CT Farmers' Market Trail 2019
Lots of markets are getting started! Stay in touch with us for news from participating Farmers Market Trail markets. We will feature guest bloggers as often as we can.
Asparagus is here (haven't you been waiting for it?) along with fresh greens, seedlings, meats, cheeses, baked goods, artisan products and lots more. Be sure to check with each of the markets at their website or social media pages to get more details.
Every market is independent and the vendors vary from market to market.
Today we welcome guest blogger Diane Trueb, Market Master at Ellington Farmers' Market, opening this weekend with their fabulous Barnyard Babies!
Make a visit to the market this Saturday. You'll find lots of wonderful items for Mother's Day
And Another Market Season Begins…
As the days inch closer to our outdoor Ellington Farmers’ Market opening this Saturday, I check in with my weather app way too much trying to force the little yellow sun to show itself for Saturday. I think it worked; I think the weather Gods are going to be nice to us.
There is nothing better than tons of adorable spring animal babies and really cute children who squeal with delight to hold a baby chick, duckling, or way-too-furry bunny. (Please Mom and/or Dad, I promise I will take REALLY good care of these chicks – this one is not going to grow that much; it will stay small and fluffy just like this! I’ll go out in the cold of winter and feed them every day – I promise…or we can just keep them in the house….pleeease.) It’s my favorite theme day, and one of the characteristics of our market that I really love – every Saturday features some aspect of life in our community and its wealth of agricultural history and identity. We will welcome ducklings, bunnies, chicks, calves, lambs, goats and most likely some farm kittens, and hopefully our favorite alpacas who are regular visitors throughout the season. After all, spring is a time of rebirth – of Mother Nature finally awakening and showing her colors after the mostly dreary winter from which we just slogged our way into spring.
I will make my rounds and greet my fellow vendors, some who make a living from creating and selling their fine products, and others who participate as a side venture for a little extra pocket money or just because they love it – whether it be a passion for the artisan creations they share or an affection for the people and experiences they encounter along the way. It’s a unique and welcome way to take a breather from rushing about during our work week. Hopefully we reconnect with friends and neighbors, laugh a lot and enjoy the fresh air. I love our patrons, some armed with their bags and baskets on a beeline to purchase, and others who meander and make their buying decisions after doing a “once around” our circular layout.
The musical entertainment is mostly top-notch as well, and people come just to enjoy the show. Kids dance, seniors claim a spot and stay for a while, and others just tap their feet or listen as they walk the grounds. It’s hard work putting it all together, and I’m thankful to those who organize, promote and make it happen week after week. It’s also REALLY hard work being a farmer in our ever-challenging world and having to depend on the weather to be your friend. We need to support them as best we can. I look forward to the start of another great market season. Bring on the babies!
Small Business Week
This week is National #SmallBusinessWeek !
Support CT Grown products by looking for the #CTGrown logo on products at your local farmers markets, farm stands and local markets.
According to the CT Department of Agriculture, nearly 22,000 people are involved in CT Agriculture, resulting in an economic impact of 4.0 billion in the state's economy.
1 bunch asparagus, trimmed*
3 Tablespoons Olive oil
1 1/2 tablespoons grated parmesan
1 clove garlic, minced (optional)
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 tablespoon lemon juice (optional)
Preheat an oven to 425 degrees F (220 degrees C).
Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.
*To remove woody ends, grab stalk of asparagus at either end and bend until it snaps. It will naturally snap where it starts to get tough.
Canvas tote bags with hand-screened logo of the CT Farmers' Market Trail. Order forms will be online and in newsletter.