Today I had the pleasure of stopping by Montpelier’s Winter Farmers’ Market. What on earth do farmers and other food producers sell during the winter? A plethora of root vegetables, tubers and squash, artisan cheeses, all kinds of natural and organic meats, wool, pickles, jam, and more.
The crowded market was in one of the Vermont College buildings, and featured a band in addition to the vendors and crafters. Very cool!
I acquired a leg of lamb, a package of fresh chorizo, some country-style spareribs, a jar of “tongue pickles” (which are really made from cucumbers) and four kinds of artisan cheese. I didn’t buy any produce because my CSA share supplies plentiful quantities of all the winter veggies I desire.
The market takes place the first Saturday of every winter month from 10 until 2. You can get more information about all of Vermont’s winter markets here.
This article appears in Jan 9-15, 2008.
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