Never believe that a few caring people can't change the world.
For, indeed, that's all who ever have.  Margaret Mead

Many in these uncertain times wait for help, for a solution from Washington, from anyone, for the poor health of our economy, our food system, ourselves.  But here, without a press core or partisanship, we, together, quietly moved forward.  And Winter Farmers’ Markets just might be the tipping point in the local foods movement… this year, our farmers had a vital source of income in the fallow winter months; we nourished our bodies and families with healthy foods grown close to home, without chemicals; and we fed the local economy with our market purchases.  It is impossible to overstate the importance of your actions. If you attended the market, even once, or told a friend about the market or forwarded a newsletter… you are part of this fragile story of success.

Vendors took a chance in joining this winter market, with nothing much to recommend it.   Farmers stepped up despite knowing they would not have enough fresh foods to meet the demand.  Vendors drove icy roads from the shoreline, the Litchfield Hills, and places in Eastern Connecticut you may never have heard of.  With every smile and purchase, you thanked them.  If, in the end, our vendors felt it was worthwhile, we will hold a winter market next year.  Soon, we will survey them formally, but even now, one hears musings… farmers who wonder aloud about how they might grow more next year…

Ralph Waldo Emerson said “The reward of a thing well done is to have done it.”  As the WinterFresh Market draws to a close, let’s savor simply having done it.  We will have no customer survey this time, but invite your feedback on the WinterFresh Market via email.

This week the spotlight’s on Shayna B’s:
Shayna B's and the Pickle opened up shop as a vegan organic bakery in September 2007. Christine named her business after her two wonderful Labrador Retrievers, Shayna and Dillon, aka “The Pickle”.  At the urging of people at local farmer's markets, Christine began the journey into gluten-free baking.  She wanted to keep all her products both vegan and organic, so the experimenting began.  In 2009, she built her own green kitchen.  She has signed onto Sterling Planet, so her kitchen is powered by renewable energy sources. The kitchen was painted with eco-friendly paint and is equipped with energy saving lighting, recycle bins, energy efficient appliances and of course a compost bin. Even the packaging Christine uses is compostable.

The mission of Shayna B's is to provide delicious wheat-free/gluten free vegan organic treats by using locally grown and/or organic products.  She uses tofu from The Bridge in Middletown, Connecticut grown produce, and coffee from Bean & Leaf in New London, just to name a few. Baking for people who struggle to find wholesome great tasting baked goods has been the most rewarding job she has ever had.  This week, Friends enjoy a free slice of pumpkin spice cake...while it lasts!


At the market this Sunday:

Wayne’s Organic Garden will have a baby Japanese turnips, but only a few, so come early, and wonderful chard, kale, collards and baby bok choy.

Suzi's will bring extra poundage of seafood this week to hold you through the remaining winter and spring months.  Remember that all seafood is fresh and because of that it freezes extremely well; be sure to double wrap it to protect from freezer burn.

Sleepy Moon is wrapping spring-y soaps like Morning Marigold, Honeysuckle, and French Lilac, and will offer their once a year stock up sale with 10 bars priced at $40. 

Stanley and Dorothy of Sweet Pea Cheese will bring us fresh goat cheese, cow feta, and a soft cow cheese as well as cow yogurt and cow milk.

Art Salad Studio offers their Fused Glass Pendants at a special “buy 2, get 1 half price.” Friends get $2 OFF their total purchase.

Summer Hill has been busy in the kitchen this week preparing their homemade pot pies and macaroni & cheese for this weekend's market. You can still order some by calling 203-421-3765. Their soups this week are market-favorites Mulligatawny and Vegetarian Black Bean.  We are hoping to lure Summer Hill to the market in September and October… if you stop by, please put in a good word for us!

Many people have asked Bethany Homecrafts for adult-sized felted slippers and skirts to fit "big girls" so MaryLynne, in her time off, will be developing new lines of slippers and skirts for adults, made from recycled wool sweaters.  This week she’ll have new ladybugs and a fleecy sheep, as well as the first slippers to come off the sewing machine. Friends receive $2 off anything! If you have requests or ideas for new recycled sweater products, stop by her booth, or drop an email.

To thank customers for their dedication, Meriano’s Bake Shoppe will be having a half price stock up sale. Buy ANY item get the second for half price!

KDCrop Farms has pickles, jams, hot jellies, eggs and garlic for sale. You can stock up! According to Connecticut Food Safety pickles and jams are best used by 12 to 18 months after they are made and 2-4 months after they are opened and refrigerated. Unopened jars can be stored in your kitchen cupboard away from heat. Eggs are best used by 45 days after they are picked. Keep refrigerated. Garlic lasts at least a year after picked if kept in dry cool conditions with plenty of air circulation. Kelly and Derrick offer a stock up sale - 2 for $10 on pickle pints.

Want to stock up on Wave Hill Bread ? Instructions for freezing are on each bag! Carole Monnerat’s Truffles can also be frozen.  They should be well wrapped in plastic wrap and defrosted overnight in the refrigerator without loosing quality.

Dagmar’s Desserts joins us with traditional apple strudel, Linzer and Sacher Tortes, almond and cinnamon twists, flourless chocolate cake, apricot almond bundt cake, raisin spice nut bars, and cocoa honey cake made with local honey. All 10% for Friends!

Salmon Barn's canvas bags, wine totes and purses in blues, greens and pinks will warm you up and make you think Spring. Luggage tags are $ 2.00 off for Friends going on a "Spring Fling".

Fabyan Sugar Shack will be bringing Maple Coated Cashews for the first time.  Friends get 1 $ off each bag.  A stock up sale includes 4 quarts of syrup for the price of a gallon.  This saves $12 while letting you open one quart at a time to maximize freshness and take up less refrigerator space. A sealed container of syrup can be stored, unopened, for a year or better. Gary’s Maple Brittle has a 2 month shelf life which can be extended if stored in a cool place.

Keifer’s Kettle Korn will be showcasing the new Yard bag of korn which weighs 2 lbs!  Friends will get a yard for the price of a large bag, that’s $3.00 off.  All Friends of the Market, with a purchase, will get a free pound of Keifer’s Kernels.  With Raina’s special gourmet corn, why not try this recipe? Maple Popcorn: 1 cup real maple syrup, 1/2 to 1 cup walnut pieces; 9 cups popped popcorn: Heat maple syrup over medium heat until syrup reaches 236 degrees on a candy thermometer. Lightly oil large mixing bowl. Mix popcorn, nuts and syrup with lightly oiled spoon. When mixture cools, break off and eat.

Our time off…
There will be three months until the opening of our summer market June 6.  Here’s a look at how we’ll spend our “time off.” 

At KDCrop Farms, cool season starter plants will be going into the ground under plastic in March. Snap peas will be seeded. Tomato, pepper and eggplant plants will be started to be ready for sale by May. There will be fixing of machinery and buildings and getting the greenhouse up and running, plus rock picking, tilling, and manure spreading. Chicks will be hatched in May. More plants will go into the ground then too. Hopefully, June will bring the picking of kohlrabi, lettuce, cabbage, radishes, and kale by the start of the market.

At Wayne’s Organic Garden, they are getting things ready to transplant into the new greenhouse.  The tomatoes and peppers are up and growing and will soon go into the ground in there.  Onions, scallions and leeks for outdoor planting in April are just breaking through the little soil blocks.  This is a time of great hope for Wayne and Marilyn, with lots of great ideas and expectations and prayers that they will be realized. 

What will you do with your time off?

On March 6, CT NOFA's 28th Annual Conference in Manchester will offer great workshops including: beekeeping, growing garlic, raising dairy goats, making cheese, worm composting, wild foraging, and... starting a farmers' market, which we will lead!

The Storrs Farmers’ Market runs a nice little winter market a couple Saturdays a month through the end of April. You’ll find a complete listing of the state’s winter markets here.

On April 24, The CT Sheep & Wool Festival is a must for shepherds, fiber enthusiasts and anyone who loves fiber animals.  Exhibits and activities include: sheep exhibits, shearing demonstrations; vendors, fleece sale, educational lectures; ox cart rides, wool skirting, a sheep dog trial, fleece to shawl contests, kids corner, knitting instruction, ask the veterinarian, food, vendors, ox cart rides, festival logo shirts, live music, and vendors.

Join us on Facebook where we have an active community with regular updates and market news.

We are the ones we've been waiting for.
While it’s time to shift our attentions to our greenhouses and farms, we will miss our weekly dose of market community.  Thank you for whiling away these winter months with us. We leave you with this, and grand dreams of how we will continue, together, on our journey.

The Hopi Elders Speak:

"You have been telling the people that this is the Eleventh Hour.
Now you must go back and tell the people that this is The Hour.

And there are things to be considered:

Where are you living?
What are you doing?
What are your relationships?
Are you in right relation?
Where is your water?
Know your garden.

It is time to speak your Truth. Create your community. Be good to each other. And do not look outside yourself for the leader. This could be a good time!

There is a river flowing now very fast. It is so great and swift that there are those who will be afraid. They will try to hold on to the shore. They will feel they are being torn apart, and they will suffer greatly. Know the river has its destination. The elders say we must let go of the shore, push off into the middle of the river, keep our eyes open, and our heads above the water. See who is in there with you and celebrate. At this time in history, we are to take nothing personally. Least of all, ourselves. For the moment that we do, our spiritual growth and journey comes to a halt. The time of the lone wolf is over. Gather yourselves! Banish the word struggle from your attitude and your vocabulary. All that we do now must be done in a sacred manner and in celebration.

We are the ones we've been waiting for."

—The Elders Oraibi
Arizona Hopi Nation