomatoes
     
  • 1 15-ounce can kidney, black or pinto beans, rinsed
  • 1 bay leaf
  • 4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
  • ½ cup thinly sliced fresh basil
  • 10 tablespoons freshly grated Parmesan cheese
 
  1. Heat oil in a large soup pot or Dutch oven (8-quart or larger) over medium heat. Add onions, celery, bell pepper and garlic; cook, stirring frequently, until softened, 13 to 15 minutes. Add cabbage, cauliflower, carrots and green beans; cook, stirring occasionally, until slightly softened, about 10 minutes more.
  2. Add broth, water, tomato sauce, tomatoes, beans and bay leaf; cover and bring to a boil. Reduce heat and simmer, partially covered, until the vegetables are tender, 20 to 25 minutes. Stir in spinach and simmer for 10 minutes more.
  3. Discard the bay leaf. Stir in basil. Top each portion with 1 tablespoon cheese.
  • Make Ahead Tip: Prepare through Step 2 and refrigerate for up to 5 days or freeze for up to 6 months; finish Step 3 just before serving.
 
 


 
 
 
 

                               

 
 
 
 
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** 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:
wellsfarmersmarket4@gmail.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!.





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!
www.wellsfarmersmarket.org
Copyright © 2018 Wells Farmers Market, All rights reserved.
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