March 8, 2007

 Navigation

   Home Page

 News & Features

   News

 Columns & Opinions

   Publisher's Note

   Boomers

   Pinings

   Longshots

   Techie

 Pop Culture

   Film

   TV

   Books
   Video Games
   CD Reviews

 Living

   Food

   Wine

   Beer
   Grazing Guide

 Music

   Articles

   Music Roundup

   Live Music/DJs

   MP3 & Podcasts

   Bandmates

 Arts

   Theater

   Art

 Find A Hippo

   Manchester

   Nashua

 Classifieds

   View Classified Ads

   Place a Classified Ad

 Advertising

   Advertising

   Rates

 Contact Us

   Hippo Staff

   How to Reach The Hippo

 Past Issues

   Browse by Cover


Shop the farmers’ market year round
Amherst offers an indoor spot for fresh, local food
By Susan Reilly  news@hippopress.com

During the cold days of winter, every Thursday, Friday and Saturday local growers, bakers, cheese makers, butchers and a fish monger sell their goods at an indoor location in Salzburg Square in Amherst.

This indoor farmers’ market, first in the state, opened last October just as the temperature dropped.

“For years we’ve been talking about bringing the market indoors during the winter. We finally decided to do it, and so far so good,” said Eileen Cavallaro, manager of the outdoor farmers’ market held on the village green in the warm months.

Bringing a farmers’ market indoors is not simply as easy as securing a suitable location and signing on some farmers. Rent needs to be paid — a tough thing for growers to do during lean winter months — and crops need to be planned out at least a year in advance in order to supply the market.

The Amherst Indoor Farmers’ Market has a specific focus on made-in-New Hampshire products and, since the Granite State is not conducive to growing year-round like Florida or California, special growing methods need to be employed to keep some fresh produce on the shelves in the winter. Participating members must adhere to the NH Made bylaws. These bylaws insist that products must be produced in or have originated in New Hampshire or be significantly altered in New Hamsphire by input or labor, process or intellectual content.

“People new to the farmers’ market will not see a full range of produce, because things like tomatoes are not grown here in the winter,” Cavallaro said.

Cavallaro said that many farmers are waiting to see how the market does after its first year before trying to vie for a spot. Supplying produce in the winter months requires the use of hydroponics — growing, without soil, in water — and it takes time and money.Cavallaro expects that if farmers see a demand for their products the indoor market will expand. Farmers who sign on to participate in the farmers’ market pay $200 a month rent.

Right now there are about a dozen vendors (plus a waiting list) who sell everything from produce to baked goods to maple syrup, beef, fish and cheese. There is a local winery, a local coffee roaster and a home-based business that makes dipping oils and salsas.

At the farmers’ market, a small sample of what you can expect to find includes Liberty Fish selling almost a dozen different varieties of day cut fish on Thursdays, then chowders and quick frozen shrimp on Friday and Saturdays; A&E Roastery selling fresh roasted coffee and teas; Boggy meadows cheeses; Abigail’s Bakery with organic goods; Sweet Comfort farm with baked goods; Crooked Birch with dipping oils, salsa and sauces; Kelly Coner Farm with eggs, lamb and chicken, and cut flowers from Garden Party. Sawyer’s Maple Farm and The Spinach Pie Lady also participate. New vendors include Heidi Coutier’s The Dinner Solution which sells premade dinners, The Good Loaf’s breads and a vendor who makes dried dip mixes and cat nip.

Amherst Indoor Farmers’ Market
Rte 101 Salzburg Square, Amherst, 673-7523, www.amherstfarmersmarket.org
Hours: Thursday, 11 a.m. to 7 p.m.; Friday and Saturday, 11 a.m. to 4 p.m..



3/1/2007 Feeding Mama Kicks

2/22/2007 Keepers of the vino
2/15/2007 Noodly comfort food
2/8/2007 The luxury of osso bucco
2/1/2007 Super platters for the Super Bowl
1/25/2007 It's a wrap
1/18/2007 The writing foodie
1/11/2007 Where the beef is, piled high and hot
1/04/2007 The healthy foodie
12/28/2006 The return of pasta and fall of the diet: the year in eats
12/21/2006 Organic on the ice
12/14/2006 French but not fussy
12/07/2006 Southeast U.S. culture, in sandwich form
11/30/2006 Bites of comfort with chips of happiness
11/23/2006 Cityside adds class to conveniece
11/16/2006 Easier-to-enjoy Thanksgiving feasts
11/9/2006 The new classic
10/26/2006 Whip up a quiche
10/19/2006 A new way to crepe
10/12/2006 Comfort food for blokes and birds
10/05/2006 Smaller crop but still red and delicious
09/28/2006 The crunchier, lighter, healthier wrap
09/21/2006 City bagels in suburbia
09/14/2006 Cracking the custard code
09/07/2006 Eat your way down the block
08/31/2006 New flavors for an old summer dish
08/24/2006 Way down south in Hollis
08/17/2006 Frappe vs. milkshake
08/10/2006 Enjoy the bluest month
08/03/2006 Death of Toro
07/27/2006 Vacation on a plate
07/20/2006 Hitting barbecue big time
07/13/2006 Relishing the raspberry
07/06/2006 Are your edible souveneirs kosher?
06/29/2006 Fish, upscale
06/22/2006 Sweet rosey taste of summer
06/15/2006 When to pull out the EVOO
06/08/2006 What can you grill?
06/01/2006 Taste of downtown Nashua
05/25/2006 Deulge at farms
05/18/2006 Adorable and delicious
05/11/2006 Rub down
05/04/2006 Pinot to go
04/27/2006 A bit Italian, a bit egg foo young
04/20/2006 Meatier than breakfast...
04/13/2006 Let yourself eat cake
04/06/2006 Fear not the Risotto
03/30/2006 Making Friday a fishy delight
03/23/2006 The Thin Mints are here
03/16/2006 Divining your personality from pizza
03/09/2006 Cooking up a big bowl of comfort
03/02/2006 Dumplings demystified
02/23/2006 Carbs and comfort all the way
02/16/2006 She sells sushi by the sea shore
2/09/2006 Biting into the burger with bling
02/02/2006 Forget formal dining, head to the bar
01/26/2006 Goodbye rooster, hello year of the dog
01/19/2006 The secret lives of chefs
01/12/2006 Cooking up a pot of delayed gratification
01/05/2006 A sunny Italian side dish
A year of eats

All-you-can-read guide to breakfast
A bagel by any other l
abel
A picnic — it’s romance with ants
A sweet burst of summer, in stages
Beef, It's What's For Dinner, Lunch, And Dessert
Be it ever so humble, the burger rules
Blockbuster snacks for your movie
Box Of Chocolates
C Is For Cookie And Christmas And Cool Combo
Celebrating A Holiday For The Rest Of Us
Celebrate Easter In A Sugar Coma
Chat And Chew

Chinese soup is magic
Chocolate cake makes everything better
Chocolate, Part II
Competition flows like chocolate
Corn Flake Chicken, Honeycomb Salad
Dining at the "Your House Bistro"
Don't Dread The Bread
Dress Up Your Next Meal
Drinking Out Of The Box
Eating Your Way Back To Health
Empanadas
Enter Soup
Experiments With Very Bad Brownies
Feeding A Crowd The Morning After
Follow the cider house rules
Fresh Herbs
Go ahead — run silent, run deep
Goodbye corn syrup, hello organic oatmeal
Go Indian for Thanksgiving
Grilled Cheese Junkie

Halloween candy for grown-ups
Have a Happy Meal and a happier wallet
Holiday Cookies - The Easy Way
Holiday Potluck 101-Tips For The Kitchen Novice
Home-Based Date
How do you like them apples?
In-A-Pinch Love Feast
It's not easy to be cheesy
It’s not Christmas without tamales
Lest We Forget The Humble Squash
Keeping your cool while you eat
Living through your salad days

Looking Beyond The Hot Dog Stand
Lunching your way to a less toxic you
Meat's meat and a man's gotta eat

Moist and delicious chicken — no, really
Oatmeal Cookies, The Miracle Cure
Oscar Night, When The Stars Come Out To Eat

Offering Up A Slice Of Teriyaki Pie
Pot Pies Are Darn Tasty
Pumpkin-Flavored Treats
Small Plates Are The Next Big Thing
Speedy 'za not pie in the sky
Steak: it’s what’s for dinner, again
Summer coolers, just add sunlight
Summer Squash
Super Bowl Grub
Take A Walk On The Dark Side
Taste of Manchester Event
The Cosmopolitan
The joys of a simple oatmeal breakfast
The return of comfort food
The One-Note Cook Book
The New American Plate Cookbook
The Stickiest, Hottest & Sweetest Of Love's Labors
The taste of retro
The Unheralded Peanut Butter Cookies
The union of sweet and heat
The Weekly Dish (12-16-04)
The Weekly Dish (12-23-04)

The Weekly Dish [1-13-05]
There's a Barbecue Bonanza Next Door
Week Four: Adding Diet To The Mix
What Was Hot And Haute In 2004
When $$ trumps urge to dine out
When in doubt, go for the organic
When nothing else will cool, Slurp it
You Say Potato, She'll Say Potato,Too
You say tomato, writer says lunch