A great season of Friday market wraps up

The Petersham Friday market had a great season in 2015! Many thanks to the Petersham Grange for coordinating the market this year. Check the grange’s website for details about the 2016 market season.

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Friday, 12 July 2013: Chill with your neighbors!

What a day for the Petersham Friday Market!  Not even touching 80F, sun peeking out from behind some clouds, barely a chance of rain, and relative humidity tumbling to about 50% with the dew point tumbling to 58F during the Market.  It’s the best Market Day we’ve had this season!

But by Sunday…it’ll be baaaack!

Come to the Petersham Friday Market to enjoy the respite and gird yourself for the return of the soupy weather!  A well-organized home, Petersham duck eggs, fresh snap peas, sweet young carrots worked from the land, and peach pie topped off with Carter and Stevens Farm vanilla ice cream, all make a bit of humidity seem like a piece of cake.  Armed with dinosaur kale (said to look like the skin of a dinosaur and the curved arms of Tyrannosaurus rex) and a bulb of garlic or two, we can ward off anything!

Sip your iced tea, lemonade, or fresh-brewed iced coffee as you browse the Market’s wares.  Chill with your neighbors!

This week at the Petersham Friday Market:
Sweetwater Farm will have shell peas, snap peas, broccoli, nero di toscano kale (dinosaur kale), fresh garlic, and possibly some herbs (parsley, dill, basil) in addition to a selection of grass fed beef, maple syrup, apple syrup and wool.

Landworks Farm will probably arrive with kale, lettuce, and some young carrots.
Find chicken and duck eggs and a baked good from Singing Winds Farm and possibly seasonal veggies from King’s Farm in Athol.

Visit Julie at Home Staging by Julie.  She does home staging(preparing your home for sale so that it appeals to a wider range of buyers), consultation for staging, organizing and de-cluttering, downsizing and personal shopping, especially for Christmas.

Jean Day of Winterwood will bring apple, blueberry, peach and strawberry rhubarb pies, banana bread, orange poppyseed bread, blueberry cake, sugar cookies, cranberry walnut cake, lemon apricot cake, and nectarine cake.  Yum!

Join us on the common and cool off with a variety of selections brought by Ann Lewis from the Tanyard Farmhouse including Carter and Stevens Farm ice cream and sorbet in quarts, pints, and half-pints!  Ann looks forward to warm company and cold drinks:  iced Pierce Bros. coffee, cold Paul Newman’s Lemonade, cold Poland Springs Water, or iced tea.  She’ll also have Rose32 breads and pastries; Dean’s Beans and Pierce Bros. coffee beans; Peter Niemi’s honey from Athol and Templeton; and hot, brewed Petersham Friday Market Blend coffee by Pierce Bros.  Sample organic, raw-milk cheese from Robinson Farm in Hardwick; raw-milk cheese from Smith’s Farmstead in Winchendon; and pasturized goat cheese from Westfield Creamery in Hubbardston.


***************************************************

Ann M. Lewis
Petersham Local Food Group
POBox 231
Petersham MA 01366 USAEmail: board@petershamlocalfood.org
Voice: 978-724-6624
Cell: 978-257-0553

Grow your community!

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Friday Market 2013 starts on June 14

The Petersham Local Food Group is excited to announce that our weekly Friday Market is starting for the season on June 14. As in prior years, market time is 3:00PM to 6:00PM. We hope to see you all there.

Please spread the word, and pass along this link to the Vendor signup form if you know of anyone who wants to be a vendor at the market.

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Friday Market Vendor Information

Click here for PFM VendorRules 2013-06-11.  Please download, complete and sign the form, and return it to the PFM Market Coordinator at the Market or mail to PLFG, PO Box 231, Petersham MA  01366.  Questions should be sent to board@petershamlocalfood.org.

The Friday Market runs from June – October outdoors on the Petersham Town Common.  The Market includes not only food vendors but also entrepreneurs who produce other locally made items, such as fiber wares, jewelry, soap, plants, decor, and clothing items.

The fee for vendors is:
$20 for the season for members of the Petersham Local Food Group
$25 for the season for other individual vendors over the age of 16 or businesses
$10 for one time trial
NO FEE for the season for youth vendors 16 or younger who are members of the Petersham Local Food Group (who will not turn 17 during the market season)

All vendors are required to adhere to food safety regulations. The Petersham Board of Health has prepared this guidance for food vendors at the Friday Market:
FARMERS MARKET INFORMATION Petersham BOH for food vendors

 

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PLFG organization documents

Bylaws: approved at the open meeting March 16, 2013

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CISA Winter Fare is just around the corner

CISA organizes ‘Winter Fare’ every year – a big winter farmers market and local food fest. There is a barter fare for preserved food that is always loads of fun, a cafe, and other activities. It’s a sure cure for your winter blues. Get there early if you want local salad greens.

Where/When:

Saturday, January 26th, at the Northampton Winter Farmers’ Market from 9am-2pm in the Thorne’s Basement, and at the Springfield Winter Farmers’ Market from 10am-2pm in the Old Monkey House in Forest Park.

Saturday, February 2nd, at the Amherst Winter Farmers’ Market from 10am-2pm at the Amherst Regional Middle School, and the Greenfield Winter Farmers’ Market from 10am-1pm at the Greenfield High School.

Click here for all the details…

Maybe we could carpool from Petersham? If you’re interested in going, leave a note in the comments. Donna and Kent Byron normally go, and always come home loaded down with treasures, either purchased or bartered at the trading fare.

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Buying local food in the winter

Although snow is on the ground and seasonal crops are in short supply, there are still a handful of stalwart farmers and local food producers providing you with great clean, real local food all winter. Here’s a not necessarily complete list of local food retailers. Feel free to add more in the comments:

  • North Quabbin Food Coop in Orange (131 West Main Street) has local food in season, offers a regional CSA, bulk items like nuts, flours, and national organic brands.
  • Wanda’s farm stand, at 232 North Main, sells farm-fresh eggs all year.
  • Sweetwater farm, at 95 Maple Lane in Petersham, sells organic meat, maple syrup, and woolens from their self-serve shop all year.
  • Misty Brook Farm Stand, a certified organic licensed raw milk dairy down in Barre, has a 24-hr honor system farm stand that is open year-round, with a wide variety of items produced on their farm, plus a few extra products from other local farms. They sell milk, eggs, locally produced cheese and yogurt, storage vegetables, certified organic pastured beef, pork, and veal, grains like cornmeal and wheat flour, cooking oil, jarred tomato sauce, maple syrup, etc. The farmstand is at 830 Springhill Road in Barre.
  • Robinson Farm is another raw milk dairy in Hardwick. They make a terrific selection of cheeses using milk from their herd, sell their own milk and vegetables, and their farm shop usually stocks local honey, meat, maple syrup, and yogurt. Their shop is open daily from 7-7.
  • Greenfields Coop on the main drag in Greenfield carries a large selection of local products, not only fresh items like produce, meat and cheese, but also regionally produced packaged food such as Real Pickles.
  • Here is a larger list of local farms and food producers, compiled by the North Quabbin Engergy group. The guide doesn’t list specific hours for each business, but many of them are open year-round.
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Eric Chivian talk in Petersham, Dec 7

The local food group co-sponsored a talk by Nobel Laureate Eric Chivian on sustainable living on Dec 7, 2012. The talk was a call to action for decreasing our environmental impact on the planet, and a reminder that the individual actions we each take do add up to make an impact on our health and that of natural systems. Dr. Chivian specifically thanked local farmers and the local food group for working to make sure Petersham residents have access to locally grown organic food. See the full text of Dr. Chivian’s talk here.

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