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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's in Season
Organic Veggies
Annuals
Perennials
Fresh Greens

Corn!!

Peaches

Blueberries

Ground Cherries

Heirloom Tomatoes
Radishes

Garlic
Farm Fresh Eggs
Pork
Beef

Chicken

Sausages

Goat Milk Cheese & Yogurt

Authentic Lebanese Cuisine

Microgreens, Herbs and  Sprouts

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

Seasoned Popcorn

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

   September & October 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
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!
 


          
  
                  

         
Have questions? Feel free to write to us at:
wellsfarmersmarket4@gmail.com


 
 





 
Autumn's Goodness





 
 
    Well, we've come to the end of another wonderful season at market.  It wouldn't be the case, if not for all the support for all you nice folks.. both locals and our many summer visitors, that we are grateful to for the success of the market.  Thanks so very much!

  The summer growing season may have ended, but now we can look forward to those cooler Autumn nights and comfort foods!

  As I was buttoning up the farm, I couldn't help but think, summertime is gone my friends. It slowly comes, but how quickly it ends.  Nature changes hues from top to bottom.  Green gives way to red and gold.Such a lovely vision to behold... and whirling leaves go blowing by, carrying smells of fresh
baked pumpkin pies!

The air turns crisp.. the sky fades grey. Indian corn and bales of hay.. overcoats and apple cider.. but no more evenings on the glider!
The Harvest moon so orange and round.. and the holidays will soon abound.
  
 There still is warmth of summer in an early October day; and the cool of Autumn in the evenings. October is the month to be carefree... the herb gardens are harvested.. all hanging to dry, the loft is all full of summers hay, rows of canning jars may fill your cupboards.

Fall, in New England is usually remembered with fondness.  Freed from garden and other cares, we can enjoy 'leaf peepin'.We can watch the chipmonks with buldging cheeks scurry into stone walls & admire the hummingbirds, still busy among the geraniums & leftover bee balm.  And we now have time for apple pickin' and baking! The apple orchard trees are old and gnarled and wildly scattered. Sometimes I think they had been planted by Johnny Appleseed's own wide flung hands... but these are thoughts that come to my mind as I busy myself to the task.


 
 
The smell of Autumn is in the Earth.. in the ripe apples & cider.. in the clean sea and crisp pure air.  The mornings glisten as the sun falls across the fields with frost.  A full golden flood illuminates from the warm October sun which washes over, maple, birch and oak leaves. We swish through dry leaves on the lawn and we rakes! & rake! & rake! What a harvest for the compost pile; what dividends in fine leaf mold in the spring, for bright, healthy flowers next summer!

Walking the fields each afternoon in Fall was a favorite pasttime of my Jackson, Molly & Duffy.

Leaves dropped in whispers. Behind us there snaps a twig which is not timed to our own footsteps… and acorns fall with a bounce to the ground as the wind stirred through the leaves…. freezing them in their tracks.


Are the woods haunted????


 

In my mind.. definitely yes! The  woods are haunted in October by the same ‘little people’ who inhabit them every other month of the year. Thoughts of witches & goblins & elves and fairies in October have filled the world with fright longer than anyone can record with certainty and the season wouldn’t be complete without them.

There are fairies at the bottom of gardens, and we have often found their traces there.. If you do not believe in fairies in the garden you are not a true gardener. They touch a box with a wand & make a palace for a homeless bird. In mischievous play, they pull up flowers & plant them in more surprising places. They weave silken webs from flower to flower & paint the wings of butterflies. In October they blow on the bittersweet & make berries pop open into gay necklaces of red & gold.

At the bottom of an old-fashioned garden the fairies arrange their mushroom conference stools in a fairy ring, and name all the flowers! Who else could have thought up such delightful names: Sweet William, foxglove, cowslip, Sweet Annie, snow-in-the-summer, larkspur, bee balm…. morning glory, johnny-jump-ups & bleeding heart. These fairies name them all!! But of course..there are fairies in the bottom of the garden!

What is more cheerful, now, in the fall of the year, than an open wood-fire? Do you hear those little chirps and twitters coming out of that piece of applewood? Those are the ghosts of the robins and bluebirds that sang upon the bough when it was in blossom this past Spring.  Happy Autumn! :)



 




   




 





         
  


 
 
 
 
 
 
 

 

 
 
 



 
 

 

 


 

 


 

 

 

 

 
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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
Butternut & Sage Stuffed Manicotti
from Cucina Panzano



1 butternut squash, diced and roasted with olive oil, rosemary, sage, savory and thyme.
3 Italian sausage, cooked -casings removed
1/4 cup shallots, diced
3 garlic cloves, smashed
1/4 tsp nutmeg
18 oz ricotta cheese
fresh sage leaves
sea salt, ground pepper
marinara sauce
shredded mozzarella

Peel and dice butternut squash into cubes. Place on parchment or foiled lined cooking sheet and drizzle with olive oil and herbs. Roast for 30-40 minutes until squash is carmelized and just tender.



In the meantime, as the squash roasts, sautee Italian sausage meat with garlic, shallots, sea salt & ground pepper.

Prepare your filling.

-18 oz Ricotta cheese
-4 oz mozzarella cheese
-handful of freshly grated parmesan cheese
-1 egg
-10 fresh sage leaves, diced

When the squash is finished roasting, combine the squash, sausage mixture, ricotta cheese filling, nutmeg in your food processor. Pulse until just creamy.

Make your crepes.



*Homemade Crepes for Manicotti

-1 C flour
-1 C milk
-1 egg
-pinch of salt
-tsp ground sage leaves

Beat together all ingredients. Make one crepe at a time, pouring the batter into a hot crepe pan using a shot glass as a measurement.

Move the pan around to form a nice thin crepe. Turn only once, then cool on a floured towel. When the crepes are cool you can fill them with your cheese, squash and sausage mixture.. top with marinara and plenty of shredded mozzarella cheese and bake for 40 minutes in a 350 degree oven. Enjoy!
 
 
 

                               

 
 
 
 
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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 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!!
    Announcement:  Love to cook? Love to share recipes? We have been swapping recipes for so many years now with our customers that we think it's high time to get them all down in one place. 
     So... We are in the process of putting a WFM Cookbook together for next season, highlighting all of our and your  favorite recipes utilizing the goods sold at market each week throughout the growing season!! If you would like your recipe, to be included in the cookbook, please send us the recipe, along with your name, so we can give credit to you, and a photo if you happen to have one of your dish, be it entree, side dish, appetizer, seafood, soup, vegetarian, or dessert to:
wellsfarmersmarket4@gmail.com
Please be sure to write:
WFM Cookbook Recipe in the subject line






Overheard at market this week... :-)

  Where has the season disappeared to?
               Winter well, everyone!
 
 
 
 
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 © 2017 Wells Farmers Market, All rights reserved.
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