Apples! Cider! Fall Mums! Winter Squash!  Baked Goods! Lobsters! Fresh Pasta!  Open every Wednesday 1:30-5pm, rain or shine!
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Wells Farmers Market
Wells, Maine
What's in Season
Organic Veggies
Fresh Greens

Fresh & Dried Herbs

Fresh Garden Flower Bouqets




Swiss CharD


Artisan Breads

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

Ready-to-Serve Meals

Maine maple syrup

Gluten free baked goods
And more!
Sept Vendors
Alewives Brook Farm
Buddha's Burning Buns
Chef's Cove Cafe
Cricket Corner Herbs
Vintage Garden Jellies
Doug's Garden
Four Leaf Farm
Four Star Fresh Pasta
Maine Saltwater Creations
Gray Farm
Kelly Orchards
Bread & Roses Bakery
Foxes Ridge Farm
Flying Goat Farm
Maple Moon Farm

Calling All Farmers!!

Interested in selling
your products at the
WFM? Visit our members 
page for market rules and
an application form, and 
feel free to contact us for 
more information.


Autumn is Coming!


Over the last couple of days the weather has started to cool, the rains have come, days are shorter and the air feels crisp. Apples, which ripened early this year, in spite of our very dry summer, continue to fall from the trees around York County. We are very luck to have Art, of Kelly Orchards as one of our fellow members at the WFM... a very pleasant and as knowledgable a man as Johnny Appleseed, himself when it comes to apples. Kelly Orchards... a family run farm since 1982, specializes in tree fruits and also raise blueberries, pumpkins and fall squash and in season, offer PYO apples right at the farm.
In addition to a plethora of scrumptious apple selections, they will also be offering fresh apple cider this week at market. Get out your pie plates, everyone :)

 We are also slowly making the transition from having an abundance of summer squash at the WFM to seeing winter, acorn, and hubbard squash in its place. Local corn has made its debut at market and the blueberry harvests are wrapping up at our local farms. Each warm sweater dug from my closet is like the ticking hand of a clock, reminding me that we are approaching autumn this month, and a lot sooner than I was hoping for.

This is a special time of year in York County where we have a lingering abundance of local summer crops and fall crops ripening simultaneously. In this climate, we are fortunate to have the opportunity to preserve the summer harvest on these cooler days when rain and gray often inspire us to spend time inside. Now is the time to can beans, and make pickles, applesauce and salsa. Preserving local produce gives you the opportunity to save the foods you most love picked at the peak of their ripeness for the cold months ahead. When you can, dry or freeze local foods you control the ingredients and are able to ensure your food doesn’t include preservatives, extra salt or sugar.

If you are new to preserving food but want to give it a try, I recommend starting with a simple project such as applesauce or, my favorite, dilly beans. If you like dill pickles you will love dilly beans. Using a similar recipe to that used for pickling cucumbers, you can make delicious, crisp canned green beans. Dilly beans are a great addition to salad or sandwiches. They are also a yummy snack on their own, and may find numerous recipes all over the internet to try but here's a pretty basic recipe for you to try at home.

Dilly Beans
Yield: 10 - 8 oz jars

4 lbs green beans   
1/4 tsp crushed red pepper flakes, per jar**optional
1/2 tsp mustard seeds, per jar
1/2 tsp dill seeds, per jar
1 garlic clove, per jar
5 cups white vinegar
5 cups water
1/2 cup kosher salt

Clean and cut beans to fit into your jars. (one pints)  place ingredients 2 through 5 into each jar.  Add beans to jars until full.  Bring to a boil ingredients 6 through 8, and then gently pour the boiling liquid over the beans to a half inch  top of jars. Tighten lids down, and process in a boiling water bath, 15 minutes.


As some of you regulars have probably noticed, a few of our regular seasonal vendors have finished up for this year, having to return to their winter jobs. We'll miss you guys and hope you have a warm winter ahead.  Also, many of our regular vendors can be found at a few of our local indoor Winter Markets, so be sure to ask them which ones they will be participating in this year.






     Typically, in this newsletter we try to cover what's in season, because we are, after all, a farmers market..and  that means the focus is generally on all the veggies that are grown by our fantastic group of farmers, but in addition to what's grown and offered at market each week, we'll be highlighting each of our vendors to give you a better idea of the produce, and products the WFM has to offer. You may find out more on what they offer from our website, on the 'vendors' page.

Thanks also to all our new FB followers!! To stay in touch & keep up with our events, Follow us on FB.






  • End of the Season Garden Clean Up Tips:

Here's a checklist of simple gardening ideas that can be implemented this fall to clean up and help build a healthier vegetable garden that’s enriched and revitalized when spring arrives. You’ll be rewarded for your efforts with a more productive garden that offers fresh produce far earlier and with less effort.


  • Follow these suggestions this fall and your garden plot will be protected from the elements and erosion, while friendly soil organisms and earthworms work year round to improve the texture and fertility of your soil. You’ll also control weed growth, harvest more fresh produce, and get your garden off to an earlier start next spring

    • Fall Garden Clean Up: At the end of your summer growing season clear out all of the weeds, garden debris, spent vines, and any fruits and vegetables that weren’t harvested; rather than allowing this litter to remain in the garden over the winter.
    • Provide Cover for Wildlife: Leave a brush pile or similar cover in your landscape to provide shelter where birds and other wildlife can take refuge during harsh weather conditions. Also allow ornamental grasses and flower heads from plants such as Black Eyed Susans to remain standing and provide winter forage for wildlife.
    • Remove Garden Equipment: Remove and store plant stakes, tomato cages, garden fabrics, trellises, and any other gardening tools and equipment that is scattered about throughout the garden. A little care will reward you with a longer useful life and avoid the need to replace expensive gardening equipment that is lost or damaged.
    • Add Soil Amendments: Autumn is also a great time to add compost, mushroom soil, and leaves to the garden beds. Incorporating in the fall will give the soil amendments plenty of opportunity to decompose and mellow before it’s time to put those sensitive young seedlings in the ground.
    • Fall Tilling and Cultivation: If you till your garden during the fall, keep the cultivation shallow to avoid bringing weed seeds that were buried in the soil to the surface levels where they can germinate. I garden exclusively with raised beds which remain loose and ready to be planted with just a light once over with a garden fork or wheel hoe.
    • Plant Leafy Fall Greens: Now that the garden is vacant and inviting, why not plant a few fall veggies? Leafy greens such as lettuce, kale, collards, mustard, and spinach will grow right into the winter months and provide you with additional harvests from the fall garden.  In many regions they will survive the winter to produce early spring greens.
    • Don’t Forget the Garlic: In cold climate areas fall is the best time to plant gourmet garlic, shallots, and even some types of onions. My garlic seed was planted just last weekend. The goal is to allow the seed cloves to develop strong root systems during the fall that will support rapid above ground leaf growth at the first hint of spring.
    • Sow a Cover Crop: Not interested in fall vegetable production? Then plant a cover crop to protect and enrich your garden’s soil over the winter months, as well as crowd out weed growth. Annual ryegrass is my favorite choice for a fall cover crop. Other good choices include winter wheat, oats, rapeseed, barley, and peas.
    • Apply Winter Mulches: Too late for you to sow a cover crop? Well you can still cover your garden during fall and winter with a mulch of compost, mushroom soil, or a blanket of leaves. A three or four inch layer of shredded leaves in particular will restrict weed growth and encourage earthworm activity.
    • Gather Organic Materials: Leaves, straw, spent corn stalks; fall is a great time to locate supplies of these and other organic materials for use in the garden and in compost piles. Shredding will make the materials easier to handle and utilize. I use a leaf blower to shred every leaf that I get my hands on during autumn.

Celebrate the Top 10 Reasons to Shop WFM

  • Celebrate the Seasons....The food you buy at the Wells Farmers' Market is seasonal. Everything is locally grown and it is exciting to see what each season produces. Reconnect with the cycles of nature; enjoy spring snap peas, fresh garden greens, rhubarb, strawberries, blueberries and raspberries, summer sweet corn, fresh herbs, luscious heirloom tomatoes, the juiciest of peaches, and crisp fall apples, squash and pumpkins. Eat with the season and enjoy the variety!
  • Support Family Farmers .... Family farmers are becoming increasingly rare. Large agribusiness farms and ranches are steadily taking over food production in the U.S. and small family farms have a hard time competing. Buying directly from farmers gives them a better return for their products and gives them a fighting chance in today's economy.
  • Variety..... Find a bountiful assortment of plants, flowers, vegetables, fruits and other goodies that you might not find at the grocery store. You can also find all sorts of yummy things aside from produce, such as local meats, dairy, jams, Wicked Good pickles, goat cheese, Maine maple syrup, goat milk & herbal soaps, lobsters and baked goods (sooo hard to resist). It's a great opportunity to try something new!
  • Taste Real Flavors.... The fruits, vegetables and other goodies you buy at WFM are at the freshest and tastiest available. Our produce is allowed to ripen in the field not in a truck that is transporting it thousands of miles.
  • Know Where Your Food Comes From....Food in the U.S. travels an average of 1,500 miles to get to your table. Egads! Meeting and talking to farmers is a great opportunity to learn more about how food is grown, where it is grown, when it is grown and why. You can also ask our vendors any questions you might have about their goods and how they are processed – they will be happy to answer!
  • Learn Cooking Tips, Recipes & Meal Ideas... Our vendors at the WFM are often passionate cooks with plenty of free advice about how to cook the foods they are selling. Also, if you have a recipe you would like to share be sure to stop by and let us know; we would love to share it with others! You may also sign up for our newsletter, which also offers seasonal recipes, and gardening tips with each issue. Watch for the dates of our guest Chef's cooking demonstrations this season,too! Stop by to sample our wares. And don't forget to mark your calendars for our annual Strawberry Shortcake Social. Just plain yummy!
  • Teach Your Children Something New....Promote healthy eating habits by shopping at the market with your kids. Helping them to understand where their food comes from will help them to understand the importance of being informed about their food choices. It might also help you to get them to eat more fruits and veggies!
  • Connect with Your Community! ..You never know who you're going to run in to at the market. Shopping at WFM makes shopping a pleasure rather than a chore. The farmers' market is a community gathering place – a place to meet new friends, bring your children, or just enjoy a few minutes of fresh air!
  • We're OPEN Rain or Shine! Our vendors aren't afraid of a little sprinkle! They will be there each and every week to serve you the best variety of goods they can. Let your kids puddle jump while you purchase your goods, and everyone goes home happy! Who wants to be cooped up inside anyway?
  • And lastly.... We're a fun group of vendors located in "the friendliest town in Maine" :)
Market Recipes

For those of you that have not signed up for our FB page (though we really wish you would! :)  here again, are the recipes of the samples that were given out during MFFM  Snapshot week at market, that so many have asked for.
Thanks SO much Kristen & Mom for preparing these delicio
us samples! Everything was outstanding!



(recipe from Animal, Vegetable, Miracle by Barbara Kingsolver)



8 small-medium cucumbers, peeled and chopped

3 cups water

3 cups plain yogurt

2 tablespoons dill

1 tablespoon bottled lemon juice (optional)

1 cup nasturtium leaves and petals (optional, adds a peppery flavor)


Combine ingredients in a food processor until smooth. Chill before serving. Garnish with nasturtium flowers, if desired.



(recipe from Animal, Vegetable, Miracle by Barbara Kingsolver)



2 oz. thin rice noodles

1 c bean sprouts or shredded radish

10 soft lettuce or steamed chard leaves (remove chard stems)

1 c finely shredded carrots

2-3 green onions, finely chopped

½ c mint leaves

½ c cilantro leaves

8 rice paper wrappers (about 8” square)


Drop noodles into boiling water, remove from heat, and let stand for 8-10 minutes, stirring occasionally. Drain, rinse with cold water, and drain again. Lay out noodles and vegetables in an assembly line. Heat a pan of water until it’s almost too hot to handle. Soak one rice paper wrapper in the hot water for 15-20 seconds, then take it out and lay it flat. Flatten out one lettuce or chard leaf on top (this helps prevent other fillings from poking through the wrapper). Next, place a finger-sized bunch of noodles close to one side of the wrapper and roll that side over the noodles. Continue this same pattern for the vegetable fillings, laying each ingredient parallel to the noodles and rolling the paper over. After the mint and cilantro leaves have gone in, fold the ends of the wrapper in, then fold the remaining side over them to secure. Set the roll on a platter, seam side down. Keep rolls moist until served, and separated so they don’t stick together (the wrappers will rip).

Serve whole or cut in half, with your choice of spicy dipping sauce. One simple option is to add a few tablespoons of rice vinegar and sesame oil to a half cup of soy sauce.




(recipe from Animal, Vegetable, Miracle by Barbara Kingsolver)



½ lb trimmed green beans

1 coarsely chopped onion

1 tbsp olive oil

3 hard-boiled eggs

2 c fresh basil leaves

1 tbsp lemon juice (optional)

Yogurt or mayonnaise

Salt and pepper


Steam the green beans until they are tender. Sauté onions over medium heat until they become slightly transparent. Combine beans, cooked onions, eggs, basil, and lemon juice in food processor and blend into a coarse puree. Remove puree to a bowl and combine with enough yogurt or mayonnaise to hold the mixture together. Add salt and pepper to taste. Serve on crusty bread, crackers, or rice cakes.



(recipe from The Joy of Pickling by Linda Ziedrich)



3 c corn kernels (cut from 6-7 ears)

1 diced sweet or mildly hot green or red peppers (bell, pimiento, or Anaheim)

½ large onion, diced

2 tsp pickling salt

1 tsp whole cumin seeds

¼ tsp cayenne

¾ apple cider vinegar

¾ water


In a bowl, mix the vegetables, salt, and spices. Transfer the mixture to a quart jar. Combine the vinegar and water and pour the liquid over the vegetables to cover them. Cap the jar and store it in the refrigerator. The relish should be ready to eat in about two days, and it should keep well (refrigerated) for several weeks.



(recipe from inspiration of the Wells Farmers Market)



2 c finely diced sweet bell pepper, green or colored

1 c finely diced red onion

1 clove garlic, minced (use fresh!!)

4 c seeded and diced zucchini and/or summer squash (do not peel)

4 c diced tomatoes (juicy heirlooms are best)

1 c basil leaves, not packed, minced after measuring

2-4 tbsp olive oil

1 box of large pasta shells for stuffing

8 oz plain or roasted garlic goat cheese


Combine all vegetables (including tomato juices), garlic, basil, and oil in a large bowl. Mix well and let sit at room temperature for 30 minutes to let flavors blend (or refrigerate overnight, but you may lose some of the tomato-ey flavors). Cook pasta shells according to package directions, rinse in cold water, and drain. Stuff each shell with a tablespoon (or more) of the vegetable mixture: shells should be full but not oozing vegetables out either end. Arrange stuffed shells on a serving dish. Top each shell with a bit of goat cheese. Season with salt and pepper, if desired. Guests can now enjoy a pasta salad without needing a fork (makes a nice appetizer). And you snuck in some of that zucchini that’s overtaking your garden!!


(recipe from inspiration of the Wells Farmers Market)



1 lb plain goat cheese

4 tbsp maple syrup (or more, to taste)

1 pint wild blueberries

10 oz plain granola


Mash the goat cheese and maple syrup in a bowl until well blended. Adjust the maple syrup to your tastes. Keep this mixture as cold as you can (without freezing it). Pick over the blueberries, rinse, and then drain them well by rolling them on a lint-free kitchen towel to absorb as much water as possible. Pour some of the granola onto a large plate. Have extra kitchen towels ready: things are about to get deliciously messy.

In a small bowl or on a small plate, place about one teaspoon of the cheese mixture and one teaspoon of the blueberries. Now gently blend them with your fingers, trying not to mash the berries as you form it into a small ball. The cheese will get soft and sticky (translation: deliciously messy). Place the ball on the granola on the large plate and gently roll it around to coat it with granola. Set the finished blueberry bite on another, clean plate.

Repeat the process until you have used all the ingredients up (you may have extra granola or cheese mixture-they are good together, berry-less). Refrigerate the blueberry bites until you are ready to serve them (they will firm up in the fridge).

The mixing and rolling process may be smoother if frozen berries are used, as they would help keep the cheese mixture chilled during handling. Or you could hold half of the cheese mixture in the refrigerator while you roll and coat the other portion. I thought of these things half way through the batch……..

** 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 Kristen Hagan 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!.
We are open every Wednesday, from 1:30-5:00pm 

We're located in the Wells Town Hall parking lot on Sanford Road (Rte 109) rain or shine!

Check us out on the web at our brand new website!
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