BFM 10/6/21 BFM 10/6/21

Vendor profile: Merton's Maple Syrup

We are happy to welcome Merton's Maple Syrup to the market this year. Located five miles from the village of Putney, Vermont, Tim Merton’s sugarhouse is 150 years old, and still producing great maple syrup!

Although there are many innovations in the sugarhouse Merton still boils with wood cut from the thinning of the sugar bush. This self-sustaining system has been practiced for several hundred years by New England sugar-makers although many these days use oil-fired evaporators.

The maple syrup produced on the farm is not certified organic, but is made without additives of any kind. The sap from the 4000 taps (holes drilled each spring in the trees) is boiled and filtered to make 100% pure syrup. The tapping of the maples begins in mid-February. As soon as the days warm up to 40 degrees and the nights freeze again the sap will run from the trees into holding tanks. Then the process of boiling begins that turns the sap into delicious maple syrup.

Grade A medium amber is slightly lighter in flavor and color and great for all around use. The darker and stronger flavored Grade A very dark syrups are produced towards the end of the sugaring season. Some people like the light and some the dark- it all depends on your taste!

BFM 10/6/21 BFM 10/6/21

Vendor Profile: Hutchins Farm

Hutchins display - white onions and tomatoes and a hand

Hutchins Farm is one of the oldest and largest certified organic vegetable and fruit operations in Massachusetts. Organic since 1973, every season Hutchins actively cultivates over 35 acres of vegetables, about an acre of small fruit, and 8 acres of apples. With a strong commitment to sustainability, this family-owned operation sits on historic land which has been farmed since the 1700’s (and, by the same family since 1895!)

The experts at Hutchins have so much to share—learn more about their seasonal offerings, how to store produce through the winter, and more on their website.

Visit them each week during the Market season. They sell seedlings at their farmstand in Concord during the spring.

BFM 10/6/21 BFM 10/6/21

Vendor profile: House Bear Brewing

House Bear Brewing

Established in 2013 by Beth Borges and Carl Hirschfeld, House Bear Brewing specializes in home brewing one of the world’s oldest fermented beverages: mead.

While many are familiar with beer (fermented grains) and wine (fermented grapes), mead is produced by fermenting the sugars in honey. This is a truly local product, with most honey being sourced from Massachusetts apiaries in Billericaand Ipswich, MA, and a few specialty varietals from Mount Airy, Maryland.

House Bear Brewing offers a range of flavors, all-gluten free, which can be picked up at our market. Order ahead for pickup or visit us between 2:00-6:00 pm to pick up a few bottles. Look at their website to find out about where to get it in the offseason.

BFM 9/20/21 BFM 9/20/21

Vendor profile: Merton's Maple Syrup

Along the Connecticut River near the village of Putney, Vermont, Merton’s Maple Syrup produces a range of uniquely delicious maple syrups, sugars, and other products. Owner and operator Tim Merton practices a self-sustaining syrup-making process which has been used for hundreds of years across New England.

Don’t miss your chance to bring home these delicious additions to your breakfast, baked goods, and much more at the Market this week!

Tim Merton during National Farmers Market Week

Try maple syrup, spreads and other products

BFM 9/12/21 BFM 9/12/21

Farmers’ Markets stimulate local economies: BFM & Mei Mei

The 2021 season is the second one that Mei Mei has been at the Belmont Farmers' Market

Farmers’ markets stimulate local economies because the money you spend goes to local businesses. And they’re a great way for creative people to explore new business ideas. Here’s one case where we at the Belmont Farmers' Market were able to help a local business owner reinvent her company.

Mei Mei was a great restaurant in Boston founded by Irene Li and her siblings. As the website says, “They took the food they loved as children, added modern elements and the experiences of the present, and also incorporated practices that fit with their vision of how to do business for a sustainable future.” It was very popular, and they were thinking of opening more restaurants.

Then the pandemic hit.

Shortly afterward, Irene realized that Mei Mei couldn’t continue as a restaurant. She and her team were trying to figure out what it would be. Coincidentally, we invited her to join the Belmont Farmers' Market toward the end of the 2020 Market season.

In a recent article in The Counter, Irene wrote this about that invitation:

The turning point was when we had a regular customer who sent us an email asking if we would want to come sell any of our prepared foods at the farmers’ market. We gave it a shot starting in September.

The farmers’ market honestly felt like a gift from whoever in heaven is running things. People were so happy to have us there, and it was such a controlled environment for safe human interaction. It just felt like magic. We started putting feelers out to join other farmers’ markets. And it snowballed from there. That is when we started thinking about a future that was not as a restaurant and that would be as a packaged foods company.

Irene Li, and Mei Mei’s wonderful dumplings

We’re not showing off (well, just a little), but that first farmers’ market was us. We could say that we knew about the problems they were having and we wanted to help them. And that was part of it. But Belmont Farmers' Market is a business, too, and we only invite vendors that we think will fit in and do well.

We contacted Mei Mei because we knew how great the food is, because their vision of local sustainable food matched ours, and because Irene and her staff were all welcoming and friendly. Those are the qualities we want in our vendors, because our Market is more than a place to get great food, it’s welcoming part of the local community.

When you shop at your local farmers' market, you’re supporting businesses like Mei Mei. And so many other local farmers and producers who grow and make great food.

Belmont Farmers’ Market is open on through October 28, 2021, on Thursdays from 2:00 – 6:30 pm (6:00 in October). Find us in the Belmont Center parking lot, 10 Claflin St, Belmont, MA 02478.

BFM 7/27/21 BFM 7/27/21

Vendor Profile: Dulce D Leche

Looking to satisfy a sweet craving or bring a delicious treat to family and friends? Dulce D Leche will have you covered at the Market every other week!

Inspired by the irresistible gelato they first enjoyed in Buenos Aires, Samy and Jules spent years evolving their recipe until they became “one of the rare gelato shops to make gelato truly from scratch in a pasteurizer, and virtually the only one with lactose-free gelato.” Over time, dedication and creativity allowed Dulce D Leche to evolve into new culinary favorites like chocolates, croissants, and savory meals.

Dulce D Leche will bring gelato, savory croissants, pies, and more. Many of these treats are accessible to those with dietary restrictions and preferences such as gluten free, vegan, and vegetarian.

Dulce D Leche will return every other week through October.

BFM 7/20/21 BFM 7/20/21

Vendor Profile: Papa's Ravioli

*Making ravioli. Come on down to the Belmont Farmers' Market and try some!*

Papa’s Ravioli, owned and operated by Chef Cyrille Couet, joined the Belmont Farmers' Market on July 22, 2021, bringing fresh, handmade, artisanal ravioli and so much more!

Chef Cyrille is a native of the Loire Valley, and started cooking in his uncle’s restaurant at the age of 13. Since then, he has worked behind stoves in Europe, the West Indies and the U.S. Chef Cyrille’s robust resume showcases his experience as executive chef, opening chef, and chef/owner of landmark restaurants around Greater Boston.

Papa’s Ravioli offers one meat, one vegetarian, and one seafood option each week, in addition to the Four Cheese Ravioli. All raviolis are sold by the dozen, enough for two adults, and are paired with a sauce which is provided on the side. Papa’s Ravioli also offers appetizers, desserts, and extra sauce for your raviolis.

Papa’s Ravioli will be at the Market on July 22, returning every other week for the rest of the 2021 season.

BFM 7/12/21 BFM 7/12/21

Vendor profile: Drew's Stews & More

Vendor Profile: Drew's Stews & More

Using only the finest all-natural ingredients that are locally sourced as often as possible, Drew’s Stews & More and soups are slow-cooked to pretty near perfection, tasty and good for your heart and soul! These hand-crafted and healthy soups, suppers, and sides will fit into your mealtime routines perfectly.

While living and traveling throughout the Netherlands, Drew discovered a love for the ingredients he could source through local produce and organic meat markets—they became integral to his cooking. Now with a family of his own, he believes in the importance of ensuring these wholesome and natural meals for all.

Each purchase also does good for the community. A percentage of all proceeds will be donated to Rosie's Place, a sanctuary for poor and homeless women.

Drew’s Stews & More is at the Market every other week in 2021.

BFM 7/7/21 BFM 7/7/21

Vendor profile: Round Table Farm

Round Table Farm is a brand new farm started in April of 2021 by Marlo Stein and Archer Meier, two young farmers who have over a decade of farming experience combined and have worked on farms throughout New England and the Midwest. Archer and Marlo are both proud queer and Jewish farmers who are passionate about building community, crafting beautiful products, and working in tandem with the land. They feel fortunate to be the new stewards of the historic Robinson farm over in Hardwick, which was in the Robinson family for five generations. Most recently, the Robinsons had been milking cows, making artisan aged raw milk cheese, and growing hay to feed their herd.

Here at Round Table Farm, Archer and Marlo are continuing on with the visions of sustainability, beauty, and connection with the land that the Robinsons maintained for centuries. They are currently selling the remaining Robinson cheese inventory and have started making their own raw milk aged cheese under the guidance of Ray, the previous cheesemaker. There are only two cows at Round Table Farm at the moment, so they are starting off by hauling in milk from Smith's Country Cheese up in Winchendon - who are also fantastic cheesemakers that care about milking cows that make the best cheese!

Some of the flowers they brought to the Belmont Farmers' Market in June

Round Table Farm is shifting gears a little bit to also include growing specialty cut flowers, which many of you have already seen at the Belmont Farmers' Market. Various bouquets will be available throughout the season depending on what's blooming!

If you're particularly excited about Round Table's flowers (or know somebody who is), they're also offering a 10-week pre-paid flower subscription starting in July - that way you can guarantee a bouquet and will never have to worry about making it to market before they sell out!

Round Table Farm will be at Belmont Farmers' Market every week, now offering samples!