Wayland Winter Farmers' Market 
 
Our Sponsor
Russell's logo

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Wayland Winter Farmers' Market
takes place weekly on Saturdays from
10 AM to 2 PM,
January 11 - March 15.  The market is located in the greenhouses of Russell's Garden Center,
397 Boston Post Road, Wayland, Massachusetts.

Please check this email to see which vendors will be joining us each week.

Questions? 
Call: 508-358-2283.
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Berkshire Blue
  
 Our season has been filled with Special Event days and this  
Saturday we celebrate New England Cheese Day.
 
Sample award winning cheese from seven cheesemakers.
 
Many of our vendors attend the market every other week, and for some, this Saturday will be their last visit of our 2014 season.  
When you look at the vendor list at the bottom of this email, any vendor with an asterisk next to their name indicates that this is 
your last chance to stock up on your favorite items from them.
 
Our final market of the season is March 15th.
 
   
Ira Grable, Berkshire Blue  
Great Barrington, Massachusetts
  

   

The Wayland Winter Farmers' Market is a Charter Corporate 
Member of the new Massachusetts Cheese Guild. 
 
We will have membership forms if you would like to become an Enthusiast Member for only $25.  Free bumper stickers for all, 
while supplies last.  If you are unable to attend the market, 
but would like to become a member, here is where you can find 
out how to join the newly form Massachusetts Cheese Guild.

 

 Wine and cheese are meant to be enjoyed together, and you will have a chance to sample wine from Coastal Vineyards, Mill River Winery and Turtle Creek Winery, as well as mead from Green River Ambrosia.

 

 

 

Jane Parant, West River Creamery
Londonderry, Vermont

 West River Creamery is located at Middletown Farm, which is nestled between 3 mountains in Londonderry, VT.  The farm is over 200 hundred acres and has been an operating dairy farm since 1945. 

 

     "At present there are a total of 40 milking cows, 1/3 of them being Jersey and the other 2/3 are Holstein," says Jane Parant.  "We do not use rbgh hormones and do use vegetarian rennet in all our cheeses.  The cows are pastured from May through November.  We adhere to traditional methods of cheese making from stirring and cutting the curd by hand then carefully, one at a time fill the molds."

 

  

Sweet Heat Pepper Jelly from Stir It Up Cuisine comes in four flavors. 

Have you tried the new "I Shot the Sheriff", the hottest of all?

  

Nikki Lawton, Foxboro Cheese
Foxborough, Massachusetts
  Founded in 1800, Oake Knoll Ayrshires & Foxboro Cheese At Lawton's Family Farm is a 25 acre farm run by Terri Lawton. "Our cheeses are made with milk from our own cows. We are a grass based dairy, feeding no corn or soy products to the cows, and it is reflected in the quality and taste of Foxboro Cheese products," says Terri. "Delicious and wholesome, with no corn, soy or antibiotics ever used. 

 We are the last dairy farm in Norfolk County."

 

 

Pam's Black Bean Salsa  Pick up Pam's Black Bean Salsa and her Salstina, pea pesto.

 

Coco Beni

When the market ends, you can still find Coco Beni Confections 

at their shop in Northborough.  They also host birthday parties and they do catering and special events.  Last year, their Cake Pops were included in the Emmy Awards Gift Bags!

 

null  

North Brook Farm has beautiful alpaca yarn, but this winter, more 

than ever before, the appreciation for their warm, insulating alpaca socks has been enormous.  Rugs, bags, shawls, throws, gloves,

 mittens and new dyed alpaca yarn are available, too.

 

Pattie and Mark Federico, Narragansett Creamery
 Providence, Rhode Island

 

We love following Doves & Figs on Facebook.

Robin Cohen reminds us what is in season, because she is always making something creative from that fruit.  "SO MANY ORANGES! Mad marmalade making while the Seville oranges are in season," she says.

 

 A few days later, the news is, "Over the weekend the World Marmalade Awards were announced in England and...we won the 

silver medal for our Garnets in the Grove marmalade!" 

 Obviously, this is not the same batch of marmalade, but we 

love feeling that we are part of her jam life.

 


  Carolyn is happy to take your lobster or seafood order in advance, for delivery at the market on Saturday.  

Sangha Farm Family
Derek, Maribeth, Maia and Jayden Ritchie, Sangha Farm
Plainfield, Massachusetts
Derek and Maribeth Ritchie have had a busy winter season, with 
the birth of many Nubian Goats and Finn Sheep.  Chèvre and feta cheese are their specialty, but they have developed additional cheeses since moving to their own farm in Plainfield, Massachusetts.

Gardening season is not far away.  Get your tools in tune. 
 Knives and scissors dull?  Patti from On the Edge Knife Sharpening joins us this week and next week to prepare you for the tasks ahead.

Vic Torrito, Fior D'Italia Pasta & Cheese
Manchester Center, Vermont
Vic from Fior D'talia Pasta & Cheese takes very good care of us at the market.  Not only does he serve hot Italian meals for you to eat on the spot, or take home for later; he has a extensive line of fresh pasta and sauces.  But don't miss his plain and stuffed mozzarella cheese!

In case you missed out on the Mi Tierra tortillas last week, due to 
the sellout, there will be more this week at Winter Moon Roots.  Shoppers have commented on their true "authentic" taste. They 
are made with an heirloom variety of corn, grown in Hadley.
All proceeds go to the rebuilding of Mi Tierra Restaurant.


Are you confused about when to use Bourbon Vanilla or Tahitian Vanilla?
Let Meagan MacNeil set you straight. "I always try to use fresh, local 
and natural ingredients in whatever I cook," she says.  "A couple of
 years ago, I started to make my own vanilla extract, and I could not believe the difference in the smell of the extract itself and my final product.  I have played around with the different varieties of beans 
and experimented with combining them, that is how I came up with 
my Proprietary Blend."

100 Ravens 1
A Hundred Ravens, makers of beautiful yarn, hand-dyed in Wayland,
can be found with their colorful collection in the greenhouse.
This photo was taken on a 95 degree day at our Summer Market.

Anne & Jan, Next Step Living
Next Step Living is a residential home energy services company that works with the no-cost Mass Save home energy assessment program. 

They are partnering with Sustainable Sudbury to sign up Sudbury and Wayland residents for this money saving state program.  

 

A member of Wayland's Energy Initiatives Advisory Committee will 

be present to answer questions about energy savings in your home 

and ongoing energy saving projects for the Town of Wayland, such 

as converting streetlights to LED, energy upgrades in town buildings 

and schools and possible solar arrays on the Middle School roof 

and DPW land. 

 


Serving lunch this week: 

The Herb Lyceum
Fior D'Italia Pasta & Cheese
Mandy's Seafood Chowder
Samira's Homemade
Soul of India
VESTA Mobile Wood-Fired Pizza

Herdsman Pless, Nobscot Artisan Cheese by Sue Rubel
Framingham, Massachusetts

ADDITIONAL VENDORS ATTENDING THIS WEEK: 
(* final market of the season)

 

 
Thank you for your support of the market vendors.

Peg Mallett

To sign up for this email: mallettpeg@gmail.com