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Published November 15, 2006 at 5:54 p.m.
Summer's just-picked veggies are history, but Montpelier's Farmers' Market returns with a pre-Thanksgiving edition this Saturday. It's one last chance to stock up on local essentials before the holiday guests arrive. Forty-eight vendors have signed up to sell their wares. "Every year the market is bigger and better," says Manager Jessie Schmidt.
Creative cooks can outfit their tables entirely with items purchased at this market. Tamarack Hollow farm offers geese and other pastured poultry, while numerous others supply hearty winter veggies that can be turned into filling side dishes. Lazy Lady cheeses paired with heirloom apples from Ellie's Farm Market make a special pre-pie treat.
Dessert sales no doubt will be booming, too. Claire Fitts from Montpelier's Butterfly Bakery provides syrup-sweetened pies for visitors who want to avoid refined sugar. La Cucina Sweets of Barre bring their beautifully decorated treats, and various other vendors offer cookies and chocolate truffles.
What if you're a guest, not a chef, at Thanksgiving dinner? Look to artisans for Vermont-made host or hostess gifts. As Schmidt puts it, "The market is a great celebration of local stuff." She and the board are also looking into a Holiday Market in December, so stay tuned
This week's market will be open from 10 a.m. to 2 p.m. on Saturday, November 18. Info, 685-4360.
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About The Author
Suzanne Podhaizer
Bio:
Former contributor Suzanne Podhaizer is an award-winning food writer (and the first Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose, butcher a pig, make ramen from scratch, and cook a scallop perfectly.
Former contributor Suzanne Podhaizer is an award-winning food writer (and the first Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose, butcher a pig, make ramen from scratch, and cook a scallop perfectly.
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