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Cook Books


Farmers Market electricity now available!
Live Entertainment throughout the season.

Artichokes • Cauliflower • Lemongrass • Mushrooms • Tomatoes (cherry)
Chives • Dill • Gooseberries • Raspberries • Scallions • Radicchio • Savory • Swiss chard


To help preserve agriculture in the town by raising the profile of local farmers, growers, and specialty crafters by offering them the opportunity to directly market their product in a festive community-oriented atmosphere.

Membership is open to Farmers, Greenhouse Growers, Herbalists, Artisans and Crafters

Crab, lobster and bbq time
-Wear it, Gift it, Love it-
for the ultimate foodie

With Spring is finally around the corner and you know what that means- crab, lobster and barbeque time!
We have the perfect memento for the crab boil, clambake or barbeque lover in your life.

Why not celebrate all of our favorite time of the year with our favorite foodie indulgence at the same time? And better yet, for under $65. You can choose from Delicacies new sterling silver ingredient pendants or bracelets. Delicacies Jewelry offers a wide range of ingredients, from corn to crabs to pineapples.

The ingredients are also available in several different settings, from $50 bracelets (that donate to charity!) all the way up to a luxurious $4,000 diamond pave pendant.

About Delicacies Jewelry:
In collaboration with chef Andrew Zimmern, Delicacies has created its own Chef’s Table, the brand’s conduit for charitable giving, which will feature three generous, well-known chefs each year to harness a shared love of food to fight hunger. Delicacies' first Chef’s Table includes Chefs Marcus Samuelsson, Dominique Crenn, and Gavin Kaysen. Nelson explains, “At the perennial head of Delicacies' Chef’s Table sits Andrew Zimmern: entrepreneur, chef, traveler, TV host, culinary thought leader — and someone we are honored to call a dear friend.”

Every piece of jewelry purchased creates “Delicacies Dollars” – money donated directly to a nonprofit organization that fights hunger and food insecurity. Consulting the Chef’s Table of culinary experts to decide on the hunger relief organizations that the Delicacies Dollars go to, Delicacies uses the energy and love present in their simple, beautiful ingredients to help ALL of us. Delicacies Jewelry made its first donation to Share Our Strength/ No Kid Hungry in April, Zimmern’s charity of choice.

It’s simple. Wear generosity. Feed (your) humanity. Delicacies Dollars to fight hunger. Def yourself #whatsyouringredient? at

Featuring Events

Fred Boothman

Jordan McClure

Dennis McLeod

Ric Allendorf

Christopher Ricco

The Woods Pond Duo
Larry Dias & Scott McLeod

Roasted Beet and Baby Kale Salad
(Yields: 6 portions)
8 Baby Red Beets
8 Baby Yellow Beets
2 lbs. Baby Kale
2 cups Maple Vinaigrette
Croutons (French Baguette)
½ lb. Great Hill Blue Cheese
Canola Oil, as needed
Kosher Salt
Fresh Ground Black Pepper

Baby Red and Yellow Beets:
1. Preheat oven to 350 degrees Fahrenheit
2. Remove tops from the beets and wash
3. Keep the red and yellow beets separate, through the rest of the process
4. Toss the beets with a small coating of vegetable oil in mixing bowls
5. Season with salt and pepper
6. Lay flat onto a baking sheets and cook for about 20 to 30 minutes
7. The size of the beets will determine the length in cooking time
8. To test if they are done, insert a small paring knife in the center
9. If the knife releases with no resistance they are finished cooking
10. Peel beets while still hot using a kitchen towel
11. Once clean, cut into wedges and reserve

Maple Vinaigrette:
2 tsp minced Shallot
½ tsp minced Garlic
1 tbsp. Grain Mustard B 5 tbsp. Champagne Vinegar
8 tbsp. Olive Oil
8 tbsp. Canola Oil
5 tbsp. Maple Syrup
Salt and Pepper to taste

1. In a mixing bowl, whisk all ingredients except oil
2. Secure bowl and slowly whisk in the oil, season to taste

Croutons (French Baguette)
1. Cut the baguette into thin pieces on a bias
2. Arrange on a baking sheet and drizzle lightly with olive oil, salt and pepper
3. Bake until crispy in a 350 degree oven

To compose the salad:
1. Arrange the beets on each plate in a natural fashion to liking.
2. In a mixing bowl add the baby kale and dress lightly with the maple vinaigrette as well as salt and pepper to season.
3. Toss the kale green to coat with the vinaigrette.
4. Arrange in a mound on each plate.
5. Top each salad with croutons
6. Crumble the blue cheese into small bite size pieces and top each salad

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