Wednesday, May 25, 2011

What's on your mind?

All we can think about is preparing for the Charlestown Farmers' Market at the Cross Mills' Public Library!!

(The summer market will be opening soon!)

We've been working on the first newsletter that will come out in few weeks for the Farmers' Market, focusing on specialty crops and farmers. 

Do you have a clever name or idea for the newsletter? Let us know! If you come up with the newsletter name you can win an awesome Charlestown Land Trust t-shirt or tote. We'll be taking name suggestions until June 10th.

-Your Charlestown Land Trust

PS. Check out our facebook page for recently uploaded pictures from the farmers' market in 2008. We've been going through our pictures and have found some gems! Can you spot your favorite farmer?

Tuesday, May 17, 2011

Saturdays in South County

Summer Farmers’ Market season has started throughout the state of Rhode Island! Many outdoor markets opened last Saturday throughout South County. We stopped by various markets to enjoy the local foods, outdoors, and to say “hi” to a few of the Charlestown Farmers' Market vendors that also sell at Saturday markets. A few of the Saturday markets in South County include the Richmond Farmers’ Market, Coastal Growers’ Farmers’ Market, and the South Kingstown Farmers’ Market at East Farm. We loved seeing vendors from One Love Farm to Browning Homestead! It was wonderful to see so many people getting ready for the opening day of the summer/outdoor market season.

Don’t you worry; we’ll be opening in Charlestown soon!! The Charlestown Farmers’ Market opens at the Cross Mills’ Public Library at 9am on June 17th!!!!!!!!
Look who we spotted!

Before we left the South Kingstown market, we saw Kathy dancing with the fabulous and famous “Ladies of the Rolling Pin”! It was a great treat! We’re so excited that the market season has started! Can’t wait to see your smiling faces at the Charlestown Farmers’ Market!!!
The Ladies of the Rolling Pin dancing at East Farm!

Tuesday, May 10, 2011

Where is the Charlestown Farmers' Market?

The popular question keeps coming up.

Q. Where is the Charlestown Farmers' Market? 
A. At the Cross Mills' Public Library, off of 1A.

To clear up the confusion, I've provided a map of the market. Feel free to click on the map and get a larger view of the area. If you're still a bit confused, feel free to contact us! You can email the market at:

-Your Charlestown Land Trust

(Charlestown Farmers' Market)

Saturday, May 7, 2011

Gingery Rhubarb Granita via EdibleRhody

It's Mother's Day weekend!!
In preparing for delicious Mothers' Day meal for mom, I've been searching for a dessert. I came across this recipe that sounds fantastic on Edible Rhody. The best part is that rhubarb is in season in May in Rhode Island!! The Charlestown Farmers' Market opens up in a few weeks, so I'll definitely try this recipe this weekend and bring it out again once the market opens with some fresh, local rhubarb. Thank you EdibleRhody for another great idea.

Let me know what you think!
-Your Charlestown Land Trust

PS. Wondering what's in season in Rhode Island before you visit the farmers' market? Check out the FarmFresh Harvest Calendar for a quick overview.

Gingery Rhubarb Granita

½ cup water
½ cup granulated sugar
1½ pounds rhubarb stalks, trimmed and sliced into ¼-inch pieces
Peel of one lemon, roughly chopped (avoid white pith)
1 heaping tablespoon finely grated fresh ginger
Pinch of salt
1 cup heavy cream
1 tablespoon powdered sugar

In a saucepan, bring the water and granulated sugar to a simmer. Add the rhubarb, chopped lemon peel, ginger and salt. Simmer until the rhubarb is soft and falling apart, about 15 to 20 minutes. If desired, add slightly more sugar to taste. Cool completely.

Pour the mixture into a shallow metal baking pan. Freeze it for several hours, stirring every 30 minutes until the liquid freezes into small crystals.

If storing for later use, cover the pan and keep it frozen until ready to serve (allow time to soften if necessary).

In a large mixing bowl, whip the cream until soft peaks begin to form.

Add the powdered sugar and beat just until combined. Scoop the granita into bowls and top each with a dollop of whipped cream.

Serves 6 as a dessert.