On the mid-July Saturday, we ventured to 4 different York county farmers’ markets. The Kennebunk, Saco, Sanford, and Newfield Farmers’ Markets are inspiring and showcase great foods from farms. It was a fantastic Saturday in Maine, worthy of more than one post.
B and SZP are challenging themselves to visit all 31 farmers’ markets of Rockingham, Strafford, and York counties in the 31 days of July, and share their discoveries along the way. Previous entries in this series.
We started at the Kennebunk Farmers’ Market, where there were 27 farmers/vendors on the day we visited! It was amazing to see all the available food, and it was all beautifully displayed. There were 10 different vendors offering vegetables, providing great choice, abundance, and quality of vegetables. These growers also had beautiful fruits including raspberries and blueberries. There were 3 different meat vendors: Archer Angus with beef and Pullen Manor Farm with chicken, alongside another farmer whose name I didn’t catch. Liberty Fields Farm had their delicious goats milk cheeses; we took home a creamy but firm feta that was amazing. There were gorgeous flowers, jams and baked goods, things to eat and drink on site, honey and maple syrup. The full list of participating vendors and the products they sell is available on the Kennebunk Farmers’ Market website
One of the vendors who sells jam as well as pickles and preserves is Above the Dam Jam (pictured at right). We first tried her goods last winter at the Biddeford Farmers’ Market. Having loved her peach habenero, I was eager to try more of her goods. What Above the Dam Jam is doing is really extraordinarily exciting to me – she is creating creative, interesting, high quality products from locally grown foods. When I approached I asked the question (as I often do of prepared food vendors), “where do you get your ingredients? How much is local?” to which I received a very honest answer that started with a sigh about sugar in jams. Although the owner could tell by my line of questioning that I wanted to hear about farms, she started with the honest answer and didn’t sugar-coat the reality of products not available locally. When I told her I understood, she talked about her brother being a farmer and giving her cases of cucumbers for the pickles, as well as picking 30-lb of sour cherries at a nearby orchard. These are products really focused on highlighting what is locally available, supplemented when needed but not diluted in the overall product line. The focus is very much on sourcing locally, and I appreciate the efforts as well as the really delicious results.
We’ll be headed back to the Kennebunk Farmers’ Market sometime soon to check out a big sign we saw advertising a Tuesday evening market taking place from 5-8pm. We love the concept so we’ll let you know what we find out!
Farmers’ Market Count: 16 down, 15 to go!