Farm Fresh Rhode Island blog

It’s our first time running a farmers’ market in the winter and so we’re taking notes so that come next year, when we aim to have a permanent year-round space for farmers, we will already have figured out a great deal about winter food sourcing and have records aplenty. We’re keeping our eye on each week’s market, with specific regards to the consistent variety of produce and foods available.

This year will be quite the experiment as we test the waters of local food availability in every season. If there’s no winter squash at the market one week (and squash is something we expect to be available through at least the early spring) we’ll reach out to the farmers at the market. Do you have more squash to sell? Know of any other farms that do? If that search comes up dry, Farm Fresh will seek out squash from RI or MA growers not at the market. All that said, week 2 of the market had a bountiful selection with only a few surprises despite last week’s wintry temperatures.

Onions, potatoes, winter squash: There was a dearth of onions, potatoes and winter squash the first week. These are all foods we hope to be available for months to come. Sure enough it just took one request to Hill Orchards (potatoes) and Wishing Stone Farm (onions and squash) and the market was stocked in week 2.

New at the market: Marcia’s Chutneys and Jams are made in season with fruit from the Hope High Farmers’ Market; carrot-parsnip-turnip roasting packs and pre-peeled butternut from Wishing Stone Farm; tangelos from Sheri’s parents’ citrus grove by Vero Beach, Florida; pecans from Sheri’s aunt’s pecan orchard in Georgia; X-mas trees pre-ordered through The Good Earth for pickup at the market.

We missed: Perry of Matunuck Oyster Farm and Art from Mello Family Farm, but both will be back next Saturday.

Season’s farewell to: This was River Farm’s last week. As a new farmer, many kudos to Paul for being part of the Wintertime Market for the first two weeks. We look forward to next year, when River Farm will have a full season – and a bountiful harvest of food – under its belt.

What we’re working on for the coming weeks: more greens! Simmons Farm has bunches of kale ready for harvest this coming Saturday.