For many Portlanders, our Farmers’ Market is just about the best thing in town. Twice a week from April to November, more than 30 farmers descend on Portland, and we get the benefit of fresh, local produce and meats from across Maine.
Come December, the whole operation just moves indoors, to the Maine Irish Heritage Center (the former St. Dominic’s Church). Starting this past weekend, the Portland Winter Farmers’ Market is open every Saturday morning, with farmers hailing from Sumner, Dresden, Etna, Greenwood, Unity, Bethel, up and down the Pinetree State.
This week, your correspondent saw an array of celeriac, Manchego cheese, duck eggs, fingerling potatoes, rabbit pot pie, bunches of winterberries, Anadama bread, cider, sunchokes, bagels, honey, feta marinade, and a colorful bounty of carrots, tomatoes, lettuce, squash, garlic and more. Over on the stage, a fiddler and guitar duo serenaded the crowd with old-timey music. Kids ran around, parents mulled purchases, old friends reconnected, and pretty soon bags were stuffed with the makings of many delectable dinners to come.
Make your way to the big brick church at State and Gray streets any Saturday morning over the next few months, and join the foodie fray.
Photos by John Spritz. Top: Fishbowl Farm
Common Wealth Farm purveys free range duck and chicken eggs…and bagels.
A farmer’s market inside a former church basement? Well, why not?
Soaps, cheeses, and jams from Nezinscot Farm.
The Pickle Jar Defenders playing away.