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.
At the Wells Farmers’ Market, there were ten farmers/vendors the day we visited. There were six farms selling fruits and vegetables (including Alewive’s Brook Farm with vegetables, lobsters, and clams), one selling plants, two vendors selling baked goods, and a soap vendor.
Sunnyfield Farm had some very delicious blueberry lemonade. So delicious one cup just didn’t do it and I went back for a refill before I left.
Spiller Farm and Gino’s Fresh Produce along with Alewive’s and the other vegetable vendors provided a lot of great and diverse choices for fruits and vegetables.
But it was Four Leaf Farm that got me grinning from ear to ear. They had artichokes.
Not too many, and they’re smaller than their California cousins, but speaking with the farmer about how she grew them and this year compared to last and the decision to harvest them now made me as excited about it as she was. Yes, farming is hard. Unbelievably so. And it isn’t going to make you rich. Maybe not even comfortable. But it can also be absolutely exciting and rewarding and joyful. Maine grown artichokes fun.
If you want any, get there early and get there soon. She expected to be harvesting them each week for a few weeks.
The Rye Farmers’ Market began just a few years ago and has grown every year. The day we visited there were 18 farmers/vendors set up. Hurd Farm and South Brook Farm were selling beef, pork, eggs, and lamb. Zach’s Farm had a beautiful display of cut flowers and vegetables. Applecrest Farm had our first peaches of the season, delicious and pictures below. Moor Farm and the Rye Farm Group (a collaborative of Rye residents who sell eggs, vegetables, and baked goods) were also there with more vegetables.
There’s also live lobster, plenty of baked goods and prepared foods, and new this year, a few artisan craft vendors.
One of the great features of the Rye Farmers’ Market is their weekly dinner menu, called “What’s For Dinner Wednesday”. Each week, a complete menu is available with recipes featuring foods that are all available at the market that day. With seasons ever changing, the menu highlights what is at its peak that week. View a sample menu at their website.
Farmers’ Market Count: 29 down, 2 to go!