Join us in welcoming Ariel as our new weekend baker. She’s experienced and ready to tackle the job! You can look forward to a variety of fresh baked goods on Saturday and Sunday mornings.
Heads up: In observance of Memorial Day, the Market will be closed all day on Monday, May 25.
Planning to go to the Memorial Day parade? Remember to wear sunscreen. We’ve got a variety of brands and protection levels.
Thinking about getting together with friends? We have great things for the grill, salads, beverages … and rhubarb — also known as pie plant — is starting to come in!
Thanks to the talent and diligence of local farmers, growers, and foragers, the Market has quite a list of fresh produce. Bear in mind that we may not have everything in stock at all times. But here’s an indication ….
Sprouty: asparagus, fiddleheads, leeks — wild and cultivated
Fruity: rhubarb (even if, technically, it is a vegetable)
Greens: arugula, mesclun, kale, spinach
Goes with salad: tomatoes (indoor organic)
Here’s to vegetables and Spring!
It’s the 3rd Friday of the month and that means Member Appreciation Day at the Market! Members get a 5% or 10% discount based on their level of membership.
So much to celebrate — our community, our members, and VLS graduation!
Heads up: Mother’s Day is this Sunday. We have a nice selection of cards with messages that range from “Momb, you are the bomb” to “Grateful to have you as my Mom” and “We’re close knit because of you.”
If you are a procrastinator, be forewarned that we often sell out of Mother’s Day cards.
And speaking of families, congratulations to Dave, our sandwich maker and his wife on the recent birth of their baby girl.
The Market is looking for a well organized cook to take the reins in mid-June. The job includes planning and preparing soups & lunch specials and take-home meals. Hours are weekdays 9:00 – 5:00.
Essential: experience in a commercial kitchen, serving the public, and ability to work in close quarters. Desirable: creativity, familiarity with seasonal produce, vegetarian, and gluten-free cooking.
From the exotic to local, our Produce department has freshness and variety to help you eat your vegetables! A new arrival: young Thai coconuts (left). Crack one open, sip the liquid, and scoop out the creamy interior for a special treat. // If local’s your thing, we have parsnips, celeriac, and red potatoes from Chap Farm and spinach and carrots from Luna Bleu.
Two signs of Spring:
- It’s already the 3rd week of April which means that this Friday is MAD! Members get discounts on their purchases; everyone gets tasty little snacks to sample. Curious about membership? Click on the Membership tab on this website to read a description of benefits and view our downloadable membership brochure.
- Responding to the warmer weather and the seasonal change in customers’ taste, we are moving towards one fresh soup rather than two. What hasn’t changed: the soup is made daily by Susie, our cook.
Enjoy the sunshine!
Look up from the produce cooler and see a photo of Bill Shur, the orchard’s owner.
Planning a special holiday meal for Passover or Easter? Think of the Market for special, fresh, and local ingredients. We have
- Vermatzahs (Vermont-made flatbread crackers)
- bitter herbs
- apples and walnuts
- pickled baby beets
- beautiful produce
- and a wide selection of chocolate and caramel treats.
Come by! And happy celebrations! Please note that the Market will be closed Sunday. Regular hours, 8-5, on Saturday.