After our annual mid-winter 3 week break, the market is back to its every other week schedule until we move outdoors in June. To mark our return, we’re joining students, teachers and families across the country in celebrating National Breakfast Week (March 3 -7). We asked Chef Brendan Martin to come up with something different for St. Patrick’s Day and he did – Red Flannel Hash. This recipe was an invention of the first New England colonists, but it certainly has roots in Old World cookery. It is meant to be a rustic, hearty breakfast. Nothing fancy here! Stop by for a taste and a copy of the recipe. Most of the ingredients can be bought right at the market.
Here’s what’s of special note for our vendors. (See below for all vendors attending this week.)
- Boxed Goodes and Savor Cookies are making one of their occasional visits to the market.
- Mapleview Farm rejoins the market with lettuce, kale, onions, potatoes, garlic and eggs
- Bridget’s Breads, Plum Brook Chocolates and Twin Pines Farm are all back with us this week.
- Laurel Ridge is bringing both grass-fed beef and pork. Their pork inventory includes: Smoked (non nitrite) bacon; Bone in loin chops; Roasts-Bone in loin, Boston Butt, Picnic; Spare ribs; Ham hocks; Fresh or Smoked Jowel; Pigs feet; Leaf lard; Fat back.
- Wave Hill Bread will add blueberry muffins to their breads this week.
- Cato Corner cheese available: Black Ledge Blue, Bloomsday, Bridgid’s Abbey, Dutch Farmstead and Hooligan.