The calendar has ticked over into December, and the winter holidays and the New Year are on the horizon. Be sure your fridge, pantry, and root cellar are stocked with all the local goodness to be found at the farmers market!
Our next market will be on Saturday, December 14, at the historic Town Hall in Canterbury Center. The time is set for 10am to 2pm.
We hope to see you there!
PS Please note that this is the last indoor market of the year. We won’t see you again … well, in person anyway … until June 4, 2014!! We will still be updating photos, recipes, and items of interest on both our website and FaceBook page.
Don’t forget – INDOOR Farmers Market this Saturday,
Nov. 16, 10 am-2 pm, in the CES gym!
Vendors who will be there…
- Meadow’s Pond (soaps)Margaret Hoyle (hand cranked wool socks)
- Our Place Farm (meat, dairy, lard, wool, hand-braided rugs)
- Canterbury Aleworks (merchandise and gift certificates)
- Warner River Organics (vegetables and fruit)
- Canterbury Breadworks (wood fire oven baked breads)
- North Family Farm (syrup, maple products, honey, knit items)
- Spring Hill Farm (green and winter vegetables)
- Fen Ridge Farm (layered baking mixes)
- The Bread Peddler (artisan rye, sourdough, and peasant breads)
- Kandy Kettle (fudge, candy, chocolate)
- Old Ways Traditions (wooden ware)
- Grateful Garlic (garlic)
- Courser Family Farm (granola)
- Red Manse (organic vegetables)
- Peter Lambert Folk Art
- Hackleboro Orchards (fruit and cider)
Just so you know, it won’t be all potatoes and butternut squash (tho there will be plenty of those, too!) You will be able to get leeks, kale, beets, spinach (if you’re early), cabbage, and Brussels sprouts, just to name a few colorful veggies. Look under the tables and in the coolers. There are sure to be a few surprises!
Tickets for the raffle will be $1 each or $3 for five tickets. The prize is a big basket o’ goodies donated by all of the vendors! Tickets on sale at the market info table.
Ray Craigie will also be playing music from the artists who entertained us all summer. CDs will be on sale at the market info table.
See you there!
Hi, all! The first of our two indoor farmers markets will be held Saturday, Nov. 16, 10am-2pm, in the Canterbury Elementary School Gym. Yes, the gym – not the Town Hall – the gym. Really!
SO sorry for any confusion….we attempted to change from the CES gym to the Town Hall only to realize there was another worthy event (The Canterbury Kids’ Clothing Exchange) being held there at the same time.
Happily, being that this is a small town, we figure anyone who is actually looking for the Farmers Market will be able to find us! We will put the signs out, and plan to see you IN THE CES GYM this Saturday, 10am-2pm.
Thanks for your support! Sorry again for the mix up…
PS For those of you new to town, check our DIRECTIONS page for a map to see where the CES gym is located. On the map you will also see where the Town Hall is, should you want to drop in to the Kids’ Clothing Exchange, too!
10 am-2 pm, Canterbury Elementary School gym
Pull out and dust off your reusable shopping bags — the INDOOR farmers market is coming to town! Look for us at our new place (the Canterbury Elementary School gym), on a new day of the week (Saturday), and a new time (10 am to 2 pm). Note: These changes apply only to the two cold-weather, indoor markets on Nov. 16 and Dec. 14!
The dates and times may be different, but you can expect to find the same great selection of (winter) veggies and fruits, dairy, meat, and eggs, cider, syrup, and sweets, home baked breads, candy, ready-to-eat, and more. There will be a good assortment of hand crafted woolens, soaps, painted and carved wood products, and ornaments, plus a few surprises! As always, we will have a raffle for a great big basket o’ goodies filled with the specialties of our vendors. Look for tickets on sale at the Market Info table.
For our visitors who aren’t familiar with the layout of the town, the CES gym is located at 15 Baptist Road, just up the hill from Canterbury center. Plenty of parking, and there will be road signs to help you find your way. We’ll plan to see you on November 16… and if you are the type who marks your calendar well in advance, the second indoor market is on Sat., December 14 (but more on that, later)!
Happy Tomato says “Many thanks to all of the community members and friends who supported the farmers market all through the summer season. We averaged 150 visitors each week!”
Oct. 2 was quite the day! The weather could hardly have been more gorgeous…balmy and breezy and sunny and just a tinge of autumn gold around the edges. 156 people came out to visit and frolic with all the fiber, and we saw a LOT of bulging bags heading out to the parking lot! The music was great (as always), and the crowd was chatty and cheerful. I think this is what’s known as “going out with a bang”!
But perhaps it is wrong to call Oct. 2 the “last day” of the market….makes it sound like there is no more growing, or harvesting, or preserving, or hard work, or good eating going on. Which is not true! However, the melancholy fact is that the days are getting shorter, and the coolness and the dark of evening are coming on sooner than one might want. So it was indeed the last day of Canterbury’s OUTDOOR farmers’ market. Our vendors have a bit of time to catch their breaths (on Wed. eves at least) and prepare for the two INDOOR markets that are coming up.
Please note that our indoor markets are held on SATURDAY (not Wednesday), are open from 10am to 2pm, and are located in the Canterbury Elementary School gym. The school is located just up the hill from our outdoor venue, and there will be signs directing those who haven’t been to the school before.
The dates of the INDOOR MARKET are Saturday, Nov. 16, and Saturday, Dec. 14.
We look forward to seeing you there!
Music today by Tim Gurshin. For many years he has performed solo in New England, and also in Nashville at clubs such as The Bluebird Cafe and Gibson’s, along the way opening for musicians from Aztec Two-Step, Greg Brown to Rustic Overtones. In addition to his own songs, Tim’s live shows feature his own arrangements of classic acoustic music from Bob Dylan to Green Day.
Please note: The Bread Peddler will unfortunately not be at the market today, Sept. 25. However, he will definitely be at the final market on October 2nd with lots of bread! If anyone would like extra loaves to freeze, they they can email Bob at firstname.lastname@example.org to bring specific breads to the final market for them.
Yup, it was QUITE the tasty day!
Some of the sauces we had to sample…
- Spicy Apple Cider
- Steve’s “Beer-BQ” Sauce (So good that one of the market-goers followed Steve into the library and paid for copies of the recipe!)
- Sweet n’ Spicy (Sweet n’ Sassy? Sassy n’ Spicy? Whatever…. it was GOOD!)
- North Family Farm Maple Mustard BBQ
- Blueberry BBQ Sauce
- Memphis BBQ Sauce
- Julie’s Special Sauce
- Doug’s Grampa’s Sauce (While we didn’t actually have this sauce to try, Doug brought along the recipe. Suffice to say, it calls for such a healthy dose of port wine that I think, had he brought the actual sauce, we would have been drinking it like shots!)
Check back to the RECIPE section of the site in a day or too, and the recipes will be there for you. Be sure to have your grill hot and your favorite grill foods at the ready!
Here’s a sample of the samples that will be available today at the Blues, Brews, and BBQs event!
FYI: North Family Farm is named after the North Family of the Canterbury Shakers who settled in Canterbury in 1792. Since 1950 they have been a family-owned business. Renewable energy from wind, sun, biodiesel and sustainably harvested firewood is used to create North Family’s New Hampshire Certified Organic Maple Syrup.
- 1/3 cup pure maple syrup
- 2 Tbsp. Dijon mustard or other strong mustard
- 2 Tbsp. cider vinegar
- 1 clove of garlic
- 1 teaspoon black pepper
- 1 dash cayenne pepper (or 2 dashes for more heat)
- 1/2 teaspoon fresh or dried thyme leaves (crushed)
- 1/3 olive oil
Whisk together all ingredients except the olive oil in a medium size bowl. Slowly whisk in the oil to emulsify the sauce. Refrigerate, tightly covered, for up to several weeks.
Yield: 3/4 cup